"Oatmeal — Oats, . . . is particularly popular amongst people that are gluten sensitive, although gluten sensitivity is far more complex than most articles would suggest. Gluten is a mixture of hundreds of different proteins, with gliadins from wheat being some of the most immunoreactive. . . . Many people who are sensitive to wheat are not sensitive to gluten. However, gluten sensitivity has the potential to also sensitize a person to other grains such as oats . . . "
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I just looked at the method of fermenting oats (depicted in photos) from Dr Richard Matthews, that you've posted above, and I am presuming the steps are:
1. Cranberries
2. Inulin
3. Flaxeed
4. (this is the one I'm not clear on - is it yoghurt?)
5. Coconut milk (can other kinds of milk be used, say cow's milk?)
" . . . This isn’t a chemical formula, so the proportions can vary a bit and not ruin things. I tend to be someone who cooks by feel and adds a bit of this and a bit of that, so take that into account LOL. I’ll approximate what I usually use and you can adjust accordingly if need be. Note that the picture of adding the grated apple isn’t included, as the day I took these pics I didn’t have an apple! I’ll add it later though. For now, follow the text more than the pictures please 😉
Ingredients:
. . ▪️One cup gluten free oats, uncooked
. . ▪️1/4 cup dried cranberries
. . ▪️3/4 cup Kefir (I make my own with coconut milk; use what you have!)
. . ▪️3 tbsp ground Flaxseed
. . ▪️3 tbsp Inulin powder
. . ▪️One organic apple, peeled and grated
. . ▪️Enough extra coconut milk to make it totally wet with enough fluid to cover but not make soup (or your fave milk/substitute, but not vanilla or chocolate flavored stuff as the bacteria don’t seem to like that)
Mix all the ingredients in a glass bowl, and place on top of your fridge or other convenient place that isn’t too cold or too warm. Put a saucer under and over the bowl, as it can get frothy and try to escape! Now leave it alone for at least 24 hours, 36 or even 48 if you’re bold. When it’s a bit foamy feeling if stirred, and smells fermented, it’s ready to eat. I take 1/4 to 1/3 of the batch in another bowl, then add a handful of walnuts and some more coconut milk, and sometimes some maple syrup or molasses-just a spoonful-and even a sprinkle of cinnamon. If you heat it, you kill the bacteria so it’s probably much healthier cold. Enjoy!"
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👉 He notes “Kefir" (not ‘yoghurt’). Hmmm. . . thinking 💭 yoghurt may well do as a ‘substitute’ if we don’t happen to have Kefir on hand? 🤔 (Merely my personal opinion.)
👉 He notes "coconut milk . . . (or your fave milk/substitute, but not vanilla or chocolate flavored stuff as the bacteria don’t seem to like that)" [I read "your fave milk/substitute" to mean any animal milk or any plant milk. For autoimmuners (RA-ers) following a non-animal product protocol though, a plant milk would be used. 👍👍 ]
👉 Oh, Dr. Matthews notes "One organic apple, peeled and grated" 🍎 , which didn’t appear in the sequence of photos, along with the "One cup gluten free oats, uncooked" 🌾 .
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This stuff is fascinating ✨✨ . . . so many ways to prepare oats for eating 🥣 👄 ! . . . 😳
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