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Oats is questionable item for Celiacs and gluten intolerant since the creation of Celiac diet. Oats, like grain, protein does not contain gluten. This makes the gluten-free oats!

Unfortunately, at least until recently, oats came with a very high level of cross-contamination and were not allowed on a gluten free diet.

cross-contamination occurs in different ways with oats:

I When grown in an area that has grown gluten-containing grain last year, some of the previous crop will naturally grow in a field with oats.

• If the farmer uses the same machinery to work their fields, and he grew up and gluten containing grains and oats.

• If the transport truck carrying the gluten containing grains and oats.

• If the unit of storage used to hold oat also held a gluten containing grains earlier.

• If processing plant processes other cereals except oats, they use the same cutting machines for all grains. Also, as a gluten-containing grains are processed, dust can settle into the oats are waiting to be cut.

Today, with a high percentage of people to eat gluten free diet, several companies are dedicated to the fields, transport and separate parts of the processing plant to create a gluten-free (non-cross-contaminated) oats! When shopping for oats, to be positive, "Gluten Free" is clearly posted on the label. If you can not find them at your local grocery store, most health food stores now carry them.

It was reported that a small number of people with celiac disease may simply be sensitive to oats and the National Digestive Diseases Information Clearinghouse says that it is safe for most people with Celiac eat uncontaminated oats. When trying a gluten-free oats, start eating small amounts at a time, and slowly build their quantities, as long as you tolerate them. Celiac Many patients find they can tolerate oats, when added to the diet slowly at first, but do not eat every day.

What a wonderful thing a bowl of cereal or oatmeal cookie can be when you have not had one in many years!

I'd like to share a recipe oatmeal cookies I made ​​for my two childen Celiac Celiac and my self. I hope you enjoy!

ROBIN'S gluten old fashioned oatmeal cookies

¾ cup softened butter or butter substitute an advantage (not oil)
1 cup packed brown sugar
½ cup granulated sugar
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon cinnamon
2 eggs
1 teaspoon vanilla * Gluten-free
½ cup white rice flour
½ cup tapioca flour
¾ cup brown rice flour
1 ½ teaspoons of the ecosystem
2 cups gluten-free rolled oats or instant

1) Pre heat oven to 375 degrees F.

2) Mix flour and three ecosystem together in a bowl and set aside.

3) In a large mixing bowl, beat butter or margarine with electric mixer on med for 30 seconds. Add both sugars, baking powder, baking soda, and cinnamon. Beat until well combined, scraping side of bowl occasionally. Beat in eggs and vanilla until well combined. Win in as much flour as you can mix with mixer. Stir in remaining flour mix with a spoon. Stir in oats.

4) Drop rounded tablespoons of dough 2 inches apart on cookie sheet lined with parchment paper or lightly oiled. Bake for 8-12 minutes, depending on the oven. Cool cookie sheet on rack for 5 minutes before removing the cookies to cool further wire rack to cool. Enjoy!

* Imitation Vanilla usually contains caramel color. Caramel color should always be avoided on a gluten free diet. Caramel color contains gluten. Get real, and not imitation vanilla without the "caramel color" in the ingredients list. Alcohol on the list is OK, because alcohol used for preservation of vanilla is distilled and therefore gluten.