Wednesday, 2 November 2011

Diversity in oat potential immunogenicity: basis for the selection of oat varieties with no toxicity in coeliac disease

Results of a study conducted in Spain by Professor Carolina Sousa, Departamento de Microbiología y Parasitología, Facultad de Farmacia, Universidad de Sevilla, C/Profesor García González, no. 2, Sevilla 41012, Spain;
  1. Abstract

    Background and aims Coeliac disease (CD) is triggered by an abnormal reaction to gluten. Peptides resulting from partially digested gluten of wheat, barley or rye cause inflammation of the small intestinal mucosa. Previous contradictory studies suggest that oats may trigger the abnormal immunological response in patients with CD. Monoclonal antibodies (moAbs) against the main immunotoxic 33-mer peptide (A1 and G12) react strongly against wheat, barley and rye but have less reactivity against oats. The stated aim of this study is to test whether this observed reactivity could be related to the potential toxicity of oats for patients with CD.
    Methods In the present study, different oat varieties, controlled for their purity and by their distinct protein pattern, were used to examine differences in moAb G12 recognition by ELISA and western blot. Immunogenicity of oat varieties was determined by 33-mer concentration, T cell proliferation and interferon γ production.
    Results Three groups of oat cultivars reacting differently against moAb G12 could be distinguished: a group with considerable affinity, a group showing slight reactivity and a third with no detectable reactivity. The immunogenicity of the three types of oats as well as that of a positive and negative control was determined with isolated peripheral blood mononuclear T cells from patients with CD by measurement of cell proliferation and interferon γ release. A direct correlation of the reactivity with G12 and the immunogenicity of the different prolamins was observed.
    Conclusions The results showed that the reactivity of the moAb G12 is proportional to the potential immunotoxicity of the cereal cultivar. These differences may explain the different clinical responses observed in patients suffering from CD and open up a means to identify immunologically safe oat cultivars, which could be used to enrich a gluten-free diet.
    This is an open-access article distributed under the terms of the Creative Commons Attribution Non-commercial License, which permits use, distribution, and reproduction in any medium, provided the original work is properly cited, the use is non commercial and is otherwise in compliance with the license. 

    Contributors Conceived and designed the experiments: CI, TM, CA, SC. Performed the experiments: CI, RA, LL, LAM, BF, LP. Analysed the data: CI, LL, TM, CA, SC. Contributed reagents/materials/analysis tools: CH, LAM, BF, CA, CS. Wrote the paper: CI, LL, BF, TM, CA, SC.

Baked Pumpkin Oatmeal

From The Baking Beauties (source link)           
  • 1/2 cup pumpkin puree (not pie filling)
  • 1 egg
  • 1/3 cup maple syrup
  • 1 tsp vanilla
  • 2/3 cup milk of your choice
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp fresh ground nutmeg
  • 1/2 tsp salt
  • 2 cups GF oats
  • 1 1/2 tsp baking powder
  • 1/2 cup chopped pecans (optional)
  1. Preheat oven to 180 o C
  2. Lightly grease an 8×8-inch square baking pan. Set aside.
  3. In a large bowl, combine all ingredients.
  4. Pour into lightly greased baking sheet, and bake in preheated oven for 30-35 minutes. Let sit for 5 minutes before serving. This would be great topped with some ice cream or whipped cream too.

    Order your GF Oats here in Australia

Should Coeliacs Eat Oats? It Depends on the Oat.

Gut Health and Coeliac Disease

Gut health and coeliac disease

It is still a matter of controversy whether or not oats are safe for people with coeliac disease. The general consensus at this point seems to be that pure oats are safe for most, but not all, people with coeliac. Since oats can easily be contaminated with wheat during harvest, storage, or other stages of processing, it has been stressed that the oats be certified as pure. Although the classic 33-amino acid long oligopeptide that acts as the immunogenic stimulus in gliadin had not yet been found in oats, other peptides isolated from oats do activate T-cells isolated from coeliac patients. A new study performed in Spain by Isabel Comino et al. suggests that it is not that some coeliac patients can’t tolerate all oats, but rather that all coeliac patients can’t tolerate some oats. Their results are reported in the January 2011 issue of GUT: An International Journal of Gastroenterology and Hepatology.

Dr. Comina and her colleagues examined nine different cultivars of oats. They exposed each of them to a sensitive monoclonal antibody generated to recognize the toxic 33-mer from gliadin, and also measured if each of the oat varieties could elicit an immune response in peripheral blood mononuclear cells from coeliac patients. They wanted to see if they could correlate recognition by the monoclonal antibody to induction of a T-cell response, and found that they certainly could.

The nine varieties of oats segregated neatly into three groups of three varieties each: those for which the antibody had high affinity, low affinity, and no affinity. This affinity was validated by two different experimental methods, so was not an artifact of the technique chosen. When T cells from patients with coeliac were exposed to extracts of the oat variety the antibody bound to strongest, they proliferated the most and released interferon-gamma, an immunostimulatory cytokine whose aberrant expression is associated with autoinflammatory disease. In contrast, the oats that didn’t react with the antibody did not elicit these immune responses. The authors note that the avenin – the storage protein in oats – from even the most immunogenic oats they saw bound to this antibody with 40-400 fold less affinity than gliadin (from gluten – the storage protein in wheat).

This study thus leaves us with two valuable conclusions. One is that some oats are more toxic than others, regardless of their purity. And the other is that reactivity with this antibody can be correlated to toxicity, making it a potential tool for evaluating the toxic gluten content of other food.


Wednesday, 7 September 2011

GF Oats Feedback/Testimonials

Thank you for your feedback, please add comments if you would like to share with others below:

The jury has always been out about whether or not oats are allowed in the coeliac diet.
My daughter is VERY sensitive to gluten and it's hard to find a good wholesome breakfast that will keep her going through school. I did lots of
on- line searching and found your site so I thought I'd give the oats a go during the school holidays.  She didn't have any gut reactions or skin reactions! I was very impressed!
We cook them up in the thermomix with an
apple and a pear and it's the perfect breakfast.
She can have anzac biscuits and home made muelsi bars as well!
I am very impressed with the oats, I don't care how thick or thin they are - the thermomix cooks them perfectly every time regardless.
I just wish we had them locally - hint hint!
Jodi Tobias
Ulverstone Tasmania
I am happy to see this batch is a little thicker, I always preferred them in the traditional form before I had to go GF so was a little disappointed to find the only ones on the market were so crushed up, VERY HAPPY customer :)


Janelle Beach


Comment: Hello there, After finding enough storage space for our 5kg of oats we have been enjoying porridge for breakfast in the now cooler weather. I was delighted to see my nearly 6 month old absolutely devouring the oats. She has not been weaning for long, but just loves the oats. If we dont get her all set up with her own portion she follows her big sister around the lounge with her mouth open and hand out ready to grab the bowl. It is very cute and just shows what we already knew, the GF oats are very yummy. Thanks for the great products, Jamie

Jamie Powell

Order these oats in Australia here


Hi Kylie,
I have just ordered some more oats on your website which by the way I am so excited the sample pack of oats didn’t make me feel sick so I can finally have my porridge back!

The website was great and really easy to use. It flows well and was easy to check out. We are currently designing our new website where I work so I knew what to look out for and your seemed to tick all the boxes – Congratulations, I will certainly be buying more from you on line.
Shannon Buchan


Howdy team,

For the last little while I've been trying to reduce gluten in my diet because of how crappy it makes me feel, and one of the big problems was finding something gluten free for breakfast, specifically for my early morning shifts. Up until now, oats, a favourite, weren't gluten free. Thankfully, I have now found oats that are both tasty and gluten free.

This is a local online business; the woman who runs it is very helpful and easy to deal with. The ordering/delievery process is simple and efficient.

Now, to save people some grief: yes, comparitively they are expensive, but then all gluten free products tend to be above the odds in costs. But for me the cost is well worth the benefits.

Gluten free is not a fad. Celiac's disease sufferers know only too well the impact of gluten.

The symptoms of gluten sensitivity are wide reaching and often not linked to gluten, so misdiagnosed, or ignored.

The main reason I've tried to go gluten free is to stop stomach bloating and to improve my digestion/bowel habits.

I give you this info for you to use as you wish.

Order these oats in Australia here

Grace was diagnosed as suffering from IBS 53 years ago,soon after the birth of her
elder daughter. Buying food that is free of wheat,contamination has been a problem over the years
A 100g Trial supply of Gloriously Free Uncontaminated Oats  was purchased from G K Gluten Free Foods.
After 3 separate meals,Grace suffered no ill effects whatsoever.
                                                    John, On behalf of Grace.


Up until I started my relationship with your oats, breakfast was always a dreary, boring, sad start to the day. No longer – its heaven! Submitted by K. Gowen


I bought a bag of your Oats at Wray’s Newmarket and made homemade Muesli ( with some good Canadian maple syrup) , had for breakie this morning … totally amazing quality and I am amazed  they don’t sit heavy in my gut at all!! Yum

Monday, 22 August 2011

Whole Grain Oats, a tour of "The Seed of Life"

Our Oats are sourced from Gluten Free Oats LLC or GF Harvest which is their new branding.

The texture of these oats has been quite consistent over the 2 years we have been importing them.  A light fluffy, creamy oat that takes a few minutes to cook.

Here is a little tour of this unique grain which gives you an insite into it's health benefits.

"The Seed of Life", is the reference made to wholegrains, because they are seeds that supply the first nourishment from the plant. 
Wholegrain seeds are made up of 3 layers as per the diagram to the right.

  • Bran
  • Endosperm
  • Germ

    Bran relates to the outer shell of the grain which is mineral rich, high in fibre, high in B vitamins and protein.

    Endosperm is the starchy portion which is the middle layer of the seed.  This is the main energy storage unit of the seed for carbohydrates, protein and small amount of B vitamins.
    Germ is the nutritient rich core of the grain.It's the smallest part of a grain but packed with nutrients. The germ sprouts into a new plant, so it holds rich supplies of key nutrients such as minerals, B & E vitamin and phytonutrients.

Importing Oats - pros and cons

Importing our Oats from Gluten Free Oats or GF Harvest ,as they have now rebranded themselves has carried some ups and downs like most ventures.

I wanted to share with customers the story of the thickness and consistency of these Oats and how thinly they are rolled.  We have been importing this product for 2 years and to date the feedback on the "light" "thin" "creamy" texture of this product has been well received.  

BUT, there is always a BUT...our order travelling across in March/April found itself in the middle of the Tsanami that hit Japan, these pallets did not fair so well.  When they arrived there were some packages damaged and what we found was the oats itself was generally broken and quite powdery.  We fielded quite a few complaints about how much dust was in the bottom of packets.

We love feedback from customers, good or bad, we want to deliver a high quality product for everyone.
This feedback was forwarded to the producer and for the pallets we are now dispatching we have found that  they have rolled the oats quite a bit thicker.  However, in our opinion and for some of you as well, we have found that they are a little too thick in comparison to our original product.
Once again we find ourselves fielding a few enquiries about the change in product.  We have spoken to the producer again and given him the feedback that he needs to have his product consistent each time that it is sent to Australia and that the thickness of this brand really needs to be somewhere in between. 

Unfortunately if they were a little closer we would be able to just pop them back on the truck and send them back. However that is not the reality here.

We truly apologise for the discrepancy, it isn't good enough but we are working through the issues with GF Harvest, who are working closely with us to produce exactly what our customers in Australia want.

Being the "bright spark" that I am, I came up with the solution in the shower. (happens a lot)  We popped the oats into our blender, for about 15-30 seconds, not too long.  Perfect, our oats once again cooked up in a couple of minutes.

Try this out, not a perfect solution in a not so perfect world, until we organise our next shipment.

To order these delicious oats please visit our online store.

Please read my blog on Whole Grain Oats

Tuesday, 12 July 2011

Our Uncontaminated Oats has a unique special flavour like no other

Gluten free oats
Our Gloriously Free Uncontaminated Oats which is sourced from Gluten Free Oats LLC in the USA have been using a special  rolling process  since they introduced the product to the gluten free market in the USA in 2004.  There oats are famous for their special flavour, from the way they process their oats. They do not roll them as THICK as some old fashioned rolled oat products on the market.  The roller they have used since they started has not changed and does have a flake thickness of +-.006 inch.  

Broken flakes can be caused by a variety of factors: 
a.      The 1st factor that can affect the amount of broken oat flakes is the moisture content. 
                                                This moisture content is controlled as much as we can but can range from 36 lbs. to 42 lbs. per bushel at harvest.  The oats can lose moisture in storage depending on the weather until the raw seed is rolled.  So the lighter the bushel weight the less moisture content.  We do use a steam process to stabilize the oats and can add additional moisture to a point during the steaming process but there are limits.  Our goal is a final product that is in the 10% moisture area but as most likely you have seen the volume of product in a package can change and is why we all oat companies design their packages to allow for this variable.  
b.      The care and number of times a flake is handled or moved will also affect the amount of broken flake and dust.
                                                    i.     On the journey to Australia each of the pallets must be restacked onto plastic pallets and put into a Gayload box for protection that could cause some flake damage.
                                                   ii.     If the transportation process from our mill to your site is as rough, as with the last shipment each bag could have more broken flakes. 
                                                  iii.     If the shipper or yourself has to restack the bags then it could have more broken flakes.     
                                                  iv.     Then when you get it to your packaging company, depending on how it is handled this could cause more broken flakes.   
        The texture of the product is affected if there are additional broken flakes but the nutritional value of the product should not be affected.
3.     In the USA oats are manufactures as either a groat, steel cut, quick or old fashioned product.
a.      Groats (this is the whole oat seed less the hull stabilized and ready to eat such as a rice product for breakfast or in other recipes)
b.      Steel Cut (this is the groat that is cut in 2-3 pieces stabilized and ready to eat for breakfast or in other recipes)
c.      Quick Rolled (this is the steel cut oats that are rolled and ready to eat for breakfast or in other recipes)
d.      Old Fashioned Rolled (this is the groats that are rolled and ready to eat for breakfast or in other recipes)
       Seaton's family Jill (wife), Forrest (son), Martha ( mother-in-law), Gala, ( sister-in-law), Carol (cousin), Paige ( niece),  are all diagnosed with CD.   Resulting in over 3 generations of diagnosed CD people that have dealt with a GF diet since 1990.  So they personally understand the issues and need for pure oats on a GF diet.  His family also has a history of life threating diabetic issues, so they are also very focused on serving this special diet.  Try these oats in a 500g or 100g trail pack size.


Thursday, 5 May 2011

Coeliac Research Fund Position Statement on: The consumption of pure oats by individuals with coeliac disease

(Official stance by the Coeliac Society of Australia)


The toxicity of oats in coeliac disease is controversial and has led to differing recommendations as to its suitability as part of a gluten-free diet.
Coeliac disease (CD) is an inherited autoimmune condition triggered in genetically susceptible individuals by peptide sequences within the prolamine fractions of ingested wheat (gliadins), barley (hordeins) and rye (secalins)(1) and in some people, oats (avenin). Some studies have shown gluten contamination in oat products(2-3). In people with coeliac disease, ingestion of toxic prolamines induces a pathogenic T-cell response that leads to small bowel damage (villous atrophy).
Compared with the prolamine constituent of wheat (40-50%), rye (30-50%) and barley (35-45%), oats contain a much smaller proportion (10-15%) therefore contains fewer potentially toxic proline residues(4). Recent evidence confirms oats (avenin) contain a peptide sequence that induces an immunological response in some people with CD(5-7). For example, one study determined that oat ingestion induces avenin-specific T cells in ~20% of people with coeliac disease. Twenty-three subjects with coeliac disease consumed oats (100 g/d). When screened against a comprehensive avenin peptide library, blood T-cell responses were found to a series of avenin peptides in five (22%) subjects. Immunostimulatory avenin peptides were typically rich in glutamine and proline and were similar to but not identical to wheat gluten epitopes(7). This observation provides some evidence as to oat toxicity in some coeliac individuals.
In contrast, randomised controlled trials(8-11) performed in both adults and children with intakes of up to 70 g oats per day suggest that oats have no impact on the duodenal histology or serum antibody levels of patients with CD. Other uncontrolled, observational studies showing oats safety have been summarised in a recent review(12). Results from these studies are noteworthy, and suggest that oats can be tolerated by many with coeliac disease. However, important points to consider in critiquing these studies include the fact that patient study sample sizes were small, and may have missed the “rare” individuals who do react to pure oats because they may have been unwilling to volunteer for these studies. The oats used were pure, free from other gluten-containing grain contamination, and the amount allowed per day was limited. Also, high withdrawal rate (11/102) from the largest study(8) may have been due to adverse reactions. IgA-tissue transglutaminase or IgA-endomysial antibodies are not sufficiently sensitive for detecting “mild” dietary indiscretions, especially over a short period of challenge, i.e., less than 100 mg to 1000 mg of gluten per day(13). Additionally, antibody-based blood tests are untested and may well be unreliable markers of intestinal damage when oats are the injurious grain.
The availability of oats would increase food choices for those on a gluten free diet (GFD). This may support an argument suggesting greater compliance to the strict life-long requirements of a GFD. There have been no formal studies performed to show the level of satisfaction of the availability and accessibility of gluten free foods in the Australian market. Therefore, it remains unknown as to whether the Australian coeliac population feels food options are limited due to the current exclusion of oats in the Australian GFD. Of note was
the finding that compliance to the GFD was not compromised in a recent local study of 57 patients whose dietary intakes were monitored over a 12 month period, where 100% of patients were confirmed to have strict adherence(14).
Oats may improve the nutritional value of the gluten free diet. Oats are recognised for their low glycaemic index(GI)(15) an attribute of foods which is considered beneficial in the dietary management of diabetes, although clinical observation suggests that satisfactory glycaemic control can be obtained in patients managing the combination of diabetes and coeliac disease in a gluten free diet excluding oats. Oats, like all grains are a significant source of B vitamins, minerals and fibre(4). However a recent study comparing dietary intake of individuals’ usual pre-diagnosis gluten-containing diet vs oat-free “no detectable gluten free diet”(16) (as consumed at 12 months) showed that with the exception of thiamin, there was no statistically significant difference in the micro-nutritional and fibre(14) intakes. Presently, in Australia, thiamin fortification is permitted in wheat-bread making flour(17) not specifically oat products, so the decline in intake would not be especially enhanced by inclusion of oats.
In Australia, ‘gluten free’ food is defined by Food Standards Australia and New Zealand (FSANZ) in Joint Australian and New Zealand Food Standards Code Standard 1.2.8, Division 3, Paragraph 16. It specifies a gluten free food as a food having no detectable gluten using the universally accepted most sensitive and specific testing method and must also not contain oats or malt(18). As Australia’s Food Standard Code currently states that a product cannot be labelled GF if the product contains oats, oats continue to be excluded from foods labelled as gluten free in Australia(16).
The safety of oats in individuals with coeliac disease has been extensively investigated. Some people with coeliac disease exhibit toxicity to oats. The Clinical Advisory Committee of the Coeliac Research Fund recommends that in Australia and New Zealand, oats should be excluded from a gluten free diet for people with coeliac disease.
Note: The benefit of oats ingestion may outweigh the potential risks in specific circumstances, such as:

Medical indications, such as a patient with poorly controlled type 1 diabetes and CD, where the low GI aspect of oats may be beneficial in stabilising blood sugar levels;

Individual preferences, where the exclusion of oats has a major impact upon the individual’s enjoyment of food.
The decision to allow oats as part of the gluten free diet should be made in conjunction with a medical practitioner and dietitian experienced in the management of coeliac disease, since absence of symptoms and normal coeliac serology are not reliable guides to intestinal injury occurring in association with oats ingestion - histological evidence of continuing normal intestine is needed to show oats are safe in any individual.
The recommended course of action in such a situation is:

Adequate information should be provided that, in some people with coeliac disease, oats ingestion can be toxic and potentially harmful.

Duodenal histology should be confirmed to be normal (Marsh 0 or 1) prior to any challenge with oats.
A dietary challenge comprises 50 g (approximately equal to 1/3 cup) per day of oats that are verified ‘wheat contamination-free’ are consumed for at least three months

Symptoms and general health should be monitored over that time. If gut and/or other symptoms associated with the individual’s coeliac disease are induced, the challenge has failed and oats should be excluded from future diets. If no symptoms are experienced, duodenal biopsies should be performed at the end of the challenge to assess for evidence of intestinal injury. Normal histology (Marsh 0) would indicate that oats are safe in that individual.

Since commercial oats products are susceptible to wheat, barley, or rye contamination, only oats that are verified ‘wheat contamination-free’ should ever be consumed.
The toxicity of oats in childhood coeliac disease is unclear. There have been many anecdotal reports of their continuing use without apparent untoward effects in children on an otherwise gluten-free diet, but only one reported prospective study (10). This study suggested that inclusion of (contamination-free) oats in the standard GFD resulted in comparable clinical and histological outcomes at 12 months. Until further information is available, the recommendation is to omit oats from the standard gluten-free diet. However, if, after appropriate informed discussion between families and specialist practitioners a decision is made to include oats, the child must be closely followed up by regular clinical, serological and biopsy assessment..
(1) Dickey W (2008) Making oats safer for patients with coeliac disease. Eur J Gastroenterol Hepatol, 20:494–495
(2) Lundin KEA, Nilsen EM, Scott HG, Loberg EM, Gjoen A, Bratlie J, et al. (2003) Oats induced villous atrophy in coeliac disease. Gut. 52:1649-52.
(3) Thompson T (2004) Gluten contamination of commercial oat products in the United States. N Engl J Med 351:2021-2.
(4) Butt M, et al (2008) Oat: unique among the cereals Eur J Nutr 47:68-79.
(5)Arentz-Hansen H, Fleckenstein B, Molberg O, Scott H, Koning F, Jung G, et al (2004) The molecular basis for oat intolerance in patients with celiac disease. Public Library of Science Medicine. 2004;1:e1.
(6) Vader LW, Stepniak DT, Bunnik EM, Kooy YM, de Haan W, Drijfhout JW, Van Veelen PA, Koning F (2003). Characterization of cereal toxicity for celiac disease patients based on protein homology in grains. Gastroenterology. 125:1105-13
(7) Tye Din JA, Beissbarth T, Anderson RP (2004). Peripheral blood T cells induced by oat challenge target a series of avenin peptides in coeliac disease. J Gastroenterol Hepatol. 19 Supplement:A212,
(8) Janatuinen EK, Pikkarainen PH, Kemppainen TA, Kosma VM, Jarvinen RM, Uusitupa MI, et al (1995). A comparison of diets with and without oats in adults with celiac disease. N Engl J Med 333:1033–1037.
(9) Janatuinen EK, Kemppainen TA, Julkunen RJK, Kosma VM, Maki M, Heikkinen M, Uusitupa MI (2002). No harm from five-year ingestion of oats in coeliac disease. Gut; 50:332–335.
(10) Hogberg L, Laurin P, Falth-Magnusson K, Grant C, Grodzinsky E, Jansson G, et al (2004). Oats to children with newly diagnosed coeliac disease: a randomised double blind study. Gut 53:649–654.
(11) Holm K, Maki M, Vuolteenaho N, Mustalahti K, Ashorn M, Ruuska T, Kaukinen K (2006). Oats in the treatment of childhood coeliac disease: a 2-year controlled trial and a long-term clinical follow-up study. Aliment Pharmacol Ther 23:1463–1472.
(12) Garsed K, Scott BB (2007). Can oats be taken in a gluten-free diet? A systematic review. Scand J Gastroenterol 42:171–178.
(13) Rashid M, Butzner D, Burrows V et al (2007) Consumption of pure oats by individuals with celiac disease: A position statement by the Canadian Celiac Association, Can J Gastroenterol 21(10)649-651.
(14) Shepherd SJ (2008) The role of diet in gastrointestinal disease: gluten in coeliac disease and FODMAPs in IBS PhD thesis, Monash University, Victoria Australia
(15) Granfeldt Y, Hagander B, Bjorck I (1995). Metabolic responses to starch in oat and wheat products. On the importance of food structure, incomplete gelatinization or presence of viscous dietary fibre. Eur J Clin Nutr 49:189–199.
(16) Shepherd S, Gibson PR (2006). Understanding the gluten free diet for teaching in Australia. Nutr Dietet. 63:155–65
(17) Food Standards Australia and New Zealand (FSANZ) (2008).

vitamins and minerals. Available from:
(18) Food Standards Australia and Zealand (FSANZ) (2007) Joint Australian and New Zealand Food Standards Code Standard 1.2.8, Division 3, Paragraph 16; Available from:

Please refer to up to date research conducted by universities in the USA which have lead to this uncontaminated oats being given a gluten free recommendation.

Fruit & Nut Granola using Gloriously Free Oats

Fruit Nut Granola


2 cups of GF Uncontaminated Oats
1 cup of your favourite assorted nuts and seeds
1/3 cup of apple or pear juice
5 tsps packed brown sugar
1 tbs ground cinnamon
1 cup non-sweetened shredded coconut
½ cup sultanas or raisins
½ tspn salt
2 tbs golden syrup
¼ cup chopped apricots
¼ cup cranberries

Preheat oven to 180oC
Combine oats, nuts salt in bowl. Mix in juice and golden syrup. Add cinnamon and sugar and mix thoroughly.
Spread onto a tray line with baking paper
Bake for 25 minutes, stirring occasionally
Stir in coconut and bake until golden. Remove from the oven and cool.
Add fruit to granola and store in an airtight container for 1 week.

Recipe variation – Granola and peach parfait – Layer granola, peaches and your favourite yoghurt in a wine glass and you have a very simple and delicious dessert snack.

Order your GF Oats in our online store.

Tuesday, 1 March 2011

Oaty Pancakes

Ingredients for Uncontaminated Oaty Pancakes

For the caramel bananas
  • 3 bananas
  • 60 g butter
  • 90 g brown sugar
  • ½ tsp vanilla extract
    ·         Method
    ·         1. For the hotcakes: sift the flour, baking powder, cinnamon, nutmeg and salt together in a bowl. Stir the sugar and oats through and make a well in the centre.

    2. Pour in the buttermilk and egg, stirring until just mixed. Add the melted butter and stir to combine. Set aside.

    3. For the caramel bananas: halve the bananas lengthways and cut each piece in three.

    4. Put the butter, sugar, vanilla and 2 tablespoons water in a large frying pan over a medium heat and cook until the mixture forms a caramel and darkens. Add the bananas and toss until well coated. Keep warm.

    5. Heat a large non-stick frying pan over a medium heat and brush with a little butter. Pour in 2 or 3 small ladlefuls of the hotcake batter and cook for 2-3 minutes until bubbles appear on the surface. Turn and cook for a further 2-3 minutes.

    6. Transfer to a plate and keep warm while cooking the rest. Serve the hotcakes with the caramel bananas.

    Order your Uncontaminated Oats Today!

Friday, 21 January 2011

Investigation by Queensland Health

In 2010 we received a call from the Health Department, regarding a complaint made by the Coeliac Society of Australia regarding the labelling of the Uncontaminated Oats we have been distributing in Australia since May 2009.

As part of our agreement with the company we purchase the product from in the USA,  Gluten Free Oats LLC, we are the only company eligable to import this product.  To date they have had half a dozen enquiries from interested parties to import this product.

Unfortunately we have been unable to work with the Coeliac Society of Australia regarding this product as they choose to ignore the research found from qualified reputable universities in other parts of the world and the subsequent allowing of the labelling  "Gluten Free" in the UK, Canada & the USA .

Consequently we are now under investigation from Queensland Health regarding the labelling and marketing of this product.

The support for this unique, nutritious and delicious product here in Australia has even surprised us.  People who need to follow a gluten free diet are thriving,  those who haven't gone well on the product, don't use it anymore.

We advise all Coeliac sufferers that the society does not support or recommend the consumption of these oats in a gluten free diet.  It is up to each individual to check with them or your medical practitioner if you choose to still consume this product.

New labelling laws which have come into effect in Australia do not allow the manufacturer to make any claims on the packaging in the form of words, images, information or design.  So we will now strive to find ways of communicating to customers who are desperately wanting this product in their diet.  We will keep you up to date.