celluloce flour?

Answer 1

Matter wherein the cellular material derived from a plant is wood or wood cellulose (fiber or flour)

also...

A no-calorie, high-fiber additive for baked goods was developed by ARS biochemists in Peoria. It is made from oat hulls and similar crop residues, like straw and corn cobs. These residues contain a substance, lignocellulose.

The scientists discovered that a slightly alkaline solution of hydrogen peroxide will dissolve the lignin in many crop residues after a few hours of soaking. Lignin is the cement that binds plant cell walls. Released from lignin, oat hulls and other residues disintegrate into absorbent cellulose fibers with a pulp-like consistency. The fibers can then be ground into a flour-like additive.

One scientist found that "fluffy cellulose" could be added to cakes and other items for human consumption. It does not alter a cake's flavor, but it does increase fiber content while lowering a cake's caloric value--two important dietary objectives. It actually improves a cake's texture.

Since its discovery, fluffy cellulose flour has been used in a variety of commercial products including "lite" breads, tortillas, buns, muffins, and beef and sausage patties.