For all of our gluten-free / dairy-free viewers out there, I have some wonderful news… Oats are back! For years Celiacs and those living with gluten intolerance have had to forsake oats in the name of wheat cross-contamination. But now those grains of goodness are back, thanks to several very conscientious manufacturers…
Thus far, we have discovered three companies who promise gluten-free oats:
Bob’s Red Mill is the most recent to emerge with gluten-free oats, and they are offering a celebratory 20% off through September 2007. While the sale won’t last forever, these oats seem to be a new addition to their ongoing product line.
For all of those gluten-free “welcome back oat” parties, Bob’s Red Mill also has a great recipe to share (okay, we changed the butter to dairy-free margarine, but they should still be fabulous!):
Gluten Free Oatmeal Cookies
1 ½ cups GF All Purpose Baking Flour
3 cups Gluten Free Rolled Oats
1 cup Dairy-Free Margarine (softened)
1 cup Brown Sugar
½ cup Granulated Sugar
1 tsp GF Vanilla
1 tsp Baking Soda
½ tsp Sea Salt
1 tsp Cinnamon
2 large Eggs*
1 tsp Xanthan Gum
1 cup Raisins (optional)
Preheat oven to 350°F. Beat butter and sugars together until smooth. Add vanilla and eggs; beat well. In a separate bowl, blend flour, cinnamon, baking soda, salt and Xanthan Gum. Stir flour blend into wet ingredients. Add oats and raisins and mix well. Drop rounded tablespoons of dough onto un-greased cookie sheet. Bake for 10 – 12 minutes, or until golden brown. Cool one minutes then transfer to wire rack. Makes about 4 dozen cookies.
Eggless Option: Mix together 2 Tb. Flaxseed Meal with 6 Tb. of water and let sit for a minute. Add to recipe as you would the eggs.
Recipe and Photo: Bob’s Red Mill Newsletter