Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Would This Work With gluten-free Oats?

Juliebove

Recommended Posts

Juliebove Rising Star
Juliebove
Posted

Open Original Shared Link

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!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


missy'smom Collaborator
missy'smom
Posted

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 Enthusiast
Mizzo
Posted

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 Rising Star
Juliebove
Posted
  • Author

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 Rising Star
Juliebove
Posted
  • Author

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 Rising Star
Juliebove
Posted
  • Author

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 Apprentice
Pac
Posted

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.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Juliebove Rising Star
Juliebove
Posted
  • Author

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.

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      129,871
    • Most Online (within 30 mins)
      7,748
    Joyetta
    Newest Member
    Joyetta
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • xxnonamexx
      Supplements for those Diagnosed with Celiac Disease

      By xxnonamexx · Posted

      I know I haven't been tested for Celiac yet. But If I took a blood test would they be able to say what I am deficient in as far as vitamins and minerals so I can see what supplements to take or is it not that easy to figure out what is needed to balance out vitamins/minerals. 
    • trents
      Virus, celiac disease or both?

      By trents · Posted

      All that is exactly why you should have an endoscopy with a biopsy of the small bowel lining done. It's a very simple procedure and in the US they put you under for it so there is no discomfort. You don't even have to do a cleanout like you do for a colonoscopy.  It might also be wise to wait a few months and get the tTG-IGA checked again if nothing else. If it elevated now due to some temporary infectious process, it should not remain elevated. But a biopsy would distinguish between IBD and celiac disease. And remember, the diagnosing of diseases is often not a black and white, cut and dry process. You often have to weigh all the evidence and just go with what is most likely the cause. When tTG-IGA is elevated, the most likely cause is celiac disease. And the gold standard test for diagnosing celiac disease is still the endoscopy with biopsy. But if you decide to go for further testing for celiac disease of any kind, you must not first embark on the gluten free diet.
    • knitty kitty
      Refractory Celiac disease - what to do

      By knitty kitty · Posted

      I understand your exasperation.  My doctors were totally clueless.  Me?  I couldn't believe it was so simple.  I had studied nutrition before earning a degree in Microbiology because I was curious about what the vitamins were doing inside the body.  It's about giving the body the nutrients it needs to heal.  Read my blog for more of my journey...  Do take the time now to make some changes.  It's a matter of putting on your own oxygen mask first before you do anything else.  I regret I didn't do more to take care of myself first.  It's amazing how quickly ones life can unravel if in poor health. Simple things you can do immediately that will help are: Stop consuming oats, dairy, and corn. Keep a food-mood-poo'd journal so pinpointing problematic foods is easier. No alcohol. Avoid nightshades.  Do cut back on or eliminate processed gluten free facsimile foods.  These are not nutritious.  They are not enriched with vitamins and minerals like their gluten containing counterparts.  They contain saturated fats and excess fiber that can be irritating to the digestive tract.   They are high in simple carbohydrates that promote Small Intestinal Bacterial Overgrowth (SIBO). Do focus on meat, veggies, fruit and healthy Omega 3 fats (olive oil, avocado oil).   Do make stews and roasts overnight in a crockpot.  Make small batches.  Leftovers increase in histamine the longer they are left.   Do talk to your doctor about supplementing with a B Complex and Benfotiamine (a form of thiamine shown to promote intestinal healing).  There are eight essential B vitamins.  They work in concert together like an orchestra, so they need to be supplemented together.  Taking extra thiamine and Benfotiamine have been shown to be beneficial.  Weight loss can be a symptom of insufficient thiamine. I believe you mentioned you were low in some vitamins. Can you tell me  which ones?  
    • Shining My Light
      Virus, celiac disease or both?

      By Shining My Light · Posted

      @trents - sorry, I know that didn’t make sense. I need to get better at rereading the things I write.    The people I know of that have a gluten sensitivity or intolerance have tested negative for celiac. They can’t have gluten of any kind without having a reaction. That to me isn’t helpful. If I reacted to gluten I wouldn’t eat it regardless of it being celiac or not. I’ve come to learn the real issue with celiac is the damage, not the intolerance.    Gliadin Deamidated is another test I’ve seen that I wanted to get done. Also, the genetic testing. HLA-DQ2 and HLA-DQ8. Although my liver levels are not elevated now, I went through a time when they were. I would say maybe 7 years ago. I also had major GI symptoms at that time. They had ordered a EGD then but I chickened out. This makes me even more confused. I would think that if celiac were the cause my liver numbers wouldn’t have improved. Which again makes me think more of IBD being the cause of my TTG levels being elevated.  One thing that would make me motivated above all else is the neurological aspect. I’m still trying to dive deeper into that which has me the most interested. I think GI issues are an obvious symptom, it’s the connection in the rest of the body, particularly brain function that is most intriguing.         
    • trents
      Virus, celiac disease or both?

      By trents · Posted

      There are plenty of people with celiac disease walking around who are largely asymptomatic. I was one of them. We call them "silent celiacs" They don't seem to have GI distress or maybe it's so minor and infrequent it's not really noticeable. They can be in that state for years until the damage to the villi progresses to a critical point or they begin to develop other health issues that they didn't understand were related to celiac disease. With me, I had very little GI distress but my liver enzymes were elevated. Took 13 years to get that run down and connected to celiac disease. Soon as I adopted the gluten free diet, the liver enzymes normalized. I am blessed that no permanent damage seems to have been done to my liver. Long term, unaddressed (with a gluten free diet) celiac disease can damage other body systems besides the small bowel. Another example is neurological damage that is often not reversible.  The EMA was the first blood antibody test to be developed for celiac disease. It has largely been replaced by the tTG-IGA. The EMA is more expensive to run as it requires the use of organ tissue I believe. The tTG-IGA is just as effective. "everyone I know that has a gluten intolerance or celiac cannot tolerate gluten at all have tested negative for celiac." Huh?
×
×
  • Create New...