Gluten-free oatmeal: methods of obtaining, manufacturers overview, cooking features, reviews

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

The largest share of gluten is found in cereals. In this regard, it was originally considered wheat protein. But today in the composition of different products you can find gluten, which acts as a thickener. Therefore, many nutritionists advise to exclude it from the diet. And gluten-free cereals can be an excellent substitute. In this article, we will get acquainted with gluten-free oatmeal and find out what features it has in cooking.

What is gluten?

Gluten is a protein that is used in the production of certain foods such as ketchup, ice cream, condiments, yogurt, sweets, sausages and others. But it is most abundant in wheat and other cereals.

Let's dwell on the advantages of this protein:

• Due to the viscous structure, a soft elastic dough for baking is obtained. The more of this proteinthe better the flour products are.
• The shelf life of finished products is increasing.

Products labeled with gluten may also contain hydrolysed or textured vegetable protein.

Gluey protein is found in many products made from wheat, barley and rye: it can be found in cereal, cakes, beer, baked goods and pasta. Also, gluten is found in some cosmetic products: in lipstick, powder and various creams.

Possible harm

Several years ago, disputes began about the dangers and benefits of this protein. Many experts recommend abstaining from eating gluten and not giving it to children under six months to avoid allergic reactions. Later, scientists came to the conclusion that the best age to introduce complementary foods containing gluten is 4-6 months. According to statistics, only 6 percent of the world's population suffers from gluten intolerance, which provides for the complete rejection of it. Also, experts have found that the human body is capable of a positive perception of the specified protein.

Gluten intolerance

Protein intolerance is directly related to the malfunctioning of the immune system. In some cases, when gluten is ingested, the body perceives it as a threat, and in connection with this, the intestinal microflora is destroyed.

Intolerance is expressed in the following manifestations:

• urticaria;
• deterioration of hair condition andleather;
• bloating and flatulence;
• stool problems;
• drastic weight loss;
• joint pain;
• dry cough.

Glue protein intolerance in a newborn, in addition to the signs from the above list, may be accompanied by:

• abdominal enlargement;
• apathy;
• nervousness;
• bad dream.

In rare cases, intolerance can cause metabolic disorders, development of organ damage, and problems with physical development.

Avenine protein

Oatmeal is one of the most popular and he althy breakfast foods that contains fiber, minerals and vitamins. The glutinous protein gives the porridge a special viscosity and thus envelops the stomach, which helps to reduce the unpleasant symptoms of peptic ulcers and gastritis.

The stickiness of cereals is obtained due to special proteins. Instead of gluten, oats contain avenin, which has the property of being quickly digested by our body.

So, oats do not belong to the group of cereals containing gluten, but this protein can get into it during processing. It is important in what conditions the oats were grown, what treatments were subjected to, and also transportation plays an important role.

How is gluten-free oatmeal made?

How is gluten-free oatmeal made? To do this, the production of oat products goes through the following stages:

• Checking grain quality beforesowing;
• observance of the relevant rules in the process of growing oats;
• use of equipment that is designed exclusively for this crop;
• Laboratory testing of finished products for gluten content.

Such a product has a special mark that guarantees that the cultivation and processing of oats took place without contact with wheat protein.

Gluten Free Oatmeal Manufacturers

Today, on the shelves in stores you can find a huge range of gluten-free products. In Russia, the market for such production is just beginning to develop, but the products are distinguished by good taste and high quality. In production, it is necessary to comply with GOSTs, analyze and monitor so that there are no gluten impurities. Many enterprises cooperate with scientific research institutes for the sake of quality laboratory research.

What is gluten-free oatmeal? According to reviews, among the producers of oatmeal in Russia, the following are distinguished:

• LLC "Alfafood" ("Vkusnakasha").
• Raisio ("Provena").
• Siprodukt LLC (Lenta).
• JSC Russian Product (Russian Product).
• LLC "Mistral" ("Mistral").
• LLC Angstrem Trading Company (Russian Breakfast).
• JSC "Petersburg Mill Plant" ("Clear Sun").
• OOO Nestle Russia (Bystrov).
• Myllyn Paras (Myllyn Paras).

Make the right choice when buying oatme althe following video will help.

Celiac disease is the official diagnosis of gluten intolerance. But even with such a disease, doctors recommend using purified gluten-free oatmeal - Provena. The porridge of this company is easily tolerated by the intestines, so the threat is minimal.

Rules for cooking oatmeal

It would seem that it could be easier than cooking oatmeal: pour it with milk or boiling water. But in order to preserve all its useful properties, the following rules must be observed.

Keep track of time

So that the porridge does not burn, it must be cooked in a saucepan with a thick bottom. It is not advised to use enameled dishes when cooking to avoid falling fragments of enamel into food.

Gluten-free oatmeal tastes best with 3-4 parts of liquid per part. You should not remove oatmeal from the fire ahead of time, but you do not need to digest it either. Cooking time for oatmeal depends on the type of cereal:

• "extra" - 1-5 minutes;
• "Hercules" - 20 minutes;
• petal - 10 minutes.

Stir often

Oatmeal needs to be stirred frequently during cooking to get rid of the bubbles that form due to the light texture. To get delicious porridge, it is advisable to perform these actions every 5 minutes. Such bubbles will not harm the human body, but their absence will make breakfast morepleasant and aesthetic.

Let the oatmeal steep

After the oatmeal is cooked, do not rush to transfer it to a plate, let it absorb all the liquid - so it will become softer and tastier, and also activates all its beneficial properties. This will only take 5-10 minutes.

Add s alt

There are many ways to prepare gluten-free oatmeal, where you just have to show your imagination. Someone likes to add honey or sugar to porridge, someone likes oatmeal with a banana or other fruits. But despite this, a pinch of s alt during the cooking process will not hurt. Thus, you will not only provide the body with a complex of minerals, but also give the dish a deeper taste. It is necessary to s alt at the very beginning of cooking, preferably before the water boils, in which case the porridge will acquire a slightly smoky and nutty flavor, as if it was cooked on an open fire.

Replace water with milk

Oatmeal is a very nutritious dish that is great for breakfast. But it has such a property only when the protein is combined with fiber, which is so rich in oats. Therefore, experts advise using cow, coconut or soy milk when preparing oatmeal. In addition, this will significantly improve the taste of porridge and make it lush and velvety in texture. However, in addition to milk, nuts or seeds as a topping will be an excellent source of protein.

Gluten-free oatmeal is a he althy and delicious breakfast food that can be prepared in a variety of ways.ways. Also, to improve the taste, you can add honey, dried fruits, fresh fruits and berries.