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Subbing GF oats in a recipe

post #1 of 7
9/14/10 at 9:10pm
Thread Starter 
I have a (non-GF) muffin recipe that I would like to modify. It calls for 2 cups of "instant" oats. Now, I think they mean quick-cooking (ie. the rolled oats that cook in 3-5 minutes on the stove), which is what I used to use and it worked fine. We are GF now, and the GF rolled oats I have say to cook them for 10-20 minutes on the stovetop (if you are making oatmeal, that is!).

Can I just use the GF oats in the recipe, or do I need to do something like soak them first? If I need to soak them, what should I use? We are dairy-free too. The recipe calls for 1/2 cup of skim milk - I'll use rice or almond milk instead.

Thanks!
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post #2 of 7
9/14/10 at 10:46pm
Instant oats (add hot water) are not the same as quick oats (cook 3-5 min). They're tiny little pieces of oats that have already been cooked.

To approximate, i'd run the rolled oats through the blender or the fp (pulse) to break them up a bit. Then stir into the batter and let it sit 20 min. Then you can assess whether you need to add some more liquid (probably). I have a cornbread recipe that does that - if you dont let it soak long enough, it comes out dry and gritty.
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post #3 of 7
9/14/10 at 11:47pm
Thread Starter 
Quote:
Originally Posted by cristeen View Post
Instant oats (add hot water) are not the same as quick oats (cook 3-5 min). They're tiny little pieces of oats that have already been cooked.
But I *have* successfully made the recipe with quick oats. I think that is what the recipe is supposed to say. Do you think I still need to break up the oats? Darn, I was hoping to make some muffins tonight but I can't run the blender after the kids are in bed
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post #4 of 7
9/15/10 at 5:02pm
Thread Starter 

Update

I went ahead and made the muffins last night, without doing anything different (ie. just added the oats as usual), and they turned out great! They are pumpkin oatmeal muffins, so maybe the extra moisture from the pumpkin helps.
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post #5 of 7
9/17/10 at 3:08am
A little bit different (I think?), but I've used regular GF oats in place of "quick oats" in monster cookies and it turned out fine. Very tasty, in fact! My favourite GF cookies so far, om nom nom.
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post #6 of 7
9/17/10 at 5:19am
Just to be a debbie downer.. oats are very similar to wheat gluten. I can't tolerate GF oats at ALL. I keep trying and always end up making deals with God as I'm screaming in pain rolled up in a ball *sigh*
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post #7 of 7
9/17/10 at 5:44pm
Thread Starter 
Quote:
Originally Posted by babygirlie View Post
Just to be a debbie downer.. oats are very similar to wheat gluten. I can't tolerate GF oats at ALL. I keep trying and always end up making deals with God as I'm screaming in pain rolled up in a ball *sigh*
Sorry to hear that

I know different people react to them differently. Fortunately they seem to be fine for my family (it is my DH and my 2 older boys who are gluten intolerant, and they all seem fine with the GF oats).
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