I have a hamilton beach blender and decided one day to blend my oats up. To my surprise, it turned into a fine powder, not as fine as your normal wheat flour, but nonetheless a texture I didn't think was possible considering oats have a much higher fiber content.
Anyway, obviously the macros are the same between oats and oat flour, except the oat flour has more density.
My question is, did I effectively increase the glycemic index oats? All that grinding of the oats would have otherwise been left for my stomach to do, potentially taking it a lot more time..and thus lowering the GI?
If you're wondering, I use the flour to make muffins, adding baking soda, sucralose, an egg, and unsweetened almond milk, which is negligible as far as macros and calories. I also weigh the oat flour to use as much as I would use with regular oats, since the density has changed.
I do hope that it's just as glycemically friendly as my original oats
Anyway, obviously the macros are the same between oats and oat flour, except the oat flour has more density.
My question is, did I effectively increase the glycemic index oats? All that grinding of the oats would have otherwise been left for my stomach to do, potentially taking it a lot more time..and thus lowering the GI?
If you're wondering, I use the flour to make muffins, adding baking soda, sucralose, an egg, and unsweetened almond milk, which is negligible as far as macros and calories. I also weigh the oat flour to use as much as I would use with regular oats, since the density has changed.
I do hope that it's just as glycemically friendly as my original oats