Oatcake
Oatcake
Oatcake (/ˈoʊtkeɪk/) is a type of flatbread similar to a cracker or biscuit, or in some versions takes the form of a pancake. They are prepared with oatmeal as a primary ingredient, and are sometimes enriched with other ingredients such as buttermilk, sugar or baking powder.
Etymology
The term "oatcake" is derived from the Old English words "ate," meaning oat, and "cake," meaning a baked good. The term has been in use since at least the 14th century.
Related Terms
- Oatmeal: A type of coarse flour made of hulled oat grains (groats) that have either been milled (ground) or steel-cut.
- Flatbread: A bread made with flour, water, and salt, and then thoroughly rolled into flattened dough.
- Biscuit: A variety of quick bread made from ingredients like flour, leavening, shortening, and milk or water.
- Pancake: A flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter.
Usage
Oatcakes are a traditional part of the British and Irish diet, particularly in Scotland, the North of England, and Ireland. They are typically served with a meal as a bread substitute, or used as a base for canapés. In Scotland, oatcakes are often served with soup or stews.
Health Benefits
Oatcakes are high in fiber and can be a good source of slow release energy. They can also be a good option for those with dietary restrictions, such as gluten intolerance, as oats are naturally gluten-free (although cross-contamination with gluten-containing grains can occur during processing).
See Also
External links
- Medical encyclopedia article on Oatcake
- Wikipedia's article - Oatcake
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