Gluten-Free Swedish Oatmeal Wafers Recipe is delicate and crisp. (2024)

FAQs

What's the difference between gluten-free oats and regular oats? ›

Oats without a gluten-free label are not considered safe for those who have celiac disease. Specialty gluten-free oats are grown, harvested and processed in a way that keeps them away from other grains and the high risk of gluten contact, and are widely accepted as safe for those with celiac disease.

Oatmeal Cookie Recipe Ingredients

All-purpose flour and whole rolled oats form the base of the dough. Old fashioned oats give these cookies the best chewy texture.

Gluten free means the product doesn't have a protein known as gluten, generally found in wheat and some whole grains. If you're gluten allergic / intolerant, then gluten free products might be for you. Otherwise, there no health benefit as such. Go with the normal oats.

Indeed, gluten contamination of oat occurs frequently. Typically, commercially available oats are not suitable in a gluten-free diet for celiac patients due to their routine contamination with wheat, rye, or barley.

Gluten-free oats are culled from the highest quality kernels in the field, making them the most labor-intensive and expensive oat crop to harvest and process.

The issue is that sometimes oats are produced in the same place as wheat, barley and rye, and then become contaminated with these other grains. Only oats labelled gluten free may be eaten by people following a gluten free diet.

Oats are a whole food that can provide fiber and other nutrients for people with celiac disease, as they need to avoid gluten. It can also be a good choice for people without celiac disease who choose not to eat gluten. Celiac disease is an autoimmune disorder in which the body reacts in a harmful way to gluten.

Using too much flour: If you use too much flour in your cookie dough, the cookies may turn out dry and hard. Make sure to measure your ingredients carefully and follow the recipe closely. Using old baking powder: If you use old or expired baking powder, it may not.

Why are my oatmeal cookies so dry? ›

However they won't be particularly chewy and they should not spread out on the baking sheet that much. There are several reasons why the cookies may have become dry and crumbly but the two most likely are that either the cookies were baked for too long or too much flour was added to the dough.

Oven temperatures are a crucial factor in baking. If your cookies consistently come out flat, you may have selected the wrong baking temperature. If you bake cookies using too much heat, the fats in the dough begin to melt before the other ingredients can cook together and form your cookie's rise.

Sorghum Flour

It's great in pie crusts, cakes, muffins, breads like our Best No-Knead GF Bread and Fluffy Gluten-Free Focaccia, and cookies like our Cranberry Macadamia Nut Cookies.

Texture Differences

Gluten-free baked goods don't have quite the same texture as wheat-based products. However, huge improvements can be made by using combinations of flours and mixing in additives. Measuring according to weight and not volume also helps.

Another reason is that gluten-free flours, such as almond flour or coconut flour, can behave differently than wheat flour in baking. They may absorb more liquid, for example, which can result in dry or crumbly cookies.

Studies show that oats and oatmeal have many health benefits. These include weight loss, lower blood sugar levels, and a reduced risk of heart disease. Oats are among the healthiest grains on earth. They're a gluten-free whole grain and a great source of important vitamins, minerals, fiber, and antioxidants.

The reason for gluten-free labeling may be familiar to those of you who avoid gluten, but I thought it was worth an answer from an expert. Technically, pure oats are completely gluten-free; they don't contain gluten proteins at all. The key word here, though, is pure.