Is Oatmeal safe?
Oatmeal is a weird issue. About a month after Esther went gluten free she was still getting sick daily. She had switched to Old Fashioned Quaker Oats for her breakfast cereal, eating it hot with raisins or apples, and we were using it to make desserts like apple and berry crisp. Amid all the reading and researching I was doing, I happened across some posts on celiac websites about oats.
Technically speaking (or maybe biologically speaking) oats do not contain gluten; however many celiacs do get a reaction to them. The amino acid sequence is similar but not the same, which could explain why some celiacs can tolerate them and others can not.
The general consensus seems to be, however, that they are easily contaminated by gluten, and because they are typically grown by the same farmers that grow wheat, and processed in the same factories, they just aren’t safe. Uncle Bob’s Red Mill has rolled oats that are grown in dedicated fields and processed in a dedicated factory, and although pricey, they are delicious, both cooked as cereal and used in desserts. They have more substance than Quaker’s, and taste more like the whole grain.
This is a terrific and hearty Apple Oatmeal to start the day:
2 cups soy milk
1/2 cup dried cranberries
1/2 tsp. cinnamon
1/4 tsp. salt
1 cup Uncle Bob’s Red Mill whole grain rolled oats
1 medium apple, chopped
2 Tbsp. chopped pecans
1/2 tsp. vanilla
Combine milk, cranberries, cinnamon, apples, and salt in medium saucepan. Bring to boil over medium heat, stirring frequently. Add oats and simmer uncovered till oats are tender and most of the milk is absorbed. Stir often. Remove from heat and stir in vanilla and pecans. Drizzle with real maple syrup or sprinkle with brown sugar.
This makes 2 large servings. When Esther makes it for herself, she puts the leftovers in the fridge and warms it up in the microwave with a little extra milk the next day with good results. yum!
