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NWLAX36Mom

Quick Oats In Recipes

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Now that there are more gluten-free oats out there, I'd like to try them in some of my recipes. Some of my recipes call for quick oats but the only oats I've seen are regular, long cooking. Does anyone know how to replace quick oats with regular oats? I am sure you have to add more fluids and I'm wondering if anyone knows a specific ratio?

Thanks.

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This is a question I also had about a year ago! Quick oats are steamed & smaller cut. The only gluten-free oats that are quick oats are from the "OnlyOats" this is the brand name. They can be ordered on line but the shipping is horrible. I waited al ong time before I got some because of the shipping.

I had several favorites recipes before going gluten-free that used quick oats & I tried my oatmeal pie crust with the gluten-free reg oats & it was very hard. Everything else was ok . I just made my pie crust with gluten-free quick & its perfect. Someone suggested get the reg gluten-free oats to a finer cut but it really didn't help & if you cut too much in the processor you have oat flour!

hth

mamaw

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I agree, this is a problem I have. Paula Deen's Monster cookies are gluten free i with Gluten Free Quick Oats! (As I stare at my expensive box of Regular Gluten free oats hoping to "quicken" them!)

Oh FYI:

Monster Cookies

Recipe courtesy Donna Haney as adapted by Paula Deen

Show: Paula's Home Cooking

Episode: Southern Holiday

3 eggs

1 1/4 cups packed light brown sugar

1 cup granulated sugar

1/2 teaspoon salt

1/2 teaspoon vanilla extract

1 12-ounce jar creamy peanut butter

1 stick butter, softened

1/2 cup multi-colored chocolate candies

1/2 cup chocolate chips

1/4 cup raisins, optional

2 teaspoons baking soda

4 1/2 cups quick-cooking oatmeal (not instant)

Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.

In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, raisins, if using, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.

Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.


Dx 3/23/07

Gluten free 3/27/07

Intolerant:

Gluten

MSG

Allergies:

Ragweed

Honeydew

Cantalope

Nickel (jewelry)

Dx'd Lymphocytic Colitis 6/16/08

I am a bad silly-yak!

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I have an old favorite oatmeal muffin recipe that I altered to be gluten-free. I put Bob's Red Mill oats in the blender and pulsed them 4 fast times. It worked great. The muffin recipe has applesauce and chocolate chips. I can post it if you want to try them.


Come unto me, all ye that labour and are heavy laden and I will give you rest. Matthew 11:28

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I have an old favorite oatmeal muffin recipe that I altered to be gluten-free. I put Bob's Red Mill oats in the blender and pulsed them 4 fast times. It worked great. The muffin recipe has applesauce and chocolate chips. I can post it if you want to try them.

Please print the recipe. I'm trying to find good snacks/breakfast items for my kids who do not have a gluten sensitivity that my daughter and myself can also eat.

Thanks!

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I will soon, I've been busy last week and this. Also I converted a yummy oatmeal choc. choc. chip cookie recipe. Be back soon.


Come unto me, all ye that labour and are heavy laden and I will give you rest. Matthew 11:28

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gluten-free Oatmeal Chocolate Chip Muffins

In med. bowl, with fork, beat together until smooth (about 1 min.):

1/2 stick butter, softened

1/2 cup sugar

1 egg

stir in:

1 cup unsweetened applesauce

stir in:

1 cup gluten-free flour mix (see below)

1 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1/4 tsp. xanthan gum

1 T. ground flax meal, opt.

1 T coconut flour, opt.

1 T. whey, opt.

measure:

1 cup gluten-free oats (Bob's Red Mill)

put oats into blender and pulse 3 or 4 fast pulses, just enough to reduce the size of the oats so they are not so chewy, too long and it will be oat flour.

with spatula, fold in:

3/4 to 1 cup chocolate chips

1/4 chopped walnuts,opt.

1/4 coconut, opt.

Spray coat 12 muffin cups, divide batter evenly in cups. Bake in preheated 350 degree oven for about 25 mins., until tops are dry and edges start to turn brown and crunchy. Eat 2 hot ones with a glass of cold milk and wish you could eat 3(ha ha!).

gluten-free Flour mix

Carol's gluten-free flour mix recipe

1 1/2 cups sorghum flour

1 1/2 cups potato starch or cornstarch

1 cup tapioca flour

I also tried 1/2 cup Bob's Red Mill gluten-free flour with 1/2 cup of Bette Hagman's gluten-free flour and it worked great. The reason for all the optionals: I am trying to add protein and fiber to the muffins so I experiment and use whatever I have on hand. Also you can just sprinkle on top of some of the muffins the nuts or coconut in case others can't have it. Feel free to change items to your taste or dietary needs. I made these today to double check the recipe and I used everything listed except I didn't use the coconut. YUM!!!


Come unto me, all ye that labour and are heavy laden and I will give you rest. Matthew 11:28

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gluten-free Oatmeal Chocolate Chip Muffins

In med. bowl, with fork, beat together until smooth (about 1 min.):

1/2 stick butter, softened

1/2 cup sugar

1 egg

stir in:

1 cup unsweetened applesauce

stir in:

1 cup gluten-free flour mix (see below)

1 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1/4 tsp. xanthan gum

1 T. ground flax meal, opt.

1 T coconut flour, opt.

1 T. whey, opt.

measure:

1 cup gluten-free oats (Bob's Red Mill)

put oats into blender and pulse 3 or 4 fast pulses, just enough to reduce the size of the oats so they are not so chewy, too long and it will be oat flour.

with spatula, fold in:

3/4 to 1 cup chocolate chips

1/4 chopped walnuts,opt.

1/4 coconut, opt.

Spray coat 12 muffin cups, divide batter evenly in cups. Bake in preheated 350 degree oven for about 25 mins., until tops are dry and edges start to turn brown and crunchy. Eat 2 hot ones with a glass of cold milk and wish you could eat 3(ha ha!).

gluten-free Flour mix

Carol's gluten-free flour mix recipe

1 1/2 cups sorghum flour

1 1/2 cups potato starch or cornstarch

1 cup tapioca flour

I also tried 1/2 cup Bob's Red Mill gluten-free flour with 1/2 cup of Bette Hagman's gluten-free flour and it worked great. The reason for all the optionals: I am trying to add protein and fiber to the muffins so I experiment and use whatever I have on hand. Also you can just sprinkle on top of some of the muffins the nuts or coconut in case others can't have it. Feel free to change items to your taste or dietary needs. I made these today to double check the recipe and I used everything listed except I didn't use the coconut. YUM!!!

I forgot to say to stir in the oats


Come unto me, all ye that labour and are heavy laden and I will give you rest. Matthew 11:28

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Thanks for the recipes; they sound yummy. So, I am assuming the only thing you did to use the regular oats was to chop them a bit? You didn't change any portions or anything, right?

I will try to chop my oats a bit and try them in my recipe. I will let you know if it turns out.

thanks.

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