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Guest LittleMissAllergy

How Do You Make Gluten Free Oats Not-so-chewy?

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Guest LittleMissAllergy

I miss how creamy instant oatmeal was! My Lara's rolled oats are just so darn chewy, and...well...oat-y. How do I get that creamy consistency?

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I miss how creamy instant oatmeal was! My Lara's rolled oats are just so darn chewy, and...well...oat-y. How do I get that creamy consistency?

Now that is funny...but very true. I use the McCann's steel cut Irish Oatmeal and it said to cook for 30 minutes. The first time I made them for me and my husband. I chewed into them after he had half of his eaten and thought the same as you. When I looked at him he graciously said "I like them a little chewy. This is really good." Next time I made them I had to add more water to cook them longer. The third time I just started with alot of water and simmered them until they were softer and were the right consistancy. Stir very often cuz they can glue themselves to the bottom of a pan in no time.

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I was going to say long slow cook too. You can soak them for an hour before you cook them to let the grain soak up some of the water. If you soak oats they release some of what ever it is that makes them gooey but I don't know the explanation behind it.

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You can also spin the rolled oats in a food processor to get them in smaller pieces - instant oatmeal is much thinner and more chopped up than regular non-instant rolled oats. Be careful you don't go too far or you will have made oat flour. Steel cut oats (like McCann's) are just going to be chewier - that's their appeal. I miss oats - I bought the gluten-free ones but I reacted to them. Now I have a bunch left and don't have a use for them. What irony after 30 years of three bowls of Cheerios every morning.

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See if you can buy Only Oats rolled oats or oat flakes. I've used that brand for muffins and cookies and those have turned out better than regular flours. Also used it for apply crisp and the oats wasn't chewy at all.

~ Lisa ~

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