At the Canadian Celiac Association Annual Conference in Ottawa, I had the privilege of meeting and learning from Beth Armour, P.Dt., M.Ed. Co-President of Cream Hill Estates.
Beth really knows her stuff and I totally trust Cream Hill Estates to be gluten free every time!
I offered to to a product review and in doing so, I made the following:
Gluten Free Oat Bread
I combined the best of three recipes to make this and I am very pleased with the outcome!
1 cup Cream Hill Estates Oat Flour
1 cup potato starch
½ cup millet flour
½ cup arrowroot flour
½ cup Cream Hill Estates Rolled Oats
1/8 cup sugar
1 tbs guar gum
1 tsp baking soda
1 ½ tsp baking powder
½ tsp sea salt
2 ½ tbs active dry yeast
1 tsp honey
¼ cup warm water
3 eggs (room temperature)
1/8 cup honey
1 cup buttermilk
1 tbs white vinegar
1 tbs olive oil
Preheat oven to 150ºF.
Lightly grease a glass loaf pan.
In a large mixer bowl, blend all of the dry ingredients well.
In a small bowl, mix together the yeast, honey and warm water.
Set aside in a warm place until foamy.
Mix the wet ingredients together in a large measuring cup.
Using your dough hooks, mix the wet ingredients into the dry.
Add the yeast mixture and mix well.
Turn mixture into bread pan and smooth the top with waxed paper coated in olive oil.
Run a knife through the top of the loaf. (A straight line down the center or several small ones on an angle)
Pour a small amount of honey into the knife marks and sprinkle with a few oat flakes.
Place the loaf into the oven and allow to rise for about 45 minutes.
Turn the oven up to 350ºF. and bake for about 45 minutes to an hour.
The top will be golden.
Turn out the loaf onto a wire rack and allow to cool before slicing.
Store in an air-tight bag.
This bread works well for sandwiches the first day or so.
After that, it makes incredible toast!
Spicy Gluten Free Oatmeal Cookies
2 cups butter
3 cups brown sugar
2 cups gluten free all purpose flour
¼ cup Cream Hill Estates oat flour
2 tsp baking powder
2 tsp baking soda
4 cups Cream Hill Estates rolled oats
2 tsp cinnamon
2 tsp all spice
1 tsp ginger
1 cup raisins
2/3 cup sour milk
Preheat oven to 350ºF.
Lightly grease cookie sheets.
In a large mixer bowl, cream together the butter and sugar.
Add eggs and beat well.
In another bowl, mix together the dry ingredients.
Add the dry ingredients and milk, alternately to the sugar mixture, beating well after each addition.
Fold in the raisins.
Drop by spoonsful onto the prepared pans about 2 inches apart.
Flatten with a fork.
Bake 10 to 12 minutes. (do not over bake)
Gluten Free Vegetable Beef Soup With Groats
I have always loved vegetable beef soup with barley and since being diagnosed with Celiac, of course, I have not made any. This is my solution and I know you will love it as much as I.
14 oz Gluten free beef soup base
2 large carrots, peeled and diced
2 stalks celery, chopped
2 medium onions, diced
2 medium potatoes, diced.
12 green beans, chopped
½ green pepper, diced.
1 tsp pepper
1 lb cooked roast beef or stew beef cut into bite-sized pieces.
3 tbs gluten free, low sodium beef soup base
1 cup Cream Hill Estates Oat groats
1 small bag frozen mixed vegetables
Place all of the ingredients into your slow cooker.
Turn controls to low and allow to cook at least 8 hours.
(Stir occasionally to keep the groats from sticking to the bottom.)
I have also eaten both the rolled oats and the groats for breakfast – YUM!
I highly recommend Cream Hill Estates for Certified Gluten Free Oats. You won’t be sorry!