Last week I received a package with some gluten-free oats that I had not tried before. These oats were made by Gluten Free Oats. Easy name to remember, huh?
The mission of Gluten Free Oats is to provide the purest oats available for people with Celiac Disease. How do they do this? Read on…
We are proud to have been the first company in the USA to offer “SAFE” oats to the celiac community. We are one of you, so we understand issues if our oats are not pure and uncontaminated. Yes, from the President to the Production Manager we are on a gluten free diet. The mission of Gluten Free Oats® is to provide the purest oats available for people with celiac disease. Inspected by celiacs from planting to packaging, we understand the importance of avoiding cross-contamination from wheat, rye or barley. Gluten Free Oats® can be considered SAFE for most people who are gluten intolerant because they are tested to be below 10 parts per million (ppm) by our Laboratory. In addition we also have our tests re-checked by the University of Nebraska FARRP Laboratory
In fact, a study of three popular commercial oat products reported by Tricia Thompson, M.S., R.D.* found that none could be relied on to be gluten-free. In that assessment, oat samples were considered gluten-free if they contained 20 ppm or less. Nine of the twelve samples from these three brands of oats had gluten levels that ranged from 1807 to 23 ppm.
Over the past decade research has shown that most people who are gluten intolerant can consume oats if other grains have not contaminated them. Finally a source is available through Gluten Free Oats®
*Thompson T. Gluten Contamination of Commercial Oat Products in the United States. N Engl J Med 2004; 351:2021-2022
–Tricia Thompson, MS., R.D. is an independent nutrition consultant specializing in celiac disease. She is the author of numerous studies on celiac disease and the gluten-free diet that have been published in peer-reviewed medical journals.
It didn’t take me long to decide what I was going to make with these oats. I love oatmeal raisin cookies and it has been a long time since I have had a homemade oatmeal raisin cookie. I knew just what recipe I was going to use, too. I grabbed my Jules Gluten Free Flour and Jules Free for All Cooking and began to mix up the dough. Once the dough was mixed up, I transferred the batter to a Tupperware-like container and put it in the refrigerator to cool. Jules recommends 2 hours, I chose to leave it until the next day when I had more time.
Using a cookie dough scoop, I quickly placed the dough on greased cookies sheets. Jules recommends parchment paper, but I ran out a few weeks back and apparently forgot to pick up more! I used Pam to spray my cookies sheets to keep the dough from sticking. The cookies baked for 8 – 10 minutes and then I let them cool slightly before trying to remove them from the cookie sheet. I had been chatting back & forth with Jules and she had warned me that taking them off too soon may result in them falling apart, but leaving them on too long would cause them to stick. Somewhere between 2 and 4 minutes seemed to be the magic time frame.
Don’t they look heavenly? Well, they taste every bit as good as they look, or better. I know I tend to gush when I like something, but I just want you all to experience amazing gluten-free food! These cookies were some of the best, if not the best, cookies I have ever had, gluten-free or not. They were tender on the inside with a slight crisp on the outside. They held their shape perfectly. The brown sugar and cinnamon flavors really shone through. I made sure to share these with several people, both gluten-free and not gluten-free, so that I could get a good reading of how they tasted. I got lots of fantastic feedback! Hannah took some to her teacher who couldn’t believe they were gluten-free; my husband doesn’t usually like gluten-free cookies and has eaten several of these – that is huge! I froze some of the dough so I could have fresh oatmeal raisin cookies whenever I got the urge!
Jules has given me permission to share the recipe here with you all! The recipe is below with my notes in italics:
- 1/2 cup butter or non-dairy alternative (e.g. Earth Balance® Buttery Sticks – I used real butter)
- 1/2 cup granulated cane sugar (Wholesome Sweeteners® – I used Kroger brand granulated sugar)
- 1/2 cup light brown sugar (Wholesome Sweeteners® – I used Meijer brand)
- 2 eggs
- 2 teaspoons gluten-free vanilla extract (Nielsen-Massey® Madagascar Bourbon Pure Vanilla Extract- I used McCormick)
- 1 1/4 cup Jules Gluten Free™ All-Purpose Flour
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder (Hain Pure Foods® Featherweight – I used Clabber Girl)
- 1/4 teaspoon salt
- 1 Tablespoon cinnamon
- 1 1/2 cups certified gluten-free oats (Jules uses Château Cream Hill Estates or Gluten Free Oats – I used Gluten Free Oats)
- 1/2 cup baking raisins*
*If you do not have baking raisins on hand, cover 1/2 cup of raisins with water in a saucepan with a cinnamon stick (optional) and bring to a boil. Boil gently for one minute, stirring so they do not stick to the bottom of the pan. Drain, then add to your recipe. Being that I was in a hurry (story of my life), I didn’t use baking raisins or boil my raisins. Next time I will do one or the other. The raisins were good, but plumper would be even better!
Cream the sugars and butter until light and fluffy. Add the eggs one at a time and thoroughly incorporate into the batter. Stir in the vanilla last.
In a separate bowl, whisk together all dry ingredients (except oats), mixing well. Gradually stir into the creamed mixture until integrated. Add in the oats and raisins.
Preheat oven to 350° F (static) or 325° F (convection).
Scoop the dough into tablespoon-sized balls and place at least 2 inches apart on a parchment-lined cookie sheet. If the dough is too sticky to roll, either scoop without rolling, or refrigerate or freeze until very cold before baking.
Bake for 8 – 10 minutes, or until light brown.
If you can wait, let them cool on a wire rack before removing. See my note above about waiting 2-4 minutes to remove the cookies to avoid crumbling. They are very delicate when they are warm.
Yield: 2-3 dozen cookies.
Next up on my list is this oatmeal cake that was on Jules’ blog yesterday. If you are interested in purchasing Gluten Free Oats, click here for more information. In addition to eating these oats in baked goods, they make a great, warm breakfast treat! Simply top your breakfast oatmeal with almond butter, coconut and some berries or raw cacao nibs. Hungry yet?