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For many people who suffer wheat and gluten allergy or intolerance, oatmeal also becomes and unsafe option. While oats themselves do not contain gluten, they do contain a protein which is relatively similar and current farming techniques create concerns as well. It is not uncommon for a farmer to rotate his oat crops with his wheat, rye or barley crops from year to year, and millers often encounter kernels from volunteer wheat when processing the oats.
If oats have become a problem for your family, there are several options for modifying those old standby recipes to accommodate this new requirement. Depending on what one is cooking, there is a list below.
Rice: in many cooked products, like meatloaf, meatballs and other prepared meats, rice can replace the oatmeal as a filler. Many recipes exist which use rice, or the brave (or perhaps foolhardy) can try replacing the oatmeal with rice until the desired consistency is reached.
Poha; poha is rice pounded flat and dried into flakes. Others refer to this simply as rice flakes. Most Asian markets carry Poha Flakes and internet sites like Miss Robens and the Gluten Free Mall are also likely sources. Asian and East Indian markets can also provide tried and true recipes for cookies, as well as prepared meats. Rice Flakes also make a likely substituted for oatmeal porridge and are prepared in the same way.
Cereal Flakes: Many companies are now making an assortment of pounded grain flakes which can be used in a fashion similar to the Poha mentioned above. Some of the “ancient” grains like quinoa have a strong taste and may require that you learn to appreciate their taste, or can be mixed with other pounded cereals for a milder taste.
Corn Flakes and Rice Krisps: For certain no bake and baked cookies, corn flakes and rice crisps (be sure they have no malt in the flavouring) make good substitutes for oatmeal. To use them most effectively, you will probably have to crush them until they are in smaller pieces but that is usually only a moments work. Corn Flakes can also be used to make an acceptable meatloaf, but it will have a slightly different taste than what your family has become accustomed to.
Popcorn and Rice Cakes: If you are wanting a hot cereal for a cold morning, you can add a small amount of water to a prepared rice cake (have an eye out for dairy content though if you have a cow’s milk allergy as well) and zap it in the microwave. If you add fruit you will have a reasonable facsimile of a hot cereal - even if it is not very nutritious.
Buckwheat, quinoa, millet: These grains are actually grass seeds and safe for the wheat and gluten allergic. If you are looking to replace the oats for hot cereal, this grains can be used, although a similar caution must be issued for millet as for the oats. It is better to purchase this grains in their entirety and mill them yourself so as to be able to pick out volunteer wheat. Buckwheat, a member of the rhubarb family, is a pale green when uncooked, but turns opaque white when cooked so that it resembles barley. Served with maple syrup, or brown sugar and coconut milk these grains make a lovely alternative to the hot cereal.
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