Gf Oat Flour?

[Karina]

She told me the oat flour package said that the oats were grown in a dedicated field, so she assumed they are safe. I tried the bread when I got home and I don't know......I certainly have not had a violent reaction like I have had from eating at a restaurant, but I feel a bit rumbly right now. Yet I have hardly eaten anything today and had some coffee and diet coke--I was at a brunch and those were the only consumable things there. When I got home I was too tired to fix something so I tried the bread.

Has anyone baked using oat flour? If so, which brand did you use? I would love to try eating oatmeal again, but am afraid to hurt myself. I have read that many here have done fine with Mccanns which is at my local grocery store. Maybe I will try it.

[tarnalberry]

A recent study (albeit small) showed McCanns to be contaminated between undetectable levels and 300ppm, which is above CODEX standards. In addition SOME (but a small subset) of celiacs DO see to be sensitive enough to the protein structure that they do react to avenin which, while different, is somewhat similar to gliandin. I continue to avoid it, but it's a personal decision.

[tom]

The latest i've seen has McCann's blaming the trucks for the contamination.

For bread, I'd supply the friend w/ a gluten-free mix. I love Bob's Red Mill brand, tho i'd bet many other are also very good. (just made 1st loaf w/ breadmachine and can barely believe i put up w/ the gluten-free bread in the stores for so long)

Personally i wouldn't try any oats, but good luck w/ the oatmeal since it's true many celiacs find it can work for them.