Would This Work With gluten-free Oats?

[Juliebove]

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I have not seen quick cooking gluten-free oats. Would this work if maybe I lightly chopped the oats in the food processor first?

Thanks!

[missy'smom]

Go for it Julie! I think you'll find that there is no difference. I use oats a lot in baking and have converted oaty recipes with great success. Bob's Red Mill has the quick oats. Our local Kroger carries both in the natural foods section. I have pulsed the whole oats too for flour or quick oats.

[Mizzo]

I have chopped gluten-free Oats for just this reason and it does work OK. There's a bit of a bite to them but not bad.

I like all but the soft butter as an adhesive for this recipe , if I did it I would use PB or olive oil.

[Juliebove]

I have chopped gluten-free Oats for just this reason and it does work OK. There's a bit of a bite to them but not bad.

I like all but the soft butter as an adhesive for this recipe , if I did it I would use PB or olive oil.

Thanks! Can't use peanut butter because daughter is allergic. I plan to use Nucoa.

[Juliebove]

We just attempted this recipe and...yuck!!!!!

Did not seem to work at all.

The stuff would not mix together. So I kept adding water and adding water and then all of a sudden it just sort of melted. I had goo and water on the bottom. I tried adding more oats and then some powdered sugar and now it just tastes to me like sweet. I should add that I am not overly fond of sweets.

But there was no way we could roll it in a ball and then in the powdered sugar. It all just sort of melted. I do have it in the fridge now hoping it will firm up. I just don't know.

[Juliebove]

It gets worse. Even when chilled they were not very firm. I had to roll them repeatedly in the powdered sugar because it just kept melting into them. I then had to really pack the powdered sugar around them, pushing and pressing it in. And then it still melted. And then they looked like Swedish meatballs that got into a fight with flour. And then upon sitting in the fridge, they flattened down some. And got super sticky. Daughter wanted to try one but they were all stuck together. I tried to get one off for her but got it all over my fingers. I licked my fingers and yuck! Nothing but sweetness. I will not be making these again.

[Pac]

It gets worse. Even when chilled they were not very firm. I had to roll them repeatedly in the powdered sugar because it just kept melting into them. I then had to really pack the powdered sugar around them, pushing and pressing it in. And then it still melted. And then they looked like Swedish meatballs that got into a fight with flour. And then upon sitting in the fridge, they flattened down some. And got super sticky. Daughter wanted to try one but they were all stuck together. I tried to get one off for her but got it all over my fingers. I licked my fingers and yuck! Nothing but sweetness. I will not be making these again.

Could it be the butter/margarine you used? I once bought some cheap butter that I never used before to make some cookies and it was a disaster - the mix melting exactly like you describe, when baked, the cookies fell apart. Not knowing it was the butter, I mixed the crumbs with more butter and cocoa powder to make balls similar to this oat recipe - they melted. I never found out what was wrong with that butter - 82% fat, pure real butter, no additives or anything.

[Juliebove]

Could it be the butter/margarine you used? I once bought some cheap butter that I never used before to make some cookies and it was a disaster - the mix melting exactly like you describe, when baked, the cookies fell apart. Not knowing it was the butter, I mixed the crumbs with more butter and cocoa powder to make balls similar to this oat recipe - they melted. I never found out what was wrong with that butter - 82% fat, pure real butter, no additives or anything.

Could be but we have no choice. I had to use Nucoa because they need to be dairy free. That still wouldn't explain the sickly sweet taste though.