Oats used to be classified as one of the ingredients to avoid on a gluten free diet. Recent studies have shown that pure oats that are free from any cross-contamination with wheat, barley or rye are safe to consume for most people with celiac disease (see the following article for more information – (http://allergicliving.com/index.php/2010/07/02/ask-the-celiac-expert-are-oats-ok/).
The challenge lies in finding pure, uncontaminated oats. During my weekend visit to Kingston, I was pleased to come across a wonderful health food store called Terra Foods (see my Gluten Free Restaurant page for more information). One of the many things I purchased was Cream Hill Estates Rolled Oats. These oats, while expensive, are guaranteed to be free from any cross-contamination. If you are unable to find this product, you can order them online at www.creamhillestates.com.
This afternoon, I put together a gluten free recipe for oatmeal cookies ….and they are delicious!
- 1/2 cup sorghum flour
- 1/4 cup tapioca starch
- 1/2 cup potato starch
- 1/4 cup teff flour
- 1 tsp baking soda
- 1 tsp xantham gum
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground ginger
- 1/2 tsp ground cloves
- 1 cup melted, unsalted butter
- 1 cup brown sugar
- 1/2 cup white sugar
- 2 eggs
- 1 tsp vanilla
- 3 cups pure rolled oats (gluten free)
- 1 cup raisins
- Soak raisins in a bowl of warm water for 30 minutes to plump up
- Preheat oven to 375 degrees and line baking sheets with parchment paper
- Mix together sorghum flour, tapioca starch, potato starch, teff flour, baking soda, xantham gum and spices
- In a separate bowl mix melted butter with sugar with an electric mixer. Add vanilla, then eggs one at a time. Add flour mixture then slowly add rolled oats. Drain raisins and add to mixture.
- Drop batter by spoonful onto prepared baking sheets. Bake in preheated oven for 10 minutes. Allow 5 minutes to cool on baking sheet before moving cookies onto a cooling rack. Once cookies are cool, immediately place in airtight container to keep them from drying out.