Monday, August 17, 2009

The Great Oat Debate


A huge debate has been going on in the gluten free community about oats for years. Although oats do not technically contain gluten, the way that they are processed in a mill usually contaminates them. If you choose to eat oats, it is always safest to buy oats that are processed in a mill solely devoted to processing oats, like the Blue Chip Group Gluten Free Oats or Gluten Free Oats or Cream Hill Estates. I just found these at my neighborhood Harmon's store. However, some folks still can't even tolerate gluten free oats. I feel for them. I happen to love oats. Oats help me feel full, they connect me to the gluten filled world with their normalcy, and they make awesome cookies and breakfasts. I haven't seen any problems since re-introducing oats to my diet five years ago, but I don't have a microscope to look at the tissue in my small intestine to see if I'm suffering damage without showing any symptoms. Here is an informative article from last year that explains some of the technical aspects of oat testing. However, it's one of those things that you have to decide for yourself. I for one think that oats are one of the best foods you can eat, celiac or not. I'd love to hear your comments on this debate: Do you eat oats? While you are thinking about that, here's my favorite oatmeal cookie recipe from the bottom of the Quaker Oats lid(which, by the way, celiac's should never eat Quaker Oats):


Vanishing Oatmeal Cookies

2 sticks soft butter
1 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp vanilla
1 1/2 cups Grandpa's Kitchen Baking Flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 cups gluten free oats (not-quick cooking, old-fashioned have better texture)
1 cup raisins (optional)
Heat oven to 350. Beat together butter and sugars until creamy. Add eggs and vanilla, beat well. Add combined flour, baking soda, cinnamon and salt, mix well. Stir in oats and raisins, mix wel. Drop by rounded tablespoons onto ungreased baking sheet. Bake 10 to 12 minutes until golden brown. (Gluten free tip: Cool completely on baking sheet so cookies don't break apart.) Finish cooling on a wire rack. For bar cookies, bake 30-35 minutes in ungreased 9x13 baking dish.
Sometimes these break easily. Definitely use a small scoop or melon baller to make your cookies, as they will hold together better. They spread a bit on the pan when they cook. And if they break apart, they make a great topping for vanilla ice cream. Happy Eating!

1 comment:

  1. I like your style. You can never go wrong with cookie recipes. These look delicious.

    ReplyDelete

 
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