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

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

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

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

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

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

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

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

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.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,317
    • Most Online (within 30 mins)
      7,748

    Steffieg
    Newest Member
    Steffieg
    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

    • Mari
      I havesome of the replies to your post(which by the way is a gread piece of writing) and think that it will take lots of time and reading to decide what you are going to do. I would like to give you some practical suggestions. Your anxieties and OCD are a perfectly natural response when your body is sending signals that you have physical problems. The body does not use words it uses biochemistry and electric interactions. Celiac disease is not a killer disease so you are not going to die in the near future if you get glutened.  It can be a disabling problem unless you stay gluten free. For OCD attacks I have used spearmint or peppermint teas to relax. I also sitorlay down , relax as much as possible and review what I have been eating for the last few days and can usually identify that I have been eating too much of something and not enough of other foods that would balance my body. My body may have become too acid when it needs to be slightly alkaline. For me this means eating more vegetables and less starches and proteins. There are some websites that will list acid forming foods and alkaline forming food and many foods that are in between. Just admit that you are anxious about gluten being present in foods and anything that is used to prepare foods or even in your environment. When you eat anything that makes you anxious take a capsule of an anti-gliadin enzyme. I use a brand called GliadinX. It works in the stomach and will break down small amounts of gluten. Look up online the amount of plain water your body height and weight needs every day. Two years ago I was 5' 4" and weighed 100 lbs and needed 48 oz. every day.  Even if you can't drink the full amount if you just drink more water you will notice some improvement in your digestive system.  That's enough for tonight and it's way past my bedtime. Don't hesitate to ask more question or ask for more information.       
    • Scott Adams
      Canker sores can definitely be frustrating, especially when you're already managing a strict gluten-free lifestyle and have been diagnosed with celiac disease for so long. While these painful mouth ulcers aren’t exclusive to celiac disease, they can be linked to nutritional deficiencies—particularly of iron, folate, or vitamin B12 (as @trents mentioned )—which are common in people with celiac, even those who are very careful with their diet. Ongoing fatigue and aches might also suggest that your body isn’t fully absorbing nutrients or that there’s some underlying inflammation. It could be helpful to get bloodwork done to check for these deficiencies, and possibly even a full nutritional panel. Sometimes, new sensitivities or hidden sources of gluten or additives like sodium lauryl sulfate (common in toothpaste) can trigger symptoms like canker sores too. Since your reactions are so severe and you're highly vigilant, it might also be worth considering whether any other autoimmune conditions could be involved, as they can develop over time and overlap with celiac. Consulting with your doctor or a celiac-informed dietitian may help pinpoint the cause and bring relief.
    • knitty kitty
      @Dora77, You shouldn't worry about getting glutened through your skin.  You would have to touch a gluten infested doorknob and then put your hand in your mouth.   I'd be more concerned with your mom's heating up gluten bread in the oven and boiling gluten noodles.  These methods cause particles of gluten to become airborne which would then enter your nose and be swallowed, going into your digestive tract.  I have to avoid the bakery aisle at the grocery store for this reason.  An M95 mask helps. If you get nutritional deficiencies corrected, your immune system will calm down and be less reactive to gluten expose.  Vitamin D helps regulate the immune system.  Thiamine and Niacin help make digestive enzymes which would help digest any accidental gluten exposure.  Thiamine helps Mast cells not to release histamine, an inflammatory agent released as part of the reaction to gluten, and also a neurotransmitter that causes alertness and anxiety, and the flight or fight response.  Pyridoxine will help improve the OCD.  Remember your brain is part of the body.  Vitamin deficiencies affect your brain and mental health as well as the rest of your body.  
    • Jacki Espo
      I do not have evidence other than anecdotal but I am certain when I have gotten these it's the result of eating gluten (back when I did).  I don't get them now that I don't eat gluten. 
    • Dora77
      What really bothers me is if worrying about getting cc‘d from touching the same door knob as others touched is valid. Seems like an extremely unlikely way to get glutened but i read people saying that.    If thats true then theres realistically zero chance i dont get cc‘d in a non gluten-free household unless i Cook Everything myself and wash my hands multiple times in between and store all of my stuff separately
×
×
  • Create New...