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02 June 2008



When I was first diagnosed with celiac, and I realized I would never eat gluten again, I shouted out a big hooray. Finally, an end to the pain, the fatigue, the brain fog, and the always wondering what was wrong with me. Give up beer and bread and baked goods? No problem. Who needs those when I would finally be well? (And now I have all of those, gluten-free, except the beer. And that's only because I'm pregnant.) I could feel it in my bones. This was my path.

Truth be told, there was only one food for which I longed. One food that eluded me, haunted my dreams, twisted me into melancholy many mornings, because I would never eat it again.


I know. I'm weird.

You see, I had gone on health kicks all my life, since I never felt well, and never knew why. Lose weight. Exercise rabidly. Eat more whole grains. Cut out cheese. Become a vegetarian. Watch all the fats. Walk every day. Worry incessantly if I was eating the right thing. Most of those commands to myself turned out to be driven by fear. They fell by the wayside, eventually. But my oatmeal habit stuck. For the two years before I was diagnosed, I ate oatmeal for breakfast every morning. (With the exception of the horrid spring of 2005 when I was down to eating baby food from jars before I finally figured out that the life-long feeling of lousiness was driven by gluten.) Topped with fresh blueberries, drizzled in maple syrup, sugared with dried mangoes, or made sweeter with strawberries in season -- every bowl tasted like a new moment. Every morning, I eagerly anticipated the slow cooking to finish, the texture of the thick-cut oats done perfectly (no longer chewy, but not quite mush), and the steam that rose off the first bite on my spoon. Every day, I felt a tiny disappointment that the bowl of the day was done.

I know. I'm weird. (I can't seem to persuade the Chef to like oatmeal. He's mystified as to why I like it.)

Three years ago, when I first started living deliciously, there were no gluten-free oats, at least that I knew of then. Sad and learning acceptance, I posted this piece (oh so long ago) about hot-cereal alternatives for those of us who live gluten-free.

Now, I still love red quinoa with eggs, or brown rice cereal, and certain other kinds of hot cereal. However, everything changes in life, and sometimes it changes for the better. Gluten-free oats are available ubiquitously now.

I've written about this before, in this piece I did in December, with a recipe for oatmeal cookies. If you are new to gluten-free, and wondering why you can't eat most oats, take a look there, and be sure to read the comments. I'm constantly astonished at how helpful we can be for each other in this community.

The gluten-free awareness is now so much more enormous than even three years ago that we have a plethora of oats choices for us. Here are just some of them:

Gluten Free Oats - Bob's Red Mill

Laura Scudder's Oats Rolled Wheat And Gluten Free

Gluten-free Oats from Wyoming

Cream Hill Estates in Quebec, Canada

Gifts of Nature in Montana

Only Oats from Saskatchewan, Canada

I'm sure there are more. If you know of any other reliable growers, please let us all know in the comments.

But here's the best part. Once we secure gluten-free oats, through the retailer that makes the most sense to us, we gluten-intolerant folks can just treat those oats like food again.

(Ahem. With this proviso. If you haven't eaten oats in a long time, be sure to introduce them back to your body slowly. All that fiber can wreak havoc on your system, at first.)

Also, perhaps the rest of you can offer up a moment of gratitude for how blithely you can eat oats!

And since this is Monday, when I offer up ingredients and ask for your ideas, here's my question for the day.

How do you like to work with oats, in any form?

p.s. For those of you in the Seattle area this weekend:

The Chef and I are teaching a gluten-free cooking class at the Sur la Table in Kirkland on Sunday, at 2 pm. We're honored to be there, and we're happy to be teaching together again. Since so many of you have been writing to me, asking where we'll teaching, we thought we'd let you know here.

This will also be one of the last classes we'll teach before Little Bean arrives. (LB arrives in seven weeks!) And then it will be many months again before we'll venture out into demo kitchens.

We will be making shaved fennel salad, chicken thighs with pomegranate molasses, artichoke risotto, and fig cookies. The eating alone should be worth it.

So, if you'd like to see me hugely pregnant, or watch the two of us dance in the kitchen, bantering, please join us on Sunday. You can register by clicking here.


At 11:12 PM, Blogger Katie said...

When I was a kid I only liked the instant packs... When I hit college I finally developed a liking for the real thing, and now I like it best when I put a little bit less water in so that they're thicker (I just toss handfuls of oatmeal in as I cook it, one at a time, because I like it best when it's not all all the way cooked) and add chopped apricots right near the beginning, then stir in honey when it's done cooking.
Oh My God. It's fantastic.

At 3:19 AM, Blogger MrsMama said...

I've been savoring your blog recently. My daughter can not have gluten and I've been learning how to keep a teen happy and healthy at the same time with food.

These Chocolate No Bake Cookies aren't very "gourmet", but they sure hit a sweet spot at our house. :)

At 4:05 AM, Blogger chrisdonia said...

You do have to be careful though; there is no definite answer on whether the gluten-equivalent in oats has an effect of coeliac sufferers. Studies seem to be split between 'no effect' and 'gluten effect'. So I suspect that some people may also be sensitive to the avenin in oats.

Ach, see Wikipedia, of course. Silly me.

At 4:09 AM, Anonymous Anonymous said...

Being dairy free I have gotten really creative with flavors. I usually cook my oats in juice. Apple juice with chinese 5 spice. Orange with dried cranberries. Cherry with bluberries. Or water with maple syrup and fresh pecans. Wendy

At 4:51 AM, Blogger Allie said...

I love Oats for breakfast - I've had Bobs Red Mill & Lara's...

I do Oats, with skim milk, flax seed and a touch of vanilla and i put either brown sugar or a scoop of almond butter on top! YUM...

still trying to find a good oatmeal cookie recipe ;)

At 5:02 AM, Blogger Ask A Life Coach! said...

oatmeal on a lazy weekend morning... cooked with vanilla and cinnamon with the raisins (preferably mixed raisins) thrown in during cooking so they plump up. then a little agave nectar and some dairy- lately it is kefir, but sometimes it is soymilk or yogurt on the top, only mostly mix it in. sometimes butter, sometimes not.

also (and my hubby thinks I am nuts for doing this) I like SAVORY oatmeal made with chicken broth and romano cheese or goat cheddar grated in it and a pinch of salt and pepper. It might be good with veggies in it too! Kind of like polenta, only different.

At 5:08 AM, Anonymous Anonymous said...

I too love my oats in the AM with maple syrup. Any berries will do and ground flaxseed for a tiny bit of nutty flavor. I am running to the supermarket to see if they have the gluten free oats! all he best to you and the bun in the oven.

At 5:51 AM, Blogger Angela... said...

I share your love of oatmeal. You are so right the toppings are almost endless.

My father makes it for me when I am visit home, so it's my comfort food. he prepares it nice and simple with brown sugar and butter.

However I think the best way to have a guilty pleasure is

oatmeal waffles

the pamela mix is a good stand in for the recipes online that call for "pancake mix"

Thanks for the gift of your writing it sure beats waking up to the news.

At 6:19 AM, Blogger Katie said...

When I think of oats, the first thing that come to mind (besides oatmeal) is granola.

At 7:09 AM, Blogger Jenn Sutherland said...

I definitely share your love of oats, and the glee of having sources for GF oats.

Not a huge fan of oatmeal, I've been making homeade granola for a few years, eaten with fresh goat yogurt. YUM.

But recently, my attention has turned to homeade granola bars, and OH - are they good! Bake 3.5c oats, 1c nuts, and 1c unsweetened coconut in a 350 oven for 20 minutes (add the coconut halfway through, so it doesn't burn).

While the oats bake, heat 4T butter, 1/2 c brown sugar, 1/4 c agave nectar, 1/4 c honey, 2tsp vanilla, 1/2tsp salt. in a small pan until all are melted and combined.

Pour the toasted oats mix into a large bowl along with 8oz of diced dried fruit - whatever you like. Pour in the "hot glue" and mix well. Line a half-sheet pan with parchment paper. Pour the whole bowl into the sheet pan, and smooth everything out (it will fill 2/3 of the pan). Place a second sheet of parchment on top, so you can smooth everything out more, and press HARD, so that it makes a nice, firm granola bar. Refridgerate for a couple of hours, then turn out onto a cutting board, and cut into bars. I get about 20 bars out of the recipe.

My current favorite combo is slivered almonds, coconut, pine nuts, dried tart cherries and a sprinkle of crystallized ginger nibs! (for extra goodness, melt 1/3 c dark chocolate chips on top of the warm bars after you've pressed them into form and spread the melting chips over the bars)

At 7:16 AM, Blogger brandin + kari said...

I have eaten oatmeal for breakfast for about 10 years and counting. You are NOT weird. I am so happy that they are coming out with gluten-free oat products for you now! As a fellow oatmeal lover, I am happy that you will be able to enjoy oatmeal again.

At 8:12 AM, Anonymous Anonymous said...

Love oatmeal--I don't think you're weird. I'm having it for dinner one night this week (combined with toasted nuts, some fruit that's in season, a bit of brown sugar, and walnut oil).

I also adore oatmeal cookies, especially when combined with chocolate in some way. Oatmeal cookies are one of my favorite foods, so I'm absolutely thrilled that gluten-free oats are available these days.

At 8:52 AM, Blogger Lauren Denneson said...

I have always LOVED oatmeal too! I have been eating it almost every morning for the last 4 years...up until I had to go gluten free. My favorite is sliced banana with pecan pieces (no added sugar, no nothing else). Cook the oats half-way before you slice in the banana and throw the pecans in last. I recently got a hold of Bob's Red Mill gluten free oats (it seems as if the Whole Foods in downtown Portland, OR is out every time I go there!) and have been eating them every morning again! I am in heaven :)
A friend of mine sent me this recipe for gluten-free cookies:

Monster Cookies Recipe courtesy Donna Haney, as adapted by Paula Deen
Show: Food Network Specials
Episode: All-Star Holiday Cookies

3 eggs
1 1/4 cups packed light brown sugar
1 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 (12-ounc) jar creamy peanut butter
1 stick butter, softened
1/2 cup multi-colored chocolate candies
1/2 cup chocolate chips
1/4 cup raisins, optional
2 teaspoons baking soda
4 1/2 cups quick-cooking oatmeal (not instant)

Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.
In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, raisins, if using, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.

Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.

At 9:30 AM, Blogger Susanne said...

A woman after my own heart -- nothing is more perfect than oatmeal for breakfast!

Steel-cut oats are my favorite, but on weekdays I make old-fashioned oats in the microwave (3 minutes), stir in a tablespoon of peanut or almond butter, a splash of milk, a drizzle of honey and a dash of Vietnamese cinnamon.


At 9:49 AM, Anonymous Anonymous said...

I've recently fallen for meuslix (sp?) all over again. I make it one night, in a decent sized container, and scoop out a bit each morning to bring to work for breakfast.
I measure very little in life, but here's the "recipe":

Oats (fill the container about 1/3 of the way)
A few clumps of brown sugar
A dash of cinnamon
Almond milk to cover plus some
One tart apple, diced
One banana, sliced
A handful of dried cranberries
Two handfuls of slivered almonds

Every day you need to add a little more almond milk, as the oats soak it up. The bananas sometimes brown a little, but it can last a week.

At 9:52 AM, Blogger Unknown said...

This is bad timing considering your current condition. year look into the red house restaurant in Renton, they have gluten free beer!...who would know..Thanks for providing all this info for us, keep it up.

Chef Ralph

At 10:37 AM, Anonymous Anonymous said...

I grind my oatmeal into a powder and use it instead of bread crumbs - they make for super tasty crab cakes!

At 10:45 AM, Blogger Dk's Wife said...

Well, I love oats as well. I admit, I usually just buy the prepackaged flavored ones though.

Another way I like oats is in my mom's meatloaf! :)

Oh, and just another for the heck of it: Oatmeal cookies w/ chocolate chips, or raisins, or whatever else sounds good!

7 weeks! Eep! Time has snuck up!

At 11:19 AM, Anonymous Anonymous said...

Yummy Gourmet Oatmeal with Apple

1/2 Bob's Red Mill steel cut oats/1/2 Country Choice Organic oven toasted oats
generous pinch of Starwest Botanicals organic dried ginger bits(reduces cholesterol and acts as anti-inflammatory for arthritis)
cover with water while you cut up apple

1 Fuji apple cut into small bits

I never measure anything here...just learned through experience how much water and how long to cook to get the texture I like (not mushy)

Usually 9 minutes in microwave...remove and add about 1 cup Nancy's non-fat yogurt, generous dash of Starwest Botanicals organic cinnamon and a handful of nuts to provice the fat you need to metabolize that yogurt calcium we all need (usually almonds....although the high oxalate content may be an issue...I LOVE the density and crunch of the almonds)

I don't have to go gluten-free but enjoy playing with alternative grains/flours. Also don't need to be dairy-free but really only do yogurt anyway.

At 11:30 AM, Anonymous Anonymous said...

Not so fond of cooked oats for breakfast unless they are loaded with fruit and nuts, but I do like crunchy granola made with plenty of cinnamon, coconut and other nuts, served with homemade yogurt and fruit. Also baked oatmeal, though I usually decrease the sugar and add apples, raisins or other fruits instead.

I used to work in foodservice at a camp where we added quick oats to the sloppy joe sauce to stretch and thicken it. I suppose it gave some good fiber to all those little campers, too.


PS - I'm glad to know that you feel free to take breaks as needed from your regular blog postings, Shauna. We'll stick with you whether you post twice a week or twice a month!

At 11:37 AM, Blogger PalmerGal said...

I love oatmeal for breakfast. I use rolled oats during the week, for the speed of the microwave. Have them with brown sugar, raisins or dried cranberries, and walnuts. Weekends it's steel-cut oats, usually with the same toppings. My husband, like the chef, doesn't like oatmeal, at least cooked! He mixes uncooked rolled oats with whatever cold cereal he's having. He will eat granola too. Sometimes I mix rolled oats with other hot cereals and he'll eat that fine. I think it's the texture of the oats alone.

BTW, neither of us has a gluten problem, but I love this blog. :)

At 11:43 AM, Anonymous Anonymous said...

When I was in high school my gastroenterologist SWORE I had a gluten intolerance, but every test she ran came back negative. I've felt so crummy lately (okay, most of my life to be honest) that I've been wondering if she wasn't right, and hoping that if I try going gluten-free it might help me put some weight back on (I'm down to 80-partially due to brain surgery, at 5'4) The one thing keeping me from doing it is 'giving everything up', and I was heartbroken to see oats on the list. (And I'm allergic to eggs and corn, and lactose intolerant to boot.) Seeing this post has almost been enough to make me cry - I can still make my no-bakes, if nothing else! Thank you!

At 12:10 PM, Blogger Tay said...

Shauna- thanks so much for your sweet comment on my blog! It made my day. You would love Gampo Abby, especially sitting in comfortable silence in the early morning sunshine, with a bowl of oatmeal, watching the whales swim's magic I dearly hope you get to experience in this lifetime!

I love me some oatmeal, too. I really adore steel cut, wondering if there are GF steel cut oats? So good and chewy with a dollop of fresh yogurt (I've started making my own!) and some coconut cooked in.


sending you good thoughts today and always.

At 12:11 PM, Anonymous Anonymous said...

You are not weird! Oatmeal is such a comfort food!!! I crave it alllll the time. Yay oats! Well... the gluten free kind anyways :)

At 12:28 PM, Anonymous Anonymous said...

With walnuts would be the shortest answer. I don't do anything innovative with oats, but I love fruit in my oatmeal, with walnuts (and brown sugar if the fruit isn't sweet enough), and I like my cookies thick and chewy with walnuts and raisins. There is just something about the two that is very comforting.

Maybe it is a man thing to not like oatmeal, because my husband won't touch the stuff, and niether would my step brother.

At 1:52 PM, Anonymous Anonymous said...

mmm... I love oatmeal. In the dead of winter, I make big pots of steel-cut oats in the slow cooker with dried berries, vanilla, brown sugar, a bit of salt, and almonds. The house smells amazing first thing in the morning, and with a bit of butter, breakfast is ready.

At 2:43 PM, Anonymous Anonymous said...

I used to eat them hot with waay too much maple syrup and a big splash of cold almond milk.

At 4:03 PM, Anonymous Anonymous said...

Oooh, I love my morning oatmeal cooked with a little bit of butter, chopped up dates, and cinnamon. Delicious!

At 5:38 PM, Blogger shirewoman2 said...

My husband doesn't understand either why our son and I love oatmeal, but there's nothing better and tastier to start the day! My 3-year-old son likes it pretty plain: brown sugar, a splash of milk and raisins only, thank you very much, but I love it with chopped up dried dates, figs, prunes (yes, yummy, much-maligned prunes), and raisins plus a small handful of toasted walnuts or pecans. We LOVE steel-cut oats in particular!

The lazy method of weekday steel-cut oats: The night before, bring slightly less water than the container calls for to a boil, stir in the oats and let simmer about 10 minutes. Remove from heat, cover and let sit on the stovetop all night. In the morning, you oats will have thickened and softened. I usually make enough to last all week. It reheats fine.


At 5:49 PM, Anonymous Anonymous said...

I like 1/2 steel cut oats cooked with 1/2 brown rice. It is perfect and the brown rice adds a really nice nuttiness.


At 6:52 PM, Anonymous Anonymous said...

Alas, I doubt I can get gluten free oats here in New Zealand...

At 7:24 PM, Anonymous Anonymous said...

Oatmeal soaked overnight in milk, microwaved for 3 minutes in the morning, add a little bit of maple syrup and A LOT of peanut butter-complete yum, complete comfort food, and it keeps me from getting hungry for a long time. It also takes away my craving for PB sandwiches, which I rarely have now since I have to make GF bread just for me. Thanks for your blog-I love it!

At 8:19 PM, Blogger Pam said...

When my husband found out he could have oatmeal again, he only had one question for me: Can you make me a batch of no-bake cookies please??? - NOW!

Oh yes, we love no-bake cookies:)

At 8:28 PM, Anonymous Anonymous said...

I was so excited to find Bob's Red Mill GF Oats on the store shelves. Then it sold-out. Now I buy several bags at a time. I love oatmeal cookies, so here's a recipe.
GF Soft & Chewy Oatmeal Raisin Cookies

½ cup Earth Balance Buttery Sticks or butter
½ cup granulated cane sugar
1/4 c molasses
1 egg + 1 egg white
½ teaspoon gluten-free vanilla extract
1 cup All Purpose Nearly Normal Gluten-Free Flour Mix (I used a mix from the Bette Hagman book - rice, tapioca, and potato flours)
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 small balls and place at least 2 inches apart on a parchment-lined cookie sheet. Bake for 15 minutes, or until lightly brown. If you can wait, let them cool on a wire rack before removing.

At 8:57 PM, Anonymous Anonymous said...

Tay asked about steel cut oats...correct me if I'm wrong, but aren't McCann's Irish Steel Cut Oats GF? I understand that they do not rotate oats with wheat in Ireland, therefore, they are GF.

Shauna, I think oats must be a a love it or hate it food. My kids have missed their organic instant oatmeal packets so I've shown them how to doctor up the GF Bob's oats I bought for them and they seem satisfied. Plus, packet oatmeal is incredibly unhealthy...the sodium, preservatives and sugar are insane. Whew...another bad habit gone, thanks to gluten!

I can't stand oatmeal, even though I've tried it with all the great toppings...with cream, without cream, blah, blah, blah and YUCK!but I love oats other ways.

At 4:08 AM, Blogger Avery Yale Kamila said...

That's so wonderful to hear there are many gluten-free oats available today. And I definitely don't think you're strange for loving these little yummy grains. I'm actually eating my daily bowl of steel cut oats right now!

At 5:54 AM, Anonymous Anonymous said...

The best oatmeal I ever had (once upon a time) was from Tiffany Diner in northeast Philadelphia. They would not give me the recipe, but a waitress secretly told me they used butter, whole milk, and cream, etc. I kid you not, that oatmeal tasted like oat pudding.


At 6:08 AM, Anonymous Anonymous said...

McCann oats are also gluten free. Ann Roland Lee of the celiac disease center at Columbia University assured me of that. They have the long cooking oats, as well as 5-minute steel-cut oats and 5-minute rolled oats. I take the quick oats, mix in some ground flaxseed meal, a little brown sugar, and raisins in a baggie to my office, where I cook it in the microwave using skim milk. Delicious!!

Cookie recipe:
Cream together:
1 cup (2 sticks) butter
1 cup white sugar
1 cup brown sugar, lightly packed

Mix in 2 eggs, one at a time, until combined.

Mix in 1 tsp vanilla extract

In separate bowl, mix:
1/2 cup teff flour
1/2 cup tapioca starch
3/4 cup garbanzo bean flour
1/4 cup sweet rice flour
1 tsp baking powder
1 tsp baking soda
2 tsp xanthan or guar gum
1/2 tsp salt

Add dry ingredients slowly to wet ingredients and mix until combined.

Stir in 2.5 cups rolled oats (can be regular or quick, but NOT instant)

Stir in 1 bag (12 oz) chocolate chips

Bake at 375 until done (time will depend on size of cookies)

Takes very well to alterations of additions. Try nuts & chocolate, or raisins for an oatmeal raisin treat. Add a large blob of peanut butter and mix peanut butter and chocolate chips. Use a combination of chocolate & butterscotch chips.

Use your imagination and enjoy!!!

At 7:13 AM, Blogger Vittoria said...

Growing up I never liked my mom's mushy oatmeal for breakfast. Something about the texture when she over cooked it. I always loved oatmeal cookies, a favorite of my dad's (although I used to pick out the raisins) and I still make him a mean apple crisp with regular oats in the topping. One after school snack that I used to sneak when one or the other parents was else where was a ramekin of raw oats, brown sugar, cinnamon, vanilla and a pat of butter, I'd melt the butter in the microwave and then try to hide all the evidence. Although, in hindsight, my mom probably wouldn't have minded me eating oatmeal after school :)

I'm too chicken, and to cheap, to try the new GF oatmeal products. I was so sensitive in the past that I couldn't even use lotions with oat proteins. My skin is much improved with out gluten, so maybe I can try again. Bake a batch of GF oatmeal raisin cookies for my dad and try one myself.

Anybody else out there with severe skin reactions associated with gluten intolerance?

At 7:45 AM, Anonymous Anonymous said...

Bob's Red Mill makes GF steel cut oats.

At 8:34 AM, Blogger momcan'tdance said...

I'm still not quite in the comfort zone of eating oats, but when I did, I LOVED my morning oatmeal with huckleberries and walnuts stirred into the cooking pot! For my oatmeal cookies I always added cinnamon and pecans, and sometimes chocolate chips.

These days I still stick with Bob's Red Mill "Creamy Buckwheat Hot Cereal" as my substitute for my morning oatmeal fix! With the huckleberries (or blueberries) and walnuts, it's a pretty close match!

I'm sure you've heard this by now, but be prepared for LB to come early. All three of my "littles" came earlier than the previous sibling. My oldest was 10 days early, my middle guy was 12 days early, and my youngest, being the little spitfire that she is, decided to out-do both of them and come 3 weeks early! I was caught unprepared with all three! (Some of them like to wait around in there forever and you think they'll never make their grand entrance...but best to "be prepared" as the ol' boy scout motto goes!)

At 10:09 AM, Blogger sweetpea said...

Oh how I long for oats! Yes Rebelgirl7, according to my GI specialist, Dr. Joseph Murray at the Mayo Clinic, some celiacs are as sensitive to the protein chain in oat as they are to gluten. He suggests not only introducing GF oat into ones diet slowly, but only after substaitial healing has occured and one is symptom free. He also suggests very conservative consumption no matter what. He likes to rescope his patients to really validate healing before giving the o.k for eating oat. And, if symptoms appear, well, your probably sensitive to the chain of protein in GF oat and won't tbe able to enjoy even a conservative addition of oat to your diet. Those who can tolerate oat, ENJOY THE TREAT!

At 11:32 AM, Blogger veggiemama said...

Hm. I am not convinced with the GF Oats. I will definitely pass. I never cared much for oatmeal, though oatmeal cookies are good. My husband never liked oatmeal. I am a very sensitive celiac, and have two genes one for celiac sprue and one for gluten sensitivity.. which makes the reaction to gluten all that more severe. So, you can hopefully understand my timidness.

At 1:20 PM, Blogger Samantha said...

I love oats any which way. Lately it's been Orangette's chocolate granola, and I just made a batch of granola with walnuts and pecans (adapted from Cooking With Chef Kathleen).

In the winter, I love steel cut oats with cheddar cheese. Yes indeed, so tasty... I cook the oats with water and skim milk (usually 3 parts water to 1 part milk) and a dash of salt, then stir in cheddar or parmesan.

At 3:24 PM, Blogger Shirley said...

esther bee and julialui-I don't understand why folks keep being told that McCann's are GF. Even McCann's say they can't say their oats are GF. They estimate that a very low amount of gluten could be in their oats from contamination before they reach their dedicated facility. However, like I posted last time here when a similar comment was posted, testing was done on several mainstream oats several years ago and McCann's oats were not gluten free. This info was published in Gluten Free Living shortly after the testing was done.

"Four different lots of McCann's oats, a brand which was at one time thought to be gluten-free, were tested in 2004 (Thompson). One sample had no detectable gluten (less than 3 ppm), but the remaining three samples showed levels of 12, 23, and 725 ppm gluten. In this same study, Quaker Oats Old-Fashioned samples had levels of 338, 364, 971, and 1807 ppm gluten; Country Choice Old-Fashioned had one sample with no detectable gluten, and three other samples with 131, 210, and 120 ppm gluten."

Please go to this site for more info on the testing.

I just hate to think that people are eating oats that have been shown to contain gluten. Please spread the word and please ask the folks who are saying McCann's are GF to refute this data.

At 4:13 PM, Blogger Crystal said...

This made my day...I have only once seen a bag of "gluten free" oats, and they were prohibitively expensive...

I can't begin to tell you (and seemingly, don't have to) how much I've missed oatmeal. I always preferred the steel cut oats in the lovely tin....but I'll take what I can get. Dried cranberries & pecans tossed in for the last few minutes of cooking, drizzled with syrup and swimming in butter. Oh, love.

At 6:57 PM, Blogger Catherine Fleming said...

I have been crazy for oatmeal, especially since I've been pregnant. My friend from Germany felt exactly the same way, when she stayed w/me a few wks ago.

I felt that a good host should offer variety, so I suggested eggs, pancakes, or french toast. Every day, she asked, "Oatmeal, bitte."

We had oatmeal 5 days in a row... with bananas, raisins, walnuts, pecans, brown sugar, honey, whole milk, etc.

Thanks for your post, as always! ~ Catherine

At 10:49 PM, Anonymous Anonymous said...

Here's my morning routine: Put my oats on to cook, pace anxiously until they're done, load them into a bowl and sit in the living room and eat them as little Leah (16 months old) cruises by for bite after bite as she plays. Like your oats, ours are also gone too soon.
We two girls like our oats creamy and plain but can't wait to try some of the variations suggested here.
Just wait until you get to share them with Little Bean!

At 10:59 PM, Anonymous Anonymous said...

As a child, I hated oatmeal, because I only had it cooked completely to mush. I have an ex-boyfriend to thank for showing me how to cook oatmeal so that I enjoy, no, adore it. I use about 3/4 the water, and cook for a little less time, than the box calls for. The result is more like pilaf than porridge. A little butter, brown sugar, and freshly grated nutmeg: yummy!

At 1:05 PM, Anonymous Anonymous said...

I love my oatmeal prepared on the "salty side", as in using the max amount of salt called for in the range given on the package. Then, apparently to counteract the saltiness, I stir in cold unsweetened applesauce! And, yes, when the GF oats first became available, I had them for dinner quite a few times. I still do the same with the delightful GF Rice Chex too!

At 1:07 PM, Blogger beatgrl said...

I like to make tofu loaf. Just mix together smashed tofu, sauteed onions and celery, spices, tomato sauce and oats and bake. You could also add corn, chard, mushrooms, or whatever else is in the fridge. Cheese and eggs could also be welcome additions. But the oats really do hold it together on their own.

At 4:03 PM, Blogger Natalie, aka "Sheltie Girl" said...

My children don't understand our love for oatmeal either. My husband and I really like it with raisins, cinnamon with a touch of butter and sugar. Yum!

Natalie @ Gluten A Go Go

At 6:40 PM, Blogger FoodAllergyMom said...

My 6 yr old LOVES oats! When we first found out she was allergic to gluten (not celiac) I continued to let her have regular oats because gluten free were not widely available yet and I just couldn't bear to take her oats away. She eats them in every way imaginable, but the two that baffle me the most are raw sprinkled over salad, and raw straight out of the box...with her bare hands. :)

At 9:11 PM, Anonymous Anonymous said...

And they say there's no such thing as coincidence! I have been to two of our three health food stores searching for GF oats, after hearing a whisper that I could get them from Canada. No luck yet, but I cannot wait. My kids and I love oatmeal in the morning, raisins and nuts or brown sugar... the standards. Since going GF in Nov 07, I haven't touched the stuff. If only I could have granola to go with my yogurt, or oatmeal to warm me up, then I might feel 'normal' again. You see, breakfast is the only meal where I cannot eat like my family (no eggs, milk/whey, gluten). Lunch and dinner are easier to adapt, for me anyway. At breakfast, I feel like a freak. Your news delights me to no end! Can't wait to try the granola bars, too. Thanks, and best wishes with the little one.

At 9:46 PM, Blogger Tea said...

When I was a kid I spent summers at my godparent's farm in Canada. There breakfast or a snack was a bowl of rolled oats flooded with fresh milk from the dairy and drizzled with honey--sometimes there would be fresh berries even. It was heaven.

I put in another vote for savory oatmeal--with curry and caramelized onions. Yum.

At 12:47 AM, Anonymous Anonymous said...

Here's a great way I found to have steel cut oats on a weekday: Place two cups water and 2/3 cups oats (rinse if desired) in your rice cooker and hit start. By the time you've showered, etc. the oats are ready and you've been able to leave the kitchen because a rice cooker doesn't have to be babysat like the stovetop. Feeds 2-3 hungry kiddos, maybe some left for Mom.

Sorry for the anonymous-- I've tried several times to leave comments with my Google ID and they have never shown up. Now I'll try this...Megan

At 8:25 AM, Anonymous Anonymous said...

Ooh yum, I didn't realize there were so many safe oat choices now, thanks for the heads up!

At 11:04 AM, Blogger Lindsy Riches (Anti-Glutite) said...

I think it funny to hear what people long for when they can no longer eat something specific. I truely long for Ding Dongs!

At 7:57 PM, Blogger bla said...

I'm noticing that a lot of times the store are sold out of GF oatmeal...Bob's RM is even sold out online.. anyone else having that problem?

At 11:20 AM, Anonymous Anonymous said...

I to love oatmeal maybe not enough to eat it everyday and since I don't have a gluten allergy I use Quaker or Scottish Oats. I love my oatmeal with raisins or dried blueberries or dried cranberries or topped with strawberries or bananas. but I sometimes with mix up oats, flour and butter till it gets to a apple crisp topping consistency and layer sliced apples and the oats in a microwave safe bowl and sprinkle a bit of sugar on to and microwave for 2-3 minutes and you have a personal apple crisp. I love the real stuff to. And I recently tried making granola but I burnt it but I plan to try again.

At 4:53 PM, Blogger Wanderlusting said...

I recently went on a cleanse for my allergies - though I tested negative for celiacs, it does run in my family and it's probably best that I avoid wheat and probably gluten when I can. I had no idea oats had gluten - so far, I seem to tolerate them just fine, but it's good to know in the future.

I love your blog - while I was posting about my cleanse woes, someone recommended this to me. You're a new favourite, thanks!

At 6:21 PM, Anonymous Anonymous said...

mmmm oats. they are a huge joy to wheat-intolerant me!

it's winter here in Sydney and every wednesday, my husband makes porridge for him and i. (he has it every other day too but we breakfast together on wednesdays).

this is our current porridge of choice:
grated pear or apple
liberal handful of sultanas/raisins
dollop of plain yoghurt
sprinkling of brown sugar (me only - he's not a sweet tooth in the morning apparently!)

good stuff!

At 3:26 PM, Anonymous Anonymous said...

I am super sensitive to pesticides and can't seem to find any gf organic oats...or many organic gf products..esp flours either. Any suggestions? Have you found a source for organic gf oats?

At 9:22 AM, Anonymous Anonymous said...

The thing that kills me is that it's nearly impossible to find ORGANIC, gluten free products. As if you can't have it both ways - GF AND no-spray/fertilizer. If anyone has a source for GF, organic oats, I would LOVE to hear about it. Thanks...


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