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.
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.
Deborah Kayes Cookies caught my eye while shopping at Vitamin Cottage (a.k.a. Natural Grocer). Apart from begin giant cookies they are chock full of gf oats, which to me is a great sign of nutritious things to come. I was not disappointed when I flipped the package over to read the ingredients. Check this out ...
certified gluten-free rolled oats
organic sucanut (one of my favorite sweeteners for baking)
canola oil
organic raisins
organic coconut
organic eggs
honey
vanilla
organic rice extract
sea salt
The only thing that could make me love these cookies more, would be to swap out the canola oil for coconut oil. Granted, coconut oil does cost more, but you just can't beat it for texture, nutrition and mouth feel. OK, OK ... even I know that I expect too much ... sometimes ... well, actually no. I take it back. I try to be practical when it comes to the cost of food, but when it comes to making amazing baked goods with amazing nutrition, there is very little wiggle room. Besides, our health is so worth the added cost that coconut oil would bring. But I digress ...
The point here folks ... I am thrilled to have found a packaged, gluten-free cookie that is worth talking about. Check out Deborah Kayes Cookies web site, try these cookies for yourself, and tell me what you think.
There was a time when I went crazy buying gluten-free cookbooks, but today, of all the gluten-free cookbooks in my kitchen, I use only two. One of which isArtisanal Gluten-Free Cooking. This is one gluten-free cookbook that I love so much, I just have to tell you about it.
One of my favorite recipes from this cookbook is for gluten-free biscuits, which I made this morning for breakfast. They are easy, delicious and crazy addictive.
I make a few adjustments to up the nutritional profile a bit, and the success I have had with adjusting their recipes to meet my dietary preferences, makes using this cookbook a joy.
The next recipe I make from Artisanal Gluten-Free Cooking might be the cinnamon rolls, but I am fearful they will take "addictive" to a whole new level.
If you have The Artisanal Gluten-Free Cookbook, leave a comment below and tell me what your favorite recipes are. If you don't have this cookbook, I highly recommend buying it. Especially before the holidays arrive. After all, you will need a great pie crust recipe.
There was a time when I went crazy buying gluten-free cookbooks, but today, of all the gluten-free cookbooks in my kitchen, I use only two. One of which is