Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Replacement For Oats


thefreespirit

Recommended Posts

thefreespirit Rookie

Hi

I am beginning to bake again as my husband loves my home baking. I have successfully converted many of my favourite recipes, but I would love to make him some of my flapjack recipe. I don't wish to try gluten-free Oats as I am particularly sensitive and don't want to risk it. Has anyone tried using a different grain in flapjacks?

FS xx


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



Mizzo Enthusiast

I have not tried yet but plan on trying Almond flour or coconut flour for pancakes this weekend.

missy'smom Collaborator

Depends on the type of recipe-if it is one where you stir a whole grain in and can see that grain and feel the added texture when it's done or if it's a situation where it is oats that have been processed into a flour and then added.

I used to make "whole grain" pancakes with cooked cereals. Stir in a bit of your favorite cooked cereal into the batter-maybe a 1/4 c. I used to use Bob's Red Mill Might Tasty Hot Cereal. There might be some more instant type cooked grain cereals that would work dry. The Bob's won't work dry it doesn't have enough time to absorb and cook in the time a pancake cooks or so I think.

If you are looking for more of a flour type substitute, then maybe some almond flour or other flour.

Flax meal or quinoa flakes might work too.

IrishHeart Veteran

We have made amaranth pancakes that tasted pretty good!

Tell me if you want the recipe and I'll scan it for you!

BabsV Enthusiast

A former work colleague passed along the following recipe to me when I was diagnosed (her brother grew up with a Celiac Diagnosis -- this was a favorite from a time when there weren't many gluten-free options in the stores!) I haven't tried them yet since I can't easily find rice flour where I am currently living (Poland.)

Buttermilk Rice Flour Pancakes

2 cups sifted rice flour

2 Tbs. sugar

2 tsp. baking power

1 tsp. baking soda

1 tsp. salt

2 eggs, beaten

2 cups buttermilk

4 Tbs. salad oil

Stir dry ingredients together in a medium bowl. Set aside.

Beat eggs, buttermilk, and salad oil together with whisk or hand mixer.

Pour buttermilk mixture into dry ingredients. Stir together until well combined. Let the batter rest for a few minutes. You may want to add more buttermilk or flour as need for desired consistency.

Preheat griddle (electric 350 degrees). Lightly grease. Use large spoon or small measuring cup to pour batter onto griddle. Turn pancakes when bubbles appear.

Serves 4. Cooked rice flour pancakes can stored in baggies in the freezer or refrigerator. These can be reheated in the microwave. We usually prepare pancakes on weekend and enjoy them fresh off the griddle but make enough for extras to be enjoyed during the week. We place 2 or 3 pancakes in a sandwich size zip lock baggie and place all these in a larger freezer bag.

ciamarie Rookie

Here's my recipe for buckwheat pancakes that I adapted from my Fannie Farmer cookbook recipe for griddle cakes, and a small t = teaspoon, capital T = tablespoon:

1/2 cup white rice flour (substitute as needed, I'm going to experiment with sorghum this weekend)

1/4 cup tapioca flour / starch (same thing)

1/4 cup buckwheat flour

1/2 cup (organic) heavy cream *

1/2 cup (filtered) water

1 egg

2 t baking powder

1/4 t baking soda

2 T sugar

1/2 t salt

1/2 t psyllium husk powder

* the recipe called for milk, but I had cream available and it worked out. If using a substitute for a total of 1 cup liquid, you might want to add an acid such as a small amount (1/2 t?) of vinegar or cream of tartar.

Also, I used psyllium husk powder because without that (or xanthan gum or guar gum ?) they tend to crumble and fall apart when you try to flip them.

Mix the rice flour and psyllium husk powder with up to 1 cup of the liquid, let it sit for 10-15 minutes so the rice flour absorbs some of the liquid.Mix the rest of the dry ingredients together in another bowl, and add that and the rest of the 1 cup of liquid and the egg to the rice / psyllium mixture, mix well.

Heat a nonstick griddle until hot, coat with a small amount of butter before first batch, then drop or pour batter on to griddle. Turn them when the edges are dry and bubbles have stopped forming on top. Remove when the other side is nicely browned, keep warm in an oven or toaster oven while you make the rest of the pancakes. The batter will also stay good a day or 2 in the fridge, covered with plastic wrap.

GFdad0110 Apprentice

my recipe for waffle/pancakes

1/3 cup gluten free flour ( I buy the namaste premade mix)

1/3 cup almond flour

1/3 cup quinoa flour

2 tbls. baking powder

1 tsp. cinnamon

1/2 tsp. xanthem gum

4 tbls. sugar 1/2 brown 1/2 white

1 egg

2 tbls. oil

1tbs. vanilla extract

about 1 cup of milk give or take depending on consistency


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



Takala Enthusiast

Egg Free, Dairy Free, Surprisingly Good gluten-free Buckwheat Pancakes or Flat Bread that does not even need gums or chia or flax

Makes 1 large or 2 small pancakes, 1 serving

Use a gluten free dedicated cast iron skillet for the best, easiest cooking. Preheat, add some olive oil or other oil, but if using olive oil, take care not to burn it.

Combine dry ingredients in small bowl or measuring cup:

1 heaping tablespoon buckwheat flour, gluten-free

1 heaping tablespoon potato starch, gluten-free

1 heaping tablespoon garbanzo bean flour, gluten-free

dash or pinch of salt

dash or pinch of cream of tartar

dash or about 1/8 to 1/4 teaspoon baking soda

spices, if desired, such as a pinch of Chinese 5 spice powder, cinnamon, anise seed, cinnamon, or cumin

wet ingredients:

teaspoon to tablespoon of olive oil or other oil, melted coconut oil, or other type

1/2 teaspoon of gluten-free pure apple cider vinegar or lemon juice

(optional) small spoon of molasses, agave, or other sweetener like stevia

enough water, when added to the dry ingredients, to make a thick batter (this varies, add slowly)

Combine wet and dry ingredients, stir to make batter, pour into heated, oiled skillet. Cook until bubbles come thru and edges start to dry out a little, and bottom is browned, then flip with spatula and finish cooking. Makes one pancake.

A chocolate variation of this can be made by adding cocoa powder and more sweetener, which is devastating good topped with other things like Enjoy Life Chocolate chips, cream cheese, peanut butter, bananas, etc. It can also be made and used as a quick sandwich bread.

auzzi Newbie

Flapjacks in UK is a granola-bar type item NOT the US pancake.

Flapjacks

4oz Butter

3oz Light soft brown sugar

3oz Golden syrup

8oz Gluten Free muesli OR

Make your own: eg:

2 oz rolled rice

2 oz rolled millet

1 oz chopped dried apple

1 oz chopped dried apricots

1 oz sultanas

1 oz pumpkin seeds

2 tbsp sunflower seeds

1 oz desiccated coconut

thefreespirit Rookie

Ah, I see we are divided by our common language. :D

Thank you all so much, but especially to Auzzi, who has realised my mistake. :rolleyes: Your recipe looks delicious and I shall certainly be trying it. As I don't use muesli, I think I shall try your mix. I thought perhaps rolled millet but I hadn't thought of rolled rice, I shall seek it out at the local Health Store.

Blessings - FS xx

MsStressFreeGF Newbie

Instead of oats - try flaked almonds?

Here in NZ there is a product called rice flakes. I am sure that there are more products available out there but I am still battling for a few things in the gluten-free section at the local supermarket to be taken out - mmm like GLUTEN FLOUR.

:unsure:

burdee Enthusiast

Hi

I am beginning to bake again as my husband loves my home baking. I have successfully converted many of my favourite recipes, but I would love to make him some of my flapjack recipe. I don't wish to try gluten-free Oats as I am particularly sensitive and don't want to risk it. Has anyone tried using a different grain in flapjacks?

FS xx

I love buckwheat (not from wheat) in pancakes and yeast breads. I recently made a great tasting/textured bread from buckwheat, cornmeal, sorghum, millet, potato starch and tapioca flour. It tasted just like I remember rye bread tasted.

If you want a safe substitute for oats, I used quinoa flakes, before certified gluten-free oats were available. I didn't like the taste of quinoa flakes as a hot cereal, but those were fine in cookies and quick breads. So those may be good in pancake mixes, but I never used oatmeal in pancake mixes. I've eaten certified gluten-free oats since they were available. I'm a 'super-sensitive' (excruciating gut pain reactions) celiac, but I never react to gluten-free oats.

RiceGuy Collaborator

Well, if you're talking about a granola-type bar, then flaked coconut is a great choice. I've read good reviews regarding the use of quinoa flakes in place of oats, but have yet to try them. Also haven't found or tried rice flakes, but it sounds like a good idea as well.

auzzi Newbie

ro;;ed rice is called "pohu" at the asian supermarket - it comes thin, medium and thick rolled...

thefreespirit Rookie

Thanks peeps. Flaked coconut a grand idea, but husband dislikes coconut, so think I shall stick with the rolled rice, quinoa and millet, and some seeds and fruit always go in anyway.

:)

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      128,866
    • Most Online (within 30 mins)
      7,748

    Brian Hans
    Newest Member
    Brian Hans
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.1k
    • Total Posts
      71.3k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      Most likely cross-contamination I believe.
    • cristiana
      I think it takes different people different amounts of time, but in my own case I had pain,  bloating and loose stools for some time, exacerbated by a lactose intolerance, which eventually went.  I would say the really bad diarrhea got better quite quickly, but the bloating pain carried on for a few months, until I was told to give up lactose for a few weeks.  That helped enormously and once I realised milk and yoghurt was the cause, after a short break I went back to lactose very gradually and felt a lot better.  Now I can tolerate it well. From Coeliac UK "The enzyme lactase is found in the brush border of the small intestine. This is why people with coeliac disease can be deficient in lactase at diagnosis. Once established on a gluten free diet, the gut is able to heal and lactose digestion returns to normal. Lactose intolerance is therefore usually temporary." So if this helps your daughter, this doesn't mean you have to give up lactose forever, especially as dairy is such a good source of calcium for growing kids.   Bear in mind you should be able to reintroduce it. As for fatigue, this can be due to vitamin and mineral deficiencies,such as iron, vitamin D and B12.  Were these levels tested?  If not, I would suggest you get them done.  If your daughter is deficient in these, it is vital you address the deficiencies, and get the tests redone in a few months, particularly the iron, because too much can be dangerous.
    • knitty kitty
      Hello,   The medication in these inhalers can cause a thiamine deficiency if used by someone already low in thiamine.  We don't absorb sufficient amounts of vitamins and minerals due to the inflammation and damage done to our villi in Celiac Disease.  Even a long term strict gluten free diet may not provide sufficient amounts of vitamins and minerals.  There are eight B vitamins that all work together.  Thiamine deficiency often shows up first because our bodies use so much of it and it can't be stored very long. Thiamine deficiency symptoms can appear in as little as three days.  Without thiamine, the other B vitamins may not be able to function properly.   Thiamine is needed to clear lactic acid accumulation caused by the inhalers: Shoshin beriberi provoked by the inhalation of salbutamol https://pubmed.ncbi.nlm.nih.gov/12951730/    Significant Lactic Acidosis from Albuterol https://pmc.ncbi.nlm.nih.gov/articles/PMC5965110/ Albuterol-Induced Type B Lactic Acidosis: Not an Uncommon Finding https://pmc.ncbi.nlm.nih.gov/articles/PMC7263006/ Lessons of the month 1: Salbutamol induced lactic acidosis: clinically recognised but often forgotten https://pmc.ncbi.nlm.nih.gov/articles/PMC6964186/ An Overview of Type B Lactic Acidosis Due to Thiamine (B1) Deficiency https://pmc.ncbi.nlm.nih.gov/articles/PMC10731935/   Thiamine has antifungal and antibacterial properties.  Thiamine helps keep Candida in check.  Thiamine helps keep SIBO in check.  Thiamine helps with black mold, Aspergillis infection.  Riboflavin helps fight Candida infection in the mouth. Riboflavin Targets the Cellular Metabolic and Ribosomal Pathways of Candida albicans In Vitro and Exhibits Efficacy against Oropharyngeal Candidiasis https://pubmed.ncbi.nlm.nih.gov/36625571/   Thiamine deficiency can make ones voice hoarse and can cause localized edema.  Niacin deficiency can make ones voice hoarse.  (Niacin deficiency and Thiamine deficiency can each cause irritability, agitation, and lability.) Hoarseness in pellagra https://pubmed.ncbi.nlm.nih.gov/21507655/ Hidden Hunger: A Pellagra Case Report https://pmc.ncbi.nlm.nih.gov/articles/PMC8152714/   Anesthesia can cause B12 deficiency.  B12 deficiency can show up as mouth sores and geographic tongue, diarrhea, and dementia. Vitamin deficiency, a neglected risk factor for post-anesthesia complications: a systematic review https://pmc.ncbi.nlm.nih.gov/articles/PMC11823251/ Neurologic degeneration associated with nitrous oxide anesthesia in patients with vitamin B12 deficiency https://pubmed.ncbi.nlm.nih.gov/8250714/ Subacute combined degeneration of the spinal cord following nitrous oxide anesthesia: A systematic review of cases https://pubmed.ncbi.nlm.nih.gov/30144777/ The Effect of Vitamin B12 Infusion on Prevention of Nitrous Oxide-induced Homocysteine Increase: A Double-blind Randomized Controlled Trial https://pmc.ncbi.nlm.nih.gov/articles/PMC4052402/     Eating a diet that is heavy in carbohydrates can precipitate a thiamine deficiency.  As the amount of carbohydrates consumed increases, additional thiamine is needed, otherwise the carbs will be stored as fat.   Thiamine deficiency disorders: a clinical perspective https://pmc.ncbi.nlm.nih.gov/articles/PMC8451766/   Hiding in Plain Sight: Modern Thiamine Deficiency https://pmc.ncbi.nlm.nih.gov/articles/PMC8533683/   The deficiency symptoms of some of the B vitamins cause gastrointestinal symptoms that resemble the same symptoms as when being glutened.   Thiamine deficiency can present as vomiting, diarrhea and abdominal pain (Gastrointestinal Beriberi).  Niacin deficiency can present as diarrhea (Pellagra = diarrhea, dermatitis, dementia, then death ).  B12 deficiency can present as diarrhea or dementia.  Not everything is caused by hidden gluten.  Gluten free processed foods are not required to be enriched with vitamins lost in processing like gluten containing foods are. Blood tests are not accurate measurements of vitamin levels, but do talk to your doctor and nutritionist about supplementing with the eight B vitamins, Vitamin C, the four fat soluble vitamins and minerals like magnesium.  Your physician can give you a shot of B12 before anesthesia administration.   By the way, Celiac Disease genes have been traced back to having originated in Neanderthals.  I'm not a singing teacher on the net.  I earned a degree in Microbiology after studying nutrition because I wanted to know what vitamins are doing inside the body.  I've experienced nutritional deficiencies myself. Hope this helps!  Keep us posted on your progress!
    • trents
      Welcome to the forum, @jnstefan! She should start feeling better within a week or two if she is truly avoiding gluten and if she isn't also showing intolerance to other foods. It is quite common for celiacs to be dairy intolerant (not just the lactose but the protein casein in dairy) and to oats (protein is avenin). Casein and avenin have structures similar to gluten. We call this cross reactivity (not to be confused with cross contamination). So, you might look at pulling these two food items from her diet to see if there is improvement. But achieving a gluten free state is more challenging than people realize when the first start in. It is hidden in so many foods you would never expect to find it in like soy sauce and canned tomato soup, just to site two examples. This might help:  
    • jnstefan
      My 10 year old daughter was diagnosed with Celiac 2 weeks ago. We've been on gluten free diet now for 2 weeks. She still experiences abdominal pain at times , and is struggling with fatigue. What is everyone's experience with how long it takes for the body to heal and stabilize after starting the gluten free diet? Thanks for any feedback!
×
×
  • Create New...