The first year after I was diagnosed, I bemoaned the fact I could no longer eat oats. After years of eating steel-cut oats every day, I had to cut myself off. Strangely, I missed my morning bowl of oatmeal more than baguettes. I resigned myself to never eating them.
Again, how much things have changed.
Now, not only does Bob’s Red Mill make gluten-free oats, but commercial baked goods made with oat flour and oat flakes are starting to show up on shelves around here. There are so many varieties of gluten-free oats available that we have our choice.
Lately, we’ve been enjoying Gluten-Free Oats around here. The oats taste great. The story is sweeter.
The son of the family who grows and manufactures these oats was diagnosed with celiac at the age of two. His parents didn’t let him wheat, of course, but he ate the oats they grew in another field. Sometimes he grew sick. No one could figure out why. Later, when he was doing his Future Farmers of America project on no-bake cookies, he realized that oats are contaminated by growing in fields next to fields of wheat. (Those plants like to mix and mingle, apparently.) He searched for a source of oats he could eat. After finding one, he rolled the oats and packaged them himself, so that other local celiacs could eat oats. (Future farmer indeed!) This small endeavor grew into a family business, pushed forward further when his father was diagnosed with celiac too.
I met both father and son this weekend, at the GIG conference in Seattle, and they were utterly charming. And healthy.
Their oats are pretty darned tasty, too.
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