That depends on how you are using the words organic and inorganic:
No, flour is mostly starch, which is organic.
Lecithin is an organic compound.
inorganic. It can be converted to an organic compound through photosynthesis.
it is inorganic
organic
Organic. It's a plant protein.
organic
No, flour is mostly starch, which is organic.
Organic oat flour in baking recipes provides a healthier option compared to regular flour, as it is rich in fiber, vitamins, and minerals. It can also add a nutty flavor and a moist texture to baked goods.
Consuming raw oat flour is generally safe, but there is a risk of bacterial contamination. It is recommended to heat-treat or cook oat flour before consuming to reduce this risk.
It is generally safe to eat oat flour raw, but there is a small risk of foodborne illness. It is recommended to heat treat oat flour before consuming to reduce this risk.
No, bread made from carbohydrates and fat is not inorganic. Inorganic substances typically refer to compounds that do not contain carbon-hydrogen bonds, whereas bread is primarily composed of organic compounds, such as carbohydrates (from flour) and fats (from oils or butters). The ingredients in bread, including yeast, flour, and fats, are all organic in nature.
Oat flour can contribute to a tender texture in muffins, but it may not make them as fluffy as all-purpose flour. This is because oat flour lacks gluten, which helps provide structure and lift. To achieve a fluffier muffin, you can combine oat flour with a gluten-containing flour or add ingredients like baking powder or eggs that aid in leavening. Overall, while oat flour adds a unique flavor and moisture, achieving fluffiness may require some adjustments to the recipe.
To make oat flour at home, simply blend rolled oats in a food processor or blender until they form a fine powder. Store the oat flour in an airtight container for later use in baking or cooking.
Lecithin is an organic compound.
inorganic
All oat flour has oat gluten in it, but the problem is that up to 70% of US oat stock is contaminated with wheat gluten due to processing practices - so if you have celiac disease or gluten intolerance, you can't assume oats are safe unless you've checked with the manufacturer or the package is specifically marked.