Friday, April 11, 2008

Gluten Free Oats

There is continuing debate about oats and whether or not they should be included in the definition of gluten. As of now, there is no consensus amongst the leading health agencies and institutions on whether oats should be excluded from a gluten-intolerant person’s diet. Much research suggests that up to 50 grams of oats per day can be tolerated by people with Celiac or gluten intolerance. So, one argument is that including oats in the gluten definition would deprive people of products that contain oats and no other source of gluten. The flip side is that if oats are not included in the definition, people who cannot tolerate 50 grams of oats per day risk contamination by ingesting a product that is “gluten free”.

Oats themselves do not contain gluten, but the manufacturing process normally exposes them to it as they usually share manufacturing facilities with other grains such as wheat and rye. Thankfully, several companies have now started to successfully produce gluten free oats. Gluten Free Oats ( and Bob’s Red Mill ( are two of those companies.

Here is a delicious gluten free recipe for Oatmeal Chip Cookies:
• Heat oven to 450.
• In food processor, mix 1 egg, 4 T melted butter or oil (Peanut oil, Almond oil or Walnut oil work well,) 3/4 c brown sugar, 1 T. GF vanilla, 2 tsp cinnamon, 1 tsp allspice
• Add and mix 1 ½ c GF oats, ½ c rice flour, 1 full tsp baking powder
• Add and mix to your taste ½ c (or more) chocolate chips, ½ c raisins, ½ c chopped walnuts
• Place heaping teaspoons of cookie dough on greased cookie sheet. You will have about 24 cookies
• Bake 350 degrees for 11 – 15 minutes. Check cookie color and smell after 11 minutes, and increase time as needed.

Enjoy from!