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
Gifts of Nature
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
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?