-
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
Search the Community
Showing results for tags 'oatmeal'.
Found 10 results
-
Gluten-Free Oats? YES! Chewy, Yummy Oatmeal Raisin Cookies (Gluten-Free)
Jules Shepard posted an article in Cookies
In the celiac world, there remains a long-standing controversy over whether to exclude oats and oat products from the list of "safe" gluten-free grains. When I was diagnosed with celiac disease, standard protocol recommended against including oats in a gluten-free diet, but more recent studies show that oats themselves are likely not the source of a celiac reaction. Instead, researchers now believe that the fact that milled oats are often contaminated with other gluten-containing grains has skewed diagnostic testing of reactions to gluten from oat products. The most recent scientific statements on the inclusion of a reasonable amount of oats (1 cup or less per day) in a gluten-free diet indicate that most individuals with celiac disease can actually tolerate uncontaminated oats. However, health professionals (including the American Dietetic Association) recommend that newly diagnosed celiac patients avoid oats until the disease is well-controlled with full resolution of symptoms and normal blood tests demonstrate that tissue transglutaminase levels (IgA tTG) are under control. Gastroenterologists also universally caution that introducing oats into your diet should only be done under the guidance of your physician. Federal food labeling laws and rules have incorporated this recent research and have not per se excluded oats from future "gluten-free" labeling, so long as the manufacturer seeking to dub its oat containing product "gluten-free" demonstrates that there is less than 20 parts per million (ppm) of gluten in that product, just as in any other. Thus, it seems the greatest hurdle to reintroducing oats to your gluten-free diet will be the shortage of mills and processing plants which produce certified "gluten-free" oats (and the resulting high cost of those few products)! I decided to try these outrageously expensive "gluten-free" oats myself to expand my baking horizons (of course, I discussed this with my physician first...). I doubt I will be sitting down to a big bowl of oatmeal anytime soon, since I still love my grits and they are probably 1/5 the price of gluten-free oats! However, as it would be challenging to make oatmeal-like cookies with grits, I dove into my $12 box of oats to see what happened. (Granted, as time goes by, companies like Bob's Red Mill are thankfully making gluten-free oats more prolific -- and thus, less expensive -- they will always be more expensive than my grits!) Just as an aside, I recently found a product available (finally) in the United States that would probably make a mean oatmeal cookie for those of you who are unable or unwilling to give the gluten-free oats a try. On one of my European adventures many years ago I thoroughly enjoyed German muesli made with rice flakes, but have since been unsuccessful finding them Stateside. Imagine my surprise when, on a slightly less exciting adventure last week, I discovered them at David's Natural Market in Columbia, Maryland! But back to the oats. I used them quite successfully in the first oatmeal-raisin cookie I have had since 1999, and I'm pleased to share the recipe with any of you who would like to try! The oats I used were Lara's and the rice flake substitute I found at my local organic market was made by Shiloh Farms. The cookies are soft, moist, chewy, full of cinnamon-y flavor and are almost totally gone, so I only had 2 left for a picture! I probably should have doubled the recipe, but my oats were so darn expensive! Oh well, these are worth splurging for next time. I hope you enjoy! ~jules Soft & Chewy Oatmeal Raisin Cookies ½ cup Earth Balance Buttery Sticks or butter ½ cup granulated cane sugar ½ cup firmly packed brown sugar 1 egg + 1 egg white ½ teaspoon gluten-free vanilla extract 1 cup All Purpose Nearly Normal Gluten-Free Flour Mix ½ teaspoon baking soda 1 teaspoon baking powder ¼ teaspoon salt 1 teaspoon cinnamon 1 ½ cups gluten-free oats* ½ cup baking raisins** Cream the sugars and butter until fluffy. Add the eggs one at a time and thoroughly incorporate into the batter. Stir in the vanilla last. In a separate bowl, combine all dry ingredients (except oats), mixing well. Stir into the creamed mixture until integrated. Stir in the oats and raisins. Cover the bowl and chill until cold, at least 2 hours. Preheat oven to 350 F for static ovens or 325 F for convection. Roll the dough into tablespoon-sized balls and place at least 2 inches apart on a parchment-lined cookie sheet. Bake for 8 - 10 minutes, or until lightly brown. If you can wait, let them cool on a wire rack before removing. *Note: Not all people with celiac disease can include oats in their diets. For more information on whether they are appropriate for your diet please see our Celiac Disease and Oats section. **If you do not have baking raisins on hand, gently boil ½ cup of raisins in a saucepan with enough water to cover them. Drain, then add to your recipe. -
Celiac.com 01/21/2022 - Less than a decade ago in Chicago, there was a time when thousands of residents would have claimed that the best basketball team of all time was right here, right now. In the 1990’s, the combined magic of Michael Jordan, Scottie Pippen and the rest of that stellar Bulls team was, to a basketball fan, like nothing ever experienced in the past. But then, there are those who would argue that a different team of the past (perhaps Larry Bird and the Boston Celtics, or Magic Johnson & Kareem Abdul Jabar of the Los Angeles Lakers) was the best ever. And, there are statistics, personal experience and memories of games played to validate each position—everyone was right within their own world of experience. For an individual with celiac disease (often incorrectly referred to as “an allergy to wheat and gluten products”), there are several factors to consider in determining if oats is a safe food. The questions which are commonly asked by patients with known wheat or gluten sensitivity include: Oats are not a wheat product. Are oats safe for me to eat? Can oats have gluten? My Doctor says that oats are Ok, but I’ve read conflicting reports that say oats are to be avoided. Which is true? As with ‘the greatest basketball team of all time’, the answer depends on your point of view. You can easily find doctors and researchers who will offer evidence on both sides of these questions. Here’s the latest information to help you in answering these questions for yourself. There are three factors to be addressed: Is there gluten in oats? Can oats trigger a gluten-type sensitivity reaction? Is there anything else in oats that can be offensive? Let’s consider these factors one at a time. First, is there gluten in oats? The clear and uncontested answer is no, there is no gluten in oats— and, yes, there is gluten in oats. Confused? Here’s why: gluten is the offensive prolamin (simple protein found in seeds) protein found in wheat. It is known to be one of the triggers to the symptoms of celiac disease. Avenin is the prolamin protein of oats. It has a different chemical structure than gluten and avenins have been predicted to contain only a few glutamines that can be deaminated by tissue transglutaminase, presumably making avenins less immunogenic thus substantially less offensive to the lining of the intestines than gluten(15,16). The offensive protein in oats is not gluten. So, no, there is no gluten in oats. And now to the yes answer regarding the gluten content of oats. In a recent study entitled ‘Gluten Contamination of Commercial Oat Products in the United States’, the author purchased 12 containers of rolled or steel-cut oats representing four different lots of each of three different brands between October 2003 and March 2004(14). The three brands were Quaker (processed in Chicago—selected because it is a popular brand of oatmeal in the U.S.), Country Choice (Eden Prairie, Minnesota—because it is certified to be organic) and McCann’s (Odlum Group, Nass, Ireland, because it is processed in an oats-only facility). Following the Codex limit for naturally occurring gluten-free foods, oat samples were considered gluten-free if they contained 20 parts per million (20 ppm) or less of gluten17. The results were startling. All three brands of oats had gluten contamination above 20 ppm in at least two of the four samples tested. Ranges of gluten in the four samples from the 3 different companies ranged from: McCann’s, none to 725 ppm; Country Choice, none to 210 ppm; and Quaker, 338 to 1807 ppm. Even the best of the three (Country Choice) was 10 times above the safe limit of gluten contamination, and the worst was 90 times above the limit. So, even though oats are not composed of gluten, it appears that oats contain gluten more than half the time—and the amount of gluten present is often dangerously high for someone with Celiac Disease. So, you are asking: Where does the gluten in oats come from? The author of the study wrote: “Celiac organizations across the United States continue to advise against the consumption of oats because of concerns that commercial oat products may be contaminated with wheat, barley, or rye during harvesting, transporting, milling and processing.”(18) Can Oats Trigger a Gluten-type Sensitivity Reaction? Once again, there are two answers. On one hand, if oats are contaminated with gluten at dangerously high levels more than half the time, the answer would have to be ‘yes, oats can trigger a gluten-type sensitivity reaction. Basically if you are following a strict gluten-free diet, doing very well at food selections, AND eating oats (‘because there is no gluten in oats’), you could still develop celiac disease complications. We know that celiac disease is a chronic inflammatory immune response in the intestines and other tissues due to gluten exposure(1) . Is it safe to eat oats on a gluten-free diet? Given the above information, it is likely not safe for celiac patients to eat oats or oat products. Can oats trigger a gluten-type sensitivity reaction? The second answer has to do with the composition of oats. Due to the protein in oats (avenin) having such a different chemical structure, it has been predicted to be much less offensive to the immune system making oats less immunogenic (immune system stimulating)(2,3). There have also been a number of studies that have suggested oats do not trigger the same type of immune response as gluten(4-11). However, there have been studies on the other side of the coin that identify an immune response of some type. A recent study of 39 Finnish patients randomized to eat a gluten-free diet with 50 grams of oats daily or a standard gluten-free diet for one year reported more intestinal symptoms and more gut inflammation in the group of patients eating oats(13). The researchers wanted to find out why this was happening to some celiac patients. When searching for the mechanism that was causing an oat-sensitivity reaction for some celiacs they discovered a similar-to-gluten type of immune system response in the intestines. They described this as: “We established oats-avenin-specific and - reactive intestinal T-cell lines from these three patients, as well as from two other patients who appeared to tolerate oats. The avenin-reactive T-cell lines recognized avenin peptides in the context of HLA-DQ2. These peptides have sequences rich in proline and glutamine residues closely resembling wheat gluten epitopes. Deamidation (glutamine/glutamic acid conversion) by tissue transglutaminase was involved in the avenin epitope formation.” We conclude that some celiac disease patients have avenin-reactive mucosal T-cells that can cause mucosal inflammation. Oat intolerance may be a reason for villous atrophy and inflammation in patients with celiac disease who are eating oats but otherwise are adhering to a strict gluten-free diet. Clinical follow-up of celiac disease patients eating oats is advisable.” (12) Summary Although technically there is no gluten in oats, and celiac disease is associated with gluten exposure, it is a roll of the dice for celiac patients to eat oats for two reasons: Given the frequency of contamination of oats with gluten, it is impossible to be assured of a gluten-free oat product. Some celiac patients (and as of yet it is impossible to know which ones), appear to have an immune system sensitivity reaction to oats similar to gluten. Thus the safest approach at this point may be to include elimination of oats to a gluten-free diet, allow the intestines to heal (and have that documented with a recheck endoscopic exam), then do an oat-challenge diet and regularly recheck via endoscope for any signs of intestinal damage. This is a timely process (and a nuisance for the patient), but if one wants to eat oats this may be the only way to do it safely. References: Sollid LM (2002) Coeliac disease: Dissecting a complex inflammatory disorder. Nat Rev Immunol 2: 647–655. Vader LW, de Ru A, van Der WY, Kooy YM, Benckhuijsen W, et al. (2002), Specificity of tissue transglutaminase explains cereal toxicity in celiac disease. J Exp Med 195: 643–649. Piper JL, Gray GM, Khosla C (2002) High selectivity of human tissue transglutaminase for immunoactive gliadin peptides: Implications for celiac sprue. Biochemistry 41: 386–393. Janatuinen EK, Pikkarainen PH, Kemppainen TA, Kosma VM, Jarvinen RM, et al. (1995) A comparison of diets with and without oats in adults with celiac disease. N Engl J Med 333: 1033–1037. Srinivasan U, Leonard N, Jones E, Kasarda DD, Weir DG, et al. (1996) Absence of oats toxicity in adult coeliac disease. BMJ 313: 1300–1301. Hardman CM, Garioch JJ, Leonard JN, Thomas HJ, Walker MM, et al. (1997) Absence of toxicity of oats in patients with dermatitis herpetiformis. N Engl J Med 337: 1884–1887. Reunala T, Collin P, Holm K, Pikkarainen P, Miettinen A, et al. (1998) Tolerance to oats in dermatitis herpetiformis. Gut 43: 490–493. Hoffenberg EJ, Haas J, Drescher A, Barnhurst R, Osberg I, et al. (2000) A trial of oats in children with newly diagnosed celiac disease. J Pediatr 137: 361–366. Janatuinen EK, Kemppainen TA, Julkunen RJ, Kosma VM, Maki M, et al.(2002) No harm from five year ingestion of oats in coeliac disease. Gut 50:332–335. Størsrud S, Olsson M, Arvidsson LR, Nilsson LA, Nilsson O, et al. (2003),Adult coeliac patients do tolerate large amounts of oats. Eur J Clin Nutr 57:163–169. Ho¨ gberg L, Laurin P, Fa¨ lth-Magnusson K, Grant C, Grodzinsky E, et al.(2004) Oats to children with newly diagnosed coeliac disease: A randomized double blind study. Gut 53: 649–654. Helene Arentz-Hansen1, Burkhard Fleckenstein1,2, Øyvind Molberg1, Helge Scott3, Frits Koning4, Gunther Jung5, Peter Roepstorff2, Knut E. A. Lundin1,6, Ludvig M. Sollid1*, The Molecular Basis for Oat Intolerance in Patients with Celiac Disease, PLoS Medicine, http://www.plosmedicine.org, October 2004, Volume 1, Issue. Pera¨ aho M, Kaukinen K, Mustalahti K, Vuolteenaho N, Ma¨ ki M, et al. (2004) Effect of an oats-containing gluten-free diet on symptoms and quality of life in coeliac disease. A randomized study. Scand J Gastroenterol 39: 27–31. Thompson,T., Gluten Contamination of Commercial Oat Products in the United States, NEJM,Nov.4,2004,2021-22. Vader LW, de Ru A, van Der WY, Kooy YM, Benckhuijsen W, et al. (2002) Specificity of tissue transglutaminase explains cereal toxicity in celiac disease. J Exp Med 195: 643–649. Piper JL, Gray GM, Khosla C (2002) High selectivity of human tissue transglutaminase for immunoactive gliadin peptides: Implications for celiac sprue. Biochemistry 41: 386–393. Joint FAO/WHO Food Standards Program, Codex Committee on Nutrition and Foods for Special Dietary Uses. Draft revised standard for gluten-free foods. CX/NFSDU 98/4 July 1998: 1-4, http://intlspectrum.diabetesjournals.o rg/cgi/content/full/15/3/197. Thompson,T. Oats and the Gluten-Free Diet, J Am Diet Assoc. 2003;103,876-9. -
View full article
-
General Mills Pulls Plug on Gluten-free Chex Oatmeal
Jefferson Adams posted an article in Additional Concerns
Celiac.com 09/02/2015 - Cereal maker General Mills is pulling the plug on its Gluten Free Chex Oatmeal. A spokesperson for General Mills confirmed that the product has been discontinued due to low sales. The company says it will make its final shipments of the gluten-free oatmeal in October. This constitutes an ignoble end for a brand that made its official debut last year. Chex Gluten Free Oatmeal was available in original, apple cinnamon and maple brown sugar flavors, and made without artificial flavors, colors, preservatives or high fructose corn syrup. The decision to discontinue Gluten Free Chex Oatmeal comes amid controversy regarding General Mills methods of sorting oats for its new gluten-free Cheerios. What do you think? Are you sad? Or are there too many good gluten-free choices to worry? Share your thoughts below. -
Celiac.com 05/20/2014 - If you think that there is nothing new when it comes to gluten-free oatmeal, we're happy to tell you that Convenient Nutrition's Original Gluten-Free Oatmeal is different from anything else on the market. In addition to being gluten-free, this oatmeal is made with 100% grass fed, hormone-free pure whey protein concentrate. If you're looking for a tasty alternative to traditional gluten-free oatmeal that can also provide the benefit of added whey protein, then you should try this product. It's also great to take with you to school or work for a quick, healthy meal or snack. -
Maybe it's already been discussed, but we stopped into a DD while travelling last weekend, and they had these little oatmeal pots for sale right near the register. I thought, "Oh, wouldn't it be great if I could have these for breakfast" (and yes, I know there are other brands, but there's a DD right near my office) I went to look to see if they were certified gluten-free oats - not only were they not certified, but the ingredients also listed barley and rye - the trifecta of trouble! Why they felt the need to add barley and rye to oatmeal, I have no clue. Now I know none of us would eat oatmeal that isn't certified, and we'd definitely check, but just wanted to make you guys aware.
-
Stuffed Chicken Breasts with Oatmeal and Amaranth (Gluten-Free)
Jefferson Adams posted an article in French
Celiac.com 04/19/2017 - Love Chicken Corden Bleu, but can't find a great gluten-free version? This recipe uses oatmeal and amaranth to create a lovely breading for chicken breasts stuffed with ham and cheese. They are low calorie, reasonably healthy, and certainly delicious. Ingredients: 4 skinless, boneless chicken breast halves 6 slices Swiss cheese 4 slices cooked ham 1 egg 1 egg white 2 tablespoons oat flour, for dredging ⅓ cup gluten-free oats, lightly ground ⅓ cup amaranth ¼ teaspoon parsley flakes (crushed) ¼ teaspoon garlic powder ¼ teaspoon onion powder ¼ teaspoon sugar ¼ teaspoon oregano ½ teaspoon Italian seasoning, crushed ½ teaspoon ground black pepper (divided) ½ teaspoon salt (divided) butter, to coat pan Directions: Heat oven to 350 degrees F (175 degrees C). Lightly coat baking dish with butter. Pound chicken breasts to about ¼ inch thickness. Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Season oat flour with a dash of salt & pepper in one bowl. Beat egg and egg white in another bowl. In a mixing bowl, combine salt, pepper, ground oatmeal, amaranth, sugar, other spices. Maintaining the roll form, carefully dredge the chicken roll-up through the oat flour, egg mixture and crumbs coating. Place in baking dish, and bake for 20-25 minutes, or until crispy and cooked through. Remove from oven, and place ½ cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and allow to cool slightly, until cool enough to touch, but still warm. Cut rolls into pinwheels and serve. -
Bakery On Main Gluten Free Apple Pie Flavored Instant Oatmeal
Dyani Barber posted an article in Product Reviews
.webp.34bdb963f9bfe4efd91aa74daeef57f5.webp)
I am not a fan of any flavored gluten-free instant oatmeal, but Apple Pie Flavored Instant Oatmeal from Bakery On Main is the exception to my rule. There are no artificial flavors and they only use real dried apples and cinnamon which gives it a true homemade comfort taste. This instant oatmeal is also blended with chia seeds, quinoa, and amaranth for additional nutritional value but you would never know if you didn't read the ingredients. Just add hot water, which makes the individual packets perfect for traveling, or to keep on hand as a healthy snack. Visit their site for more info. Note: Articles that appear in the "Gluten-Free Food Reviews" section of this site are paid advertisements. For more information about this see our Advertising Page. -
If you're like me, the recent cold weather has you longing for the heat waves of the past summer. While grabbing a piece of fruit or even a refreshing smoothie on your way to work might fly during the summer, chilly winter mornings call for something much warmer before leaving the house. This is a recipe for an easy-to-prepare oatmeal dish that mixes plain oatmeal, Konsyl Original Fiber supplement, pecans, syrup and whatever else you enjoy to give it an extra savory kick. Harvest Oatmeal is also a great meal because it can accommodate many allergies. If you're lactose-intolerant like me, changing the type of milk used in the recipe to coconut, almond, lactose-free or another version won't affect the final taste. And if you're allergic to pecans or other nuts, they can be left out without subtracting from the deliciousness of the recipe. Feel free to substitute or add any other garnishes of your choice - the maple syrup in this recipe is a personal favorite. I actually prefer the taste of sugar-free syrup, so if sugar is a concern for you, that’s one easy way to modify your diet. Your mom always told you that oatmeal was a great meal, and she's right. Plus, making your own oatmeal feels great because the end result is delicious AND you can mold it to your own specifications (shh, don't tell anyone how easy it is!). The oats warm you up right away, the Konsyl helps you feel full and aids your digestion, and the maple syrup and other delicious toppings mean that breakfast feels more like a treat rather than a chore. And, because there’s no real cooking involved, just heating, this is a great meal for those on the go. Hope you enjoy! Ingredients: 1 cup cooked, old fashioned gluten-free oatmeal 1/4 cup canned pumpkin puree 1 tbsp milk (coconut, almond or otherwise) 1 tbsp pumpkin pie spice 1 tsp real vanilla extract 1 rounded tsp Konsyl Original psyllium fiber Maple syrup, pecans, dried cranberries or raisins for toppings, if desired Directions: Heat cooked oatmeal in pan on stove top or in microwave until just warm. Add the milk, pumpkin, spices, vanilla and Konsyl Original. Mix well and reheat. If it is too thick, add 1 tbsp hot water at a time and stir until desired consistency is reached. Top with syrup, nuts and dried fruit to your liking. Makes two servings. -
We recently received gluten-free oatmeal cookie samples from Deborah Kayes Cookies, and their "Oatmeal Chocolate Pecan" cookie was calling my name! Before I go any further with this review, I have to say that these are not your ordinary gluten-free cookies. These cookies are loaded with certified gluten-free oats and contain no flours or refined sugars. In addition to this most of the ingredients are organic. Their cookies have a bit of a rustic look since they are all hand made, and they are huge compared to most cookies on the market (gluten free or not). Each cookie is also individually wrapped which makes it convenient for those times when I have to rush out the door with the kids, or need to keep something in my desk for a snack. I took my first bite and was not sure what to expect...but I absolutely loved the soft, almost "just out of the oven" texture. The cookie was not lacking in taste or texture and all the flavors were beautifully balanced. I fell in love with Deborah Kayes Cookies, and since they use wholesome ingredients I can now satisfy my cookie craving guilt free! For more information about Deborah Kayes Cookies, visit their Web site: http://deborahkayes.com Note:Articles that appearin the "Gluten-Free Product Reviews" section of this site are paidadvertisements. For more information about this seeour Advertising Page.
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8-M):
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8-M):
