Celiac.com Sponsor (A1):


Join eNewsletter


Celiac.com Sponsor (A1-m):



Join eNewsletter

Archived

This topic is now archived and is closed to further replies.

AlysounRI

Certified gluten-free Oats

Recommended Posts

Hi all:

Well it's Sunday and I made a loaf of oatmeal bread for the week.

As an experiment I used Quaker rolled oats to see if I would get a reaction and I have.

Wheat makes me stomach sick/and gives me the big D as well as making me miserable all over.

Barley, rye and now oats I know have the effect of making me very tired and giving me those neurpathic chills up and down my limbs and making them feel very heavy. I will give this loaf of bread to my neighbor and I will give the Quaker oats to one of my work mates. It'll be out of the house.

In the meantime, I would love to hear some comments on which certified gluten-free rolled oats are your faves so I can remake this loaf of very yummy, chewy oatmeal bread (it had flax seeds in it as well ... :( ...) and have it not give me a reaction.

It was a stupid move on my part, I know, to try Quaker oats but now I know that that oats do have that effect on me as well as the barley and rye. Wheat is still the main killer for me ... hateful stuff.

I never eat oatmeal but I love to bake with oats and I will love to hear some of your fave certified gluten-free oats.

Thanks for your recommendations,

~Allison


Long history of IBS, and stomach/intestinal problems. Low on iron for all of my life.

Low on energy, with aches and pains in my joints and in my whole body for as long as I can remember.

Mostly lactose intolerant for all of my life (except for yoghurt)

Diagnosed in 2003 by naturapath as wheat intolerant. Tried it then fell of the wagon. In Feb. 2010 tried going gluten-free.

Went back to the poison in March, 2010.

Tested negative for celiac in April, 2010 (based on negative biopsy and normal tTG test). IgA tested 30-40 percent higher than normal.

Not going to fight the diagnosis because I refuse to go back to the poison. Happily gluten-free for health reasons as of April 2010, and not looking back.

Share this post


Link to post
Share on other sites

Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8):


It is reported that appx. 10-15% of celiacs react to certified gluten free oats also. I am one of those. I was 7 months into the gluten free diet when I decided to try them. I used Bob's Red Mill. They were very good..no they were GREAT! Oh how I missed oats. I made these cookies with them in and I was in heaven. However, the good feeling was short lived. If you try them they are very good just go slow to see if you are going to react. If all is well, ENJOY!!


Me:
Celiac disease(positive blood work/biopsy- 10/2008), gluten free oat intolerent, Hashimoto's Thyroiditis/Disease, Raynaud's Disease


DS2(age 9):
celiac disease(positive IgA tTG, no biopsy- 11/2010)


DS1(age 13):
repeated negative bloodwork and negative EGD/biopsy. Started on a gluten free trial(8/2011). He has decided to stay gluten free due to all of the improvements he has experienced on the diet.

Share this post


Link to post
Share on other sites

I've tried Bob's REd Mill and Gifts of Nature. Loved the Gifts of Nature! Great flavor! Bob's was cheaper last time I bought them and OK and what I currently use.


Me: GLUTEN-FREE 7/06, multiple food allergies, T2 DIABETES DX 8/08, LADA-Latent Autoimmune Diabetes in Adults, Who knew food allergies could trigger an autoimmune attack on the pancreas?! 1/11 Re-DX T1 DM, pos. DQ2 Celiac gene test 9/11

Son: ADHD '06,

neg. CELIAC PANEL 5/07

ALLERGY: "positive" blood and skin tests to wheat, which triggers his eczema '08

ENTEROLAB testing: elevated Fecal Anti-tissue Transglutaminase IgA Dec. '08

Gluten-free-Feb. '09

other food allergies

Share this post


Link to post
Share on other sites

Thanks Roda and Missy's Mom.

I should own stock in BRM.

It's the main part of what is in my freezer!!

I'll look for those next weekend and see what they do to me.

I am hoping they will be okay.

I really like making oatmeal bread, and this bread was so good!!

Thanks again,

~Allison


Long history of IBS, and stomach/intestinal problems. Low on iron for all of my life.

Low on energy, with aches and pains in my joints and in my whole body for as long as I can remember.

Mostly lactose intolerant for all of my life (except for yoghurt)

Diagnosed in 2003 by naturapath as wheat intolerant. Tried it then fell of the wagon. In Feb. 2010 tried going gluten-free.

Went back to the poison in March, 2010.

Tested negative for celiac in April, 2010 (based on negative biopsy and normal tTG test). IgA tested 30-40 percent higher than normal.

Not going to fight the diagnosis because I refuse to go back to the poison. Happily gluten-free for health reasons as of April 2010, and not looking back.

Share this post


Link to post
Share on other sites

My friend (who also has celiac disease)can have gluten free oats, but I cannot. They make me very, very sick. I hope for your sake you can have them. It would be nice to have oats again. Someday in heaven perhaps...


I've suffered from intestinal problems since childhood.

Age 30--I was told I had IBS and that I'd just have to "get used to it".

Age 33--I went wheat-free and felt a little better.

Age 36--A friend was diagnosed with celiac disease and recommended that I get tested too. I demanded a test even though the doctor assured me I did "not want it". Test was positive and I have been gluten free ever since.

Age 37 and Counting--I never would have guessed my body could feel this great! :)

Share this post


Link to post
Share on other sites

Have you guys tried baking (like cookies) w/ Bob's certified gluten-free oats? They take so much longer to cook than even the not-instant Quaker oats... I was wondering how they are in cookies, etc?


luvs2eat

Living in the beautiful Ozark mountains in Arkansas

positive blood tests and later, positive biopsy

diagnosed 8/5/02, gluten-free (after lots of mistakes!) since that day

Dairy free since July 2010 and NOT happy about it!!

Share this post


Link to post
Share on other sites

Have you guys tried baking (like cookies) w/ Bob's certified gluten-free oats? They take so much longer to cook than even the not-instant Quaker oats... I was wondering how they are in cookies, etc?

They work amazingly well in oatmeal cookies - since they ARE a little thicker than say, Quaker Oats, I turn the oven down about 25 degrees to what the recipe says and let them cook a little longer. I made two batches of these in the last few weeks : Gluten-Free Goddess Oatmeal Chocolate Chip Cookies and I gotta say they are pretty spectacular.

I'm even fiddling around with the recipe to make it a bit healthier and try my hand at making a breakfast cookie for the mornings my husband and I don't have time to eat breakfast with silverware! (Not that we didn't just go ahead anyway a few times and eat these for breakfast...)


Diagnosed with celiac in the summer of 09 - after being sick since I was a teen with no answers. I miss "real" pasta - but its a fair trade off for getting my life BACK.

Share this post


Link to post
Share on other sites

I am really hoping that I won't be one of the gluten intolerants that have a problem with oats.

But I will get some BRM gluten-free oats and see what happens.

I'll let you all know :)

But I am crossing my paws,

~Allison


Long history of IBS, and stomach/intestinal problems. Low on iron for all of my life.

Low on energy, with aches and pains in my joints and in my whole body for as long as I can remember.

Mostly lactose intolerant for all of my life (except for yoghurt)

Diagnosed in 2003 by naturapath as wheat intolerant. Tried it then fell of the wagon. In Feb. 2010 tried going gluten-free.

Went back to the poison in March, 2010.

Tested negative for celiac in April, 2010 (based on negative biopsy and normal tTG test). IgA tested 30-40 percent higher than normal.

Not going to fight the diagnosis because I refuse to go back to the poison. Happily gluten-free for health reasons as of April 2010, and not looking back.

Share this post


Link to post
Share on other sites

I use the Bob's in baking only-muffins and apple crisp topping. Sometimes give them a short whirl in the food processor to make them closer the the old Quaker "quick" oats. Also, some recipes call for oat flour so again, I whirl them until floury.


Me: GLUTEN-FREE 7/06, multiple food allergies, T2 DIABETES DX 8/08, LADA-Latent Autoimmune Diabetes in Adults, Who knew food allergies could trigger an autoimmune attack on the pancreas?! 1/11 Re-DX T1 DM, pos. DQ2 Celiac gene test 9/11

Son: ADHD '06,

neg. CELIAC PANEL 5/07

ALLERGY: "positive" blood and skin tests to wheat, which triggers his eczema '08

ENTEROLAB testing: elevated Fecal Anti-tissue Transglutaminase IgA Dec. '08

Gluten-free-Feb. '09

other food allergies

Share this post


Link to post
Share on other sites

I'm even fiddling around with the recipe to make it a bit healthier and try my hand at making a breakfast cookie for the mornings my husband and I don't have time to eat breakfast with silverware! (Not that we didn't just go ahead anyway a few times and eat these for breakfast...)

Oh please share the breakfast cookie if you make it! I have one of Elana's almond flour muffins every morning with fruit. These freeze well but, I need a change of pace!


Sarah

"What comes around, goes around"

Share this post


Link to post
Share on other sites