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Certified gluten-free Oats

AlysounRI

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AlysounRI Contributor
AlysounRI
Posted

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

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Roda Rising Star
Roda
Posted

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!!

missy'smom Collaborator
missy'smom
Posted

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.

AlysounRI Contributor
AlysounRI
Posted
  • Author

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

SuperMolly Apprentice
SuperMolly
Posted

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...

luvs2eat Collaborator
luvs2eat
Posted

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?

MagpieWrites Rookie
MagpieWrites
Posted

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 : Open Original Shared Link 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...)

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AlysounRI Contributor
AlysounRI
Posted
  • Author

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

missy'smom Collaborator
missy'smom
Posted

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.

digmom1014 Enthusiast
digmom1014
Posted

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!

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