Guest guest Posted October 22, 2004 Report Share Posted October 22, 2004 thanks! i'll add your comment to the file =) On Friday, October 22, 2004, at 02:02 PM, eye of newt wrote: > --snip--- > > poha or quinoa flakes would work for those who are oat-sensitive. > > I'm fine with certain brands of oats, hwever, so I think I'll just > make them > as they are. > > ygg Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 22, 2004 Report Share Posted October 22, 2004 Jenni Billings at jenni wrote: > > ANOTHER FROM THE ARCHIVES... anyone have any suggestions??? --snip--- poha or quinoa flakes would work for those who are oat-sensitive. I'm fine with certain brands of oats, hwever, so I think I'll just make them as they are. ygg Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 22, 2004 Report Share Posted October 22, 2004 Jenni My two cents worth, and since I am in Canada, that's of even less value in the US (LOL). I would try first with McCann's Irish Oats. Oats do not contain gluten but are contaminated in field and mill. Irish and Scottish oats do not have this problem. If oats were out for sure because of the person has a reaction to the oat protein (similar but not gluten), I would look to buckwheat, poha (rice) or perhaps even rolled quinoa flakes instead. If I used the poha it would have to be thin cut and presoaked in the liquid for at least 15 minutes before being incorporated into the rest of the recipe. Poha tends to be tough if not presoaked. BL > potential, but needs adaptation to make it gluten free. Does anyone have > any ideas as to what can be substituted for the dry oats? > > Delicate Corn Wafers > > 1 1/4 cups water > 1 Tablespoon coconut > 1 1/2 Tablespoons sesame seeds > 1/4 cup cashews > 1 teaspoon salt > 1 cup cornmeal > 1/4 cup dry oats > > Preheat oven to 350°. > Blend first 5 ingredients until smooth. > Blend in cornmeal and oats. > Pour onto oiled cookie sheets and spread thinly by > shaking pan back and forth in hands. > Bake 20 minutes and score. Bake 10 more minutes. > > You have to really watch these or they will get too brown. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 24, 2004 Report Share Posted October 24, 2004 Thank you cowpuppies,etc and your 'eye of newt' -- this all leavened, lightened and totally surprised with such fun, me and my whole day-- pleasant shock of frolicsome play on word. Thanks so much >eye of newt <cowpuppies > > >Re: Delicate Corn wafers >Fri, 22 Oct 2004 14:02:01 -0400 > >Jenni Billings at jenni wrote: > > > > > ANOTHER FROM THE ARCHIVES... anyone have any suggestions??? > >--snip--- > >poha or quinoa flakes would work for those who are oat-sensitive. > >I'm fine with certain brands of oats, hwever, so I think I'll just make >them >as they are. > >ygg > Quote Link to comment Share on other sites More sharing options...
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