Anyone else unable to eat gluten free oats?

It's taken me ages to find out they contain a protein that behaves like gluten.

[urbangirl]

Yes Bluedaffodil - I can't and it really disappointed me! I used to love oats for breakfast. After diagnosis I started to eat gluten free oats and they caused problems. Now I am completely stuffed for breakfast and have fruit and yoghurt every day as I can't eat GF bread or other GF products wither either. It does get a bit boring eating fruit every morning. I tried quinoa but I didn't like that at all!

[beaton in reply to urbangirl]

Hi Urbangirl,Me too. No G/F oats or bread. Life can be hard.x

[Hidden in reply to beaton]

Want to try being diabetic as well......lol

[beaton in reply to Hidden]

I think you will find most people on here have other health issues.

[Hidden]

Oats contain avenin's which's oat gluten and avenins cause gluten like symptoms in some coeliac. And not all coeliac societies recommend 'pure' oats as part of a gluten free diet:

coeliac.org.au/content/down...

Oats contain less oat gluten than wheat, barley and rye so 'pure' oats (not contaminated oats) are considered safe for some coeliac in small doses. What worries me about oats is that coeliac are told not to introduce them for at least 6 months after diagnosis and then not to consume more than 50g in 24 hours and coeliac children not more than 15g in 24 hours (this is just over 1/2oz) Unfortunately food manufacturers have jumped on the gluten free food bandwagon and now instead of just having pure oats for porridge there are oat cakes and many super market gluten free biscuits are made with pure oats.

In my opinion pure oats are tolerated by less symptomatic coeliac who can tolerate codex wheat and barley malt below 20ppm like in super market malted breakfast cereals.

[Hidden]

I literally don't know what to eat anymore, also been eating oats daily for 20 years or so. I am hypoglycaemic and oats are the only breakfast that keep me going at least 3 hours. Hate meat and eggs, and need to avoid soy.

The g free foods in general are awful and all contain soy. The G free cereals are high in sugar.

[Hidden in reply to Hidden]

Hi Bluedaffodil and poor you! Now you can buy oat fee porridge:

perkier.co.uk/glorious-food...

But you can also make your own and being a vegetarian quinoa flakes might suit you as they are very nutritious.

healthysupplies.co.uk/quino...

What you have to do is start to look at all the foods that are naturally gluten free and focus on what you can eat, and do a web search for gruel and you will find recipes using ground rice, flaked rice, millet, coarse cornmeal and try a few and see which you like the best.

[beaton in reply to Hidden]

Yes Bluedaffodil, I agree.I'm G/F,Hypo and veggie. Life is hard.x

[beaton in reply to Hidden]

Hi Bluebell,This topic isn't going away. I hate meat and eggs and no soya. I just don't know what to eat at breakfast either.

[HiveMind]

I can't eat it either. I absolutely loved porridge too.

[Penel]

Another alternative is sorghum. Don't know what it tastes like.

[Malago]

Hi, missing oats too

After diagnosis last summer I was desperate to discover a version of Meusli to siut me.

So I bought the fruit, nuts and seeds from my favourite one and Doves g/f Cereal Flakes and decided to add for chewiness (and possibly to stave off a midmorning snack) a couple of spoons of cooked brown rice to my bowl each day. It works though possibly I'm too fond of brown rice; it has been my default/comfort food for so long. Give it a go might work for you although I've no idea how sensible it is on the glycemic ? index

[poing]

I've started using mashed potato, tapioca (sago), ground almonds and coconut flour in my cooking and baking. Apparently, you can make tapioca into a kind of porrage.

It does require a bit more effort to find the ingredients and make stuff though. I think it's worth it though, because I have sworn of breakfast cereal for good.

There's also nothing wrong with rice pudding or a hearty soup for breakfast! You can buy some nice GF soups and meals these days - Amy's kitchen and ilumi are two brands.

This morning's brekkie is a smoothie made with spinach, avocado and frozen blueberries. Sounds gross, but is actually pretty good, and the avocado will keep me full for a while.

[LizzieJ]

Buckwheat makes a good substitute for oat porridge, just need a bit longer cooking. Roasted buckwheat is similar to rice & commonly eaten in Russia (my son's Russian girl-friend introduced me to it in Australia). Buckwheat is available in Tesco & some health food shops have the roasted buckwheat.

[MrsPepperpot]

Most bigger towns and cities have Chinese supermarkets which sell lots of wheat alternatives, like tapioca, peanut, coconut - the list is very long. Also, most of these come in different forms eg ground, sliced, diced and so on. Many types of noodles - rice, bean, potato. There is usually someone in the shop to assist in finding and reading the labels, many are in English.

There is a great choice; current useful favourites are peanut powder, coconut powder, soybean drink (sachets of powder to make a cup of soy milk), chilli sauce.

[Hidden]

no oats for me either. I use flaked rice to make a breakfast 'porridge' with stewed fruit...very tasty

[Hidden]

Why not try

diabetessupportforum.org/re...

You can remove the oats from this recipe to make it very low carb....

[bryndel]

Thanks for this discussion.

I am terribly upset about this new trend in GF products. Only because I have an eagle eye and have been living with celiac for almost 10 years am I able to spot the ingredient when I browse the supermarket shelves.

Three days ago, however, I had an anaphylaxis response from unknowingly ingesting oats in a desert prepared by my cousin who is gluten intolerant. Her husband, who is a chef, repeated over and over, "we used gluten free oats, so why is there a problem?" Lucky for me, another cousin's husband is an ER doc who recognized the danger and helped get me to hospital for treatment. I had never had such a reaction to gluten or anything else before.