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Bob's Red Mill Gluten Free Oats - Has Anyone Tried These Yet ?

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Hi,

I have seen that Bob's Red Mill has two kinds of gluten free oats, I was wondering if anyone has tried them yet ? If they have are they any good and can you make oatmeal cookies out of them ? I have a Wonderful oatmeal cookie recipe, but its not gluten free, but I was thinking I could use my gluten free flour in place of regular flour and these oats if they are good. If anyone has tried them please let me know I would love to order some if they taste like regular oats.

Thank you

Sue

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I've had the BRM oats, as well as the ones from Gifts of Nature and glutenfreeoats.com. They are all very good. I seem to be able to tolerate them quite well. They are more of an old fashioned oat, so they have more "chew" than quick cooking oats that you might be used to. They work great in cookies. If you do decide to order from BRM and you want to use the oats for cookies, make sure you get the rolled oats and not the steelcut oats.

Good luck on your cookie recipe!

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I've had the BRM oats, as well as the ones from Gifts of Nature and glutenfreeoats.com. They are all very good. I seem to be able to tolerate them quite well. They are more of an old fashioned oat, so they have more "chew" than quick cooking oats that you might be used to. They work great in cookies. If you do decide to order from BRM and you want to use the oats for cookies, make sure you get the rolled oats and not the steelcut oats.

Good luck on your cookie recipe!

Thank you for telling me to order the rolled oats, I wasn't sure which ones to get. Do yo think BRM oats are better than the glutenfreeoats.com ?

Sue

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Thank you for telling me to order the rolled oats, I wasn't sure which ones to get. Do yo think BRM oats are better than the glutenfreeoats.com ?

Sue

I thought they were both good. The Gifts Of Nature was a little thinner than the Bob's Red Mill one, so it was a bit more like a quick oat in texture than Bob's. The glutenfreeoats.com was in the middle of the two. I rather liked the old fashioned texture of Bob's, but I guess it would depend on what you prefer.

I do hope you plan on coughing up the cookie recipe when you get done experimenting. :)

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I thought they were both good. The Gifts Of Nature was a little thinner than the Bob's Red Mill one, so it was a bit more like a quick oat in texture than Bob's. The glutenfreeoats.com was in the middle of the two. I rather liked the old fashioned texture of Bob's, but I guess it would depend on what you prefer.

I do hope you plan on coughing up the cookie recipe when you get done experimenting. :)

Colleen,

I plan on ordering oats tomorrow or Saturday, then I'll give my recipe a try.

Here is the recipe

1 pound real butter

2 cups brown sugar

2 cups white sugar

1/4 cup molasses

4 eggs

2 tsp. baking soda

2 tsp. salt

4 cups of flour (I plan on using either white or brown rice flour)

4 cups of oatmeal

Cream butter, add both sugars and molasses, cream well. Add eggs beat well (1 minute) to mixture blend remaining ingredients.

Bake at 350 on greased cookie sheets. Do not over bake, take out when cookies look doughy.

This recipe makes 9 to 10 dozen (so you could half it if you don't want to make too many)

This are very tasty (I think its because of the brown sugar and molasses in the recipe)

Sue

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I've had the BRM oats, as well as the ones from Gifts of Nature and glutenfreeoats.com. They are all very good. I seem to be able to tolerate them quite well. They are more of an old fashioned oat, so they have more "chew" than quick cooking oats that you might be used to. They work great in cookies. If you do decide to order from BRM and you want to use the oats for cookies, make sure you get the rolled oats and not the steelcut oats.

Good luck on your cookie recipe!

Hi-

I just bought the BRM gluten-free oats and on the back it states that some Celiacs may still have a reaction. I do not understand this. Does this mean there is a protein in oats that resembles the protein in gluten and that the immune system gets activated?

Can anyone explain?

Thanks for any help!!!

Nancy

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There are a few things to look out for with oats, even gluten free ones. The first is that there are a small minority of Celiacs who also end up having an intolerance to the protein structure of oats because it is very similar. The other thing to remember is that even if you can tolerate oats (and as inferred above, most Celiacs can), the recommendation is not to have more than a certain amount per day.

Quote from an article found on allergicliving.org:

The professional advisory board of the Canadian Celiac Association, in consultation with Health Canada, has developed a position statement on using pure, uncontaminated oats. It says that adults with celiac can safely eat half to three-quarters of a cup (50 to 70 grams) of dry rolled oats per day. For children, it

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Hi,

I have not tried the BRM, but I have tried the ones out of Wyoming and the ones in the red box....sorry, I know that is a lot of help :D My favorite have been the ones out of Wyoming. I used my regular old chocolate chop oatmeal cookie recipe and just subsitituted with gluten free featherlite flour blend and the gluten free oats. In fact I just made a batch last week and took some to work and had several people tell me that I should make and sell them. I really like them. I also just made a pumpkin roll yesterday and YUMMY!!!! I pretty much use any of the recipes I always used and just substitute the flours and don't seem to have any big problems. Hope you enjoy your cookies!

Stephanie

Hi,

I have seen that Bob's Red Mill has two kinds of gluten free oats, I was wondering if anyone has tried them yet ? If they have are they any good and can you make oatmeal cookies out of them ? I have a Wonderful oatmeal cookie recipe, but its not gluten free, but I was thinking I could use my gluten free flour in place of regular flour and these oats if they are good. If anyone has tried them please let me know I would love to order some if they taste like regular oats.

Thank you

Sue

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My Fiancee tried the BRM gluten-free Oats and they bothered her, but she seems to be fairly sensitive and I'm not sure we've found all of her triggers yet. But I would be careful with oats in general.

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I love the BRM gluten-free oats. I used them to stuff my turkey at Thanksgiving (an old Scottish recipe) and I used them yesterday for oatmeal creme brulee.

Gretchen

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I love the BRM gluten-free oats. I used them to stuff my turkey at Thanksgiving (an old Scottish recipe) and I used them yesterday for oatmeal creme brulee.

Gretchen

ohhhh, I had banana oatmeal creme brulee in a restaurant once. they just put some sliced bananas between the oatmeal and the custard. heaven.

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Hi,

I have seen that Bob's Red Mill has two kinds of gluten free oats, I was wondering if anyone has tried them yet ? If they have are they any good and can you make oatmeal cookies out of them ? I have a Wonderful oatmeal cookie recipe, but its not gluten free, but I was thinking I could use my gluten free flour in place of regular flour and these oats if they are good. If anyone has tried them please let me know I would love to order some if they taste like regular oats.

Thank you

Sue

I have been eating and enjoying the oats for about 2 weeks now! I love them and have not been sick.

Ingrid

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There are a few things to look out for with oats, even gluten free ones. The first is that there are a small minority of Celiacs who also end up having an intolerance to the protein structure of oats because it is very similar. The other thing to remember is that even if you can tolerate oats (and as inferred above, most Celiacs can), the recommendation is not to have more than a certain amount per day.

Quote from an article found on allergicliving.org:

The professional advisory board of the Canadian Celiac Association, in consultation with Health Canada, has developed a position statement on using pure, uncontaminated oats. It says that adults with celiac can safely eat half to three-quarters of a cup (50 to 70 grams) of dry rolled oats per day. For children, it

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I'm sure you've already made these at this point, but from my experience, baked goods (and most things) taste more like gluten-filled goods if the flour is a mix of many different types of flours (i.e. not all rice, not all tapioca, etc.) I've only used premixed flour combos because I only cook for one and don't want tons of different flour bags to go to waste.

How'd these work out?

~Sally

Colleen,

I plan on ordering oats tomorrow or Saturday, then I'll give my recipe a try.

Here is the recipe

1 pound real butter

2 cups brown sugar

2 cups white sugar

1/4 cup molasses

4 eggs

2 tsp. baking soda

2 tsp. salt

4 cups of flour (I plan on using either white or brown rice flour)

4 cups of oatmeal

Cream butter, add both sugars and molasses, cream well. Add eggs beat well (1 minute) to mixture blend remaining ingredients.

Bake at 350 on greased cookie sheets. Do not over bake, take out when cookies look doughy.

This recipe makes 9 to 10 dozen (so you could half it if you don't want to make too many)

This are very tasty (I think its because of the brown sugar and molasses in the recipe)

Sue

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