Feed on
Posts
Comments

O, oats. Are you excited, or scared, about the possibilities? Oatmeal is no longer absolutely off limits. A few companies have gone to great lengths and expense to produce certified gluten free oats.

Bob’s Red Mill

Cream Hill Estates

Gifts of Nature

Gluten Free Oats

Only Oats

oats photo by andreadg

The commitment from planting the seeds to the final package on the store shelf is complete. They use certified seeds, dedicated land, harvesting equipment, trucks, mills and storage facilities. And the final product is tested to rule out cross contamination.

So, is your mouth watering thinking about crunchy granola, creamy steamy hot oatmeal, a grab and go energy bar, oatmeal raisin cookies or fruit crisps?

Oats certainly are a popular flavor and texture. They add wonderful body and moistness to baked goods. Oat based muffins and breads stay fresh for days, not hours like many gluten free kinds. And oats are very filling, a great way to start the day.

Nutritionally, oats are a good choice. They are high in fiber, thiamin, iron and magnesium.

But some folks with gluten intolerance are also intolerant of even gluten free oats. I suggest that you do not try oats until you have been successful with the gluten free diet long enough to feel well.

Then try no more than 1/4 cup of gluten free oats. Do not use the usual grocery store brands. Tricia Thompson, the Gluten Free Dietitian, has tested them and they are often contaminated. If you have no troubles, you can have oats again. Only you will be able to determine if oats work for you.

In the muffin recipe below, you can use your favorite gluten free flour blend. Or punch up the nutrition and use a single whole grain gluten free flour. This time I used sorghum, teff flour works well and makes them a darker brown color.     And I have not tried it yet, but I think buckwheat would work too.

 

gluten-free-carrot-oatmeal-muffin photo by vsimon

Two Carrot Oatmeal Muffins yield: 12 muffins

1 cup oatmeal

1 cup buttermilk

2 ½ oz jar baby food carrots

1 egg

¼ cup canola oil

1 cup gluten free flour

¾ cup dark brown sugar

1 teaspoon xanthan

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ teaspoon cinnamon

¼ teaspoon nutmeg

1 ½ cups shredded carrot, packed into the measuring cup

¼ cup raisins

¼ cup walnuts

Preheat oven to 400 degrees.

In a small bowl, mix together oatmeal, buttermilk, baby food carrots, egg, and oil. Set aside for about 10 minutes to allow oatmeal to soften.

In a large bowl, mix together, flour, dark brown sugar, xanthan, baking powder, baking soda, salt, cinnamon, and nutmeg.

To the flour mixture, add the oatmeal mixture, shredded carrots, raisins, and walnuts. Blend well.

Prepare muffin pans and allow batter to rest for 5-10 minutes. This gives the xanthan time to absorb some liquid and your muffins will raise better.

Scoop batter into muffin cups and bake for about 25 minutes.

Are oats trouble, or trouble free for you? Do you want more recipes with oats?

5 Responses to “O is for Oat- Two Carrot Oatmeal Muffins”

  1. Ellen says:

    These look fantastic. I can’t wait to try them. I don’t eat eggs or milk, so I’ll be making a few substitutions, but I think they should come out fine. Thanks for the great sounding recipe!

    ~Ellen
    http://www.Iamglutenfree.blogspot.com

    • rdlinda says:

      Hi Ellen,
      Please share your recipe and results. I am working on more and more vegan gluten free bakery. Sometimes is it good, sometimes not so good, and more tweeks are needed. I always appreciate success and like to see what others are doing.

      The oatmeal and the shredded carrots in this recipe really help to give it nice structure. I think it could work well milk and egg free.
      Best,
      Linda

  2. gfveg says:

    i love oats. oatmeal is my favorite cookie, but i have to remember to never again eat all 5 dozen in the recipe in one week. that was tough on my celiac self. but when i eat a handful of cookies a day, no problem.

    wanted to try mesquite flour. would this recipe be a good one to add it to? i’d probably use sorghum, brown rice and teff for something like this….would mesquite take the place of the teff? is it a heavier flour?

    lovely site. would love to do a link exchange if you’re interested. in any case i will put you on my blogroll!

    • rdlinda says:

      Hi gfveg,
      I have made these carrot oatmeal muffins with teff. They were very good that way too, and darker in color. I like to experiment with “oddball” whole flours, rather than use even brown rice. Other flours have more flavor and a bit more nutrition. There is a whole wide world of tasty, creative gluten free food to try.

      Mesquite flour is amazing, kind of like sweetened cocoa with a hint of spice. It is also crazy expensive.

      When I am getting acquainted with a new flour, I often make pancakes. With just the one flour, to see how it tastes, smells, and behaves. Mesquite is one of just a few where this tactic did not work. The flour has so much natural sugar in it, the pancakes burned before they where done in the middle. Even at the lowest heat. It was a mess, scraping them off the cast iron griddle.

      I don’t find mesquite flour heavier than teff. Dry, it is powdery, like cocoa powder.

      Mesquite can be delicious mixed with other flours in sweet baked goods. You could try mesquite here. I might start with 1/2 mesquite and 1/2 brown rice flour. Maybe reduce the oven temp on the first try and the sugar. Let us know if you try it and how you like it.

      Thanks for the introduction to your site. I like it, and it is very colorful! The food quotes in the side bar are really funny. I am happy to add meatlessandwheatless to my blog roll.

  3. Bobby says:

    Your carrot muffins are fantastic – always a family favorite!!

Leave a Reply

You must be logged in to post a comment.