Gloriously Free Uncontaminated Old Fashioned Oats

Top 3 FAQ's about GF Oats

2012-01-25T12:02:00.001+10:00

As the sole importer of GF Oats in Australia we at GK Gluten Free Foods get asked on a daily basis these 3 questions, so I decided to write my answers down so that we can assist people who are searching for answers.

“Are Oats gluten free?”
Don’t oats contain gluten?
Why aren’t they labelled gluten free?

Here goes:

Pure oats or oats that is referred to as “gluten free oats” is oats that is free from contamination by wheat, rye or barley at the farm and processing level. Australia and New Zealand labelling standards are “no detectable gluten” which is less that 3-5 parts per million. In countries such as the UK , who have just changed their threshold to less that 20ppm the thresholds are much higher. Our laws here in Australia and New Zealand, laid out by the respective Australian & New Zealand Coeliac Societies and by the Food Standards Australia and New Zealand, clearly indicate that any product that contains oats cannot be labelled “gluten free”.

This causes much distress and confusion here in the Australia gluten free circles, as the world is a small place. You can google “gluten free” and come up with hundreds of sites quoting and referring to oats as being gluten free.

The fact is that Gluten is the name given to the protein in wheat, rye, barley and oats. It is a compsite name representing -

gliadin in wheat

hordein in barley

secalin in rye
avenin in oats

The current laboratory tests can only measure gliadin, hordein and secalin - not avenin as it is a slightly different protein.

So we all have access to this information but what we choose to do with it is the question. Here in Australia we currently say “no” to the gluten free labelling of this products when in other parts of the world you can purchase and eat this product without questioning its contents. So what does that mean really, because at the end of the day we are all the same human beings?

At present the Coeliac Societies (both New Zealand and Australia) are lobbying our respective governments to lower the “no detectable gluten” to be in line with Europe at 20ppm.

Let me know your thoughts, and I encourage you to try and sample size of our product and also read what others have said who have successfully eaten this product and are following a gluten free diet.

To order these oats in Australia or to find a supplier near you : Go to www.wheatfree.com.au

Diversity in oat potential immunogenicity: basis for the selection of oat varieties with no toxicity in coeliac disease

2011-11-02T12:55:00.000+10:00

Results of a study conducted in Spain by Professor Carolina Sousa, Departamento de Microbiología y Parasitología, Facultad de Farmacia, Universidad de Sevilla, C/Profesor García González, no. 2, Sevilla 41012, Spain; csoumar@us.es

Abstract

Background and aims Coeliac disease (CD) is triggered by an abnormal reaction to gluten. Peptides resulting from partially digested gluten of wheat, barley or rye cause inflammation of the small intestinal mucosa. Previous contradictory studies suggest that oats may trigger the abnormal immunological response in patients with CD. Monoclonal antibodies (moAbs) against the main immunotoxic 33-mer peptide (A1 and G12) react strongly against wheat, barley and rye but have less reactivity against oats. The stated aim of this study is to test whether this observed reactivity could be related to the potential toxicity of oats for patients with CD.

Methods In the present study, different oat varieties, controlled for their purity and by their distinct protein pattern, were used to examine differences in moAb G12 recognition by ELISA and western blot. Immunogenicity of oat varieties was determined by 33-mer concentration, T cell proliferation and interferon γ production.

Results Three groups of oat cultivars reacting differently against moAb G12 could be distinguished: a group with considerable affinity, a group showing slight reactivity and a third with no detectable reactivity. The immunogenicity of the three types of oats as well as that of a positive and negative control was determined with isolated peripheral blood mononuclear T cells from patients with CD by measurement of cell proliferation and interferon γ release. A direct correlation of the reactivity with G12 and the immunogenicity of the different prolamins was observed.

Conclusions The results showed that the reactivity of the moAb G12 is proportional to the potential immunotoxicity of the cereal cultivar. These differences may explain the different clinical responses observed in patients suffering from CD and open up a means to identify immunologically safe oat cultivars, which could be used to enrich a gluten-free diet.

This is an open-access article distributed under the terms of the Creative Commons Attribution Non-commercial License, which permits use, distribution, and reproduction in any medium, provided the original work is properly cited, the use is non commercial and is otherwise in compliance with the license.

See: http://creativecommons.org/licenses/by-nc/2.0/ and http://creativecommons.org/licenses/by-nc/2.0/legalcode.

Source: http://gut.bmj.com/content/early/2011/02/11/gut.2010.225268.short?rss=1

Contributors Conceived and designed the experiments: CI, TM, CA, SC. Performed the experiments: CI, RA, LL, LAM, BF, LP. Analysed the data: CI, LL, TM, CA, SC. Contributed reagents/materials/analysis tools: CH, LAM, BF, CA, CS. Wrote the paper: CI, LL, BF, TM, CA, SC.

Baked Pumpkin Oatmeal (gluten free)

2011-11-02T11:33:00.000+10:00

From The Baking Beauties (source link)

Ingredients:

1/2 cup pumpkin puree (not pie filling)
1 egg
1/3 cup maple syrup
1 tsp vanilla
2/3 cup milk of your choice
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp fresh ground nutmeg
1/2 tsp salt
2 cups gluten-free oats
1 1/2 tsp baking powder
1/2 cup chopped pecans (optional)

Directions:

Preheat oven to 180 o C
Lightly grease an 8×8-inch square baking pan. Set aside.
In a large bowl, combine all ingredients.
Pour into lightly greased baking sheet, and bake in preheated oven for 30-35 minutes. Let sit for 5 minutes before serving. This would be great topped with some ice cream or whipped cream too.

Should Celiacs Eat Oats? Depends on the Oat

2011-11-02T10:51:00.000+10:00

Gut health and coeliac disease

It is still a matter of controversy whether or not oats are safe for people with coeliac disease. The general consensus at this point seems to be that pure oats are safe for most, but not all, people with coeliac. Since oats can easily be contaminated with wheat during harvest, storage, or other stages of processing, it has been stressed that the oats be certified as pure. Although the classic 33-amino acid long oligopeptide that acts as the immunogenic stimulus in gliadin had not yet been found in oats, other peptides isolated from oats do activate T-cells isolated from coeliac patients. A new study performed in Spain by Isabel Comino et al. suggests that it is not that some coeliac patients can’t tolerate all oats, but rather that all coeliac patients can’t tolerate some oats. Their results are reported in the January 2011 issue of GUT: An International Journal of Gastroenterology and Hepatology.

Dr. Comina and her colleagues examined nine different cultivars of oats. They exposed each of them to a sensitive monoclonal antibody generated to recognize the toxic 33-mer from gliadin, and also measured if each of the oat varieties could elicit an immune response in peripheral blood mononuclear cells from coeliac patients. They wanted to see if they could correlate recognition by the monoclonal antibody to induction of a T-cell response, and found that they certainly could.

The nine varieties of oats segregated neatly into three groups of three varieties each: those for which the antibody had high affinity, low affinity, and no affinity. This affinity was validated by two different experimental methods, so was not an artifact of the technique chosen. When T cells from patients with coeliac were exposed to extracts of the oat variety the antibody bound to strongest, they proliferated the most and released interferon-gamma, an immunostimulatory cytokine whose aberrant expression is associated with autoinflammatory disease. In contrast, the oats that didn’t react with the antibody did not elicit these immune responses. The authors note that the avenin – the storage protein in oats – from even the most immunogenic oats they saw bound to this antibody with 40-400 fold less affinity than gliadin (from gluten – the storage protein in wheat).

This study thus leaves us with two valuable conclusions. One is that some oats are more toxic than others, regardless of their purity. And the other is that reactivity with this antibody can be correlated to toxicity, making it a potential tool for evaluating the toxic gluten content of other food.

Source:

Gut doi:10.1136/gut.2010.225268
Celiac.com 03/14/2011

Uncontaminated oats feedback

2011-09-07T13:13:00.000+10:00

Thank you for your feedback, please add comments if you would like to share with others below:

The jury has always been out about whether or not oats are allowed in the coeliac diet.
My daughter is VERY sensitive to gluten and it's hard to find a good wholesome breakfast that will keep her going through school. I did lots of
on- line searching and found your site so I thought I'd give the oats a go during the school holidays. She didn't have any gut reactions or skin reactions! I was very impressed!
We cook them up in the thermomix with an
apple and a pear and it's the perfect breakfast.
She can have anzac biscuits and home made muelsi bars as well!
I am very impressed with the oats, I don't care how thick or thin they are - the thermomix cooks them perfectly every time regardless.
I just wish we had them locally - hint hint!
Jodi Tobias
Ulverstone Tasmania

I am happy to see this batch is a little thicker, I always preferred them in the traditional form before I had to go GF so was a little disappointed to find the only ones on the market were so crushed up, VERY HAPPY customer :)

Thanks

Janelle Beach

Order these oats in Australia here

Whole Grain Oats, a tour of "The Seed of Life"

2011-08-22T12:36:00.000+10:00

Our Oats are sourced from Gluten Free Oats LLC or GF Harvest which is their new branding.

The texture of these oats has been quite consistent over the 2 years we have been importing them. A light fluffy, creamy oat that takes a few minutes to cook.

Here is a little tour of this unique grain which gives you an insite into it's health benefits.

"The Seed of Life", is the reference made to wholegrains, because they are seeds that supply the first nourishment from the plant.

Wholegrain seeds are made up of 3 layers as per the diagram to the right.

Bran
Endosperm
Germ

Bran relates to the outer shell of the grain which is mineral rich, high in fibre, high in B vitamins and protein.

Endosperm is the starchy portion which is the middle layer of the seed. This is the main energy storage unit of the seed for carbohydrates, protein and small amount of B vitamins.
Germ is the nutritient rich core of the grain.It's the smallest part of a grain but packed with nutrients. The germ sprouts into a new plant, so it holds rich supplies of key nutrients such as minerals, B & E vitamin and phytonutrients.

To order our GF Oats go to our online store.

Importing Oats - pros and cons

2011-08-22T12:04:00.000+10:00

Importing our Oats from Gluten Free Oats or GF Harvest ,as they have now rebranded themselves has carried some ups and downs like most ventures.

I wanted to share with customers the story of the thickness and consistency of these Oats and how thinly they are rolled. We have been importing this product for 2 years and to date the feedback on the "light" "thin" "creamy" texture of this product has been well received.

BUT, there is always a BUT...our order travelling across in March/April found itself in the middle of the Tsanami that hit Japan, these pallets did not fair so well. When they arrived there were some packages damaged and what we found was the oats itself was generally broken and quite powdery. We fielded quite a few complaints about how much dust was in the bottom of packets.

We love feedback from customers, good or bad, we want to deliver a high quality product for everyone.
This feedback was forwarded to the producer and for the pallets we are now dispatching we have found that they have rolled the oats quite a bit thicker. However, in our opinion and for some of you as well, we have found that they are a little too thick in comparison to our original product.
Once again we find ourselves fielding a few enquiries about the change in product. We have spoken to the producer again and given him the feedback that he needs to have his product consistent each time that it is sent to Australia and that the thickness of this brand really needs to be somewhere in between.

Unfortunately if they were a little closer we would be able to just pop them back on the truck and send them back. However that is not the reality here.

We truly apologise for the discrepancy, it isn't good enough but we are working through the issues with GF Harvest, who are working closely with us to produce exactly what our customers in Australia want.

Being the "bright spark" that I am, I came up with the solution in the shower. (happens a lot) We popped the oats into our blender, for about 15-30 seconds, not too long. Perfect, our oats once again cooked up in a couple of minutes.

Try this out, not a perfect solution in a not so perfect world, until we organise our next shipment.

To order these delicious oats please visit our online store.

Please read my blog on Whole Grain Oats

Our Uncontaminated Oats has a unique special flavour like no other

2011-07-12T11:47:00.000+10:00


Gluten free oats

Our Gloriously Free Uncontaminated Oats which is sourced from Gluten Free Oats LLC in the USA have been using a special rolling process since they introduced the product to the gluten free market in the USA in 2004. There oats are famous for their special flavour, from the way they process their oats. They do not roll them as THICK as some old fashioned rolled oat products on the market. The roller they have used since they started has not changed and does have a flake thickness of +-.006 inch.

Broken flakes can be caused by a variety of factors:

a. The 1^st factor that can affect the amount of broken oat flakes is the moisture content.

This moisture content is controlled as much as we can but can range from 36 lbs. to 42 lbs. per bushel at harvest. The oats can lose moisture in storage depending on the weather until the raw seed is rolled. So the lighter the bushel weight the less moisture content. We do use a steam process to stabilize the oats and can add additional moisture to a point during the steaming process but there are limits. Our goal is a final product that is in the 10% moisture area but as most likely you have seen the volume of product in a package can change and is why we all oat companies design their packages to allow for this variable.

b. The care and number of times a flake is handled or moved will also affect the amount of broken flake and dust.

i. On the journey to Australia each of the pallets must be restacked onto plastic pallets and put into a Gayload box for protection that could cause some flake damage.

ii. If the transportation process from our mill to your site is as rough, as with the last shipment each bag could have more broken flakes.

iii. If the shipper or yourself has to restack the bags then it could have more broken flakes.

iv. Then when you get it to your packaging company, depending on how it is handled this could cause more broken flakes.

The texture of the product is affected if there are additional broken flakes but the nutritional value of the product should not be affected.

3. In the USA oats are manufactures as either a groat, steel cut, quick or old fashioned product.

a. Groats (this is the whole oat seed less the hull stabilized and ready to eat such as a rice product for breakfast or in other recipes)

b. Steel Cut (this is the groat that is cut in 2-3 pieces stabilized and ready to eat for breakfast or in other recipes)

c. Quick Rolled (this is the steel cut oats that are rolled and ready to eat for breakfast or in other recipes)

d. Old Fashioned Rolled (this is the groats that are rolled and ready to eat for breakfast or in other recipes)

Seaton's family Jill (wife), Forrest (son), Martha ( mother-in-law), Gala, ( sister-in-law), Carol (cousin), Paige ( niece), are all diagnosed with CD. Resulting in over 3 generations of diagnosed CD people that have dealt with a GF diet since 1990. So they personally understand the issues and need for pure oats on a GF diet. His family also has a history of life threating diabetic issues, so they are also very focused on serving this special diet. Try these oats in a 500g or 100g trail pack size.
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Coeliac Research Fund Position Statement on: The consumption of pure oats by individuals with coeliac disease

2011-05-05T15:50:00.000+10:00

(Official stance by the Coeliac Society of Australia)

Background:

The toxicity of oats in coeliac disease is controversial and has led to differing recommendations as to its suitability as part of a gluten-free diet.
Coeliac disease (CD) is an inherited autoimmune condition triggered in genetically susceptible individuals by peptide sequences within the prolamine fractions of ingested wheat (gliadins), barley (hordeins) and rye (secalins)(1) and in some people, oats (avenin). Some studies have shown gluten contamination in oat products(2-3). In people with coeliac disease, ingestion of toxic prolamines induces a pathogenic T-cell response that leads to small bowel damage (villous atrophy).
Compared with the prolamine constituent of wheat (40-50%), rye (30-50%) and barley (35-45%), oats contain a much smaller proportion (10-15%) therefore contains fewer potentially toxic proline residues(4). Recent evidence confirms oats (avenin) contain a peptide sequence that induces an immunological response in some people with CD(5-7). For example, one study determined that oat ingestion induces avenin-specific T cells in ~20% of people with coeliac disease. Twenty-three subjects with coeliac disease consumed oats (100 g/d). When screened against a comprehensive avenin peptide library, blood T-cell responses were found to a series of avenin peptides in five (22%) subjects. Immunostimulatory avenin peptides were typically rich in glutamine and proline and were similar to but not identical to wheat gluten epitopes(7). This observation provides some evidence as to oat toxicity in some coeliac individuals.
In contrast, randomised controlled trials(8-11) performed in both adults and children with intakes of up to 70 g oats per day suggest that oats have no impact on the duodenal histology or serum antibody levels of patients with CD. Other uncontrolled, observational studies showing oats safety have been summarised in a recent review(12). Results from these studies are noteworthy, and suggest that oats can be tolerated by many with coeliac disease. However, important points to consider in critiquing these studies include the fact that patient study sample sizes were small, and may have missed the “rare” individuals who do react to pure oats because they may have been unwilling to volunteer for these studies. The oats used were pure, free from other gluten-containing grain contamination, and the amount allowed per day was limited. Also, high withdrawal rate (11/102) from the largest study(8) may have been due to adverse reactions. IgA-tissue transglutaminase or IgA-endomysial antibodies are not sufficiently sensitive for detecting “mild” dietary indiscretions, especially over a short period of challenge, i.e., less than 100 mg to 1000 mg of gluten per day(13). Additionally, antibody-based blood tests are untested and may well be unreliable markers of intestinal damage when oats are the injurious grain.
The availability of oats would increase food choices for those on a gluten free diet (GFD). This may support an argument suggesting greater compliance to the strict life-long requirements of a GFD. There have been no formal studies performed to show the level of satisfaction of the availability and accessibility of gluten free foods in the Australian market. Therefore, it remains unknown as to whether the Australian coeliac population feels food options are limited due to the current exclusion of oats in the Australian GFD. Of note was
the finding that compliance to the GFD was not compromised in a recent local study of 57 patients whose dietary intakes were monitored over a 12 month period, where 100% of patients were confirmed to have strict adherence(14).
Oats may improve the nutritional value of the gluten free diet. Oats are recognised for their low glycaemic index(GI)(15) an attribute of foods which is considered beneficial in the dietary management of diabetes, although clinical observation suggests that satisfactory glycaemic control can be obtained in patients managing the combination of diabetes and coeliac disease in a gluten free diet excluding oats. Oats, like all grains are a significant source of B vitamins, minerals and fibre(4). However a recent study comparing dietary intake of individuals’ usual pre-diagnosis gluten-containing diet vs oat-free “no detectable gluten free diet”(16) (as consumed at 12 months) showed that with the exception of thiamin, there was no statistically significant difference in the micro-nutritional and fibre(14) intakes. Presently, in Australia, thiamin fortification is permitted in wheat-bread making flour(17) not specifically oat products, so the decline in intake would not be especially enhanced by inclusion of oats.
In Australia, ‘gluten free’ food is defined by Food Standards Australia and New Zealand (FSANZ) in Joint Australian and New Zealand Food Standards Code Standard 1.2.8, Division 3, Paragraph 16. It specifies a gluten free food as a food having no detectable gluten using the universally accepted most sensitive and specific testing method and must also not contain oats or malt(18). As Australia’s Food Standard Code currently states that a product cannot be labelled GF if the product contains oats, oats continue to be excluded from foods labelled as gluten free in Australia(16).
Statement:
The safety of oats in individuals with coeliac disease has been extensively investigated. Some people with coeliac disease exhibit toxicity to oats. The Clinical Advisory Committee of the Coeliac Research Fund recommends that in Australia and New Zealand, oats should be excluded from a gluten free diet for people with coeliac disease.
Note: The benefit of oats ingestion may outweigh the potential risks in specific circumstances, such as:
•
Medical indications, such as a patient with poorly controlled type 1 diabetes and CD, where the low GI aspect of oats may be beneficial in stabilising blood sugar levels;
•
Individual preferences, where the exclusion of oats has a major impact upon the individual’s enjoyment of food.
The decision to allow oats as part of the gluten free diet should be made in conjunction with a medical practitioner and dietitian experienced in the management of coeliac disease, since absence of symptoms and normal coeliac serology are not reliable guides to intestinal injury occurring in association with oats ingestion - histological evidence of continuing normal intestine is needed to show oats are safe in any individual.
The recommended course of action in such a situation is:
•
Adequate information should be provided that, in some people with coeliac disease, oats ingestion can be toxic and potentially harmful.
•
Duodenal histology should be confirmed to be normal (Marsh 0 or 1) prior to any challenge with oats.
o
A dietary challenge comprises 50 g (approximately equal to 1/3 cup) per day of oats that are verified ‘wheat contamination-free’ are consumed for at least three months
•
Symptoms and general health should be monitored over that time. If gut and/or other symptoms associated with the individual’s coeliac disease are induced, the challenge has failed and oats should be excluded from future diets. If no symptoms are experienced, duodenal biopsies should be performed at the end of the challenge to assess for evidence of intestinal injury. Normal histology (Marsh 0) would indicate that oats are safe in that individual.
•
Since commercial oats products are susceptible to wheat, barley, or rye contamination, only oats that are verified ‘wheat contamination-free’ should ever be consumed.
The toxicity of oats in childhood coeliac disease is unclear. There have been many anecdotal reports of their continuing use without apparent untoward effects in children on an otherwise gluten-free diet, but only one reported prospective study (10). This study suggested that inclusion of (contamination-free) oats in the standard GFD resulted in comparable clinical and histological outcomes at 12 months. Until further information is available, the recommendation is to omit oats from the standard gluten-free diet. However, if, after appropriate informed discussion between families and specialist practitioners a decision is made to include oats, the child must be closely followed up by regular clinical, serological and biopsy assessment..
(1) Dickey W (2008) Making oats safer for patients with coeliac disease. Eur J Gastroenterol Hepatol, 20:494–495
(2) Lundin KEA, Nilsen EM, Scott HG, Loberg EM, Gjoen A, Bratlie J, et al. (2003) Oats induced villous atrophy in coeliac disease. Gut. 52:1649-52.
(3) Thompson T (2004) Gluten contamination of commercial oat products in the United States. N Engl J Med 351:2021-2.
(4) Butt M, et al (2008) Oat: unique among the cereals Eur J Nutr 47:68-79.
(5)Arentz-Hansen H, Fleckenstein B, Molberg O, Scott H, Koning F, Jung G, et al (2004) The molecular basis for oat intolerance in patients with celiac disease. Public Library of Science Medicine. 2004;1:e1.
(6) Vader LW, Stepniak DT, Bunnik EM, Kooy YM, de Haan W, Drijfhout JW, Van Veelen PA, Koning F (2003). Characterization of cereal toxicity for celiac disease patients based on protein homology in grains. Gastroenterology. 125:1105-13
(7) Tye Din JA, Beissbarth T, Anderson RP (2004). Peripheral blood T cells induced by oat challenge target a series of avenin peptides in coeliac disease. J Gastroenterol Hepatol. 19 Supplement:A212,
(8) Janatuinen EK, Pikkarainen PH, Kemppainen TA, Kosma VM, Jarvinen RM, Uusitupa MI, et al (1995). A comparison of diets with and without oats in adults with celiac disease. N Engl J Med 333:1033–1037.
(9) Janatuinen EK, Kemppainen TA, Julkunen RJK, Kosma VM, Maki M, Heikkinen M, Uusitupa MI (2002). No harm from five-year ingestion of oats in coeliac disease. Gut; 50:332–335.
(10) Hogberg L, Laurin P, Falth-Magnusson K, Grant C, Grodzinsky E, Jansson G, et al (2004). Oats to children with newly diagnosed coeliac disease: a randomised double blind study. Gut 53:649–654.
(11) Holm K, Maki M, Vuolteenaho N, Mustalahti K, Ashorn M, Ruuska T, Kaukinen K (2006). Oats in the treatment of childhood coeliac disease: a 2-year controlled trial and a long-term clinical follow-up study. Aliment Pharmacol Ther 23:1463–1472.
(12) Garsed K, Scott BB (2007). Can oats be taken in a gluten-free diet? A systematic review. Scand J Gastroenterol 42:171–178.
(13) Rashid M, Butzner D, Burrows V et al (2007) Consumption of pure oats by individuals with celiac disease: A position statement by the Canadian Celiac Association, Can J Gastroenterol 21(10)649-651.
(14) Shepherd SJ (2008) The role of diet in gastrointestinal disease: gluten in coeliac disease and FODMAPs in IBS PhD thesis, Monash University, Victoria Australia
(15) Granfeldt Y, Hagander B, Bjorck I (1995). Metabolic responses to starch in oat and wheat products. On the importance of food structure, incomplete gelatinization or presence of viscous dietary fibre. Eur J Clin Nutr 49:189–199.
(16) Shepherd S, Gibson PR (2006). Understanding the gluten free diet for teaching in Australia. Nutr Dietet. 63:155–65
(17) Food Standards Australia and New Zealand (FSANZ) (2008).

vitamins and minerals. Available from: www.foodstandards.gov.au/foodmatters/fortification
(18) Food Standards Australia and Zealand (FSANZ) (2007) Joint Australian and New Zealand Food Standards Code Standard 1.2.8, Division 3, Paragraph 16; Available from: http://www.foodstandards.gov.au/foodstandardscode/index.cfm#_FSCchapter1

Please refer to up to date research conducted by universities in the USA which have lead to this uncontaminated oats being given a gluten free recommendation.

Fruit & Nut Granola using Gloriously Free Oats

2011-05-05T13:30:00.000+10:00

Fruit Nut Granola

Ingredients:
2 cups of GF Uncontaminated Oats
1 cup of your favourite assorted nuts and seeds
1/3 cup of apple or pear juice
5 tsps packed brown sugar
1 tbs ground cinnamon
1 cup non-sweetened shredded coconut
½ cup sultanas or raisins
½ tspn salt
2 tbs golden syrup
¼ cup chopped apricots
¼ cup cranberries

Method:
Preheat oven to 180oC
Combine oats, nuts salt in bowl. Mix in juice and golden syrup. Add cinnamon and sugar and mix thoroughly.
Spread onto a tray line with baking paper
Bake for 25 minutes, stirring occasionally
Stir in coconut and bake until golden. Remove from the oven and cool.
Add fruit to granola and store in an airtight container for 1 week.

Recipe variation – Granola and peach parfait – Layer granola, peaches and your favourite yoghurt in a wine glass and you have a very simple and delicious dessert snack.

Order your GF Oats in our online store.

Oaty Pancakes

2011-03-01T11:47:00.000+10:00

Ingredients for Uncontaminated Oaty Pancakes

250g Kylie's Gluten Free Pancake Mix
1 tsp ground cinnamon
1 large pinch freshly grated nutmeg, optional
1 pinches sea salt
1 tbsp caster sugar
25 g 1/2 cup of Uncontaminated rolled oats
100 ml buttermilk
1 medium egg
35 g butter, melted, plus extra for greasing

For the caramel bananas

3 bananas
60 g butter
90 g brown sugar
½ tsp vanilla extract

· Method
· 1. For the hotcakes: sift the flour, baking powder, cinnamon, nutmeg and salt together in a bowl. Stir the sugar and oats through and make a well in the centre.

2. Pour in the buttermilk and egg, stirring until just mixed. Add the melted butter and stir to combine. Set aside.

3. For the caramel bananas: halve the bananas lengthways and cut each piece in three.

4. Put the butter, sugar, vanilla and 2 tablespoons water in a large frying pan over a medium heat and cook until the mixture forms a caramel and darkens. Add the bananas and toss until well coated. Keep warm.

5. Heat a large non-stick frying pan over a medium heat and brush with a little butter. Pour in 2 or 3 small ladlefuls of the hotcake batter and cook for 2-3 minutes until bubbles appear on the surface. Turn and cook for a further 2-3 minutes.

6. Transfer to a plate and keep warm while cooking the rest. Serve the hotcakes with the caramel bananas.

Order your Uncontaminated Oats Today!

Investigation by Queensland Health

2011-01-21T14:44:00.000+10:00

In 2010 we received a call from the Health Department, regarding a complaint made by the Coeliac Society of Australia regarding the labelling of the Uncontaminated Oats we have been distributing in Australia since May 2009.

As part of our agreement with the company we purchase the product from in the USA, Gluten Free Oats LLC, we are the only company eligable to import this product. To date they have had half a dozen enquiries from interested parties to import this product.

Unfortunately we have been unable to work with the Coeliac Society of Australia regarding this product as they choose to ignore the research found from qualified reputable universities in other parts of the world and the subsequent allowing of the labelling "Gluten Free" in the UK, Canada & the USA .

Consequently we are now under investigation from Queensland Health regarding the labelling and marketing of this product.

The support for this unique, nutritious and delicious product here in Australia has even surprised us. People who need to follow a gluten free diet are thriving, those who haven't gone well on the product, don't use it anymore.

We advise all Coeliac sufferers that the society does not support or recommend the consumption of these oats in a gluten free diet. It is up to each individual to check with them or your medical practitioner if you choose to still consume this product.

New labelling laws which have come into effect in Australia do not allow the manufacturer to make any claims on the packaging in the form of words, images, information or design. So we will now strive to find ways of communicating to customers who are desperately wanting this product in their diet. We will keep you up to date.

Oatmeal Bake

2010-08-02T21:02:00.000+10:00

Preheat oven to 160oC

Combine in a mixing bowl:

6 cups of Uncontaminated Oats
1 cup oil
2 cups milk
4 eggs
4 tsp. baking powder
2 tsp. salt
2 cups sugar
1/2 tsp. cinnamon
2 tsp. vanilla

In the bottom of an 9x13 pan (ungreased) place 2 small cans or 1 large can of drained peaches.
(You can use the whole can of peaches without draining, but you have to bake it a lot longer.)

Measure and pour 6 cups of uncontaminated oats over the peaches. Then pour in the liquid mixture over the oatmeal & peaches.
Bake uncovered at approx 160oC for 45 minutes (or until golden brown and center is firm).

Serve warm. I serve it in bowls and let people add milk to their liking.

Recipe sourced from Gluten Free Jungle

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Learn more about the Oats here...

Foods that Burn Fat

2010-06-02T17:16:00.000+10:00

If you could choose one source of complex, starchy carbohydrate for a fat loss program, this would be it! Oatmeal is the one carbohydrate food that virtually 100% of all bodybuilders and fitness models eat on a daily basis. What makes it so great?
Well, although it's a starchy carbohyrate , oatmeal has a nice balance between carbs, protein and good fat. A half a cup contains 3 grams of fat , 27 grams of carbs and 5 grams of protein. The low glycemic index, combined with the presence of protein and fat mades oatmeal a cery slowly releaseed carb - exactlyt what you're looking for when you want to get lean.

Make sure you choose the all-natural oats especially old fashioned oats. Stay away from sweetened and or flavoured oatmeal packets. Oatmeal is delicious with natural(sugar free) apple sauce and cinnamon. Or try some crushed walnuts or flaxseeds in your morning oats, which will give your "porridge" a nice cruncy texture while adding those desirable "good fats" we all need. For a complete meal, try a couple of scoops of protein powder, preferably whey based.

Go to the Gluten Free Shop to try our delicious Uncontaminated Oats here in Australia sourced from Gluten Free Oats LLC - USA

Wheat Free lunch box!: Mini Quiches

2010-04-21T22:03:00.000+10:00

Wheat Free lunch box!: Mini Quiches

What to do about oats?

2010-04-21T17:46:00.000+10:00

Oats are controversial.
In Wilhem Dicke’s original studies showing that gluten from wheat, rye and barley is toxic coeliac disease, he also found that children with coeliac disease relapsed when fed oats (1, 2). Since that time, the argument has shifted back to blaming wheat, rye, or barley gluten contaminants for the toxicity of oats.
In Australia and New Zealand, commercial oats are generally regarded as toxic in coeliac disease because of gluten contamination.
In Europe, “gluten-free” oats are available and are used as part of the gluten-free diet. A small industry has evolved to cater for the gluten-free oats market, and oats provide an interesting addition to the gluten-free diet, especially for those with diabetes because of the favourable glycaemic index (GI) of oats compared to most other gluten-free cereals and grains.
Two influential studies, both published in the New England Journal of Medicine, one in 1995 (3) and the other 1997 (4), showed that addition of oats to glutenfree diet did not slow recovery or cause relapse of coeliac disease or dermatitis herpetiformis (DH). A follow-up of individuals enrolled in the former study found no harmful effects of oats when included in the gluten-free diet for up to five years (5). More recently, inclusion of oats in the gluten-free diet was again found to be non-toxic but quality of life assessment revealed oats were associated with more abdominal symptoms, similar to those in irritable bowel syndrome (6). The “dose” of oats in each of these studies was up to 70g/day.
Although important, the main criticism of these studies is that they may have missed the “rare” individuals who do react to oats because they may have been unwilling to volunteer for these studies. In fact, 11 from 102 of subjects withdrew from largest study (3) possibly because they had adverse reactions. Only ten subjects were included in the DH study. Hence, these studies did not exclude the possibility of uncommon reactions to oats in individuals with coeliac disease.

The oats debate was re-ignited by a study published in 2003 in which a series of19 individuals with coeliac disease were challenged with 50 g of oats daily for 12 weeks. Small intestinal biopsies performed before and after oats challenge identified one person with subtotal villous atrophy that evolved with oats exposure and resolved after oats were withdrawn. In five others, there were
subtle signs of intestinal damage following oats exposure (7). Around the same time, a Dutch group published the finding that oats contain protein sequences similar to those in gluten that stimulate the immune response to wheat gluten (Tcell epitopes) (8). In October 2004 it was reported that T-cells isolated from the intestinal biopsies of the individual who developed subtotal villous atrophy when
eating oats reacted to both wheat gluten and oats proteins sequences (9).
Hence, in principle, there may be people with coeliac disease with intestinal immune reactions that cannot distinguish between wheat gluten and similar oats proteins. We have recently, found that 1/5 individuals with coeliac disease eating oats have T-cells in their blood that react to a series of oats protein sequences including the one identified in earlier studies (10).
Toxicity to oats is present in a minority of people with coeliac disease. Identifying people who genuinely “react” to oats with worsening damage to the small intestine (i.e. a “coeliac” reaction) as opposed to irritable bowel symptoms without the inconvenience of a gastroscopy and biopsy is a major challenge.
Antibody-based blood tests are untested and may well be unreliable markers of intestinal damage when oats are the injurious grain.
In Australia and New Zealand oats will not be recommended as part of the gluten free diet until there is a reliable supply free from contamination by gluten from other grains. Some local manufacturers are soon to launch oat-based foods that are contaminate-free, and this should be a welcome arrival for the majority of people with coeliac disease, especially those with diabetes. Ignoring the issues of gluten-contamination, generalizations about the safety of oats (gluten-free or not) in coeliac disease should be tempered by the likelihood that occasional people do react to oats. Perhaps, the message for doctors and dietitians is that vigilance is needed when oats are included in a gluten-free diet and should be withdrawn if intestinal symptoms worsen or nutritional markers (e.g. iron levels) deteriorate. If there is a compelling reason to consume oats, it may be that a systematic challenge with oats and endoscopic biopsy before and during is the only definitive test for oats sensitivity.

Robert P Anderson PhD FRACP
Gastroenterologist
D.W. Keir Fellow, The Royal Melbourne Hospital, Parkville, Australia 3050
Cancer Council Fellow, Walter and Eliza Hall Institute, Parkville, Australia 3050
References:
1. Dicke WK, Weijers HA, van der Kamer JH. II. The presence in wheat of a
factor having a deleterious effect in cases of coeliac disease. Acta
Paetiatr. 1953; 42,34-42.
2. van de Kamer J, Weijers H, Dicke W. IV. An investigation into the
injurious constituents of wheat in connection with their action on patients
with coeliac disease. Acta Paediatr. 1953; 42, 223-31.
3. Janatuinen EK, Pikkarainen PH, Kemppainen TA, Kosma VM, Jarvinen
RM, Uusitupa MI, Julkunen RJ. A comparison of diets with and without
oats in adults with celiac disease. N Engl J Med. 1995 Oct
19;333(16):1033-7.
4. Hardman CM, Garioch JJ, Leonard JN, Thomas HJ, Walker MM, Lortan
JE, Lister A, Fry L. Absence of toxicity of oats in patients with dermatitis
herpetiformis. N Engl J Med. 1997 Dec 25;337(26):1884-7.

See more about Uncontaminated Oats in Australia

Oat Crumble Cup Cakes

2010-04-21T17:39:00.000+10:00

2 cups of Brighterlife Muffin Mix or Cup Cake Mixture
100g butter or alternative
1/2 cup brown sugar
1 egg
1 teaspoon vanilla essence
1/2 cup sour cream
1/2 cup of milk
(Nut pieces optional)

METHOD:
Preheat your oven to 150oC.
Beat together sugar and butter until well combined and creamy in texture. Add egg and vanilla and beat well. Add the flour in alternatively with the combined milk and sour cream. Start and Finish with the flour. Mix nuts in by hand.

Spoon evenly into 12 hole muffin tray that has been lined with Patty Papers.

Add the Topping to the cup cakes:
1/2 cup of Uncontaminated Old Fashioned Rolled Oats
3/4 cup of chopped nuts of choice eg: macadamia nuts
2 tablespoons of brown sugar
1 tablespoon of maple syrup

Bake for approx 15 minutes or until browned.

Breakfast Oatmeal Cookies

2010-04-21T17:36:00.000+10:00

Ingredients:
1/2 cup of butter or alternative
1 cup of gluten free brown rice flour OR Brighterlife Bendy Bread Mix
1 cup of Brighterlife Uncontaminated Oats
1/2 cup applesauce or one grated green cooking apple
2 bananas
1 tspn vanilla
1 tspn of baking powder (only if using just brown rice flour)
1/4 cup of maple syrup
1 tspn of cinnamon

Method:
Blend the butter with you electric mixer. Add the banana. Then add all the wet ingredients
including the apple.
Now mix in the dry ingredients.
Mix until well combined. Mixture should resemble a wet dough and you need to be able to
apply it in your hands to roll into balls with out the dough falling apart . If it is a little dry just
add some water by the tablespoon.

Roll into small biscuit size balls. Press down gently with a fork and place in the oven for about 15mins or
until lightly browned.
These are a delicious alternative for breakfast or on the run. No sugar and low in fat.
You could add 1/2 cup of almond meal with 1/2 cup of the gluten free flour option which would
increase the protein content.

Delicious!! Love them Oats.

Banana Oat Muffins for any meal

2010-03-10T11:40:00.000+10:00

Ingredients:

1 cup of buttermilk
1 cup of uncontaminated oats
1 1/4 cup of Brighterlife muffin mix (gluten free self raising flour)
1 large egg
3/4 cup dark brown sugar
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
2 ripe bananas

Combine the buttermilk, oats and the mashed bananas into a bowl and leave stand for one hour.

Preheat the oven to 160 oC.

Sift remaining ingredients into a bowl: flour, salt, sugar, nutmeg,cinnamon.

After the hour, add all ingredients together and mix thoroughly.

Line a 12 hole muffin tray with some paper liners and spoon the mixture evenly.

Bake for approx 12 - 15mins until just browned.

Topping:
Mix together 1 tblspn of philadelphia cream cheese, 1 tblspn of cream and a tablespoon of
honey.
OMG this is soooo delicious.

Go to Brighterlife Gluten Free shop to order your Oats

Labelling of the Uncontaminated Oats in Australia

2010-03-10T10:13:00.000+10:00

Australia and NZ labelling laws in relation to Oats

According to the labelling laws in Australia we are unable to label these Oats as Gluten free as they clearly state that products can not be labelled Gluten Free if they contain any ingredients sourced from wheat, rye, barley or oats.
Other countries such as the US, UK, Canada and Europe have all given these uncontaminated oats from Gluten Free Oats LLC in the USA a gluten free standing. The reason being that research conducted in the USA with a test group of diagnosed coeliacs showed an outcome that 1 in 20 have a reaction to these oats.
Recommendations from North American associations included the following from the Canadian celiac association:

Clinical evidence confirms that consumption of pure, uncontaminated oats is safe in [limited amounts for adults and] children with celiac disease....Individuals... who...add oats or oat products to their diet must ensure that the oats...are free from gluten contamination....A small number of individuals with celiac disease may not tolerate even pure, uncontaminated oats. To ensure that persons with celiac disease are not intolerant to pure and uncontaminated oats, proper clinical follow up with the physician is advised when introducing oats to a gluten-free diet.

Please view recommendations from other associations here.

Sales of Uncontaminated Oats

2010-03-07T16:08:00.000+10:00

I have had a gluten free shop on my website www.wheatfree.com.au for many years as I have a small range of gluten free flour products on the market for those looking to bake.
The sales have steadily increased throughout 2009 and we placed another order for Oat which arrived in September 2009.
We have all our Oats in cold storage at the local Endeavour Foundation who do all our packaging and processing. Sales continued but slowed considerably in the summer season. During this time we have continued to spread the word about the benefits of these wonderful Oats.
Go to Brighterlife gluten free shop to get your bags of uncontaminated oats.

Uncontaminated Oats in Australia - Our journey from USA to Aus

2010-03-07T15:58:00.000+10:00

In May 2009 we landed our first Oats into the country ready to display at the Gluten Free Show in Brisbane. This show used to be the Gluten Free and Allergy show but a new company called Diversified took over the shows on the eastern seaboard of Australia and rebranded the shows as all Gluten Free.
So the night before we were to head to Brisbane we were contacted by Sue Shepherd and informed that we were not able to display the Oats at the show because Oats were not deemed as Gluten Free in Australia.

We were naturally very disappointed as we thought we had a special product to show to the gluten free community.
Well the fact was we still did, we just had to promote it another way.
So we let our database know we had in fact imported these Oats from Gluten Free Oats LLC in the USA.
Internet sales were the only way we were delivering these oats to customers. Before we knew it we had half a pallet sold. This was a very encouraging start to the winter season.
Looks like we are on a winner.

Food Allergy Symptoms

2007-08-23T11:04:00.000+10:00

Food allergies symptoms can be so varied from person to person. Often you may only really have a food intolerance so you may be able to have limited amounts of a particular food or food group and not show any symptoms. Food allergies are often difficult to diagnose because the symptoms you are experiencing could be anything and generally more serious options are investigated first.

However there are common complaints that people experience that could indicate food allergy symptoms.

These complaints could be headaches, stomach pain, frequent constipation or diarrhoea, fatigue, mood swings, bloated stomach, cramps, general feeling of being unwell, always catching a cold (immune system is run down), sinus’ always blocked, excess mucus, general bad behaviour, especially noticeable in children.

More severe or extreme food allergy symptoms can include extreme weight gain or loss, severe abdominal pain, autism, adhd, eczema, dermatitis, chronic fatigue, epilepsy, anaphylactic reactions or migraines.

There can be many other complaints that people have experienced that could be linked back to a food allergy symptom for them.

You may have heard the old saying “One man’s food can be another man’s poison”. This is so true. It makes sense that we all have different likes and dislikes why isn’t this the case with what is good for our bodies function may not be good for someone else. It makes sense that food is the cause of most of the complaints our bodies put out. If we put unleaded into a diesel car, it just don’t work.

My advice would be if you have general feelings of being unwell ie. any of the less common symptoms listed above and most definitely any of the more severe reactions, do something about it. If you continue to ignore this it will not go away, I assure you. You will continue to elevate your histamine levels in your body which cause the body to be in a constant state of inflammation.

Think of it like water dripping into a cup, if you do not stop the drip, eventually the glass will overflow.

Then you have food allergy symptoms. If ignored over a long period of time this can manifest into a variety of allergies and intolerances to foods, chemicals, preservatives. Your body goes into what I call “crisis” and starts to react to almost anything you put into it.

A simple bio-compatibility test done with a hair sample can indicate what foods you are reacting to without any discomfort, long waiting periods or expense.

www.wheatfree.com.au

Starting out doing a blog

2007-08-18T18:00:00.001+10:00

Hi everyone , this is my first attempt at doing a blog. I have wanted to do this for a few months now but was a bit dawnted by the process. I am going to start this blog by giving some feedback about the online survey that I conducted during August. Lots of great comments and ideas to help me direct my energies. If you don't ask what people want, how do you know.

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Diversity in oat potential immunogenicity: basis for the selection of oat varieties with no toxicity in coeliac disease

Abstract

Baked Pumpkin Oatmeal (gluten free)

Should Celiacs Eat Oats? Depends on the Oat

Uncontaminated oats feedback

Whole Grain Oats, a tour of "The Seed of Life"

Importing Oats - pros and cons

Our Uncontaminated Oats has a unique special flavour like no other

Coeliac Research Fund Position Statement on: The consumption of pure oats by individuals with coeliac disease

Fruit & Nut Granola using Gloriously Free Oats

Oaty Pancakes

Investigation by Queensland Health

Oatmeal Bake

Foods that Burn Fat

Wheat Free lunch box!: Mini Quiches

What to do about oats?

Oat Crumble Cup Cakes

Breakfast Oatmeal Cookies

Banana Oat Muffins for any meal

Labelling of the Uncontaminated Oats in Australia

Sales of Uncontaminated Oats

Uncontaminated Oats in Australia - Our journey from USA to Aus

Food Allergy Symptoms

Starting out doing a blog