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  • Jules Shepard
    Jules Shepard

    Gluten-Free Oats? YES! Chewy, Yummy Oatmeal Raisin Cookies (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    In the celiac world, there remains a long-standing controversy over whether to exclude oats and oat products from the list of "safe" gluten-free grains.  When I was diagnosed with celiac disease, standard protocol recommended against including oats in a gluten-free diet, but more recent studies show that oats themselves are likely not the source of a celiac reaction.  Instead, researchers now believe that the fact that milled oats are often contaminated with other gluten-containing grains has skewed diagnostic testing of reactions to gluten from oat products.

    The most recent scientific statements on the inclusion of a reasonable amount of oats (1 cup or less per day) in a gluten-free diet indicate that most individuals with celiac disease can actually tolerate uncontaminated oats.  However, health professionals (including the American Dietetic Association) recommend that newly diagnosed celiac patients avoid oats until the disease is well-controlled with full resolution of symptoms and normal blood tests demonstrate that tissue transglutaminase levels (IgA tTG) are under control.  Gastroenterologists also universally caution that introducing oats into your diet should only be done under the guidance of your physician.

    Federal food labeling laws and rules have incorporated this recent research and have not per se excluded oats from future "gluten-free" labeling, so long as the manufacturer seeking to dub its oat containing product "gluten-free" demonstrates that there is less than 20 parts per million (ppm) of gluten in that product, just as in any other.  Thus, it seems the greatest hurdle to reintroducing oats to your gluten-free diet will be the shortage of mills and processing plants which produce certified "gluten-free" oats (and the resulting high cost of those few products)!

    I decided to try these outrageously expensive "gluten-free" oats myself to expand my baking horizons (of course, I discussed this with my physician first...).  I doubt I will be sitting down to a big bowl of oatmeal anytime soon, since I still love my grits and they are probably 1/5 the price of gluten-free oats!  However, as it would be challenging to make oatmeal-like cookies with grits, I dove into my $12 box of oats to see what happened.  (Granted, as time goes by, companies like Bob's Red Mill are thankfully making gluten-free oats more prolific -- and thus, less expensive -- they will always be more expensive than my grits!)

    Just as an aside, I recently found a product available (finally) in the United States that would probably make a mean oatmeal cookie for those of you who are unable or unwilling to give the gluten-free oats a try.  On one of my European adventures many years ago I thoroughly enjoyed German muesli made with rice flakes, but have since been unsuccessful finding them Stateside.  Imagine my surprise when, on a slightly less exciting adventure last week, I discovered them at David's Natural Market in Columbia, Maryland!

    But back to the oats.  I used them quite successfully in the first oatmeal-raisin cookie I have had since 1999, and I'm pleased to share the recipe with any of you who would like to try!  The oats I used were Lara's and the rice flake substitute I found at my local organic market was made by Shiloh Farms.  The cookies are soft, moist, chewy, full of cinnamon-y flavor and are almost totally gone, so I only had 2 left for a picture!  I probably should have doubled the recipe, but my oats were so darn expensive!  Oh well, these are worth splurging for next time.

    I hope you enjoy!
    ~jules

    Soft & Chewy Oatmeal Raisin Cookies

    ½ cup Earth Balance Buttery Sticks or butter
    ½ cup granulated cane sugar
    ½ cup firmly packed brown sugar
    1 egg + 1 egg white
    ½ teaspoon gluten-free vanilla extract
    1 cup All Purpose Nearly Normal Gluten-Free Flour Mix
    ½ teaspoon baking soda
    1 teaspoon baking powder
    ¼ teaspoon salt
    1 teaspoon cinnamon
    1 ½ cups gluten-free oats*
    ½ cup baking raisins**

    Cream the sugars and butter until fluffy.  Add the eggs one at a time and thoroughly incorporate into the batter.  Stir in the vanilla last.

    In a separate bowl, combine all dry ingredients (except oats), mixing well.  Stir into the creamed mixture until integrated.  Stir in the oats and raisins.  Cover the bowl and chill until cold, at least 2 hours.

    Preheat oven to 350 F for static ovens or 325 F for convection.

    Roll the dough into tablespoon-sized balls and place at least 2 inches apart on a parchment-lined cookie sheet.  Bake for 8 - 10 minutes, or until lightly brown.  If you can wait, let them cool on a wire rack before removing.

    *Note: Not all people with celiac disease can include oats in their diets. For more information on whether they are appropriate for your diet please see our Celiac Disease and Oats section.
    **If you do not have baking raisins on hand, gently boil ½ cup of raisins in a saucepan with enough water to cover them.  Drain, then add to your recipe.


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    Hi Jules - well written, informative and factual article on oats and celiac disease. Thanks for including a recipe for gluten free Oatmeal Cookies! Hope you bought them from Gluten-Free Mall.

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    In response to the question about the rice flakes, I mentioned in the article that the brand I recently found was Shiloh Farms organic rice flakes. Barkat also makes organic porridge flakes (rice flakes, millet flakes and agar) as well as a gluten-free organic muesli. To my knowledge, all of these items are now distributed in the United States.

     

    I will continue to add information about new recommended products at my Web site and in my newsletters. I hope you all make the most of the new gluten-free options available to us!

    ~jules

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    I've been told it is very hard to find oats in the US that are not milled on equipment that is used for wheat--therefore, no matter how safe oats are, they are likely to be contaminated through the milling equipment. Do you have a source that is milled separately?

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    My family uses Lara's gluten free rolled oats for this recipe and I think they are milled separately (in response to #9). We have had no problem with them. This recipe is delicious! I'm so glad to have oatmeal cookies back in my life as they were always some of my favorites. I made this recipe for my family (5 gluten free eaters) and all of them were gone the same day!

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    This recipe ROCKS! I don't understand why it only shows 3 stars, when all of the reviews, including mine, I can assure you, gave it 5. Man, have I been waiting for this recipe. This flour works miracles...it truly is all-purpose...it hasn't let me down yet in any recipe I've tried it in. Thanks Jules!

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  • About Me

    Atop each of Jules Shepard’s free weekly recipe newsletters is her mantra: “Perfecting Gluten-Free Baking, Together.” From her easy-to-read cookbook (“Nearly Normal Cooking for Gluten Free Eating”) to her highly rated reference for making the transition to living gluten free easier (“The First Year: Celiac Disease and Living Gluten Free”), Jules is tireless in the kitchen, at the keyboard and in person in helping people eating gluten free do it with ease, with style and with no compromises.
     
    In the kitchen, she creates recipes for beautiful, tasty gluten-free foods that most people could never tell are gluten free. As a writer, she produces a steady stream of baking tips, living advice, encouragement and insights through magazine articles, her web site (gfJules.com), newsletter, e-books and on sites like celiac.com and others. Jules also maintains a busy schedule of speaking at celiac and gluten-free gatherings, appearing on TV and radio shows, baking industry conventions, as well as teaching classes on the ease and freedom of baking at home.
     
    Her patent-pending all-purpose flour literally has changed lives for families who thought going gluten free meant going without. Thousands read her weekly newsletter, follow her on Twitter and interact with her on FaceBook.  

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