Wednesday, December 2, 2009


Every day this month a different ingredient useful to gluten-free vegetarian cooks will be explained, and a recipe using this ingredient will be provided. Here's hoping this will be helpful whether you're organizing a new gluten-free pantry or are an experienced gf cook!
Today's ingredient is certified gluten-free oats. The difference between standard oats and certified gluten free oats is that certified oats are not contaminated by crops being grown nearby. Often wheat and oats are grown near each other, and this is one of the ways the contamination occurs. Certified oats are raised on acreage used only for gluten-free grains, harvested and packaged in dedicated gluten-free facilities.

But even certified gluten-free oats can be a problem for some people, so it's best to check with your doctor or nutritionist before going all out with oat-cooking. If you are newly-diagnosed with celiac disease, some health professionals recommend starting with no more than a half cup of oatmeal daily, and only after three months of gluten-free eating. In short: test and review. And if, after testing and reviewing, you find that you're fine with eating oats, then please try this wonderful oatmeal cookie recipe:
Dangerously good! 

These freeze well. I pack them four to a ziplock bag and defrost in microwave (chewy) or toaster oven (crispy).

Makes 5 dozen

3/4 c softened margarine or butter

1 c dark brown sugar 

1/2 c granulated white sugar

1 egg

1/4 c water

1 tsp vanilla

1/2 c oat flour (or whiz oats in food processor)

1/4 c chickpea flour

1/4 c cornstarch

1 tsp salt

1/2 tsp baking soda

3 c uncooked oats (not instant oats)

1c chopped walnuts

1/2 c unsweetened grated coconut  

1/2 c currants, dried

Heat oven to 350 degrees.

Cream butter, sugars, water and vanilla.

Add sifted fours, soda and salt to butter mix.

Add oats, walnuts, coconut and currants.

Drop by teaspoonfuls on sprayed cookie sheets.

Bake 15 mins.

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