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Gluten free, vegan cooking
3rd-Apr-2010 02:38 am
Oatmeal porridge has been a big part of my life and heritage. I rely it even more lately - I stock way up on it.

However, I am beginning to feel that oat gluten is provoking my serious illness, CFS. SO, I'd like to find a substitute.

Can anyone recommend a good substitute to OATS - holding up in taste, consistency, and maybe even in fat/cholesterol-fighting abilities?

And additional:

Does gluten in oats commonly cause the same probs as wheat gluten? Do all grains contain glutens? Which ones tend to be toxic?

Oh - and which non-gluten flours have you found to be the best in cooking?
3rd-Apr-2010 02:55 am (UTC)
Oats themselves do not contain gluten - the problem is that they are grown and processed with flour so it is actually wheat flour that is contaminating them. You should be able to find gluten and wheat free oats, I have a hard time finding them but quinoa flakes are a delicious and quick cooking alternative!

For a vegan baking reference this blog article is really helpful:
3rd-Apr-2010 02:56 am (UTC)
I meant to say "grown and processed with wheat"
3rd-Apr-2010 10:28 am (UTC)
They don't contain gluten, but they contain a protein very similar to gluten which some coeliacs can't tolerate. It's called avenin, and some people refer to it is 'oat gluten'.
3rd-Apr-2010 01:56 pm (UTC)
Oh, I have never heard of it and not for lack of research.

(Deleted comment)
4th-Apr-2010 06:00 am (UTC)
This. Lovely with bits of dried fruit, home made almond milk and agave (well that's how i roll anyway :)).
4th-Apr-2010 06:05 am (UTC)
I have gluten-intolerance because of my CFIDS as well - there have been studies which have shown it's good to remove dairy and gluten from your diet with CFIDS.

Although oats don't have gluten, i find i can't tolerate them either, but used to be able to do spelt and rye, but can't digest them anymore too. Which is sad 'cos spelt is yummy! Still there are a lot of delicious grains/seeds out there without gluten - millet, buckwheat etc.

Google should be able to help you find which grains/products have gluten - i mostly stick to low-processed foods and don't eat a lot of grains other than gf bread, so i can't be much help in that quarter.

As for your last question - a mix is always best, rice flour on it's own is not so nice, although brown rice flour in place of wheat makes a delicious pie-crust :).
4th-Apr-2010 08:20 pm (UTC)
I love cream of buckwheat for breakfast.

For baking I use brown rice flower, millet flour, and sorghum flour.
19th-May-2010 05:31 pm (UTC)
I'm still getting the hang of GF flours, but for porridge I use a GF porridge mix made by Kelkin which I bought from Tesco. Its ingredients are rice and millet flakes, and it tastes and generally behaves pretty much like oat porridge, apart from being easier to clean off the pan afterwards.
25th-Mar-2012 05:42 am (UTC)
Polenta flakes, quinoa with berries and almond milk.... Hot Buckwheat....
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