Oats

[Alfred]

Hello everyone.

 

Gotta question for you about oats. Oats that are not certified gluten free and that are processed on the same equipment that wheat is, does that guarantee you'll get sick if you eat them?

 

Does toasting oats reduce or eliminate the effect gluten has on a person with celiac disease?

 

Thanks!

[kareng]

Hello everyone.

 

Gotta question for you about oats. Oats that are not certified gluten free and that are processed on the same equipment that wheat is, does that guarantee you'll get sick if you eat them?

 

Does toasting oats reduce or eliminate the effect gluten has on a person with celiac disease?

 

Thanks!

 

 

Cooking. toasting, frying.... does not destroy gluten.  Celiacs must only eat certified gluten-free oats.

[Alfred]

Thank you!, KarenG. I've learned a lot in just a brief amount of time here. :-)

[julissa]

oooooh, wouldn't it be nice if toasting removed gluten? wow, I had that visual and was so happy for a second 

[Alfred]

I wondered if hi heat changed the chemical composition of gluten. I wonder if there have been any experiments along those lines. I don't mean human experiments but chemical analysis of the gluten molecules before and after heating. I'm sure it's been done I just don't know where to look.

 

 

Almost out of posts being a newbie!

[kareng]

I wondered if hi heat changed the chemical composition of gluten. I wonder if there have been any experiments along those lines. I don't mean human experiments but chemical analysis of the gluten molecules before and after heating. I'm sure it's been done I just don't know where to look.

 

 

Almost out of posts being a newbie!

 

 

Can the oats withstand 500 degrees Fahrenheit for 20-40 minutes ?  Pizzas and breads are cooked at 500F or higher and the gluten is still working and holding the pizza together.  You have to burn the gluten to ashes to destroy it.

[GlutenGut]

Trader Joe's has great oats that are gluten-free

[Alfred]

That's a good point Karen. Nevertheless I still do wonder. In your pizza dough example I wonder if any of the gluten has been compromised by the heat. Obviously much of it remains, maybe all of it. In the case of oats that are contaminated in the ppm level (>20ppm) with wheat, does hi heat effect the gluten under these circumstances. This may be all bunk! But I still wonder. I toast my oats at around 500 degrees F. They become golden brown, and some darker. The flour is beautiful. The taste when cooked can be a little nutty at times. I can't wait to make this product available to you guys. You know I just gave myself a hankering for a plate of these delicious little puppies! LOL! I better not and should go to bed instead. Good night Karen! :-)  

[kareng]

That's a good point Karen. Nevertheless I still do wonder. In your pizza dough example I wonder if any of the gluten has been compromised by the heat. Obviously much of it remains, maybe all of it. In the case of oats that are contaminated in the ppm level (>20ppm) with wheat, does hi heat effect the gluten under these circumstances. This may be all bunk! But I still wonder. I toast my oats at around 500 degrees F. They become golden brown, and some darker. The flour is beautiful. The taste when cooked can be a little nutty at times. I can't wait to make this product available to you guys. You know I just gave myself a hankering for a plate of these delicious little puppies! LOL! I better not and should go to bed instead. Good night Karen! :-)

No.. Gluten is not destroyed by cooking. I know you came here hoping to sell us something. However, what you are selling, no matter how delicious, is currently dangerous for Celiacs. Seems like there is a big market for oat based foods - so sell happily to the people who don't need strict gluten free.

[SMRI]

I wondered if hi heat changed the chemical composition of gluten. I wonder if there have been any experiments along those lines. I don't mean human experiments but chemical analysis of the gluten molecules before and after heating. I'm sure it's been done I just don't know where to look.

 

 

Almost out of posts being a newbie!

 

You are trying to make gluten into a germ or similar.  It is not.  I would be similar to thinking that cooking oats would turn it into something else.  Unfortunately, it's not the case.

 

I was told no oats for the first year for a couple reasons, first, it's similar to wheat/barley/rye and can irritate your damaged intestines. Second, since oats are often grown near wheat/barley/rye, it difficult to get a gluten free product unless they are certified and tested.  I miss my oatmeal for breakfast!!