Tuesday, 24 June 2014

Banana Oat Cakes

When you have a sweet tooth and want to stay on track, here’s a nice treat.  Sugar is NOT an added ingredient

3 mashed bananas (ripe)
1/3 cup apple sauce
2 cups GF Oats
¼ cup almond milk
½ cup raisins (optional)
1tspn vanilla
1tspn cinnamon

Mix all ingredients together in a medium bowl

Bake at 180 for 15 – 20 minutes

Guidelines for Consumption of Pure and Uncontaminated Oats by Individuals with Celiac Disease

The following guidelines are recommended when starting pure and uncontaminated oats in the diet of a patient with coeliac disease according to the Canadian Coeliac Society:

(1). The patient’s coeliac disease should be well controlled on a gluten-free diet and the patient should have no gastrointestinal complaints.
(2). It is recommended that adults receive no more than 50-70 grams (1/2-3/4 cup dry rolled oats) and children receive no more than 20-25 grams (1/4 cup) of pure uncontaminated oats daily.
(3). The fibre content of an oat containing diet is often higher than the typical gluten-free diet.  When adding oats to the diet, individuals may experience a change in stool pattern or mild gastrointestinal symptoms, including abdominal bloating and flatulence. These symptoms should resolve within a few days.
(4). There are case reports of individuals with celiac disease relapsing from the consumption of pure uncontaminated oats. Patients should be warned of this possibility. They should discontinue the oats and contact their physician if symptoms persist.
(5). The physician or a dietitian should review the diet to ensure that the patient is not consuming foods that contain gluten.
(6). Screening with an IgA-tissue transglutaminase (tTG) or IgA-endomysial antibody (EMA) may not identify the rare patient who reacts to oats. These tests are not sufficiently sensitive for detecting “mild” dietary indiscretions, especially over a short period of challenge i.e. < 100-1000 mg gluten/day. A positive EMA or tTG will help confirm oats sensitivity but a negative one will not exclude oats sensitivity.
(7). It is worthwhile rechallenging patients if they wish to try oats again. Development of symptoms at the time of the second challenge would strongly suggest intolerance to oats.  Extensive patient research suggests intolerance to oats occurs but is rare. The mechanism for this is unknown.

Thursday, 19 June 2014

Thanks to you guys at GK Gluten Free Foods I can now eat oats again. 
I really appreciate and value that.
Rebel B

Tuesday, 17 June 2014

‘Clarifying a pack of Oats as Gluten Free - is a confusing process’

So, you’re on a Gluten Free diet, turn to Google for a new eating plan and to your delight, find you
can still enjoy a warm bowl of Gluten Free Oats for breakfast or added to your favourite smoothie. 

But if you live in Australia or New Zealand - reading these wonderful recipes for ‘Gluten Free Oats’ is as far as your tantalized taste-buds go - because getting a certified pack is a confusing process.   One requiring a bit of an explanation! 

‘Technically there is no bag labelled ‘Gluten Free Oats‘ here in Australia or New Zealand, meanwhile in the USA and other countries the same product is labelled, advertised and sold as Gluten Free Oats,’ says Kylie Hollonds, Director of GK Gluten Free Foods & Whatcanieat.com.au Directory, based in Toowoomba.   She along with partner Garry McGeorge have imported oats they brand ‘Gloriously Free Uncontaminated Oats’ from a USA based company, GF Harvest, for the past 5 years.  

It isn’t Gluten Free and... then again it is.  Confused?

Ms Hollonds understands the dilemma having fielded thousands of enquiries from retailers and consumers wanting to buy the oats for their Google inspired recipes, but are stumped and very confused when she explains it isn’t labelled ‘Gluten Free’.

Although ‘Gloriously Free Uncontaminated Oats’ can be labelled gluten free in other countries, the FSANZ (Food Standards Australia New Zealand) prohibits the labelling of any form of oats or oat products sold here as such.   This is because the gluten fraction in Oats called Avenin is undetectable by current gluten free testing due to its amino acid makeup, which is quite different to the gluten found in wheat, rye and barley. 

“Education highlighting our food labelling laws pertaining to oats is necessary to help consumers make an informed decision because right now they’re confused”, says Ms Hollond’s.  Who suggests the standard is out of date and high time it was updated aligning Australia with the rest of the world.

Also further exasperating the situation is the fact farms here grow a range of crops including oats so there’s a high probability it will be exposed to cross contamination to the gluten found in wheat, rye and barley and machinery and facilities used in production. 

GF Harvest in the USA from which ‘GF Uncontaminated Oats’ are sourced, only grow oats, having gone through years of compliance with US FDA (United States Food Drug Administration) standards, therefore cross contamination isn’t an issue.

As a duty of care however to Coeliac sufferers, whose reaction to gluten can be serious. Ms Hollonds recommends to consult your health care professional for an informed evaluation of your personal situation. 

While Coeliac Australia don’t recommend oats within the gluten free diet a statement on their website mentions that as many as 4 in 5 or 80% with the disease can tolerate uncontaminated oats in small quantities without causing symptoms or damage to the small intestine.

As the Director of Whatcanieat.com.au Directory - an online platform offering solutions, advice and products to consumers with food intolerances, allergies and sensitivities - you can be assured Kylie Hollonds literally does care about what you can eat. 

Apple Cinnamon Baked Oatmeal Cups

Dairy free, Sugar free, Wheat free,
2 cups old fashioned oats (use Gloriously Free Uncontaminated Oats)
1 tspn baking powder
1/8 tspn salt
1/2 tspn cinnamon
1 cup milk (I used unsweetened coconut milk, but dairy or other milks will work, too)
1 egg
1/2 cup mashed banana (about 1 1/2 medium bananas)
1 large apple, peeled, cored, and diced (I used Fuji)
If you plan to bake these right away, preheat your oven to 180 o C .  If not, that part can wait until the morning.
In a large bowl, combine the oats, baking powder, salt, and cinnamon.  Add the milk, egg, and mashed banana and mix until combined.  Stir in the apple.
You can either put the mixture into the fridge overnight or continue with the directions and bake right away.
Grease a muffin tin and fill each cup with the oatmeal mixture to just about the top.  Bake in a 180 o C oven for 20-25 minutes, until the cups are set.  Store in the fridge or these can also be frozen.  Enjoy!
Makes 12 oatmeal cups
Recipe Sourced from Happy Healthy Mama
Order GF Oats from www.wheatfree.com.au

Tuesday, 10 June 2014

One Cup Oat Pancakes

3/4 cup of SR Gluten Free Flour
¼ ground down oat flour (Oat Flour Recipe)
1 cup of milk (any variety – I used Almond Milk)
1 egg
1 tbspn maple syrup or golden syrup
1 grated apple
Coconut Oil for cooking

Add into a bowl together gluten free flour, milk, egg and syrup.  Stir to combine.

Add in egg and grated apple. Stir until a smooth thick batter mixture.

Melt coconut oil in a medium heat non-stick pan.  Add in batter and cook gently until the batter bubbles then turn, approx. 3 minutes on each side.

Serve with your favourite topping.