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| Delicious quinoa chocolate chip cookies. A gluten-free favorite. |
My last
cookie post stirred up a veritable stew of feelings. From oat-loving high fives and
boogie till the cows come home oatmeal cookie bliss, to very sad,
That's okay, I'll sit this one out in the corner moping. Because oatmeal? It's not for everyone. Apparently, oats can be unkind to sensitive celiac tummies. So while many celiacs celebrate the availability of certified gluten-free oats (thank you, Bob's Red Mill!), just as many shun this humble cereal grain for the sake of symptoms or safety.
Avena sativa? Not welcome in many a gluten-free kitchen.
Some believe the trouble starts with its globulin or legume-like protein called avenalin. Some think it's the soluble fiber factor. Others believe that the prolemine in oats called avenin triggers a celiac-like response. The debate rages on. And I'm no scientist, I'm sorry to tell you, so I'll sit this one out. But.
The truth is, Babycakes, you don't want to be around
moi after I've eaten oats- gluten-free certified or not. Although I tested negative for oat allergy, these tasty chewy little cereal devils produce enough, um, wind in my nether regions to keep Wyoming well lit for a week.
It ain't pretty, is all I'm saying.
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