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