On the subject of oatmeal, part of the problem is if a farm grows more than just oats, which most of them due, they switch the crops around due to the nutrients the crops pull from the earth, causing your oatmeal to potentially could contain wheat. Have you ever driven by a farm and seen some stocks of corn growing up in a field of soy beans. It's the same principle that happens to oat fields that once grew wheat. As far as bread dressing I get finely grated Parmesan cheese (the good stuff) and use that instead. Or buy the GF bread and coat it with a little olive oil and some Italian spices a bake it in the oven around 375 until golden brown, let cool and then grind up in my food processor. Do a whole loaf and you will have enough to last you for a while. Another thing I found to coat food, and I guess you could use it in your meat loaf if you wanted a Mexican flair, is Mesa (corn) flour. My chicken fingers taste real close to Kentucky fried since I season the mesa flour with spices. Hope these tricks work for you.
Even though oatmeal has no gluten in it, it's protein chain is close enough to gluten that about 10% of celiacs still react to it, even if it is certified GF. My sister has checked it out, and McCann's Irish Oatmeal is ok, even though they don't call themselves certified GF. She has a really sensitive daughter that has never had problems with it. The nice thing about McCann's is that you can get it at Wal-mart and don't have to special order it. I would stay away from the cheap stuff at the grocery store, though.
Oh, oatmeal. I think the debate is still going. Oatmeal, in and of itself, does not have gluten. BUT, the processing plants usually end up contaminating the oatmeal with gluten from other gluten products they process with the same machinery. Perhaps it depends on why you're GF and the level of reaction to gluten?
It is possible to buy certified, GF Oatmeal, however.
It would be interesting to hear people's thoughts on oatmeal, too, if this thread isn't already in the Spark Group...(I'm new to the group, too, so I'm not sure if this topic is already covered).
"We are what we repeatedly do. Excellence then, is not an act, but a habit." Aristotle
I never thought of that. I was planning on making my own GF bread crumbs....a cookbook I have says to just put pieces of bread in your food processor until you have the size crumbs you want. If you want them to be dried, then put them in your oven at 200 degrees until dried out (time varies by depth of crumbs and how stale the bread was to begin with). Also, my husband brought home a GF chicken breading about a month and a half ago (I think it was Kinnick Kinnick foods, but I'm not sure) that I was thinking might work as a bread crumb substitute in a pinch.
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