Jump to content
  • Sign Up
apprehensiveengineer

Oat CC Risk in Sensitive Individuals

Rate this topic

Recommended Posts

I've been a lurker here for a while, but had a question I couldn't find an answer to.

I am planning on making some Christmas cookies for my non-celiac family. I am aware that cooking with regular flour is a bad idea, but was wondering about how concerned I should be about using oats for their cookies. I have a bunch of gluten-free oats leftover from when I tried the oat challenge (it did not go well unfortunately), so I was going to use those. I will obviously not be eating the cookies, but was wondering about how/if I can safely prepare cookies with oats if I have a problem with them. Although I can certainly modify my cookie recipe, this is something I'd been wondering about in general as well and was hoping to find an answer re: oat CC risk in sensitive individuals.

I was thinking I would wear some disposable gloves and line the pan with parchment paper but am not sure if there is anything else I should do. I am currently staying at my parents' house, so it's not as if I'll be contaminating their baking stuff as all of it has seen wheat previously (house is temporarily gluten-free for my sake though).

Thoughts?  

Share this post


Link to post
Share on other sites

Use the oat as long as they are whole and not ground into flour.  I assume the balance of the dough will be gluten-free flour.    You just have to worry about inhaling and swallowing small particles.  That is why it is best not to be in a room with wheat flour.  

I keep a bin of gluten-free kitchen stuff at my parent's  house.  I use my Mom's pots, pans and bowls, but i use my own items (non-stick pan, toaster bags) too.  

I bake with Pamela's as it does not have Xantham gum which for some reason does not agree with me.  My non-celiac family loves everything that I bake as fresh trumps store bought everytime.   I also bake at my parent's house and the kids love helping me.  It is gluten-free.  I use parchment paper too as a barrier and the fact that gluten-free baked good tend to stick.  Their shelf life is very short, so seal well and freeze.  Defrost an hour or so before serving.  Better yet, gobble them up as soon as they are cool!  

Share this post


Link to post
Share on other sites

Thanks! That's what I had thought. I will be using gluten-free flour as the base ingredient in the cookies and was not planning on grinding up the oats. I've never seen Pamela's where I live, but I've had good baking success with most of the flours I've tried so far. I have some dedicated items at my parents' place, but will be using their cookie sheets for this one as I don't want to contaminate mine :)

 

Share this post


Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.


  • Forum Discussions

    Thank you Ranchers Wife.  Since I'm asymptomatic, I would not know if I had gluten. I cannot imagine having to worry about getting sick from cross-contamination. 
    Hi Jenna1028, They test for DH by taking a small skin biopsy from clear skin next to a lesion.  If you have DH, you have celiac disease.  But, you need to be eating a gluten diet for 12 weeks (gluten challenge) before getting the skin bi...
    To the OP, once in a while this stuff happens.  Please feel free to start a new topic if that would make it easier.  I am afraid this is just part of forums on the internet. I hope this didn’t chase you off.  
×
×
  • Create New...