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Monday, December 29, 2008

A Source for Gluten-Free Oats

Hope your Christmas was lovely.

Here is a useful source for gluten-free oats at Netrition: oats Apparently, Bob's Red Mill also makes certified gluten-free oats, which can blended finely in a blender for oat flour.

Here is some information about oats and Celiac disease: oats and Celiac disease

I myself don't have Celiac disease or a gluten intolerance (not that I'm aware of anyway), but I'm intrigued that many people (15% of the population, but judging from the blogs on the internet, I would have to think there are more people that simply prefer to eat gluten-free due to an intolerance or perhaps a desire to eat gluten-free, simply because they view it as healthier) have one of those conditions. It is also intriguing to me that not much exists in the way of gluten-free and low-carbohydrate cooking and baking. I know Lauren of Healthy Indulgences follows gluten-free and low-carb (not necessarily sugar free though, but low sugar, however, many recipes are sugar free (not Splenda either))and Jamie - her links to her blog (The Lighter Side of Low Carb - plus I notice a super listing of her recipes - that's new!) and national examiner are in my favorite blog links. I myself thought I'd include some gluten-free, low-carb recipes on this blog amongst my usual fare. I enjoy a challenge and the whole food chemistry thing. I'm not saying I'm the greatest cook in the world (I typically don't tackle anything too difficult, too fancy or too time consuming - and I'm certainly not a gourmet cook. I typically use ordinary ingredients with a few exceptions to that rule when it comes to specialty baking.), but I do come up with some good substitutes for favorites for folks following special diets. That is my specialty. :-) I believe that particular talent of mine is God-given, lest I take any credit for it or seem boastful. Generally, everyone gets given talents and it is neat to find out what they are. It took me forever and a day to find mine it seemed after a couple of tries at 3 different careers and being either in university or the work force for a few years and then came babies and then my books.

It is difficult to diagnose a simple intolerance to gluten, but I would think "cause and effect". If you eat gluten or something containing gluten (such as bread) and notice a negative effect soon thereafter, then chances are you might be sensitive to gluten.

Sometimes Celiac symptoms mimic Candida symptoms: candida vs Celiac

Here are some gluten intolerance symptoms I found on the internet: Ana Wilde (author)

* Weight loss or weight gain
* Nutritional deficiencies due to absorption e.g. low iron levels
* Gastro-intestinal problems (bloating, pain, gas, constipation, diarrhea)
* Fat in the stools (due to poor digestion)
* Aching joints
* Depression
* Eczema
* Head aches
* Exhaustion
* Irritability and behavioral changes
* Infertility, irregular menstrual cycle and miscarriage
* Cramps, tingling and numbness
* Slow infant and child growth
* Decline in dental health

It is clear from this list that there could be overlapping with other conditions that mimic these symptoms. So, best is to check what happens after consuming foods with lots of gluten. There are tests that can be done if Celiac is suspected - antibody test as well as a minimally invasive intestinal biopsy.


Amy Dungan (Sparky's Girl) said...

Great info Jennifer! Thanks!

Jennifer said...

Hi Amy! Good to see you!! :-) I'll be visiting your Examiner platform soon as I find some time. I liked the sound of the titles you have there on your blog.

Lauren said...

It makes me happy to see you venturing into GF baking, Jennifer! Your talents are God given and definitely Heaven sent. ;) Now I just figure out which cookbook to buy. Which one has more savory dishes? I need some serious inspiration for actual meals.

Jennifer said...

Thanks, Lauren. I can say the same about you!

I'm flattered that you would consider buying a cookery book of mine. If my books were more appropriately suited to your lifestyle (i.e. gluten-free), I'd send you one free of charge to review on your blog, but I'm not sure how your readers will view such a book. Sure you can tell them that they can sub the gluten-free bake mix for many of the recipes and use their sweetener of choice, but still...subbing with the gluten-free bake mix will require tweaking a recipe with regard to wet ingredients and many people are fearful of doing things like that. I know you would have no trouble.

Hmm, Splendid Low-Carbing has the most savory dishes for sure, but there is a bread section that you will need to skip over almost entirely (can use the Gluten-free bake mix for a few recipes such as crackers (not the breads though)). In the desserts (not that you need any more than your own fabulous repertoire), you can sub the Gluten-free bake mix (not many desserts require one in Splendid Low-Carbing anyway) and your own sweetener or sweetener combination. The other alternative is to get Splendid Low-Carbing for Life, Volume 1 and 2 - that way you'll have more savory dishes and plenty of desserts to boot.

Sometimes in baking in Splendid Low-Carbing I used soy, but there is the rare recipe that I didn't give an alternative. The other option is, of course, to use oat flour instead of soy flour. Oat flour has only a few more carbs than soy flour anyway. I quickly veered away from using soy at all in subsequent books when I realized it was not that good for the thyroid.

Hope this info helps you decide. :-)

Thanks, Lauren, for the vote of confidence. You're a friend! By the way I fixed that sentence a bit more where I referred to you in this post. It was grammatically a little awkward. One of these days I will review your blog and give you the credit you really deserve.