To have a complete understanding of the gluten-free oat world, you have to step back from the grocery aisle and head out to the oat fields. Knowing that you don't have time to hit the oat fields, we did it for you. Yep, we took a road trip to beautiful Montana to meet with the farmers of Montana Gluten Free Processors. We walked their dedicated gluten-free oat fields (which, by the way, cannot grow any gluten grain for 4-years before being considered safe for growing gluten-free oats), we checked out their dedicated gluten-free combines, and took a tour of their dedicated gluten-free processing plant. If that isn't enough dedication to gluten-free for you, we even discussed their final step for ensuring that your oats are safe, testing for gluten.
Interesting Tid Bit: According to Gary Iverson over at Gluten-Free Processors, their oats are a different type of oat than what other gf oat companies are using. It is higher in protein and may be easier to digest than other gf oats. If you don't tolerate other gf oats very well (and you are not oat intolerant as well), you might try these oats and see how you feel.
If you have a long list of foods to avoid, like myself, I implore you to make this recipe. This recipe is sweet, glorious, manna from heaven. A slice of proof that we can (and should) eat as deliciously as everyone else. This recipe can be done in stages if needed. Day 1, make, cover and refrigerate the filling, and do the same for the dough. Day 2, assemble and bake. Enjoy!
Yield: About 16 bars - if you want to make a really big batch of thin fig bars, you can use a jelly roll pan. If you go this route, you need two batches of filling and 3 batches of crust. This worked out perfectly for my baking sheet which is about 17"x11" and 1" deep.
Behind the scenes with Chef Aaron Flores Executive Chef at Finn & Porter in Washington, DC Embassy Suites
Chef Aaron Flores takes you on a tour of his kitchen, and shows how he keeps his restaurant customers and gluten-free conference attendees safe from gluten and other allergens. Chef Aaron is Executive Chef at Finn & Porter located in the Washington, DC Embassy Suites Convention Center Hotel. He also works at gluten-free conferences, educating the kitchen staff and doing whatever it takes to keep our food free from gluten.
Dr. Doherty's Gluten Free Vitamins Gluten Intolerance Group Annual Conference 2010
This video not only introduces you to Celiac Vitality Packs - a daily multi-vitamin designed specifically for the needs of the gluten-free community - it also touches on why supplementation is so important, and shares a book suggestion that I consider to be the best book on living with gluten-intolerance, in all it's forms (i.e. Celiac and non-Celiac gluten-intolerance).
Taking just three minutes out of your day to watch this video and share it with others, will help expand our communities knowledge about gluten-free living.