If you eat a gluten free diet, do you avoid oats as well?

[chickenpatty]

I made muffins this morning using only soy flour. They were okay, but you could definitely taste the soy. I thought about adding half oat flour, but then wasn't sure if it would still be gluten free. I suppose I could use other types of flours, but don't have any on hand. (Although, I wonder if I could run some brown rice through my Wondermill??)

 

I searched online & found that oats are usually processed in the same places as wheat so they could contain gluten. Is it enough so that people who have to eat gluten free have to avoid oats as well?

[jplain]

Depends on your reasons for being gluten free, your comfort level with the risk, and your individual sensitivity. A celiac probably shouldn't ever risk eating non-GF oats. For others this may be a gray area.

 

There are GF oats available. Bob's Red Mill makes them. I've also bought them from other manufacturers on Amazon. I once found packets of flavored instant oatmeal that were GF, but I don't know if they carry them anymore.

[2cents]

No. No oats for us.

[Snickerdoodle]

Oats do funny things to my kids bellies so we avoid them.

[SonshineLearner]

Can't you do the "gluten free" oats?? or oat groats which are great, too!! Soaking them is good.... (like overnight) I have an incredible Oat Crepe recipe...

:)

[SeekingSimplicity]

we use bob's gf oats, but that's it. I bet you could grind them and make oar flour

[Gooblink]

We do oats but I buy them gf. I believe it's the processing with wheat products that causes the problem, though I suppose there are people who are simply sensitive to oats.

[Greenmama2]

I don't avoid them but I only buy groats which we roll ourselves then soak.

[Sun]

(Although, I wonder if I could run some brown rice through my Wondermill??)

 

You can definitely run brown rice through the Wondermill. We do that regularly. Pretty much any grain or legume can be made into flour. Since getting our Wondermill, we have some pretty odd flour blends, but they've all worked for what we've used. (Our pancakes are often the most random - red lentils, rice, and oats, for example!)

 

I think everyone else answered your oat question. If you get gluten-free groats, you can grind them in the Wondermill too.

[Soror]

I wouldn't unless they were certified GF. The problem w/ the other oats is that they are stored, transported etc w/ gluten items and are thoroughly contaminated, no matter your preparation.

[Daisy Mommy]

what about:

quinoa flour?

corn flour (NOT cornmeal, corn flour is lighter)?

buckwheat flour?

 

These are used a lot in my vegan cookbooks and these flours are gluten free...I'm not on a gluten free diet exactly but a lot of cooking I like to do is anyways.

[MyLittleWonders]

We only do Bob's Red Mill GF oats. As far as I know, they do not bother any of us. We also love ground-up buckwheat and ground-up brown rice. But, we don't touch oats unless they are certified GF.

[elfgivas]

Can't you do the "gluten free" oats?? or oat groats which are great, too!! Soaking them is good.... (like overnight) I have an incredible Oat Crepe recipe...

:)

 

care to share? i'd love to be able to make oat crepes! and what do you fill them with?

 

hopefully,

ann

[athena1277]

Here's a little FYI on GF oats. Not only can they be contaminated by being processed on equipment that produces wheat, etc, but if a farmer rotates their oat crops with wheat or other gluten-containing crops, they can be contaminated. If you are going to use oats on a GF diet, be sure to only buy oats that are certified GF. I don't know if the Bob's Red Mill is certified or not.

[Lightly Salted]

I made muffins this morning using only soy flour. They were okay, but you could definitely taste the soy. I thought about adding half oat flour, but then wasn't sure if it would still be gluten free. I suppose I could use other types of flours, but don't have any on hand. (Although, I wonder if I could run some brown rice through my Wondermill??)

 

I searched online & found that oats are usually processed in the same places as wheat so they could contain gluten. Is it enough so that people who have to eat gluten free have to avoid oats as well?

 

I react badly to oats so I avoid them; haven't tried the GF oats, though.

[Ellie]

My friend who is the worst-case-scenario celiac absolutely avoids oats, because even a little cross contamination just about kills her.

[chickenpatty]

Thankyou all for your input! I think it is safe to say that it's better not to add them to something that I want to be labeled as gluten free.

[Hikin' Mama]

In fact, I order all my gluten free flours from there, except rice flour, which I grind in my grinder. I make my own oat and almond flour by putting them in my food processor. It seems to work just fine. I've made some yummy muffins just by substituting GF flours for regular flour. I usually use about 3 or 4 different kinds, usually brown rice, sorghum, millet, and coconut (not too much coconut, though, because it's very "thirsty"). I never use starches, such as potato and tapioca, because I'm trying to make my stuff as whole grain as possible, and I think my baked goods are great. So do other non-GF people.

 

I just made the whole grain muffins from Gluten Free Girl's site the other day, and they were delish! Of course, I made them a little differently than her recipe, but that's how I bake. I've also successfully made the bread recipe in her newest cookbook, only with slight changes, and it is pretty good. I have to bake bread every two days for my gluten intolerant son who never ate bread before.

 

Back to your original question, I have read that some celiacs can't tolerate oats, even the certified GF ones. I haven't had a problem, thankfully.

[Cricket]

I buy the Bob's Red Mill GF oats and do fine. I use my vitamix to grind them and make flour. You don't need to add any other flour. I make muffins and cookies. So, SO YUMMY! If I don't hide them, everyone else in the family will eat them. As a pp said, I've heard coconut flour is very good, especially for something sweet.

 

IMO, quinoa and buckwheat flours are absolutely nasty! They have very strong flavors. I used to make crackers from quinoa flour and even then it was cut with tapioca flour. I just can't eat them anymore. I tried some pancakes made with only buckwheat. I took one bite and :ack2:! On the other hand, some people like the strong flavors. Teff flour isn't too bad. I think it would be okay if you had something flavored chocolate. It has a stronger flavor but without the bitter aftertaste that quinoa and buckwheat has. It still takes a little getting used to.