The largest proportion of gluten is found in cereals. In this regard, it was initially considered a wheat protein. But today, in different products, you can find gluten, which acts as a thickener. Therefore, many nutritionists are advised to exclude it from the diet. And a gluten-free cereal can be an excellent substitute. As part of this article, we will get acquainted with gluten-free oatmeal and find out what are the features in the preparation.
What is gluten free?
Gluten is a protein that is used in the production of certain foods, such as ketchup, ice cream, seasonings, yoghurts, sweets, sausages and others. But in the greatest quantity it is found in wheat and other cereal crops.
Let us dwell on the advantages of this protein:
- Thanks to the viscous structure, a soft, elastic baking dough is obtained. The more such protein, the better the flour products.
- The shelf life of the finished product is increasing.
In the composition of the products indicated on the packaging where gluten is added, there may also be mention of hydrolyzed or textured vegetable protein.
Adhesive protein is found in many products made from wheat, barley and rye: it can be found in cereals, cakes, beer, bakery and pasta. Gluten is also found in some cosmetics: lipstick, powder and various creams.
Possible harm
A few years ago, disputes began about the dangers and benefits of this protein. Many experts recommend refraining from using gluten and not giving it to children for up to six months in order to avoid allergic reactions. Later, scientists came to the conclusion that the best age for the introduction of complementary foods for foods that contain gluten is 4-6 months. According to statistics, only 6 percent of the world's population suffers from gluten intolerance, which provides for a complete rejection of it. Experts also found that the human body is capable of 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 this regard, intestinal microflora is destroyed.
Intolerance is expressed in the following manifestations:
- hives;
- deterioration of hair and skin;
- bloating and flatulence;
- stool problems
- sudden weight loss;
- joint pain;
- dry cough.
Sticky protein intolerance in a newborn, in addition to the signs from the above list, may be accompanied by:
- an increase in the abdominal cavity;
- apathy;
- nervousness
- bad sleep.
In rare cases, due to intolerance, you can detect metabolic disorders, the development of organ damage, as well as problems with physical development.
Protein Avenin
Oatmeal is one of the most popular and healthy breakfast dishes, which contains fiber, minerals and vitamins. Adhesive protein gives a special viscosity to porridge and, thus, envelops the stomach, which helps to reduce unpleasant symptoms in peptic ulcer and gastritis.
The stickiness of cereals is obtained due to special proteins. Instead of gluten, oats contain avenine, which has the property of rapid digestion by our body.
So, oats do not belong to the group of gluten-containing cereals, but this protein can get into it during processing. It is important in what conditions the oats were grown, what treatments they were exposed to, and also transportation plays an important role.
How to make gluten-free oatmeal?
How to get gluten-free oatmeal? To do this, the production of oat products goes through the following stages:
- checking grain quality before sowing;
- compliance with the relevant rules in the process of growing oats;
- the use of equipment that is designed exclusively for this culture;
- gluten content testing in the laboratory of finished products.
Such a product has a special sign, which provides guarantees that the cultivation of oats and its processing occurred 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, do analyzes and monitor that there are no gluten impurities. For the sake of quality laboratory research, many enterprises collaborate with scientific research institutes.
What gluten free oatmeal? According to reviews, among the producers of oatmeal in Russia there are the following:
- LLC Alfafud (Vkusnakasha).
- Raisio ("Provena").
- Siprodukt LLC (“Tape”).
- Russian Product OJSC (Russian Product).
- Mistral LLC (Mistral).
- Angstrem Trading Company LLC (Russian Breakfast).
- Petersburg Mill Plant OJSC ("Clear Sun").
- LLC Nestle Russia (Bystrov).
- Myllyn Paras (Myllyn Paras).
The following video will help you make the right choice when buying oatmeal.
Celiac disease is an official diagnosis that involves gluten intolerance. But even with this disease, doctors recommend eating peeled gluten-free oatmeal - Provena. Porridge of this company is easily tolerated by the intestines, so the threat is minimal.
Rules for making oatmeal
It would seem that it could be easier than making 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
To prevent porridge from burning, it must be boiled in a pan with a thick bottom. When cooking, it is not recommended to use enameled utensils in order to prevent enamel fragments from getting into food.
Gluten-free oatmeal will turn out to be the most delicious if you take 3-4 parts of liquid for one part of the cereal. Do not remove the oatmeal from the fire ahead of time, but it is also not necessary to digest it. Cooking time for oatmeal depends on the type of cereal:
- "Extra" - 1-5 minutes;
- Hercules - 20 minutes;
- petal - 10 minutes.
Stir frequently
When cooking, it is necessary to mix the oatmeal often, thus relieving it of the bubbles that form in it due to the light texture. To get a delicious porridge, it is advisable to perform these steps every 5 minutes. Such bubbles will not harm the human body, but their absence will make breakfast more pleasant and aesthetic.
Let the oatmeal infuse
After the oatmeal has cooked, do not rush to put it on a plate, let it absorb all the liquid - it will become softer and tastier, and also activate all its useful properties. This will take only 5-10 minutes.
Add salt
There are many options for making gluten-free oatmeal, where you just have to show your imagination. Someone likes to add honey or sugar to porridge, someone likes oatmeal with banana or other fruits. But, despite this, a pinch of salt in the cooking process does not hurt. Thus, you will not only provide the body with a complex of minerals, but also give the dish a deeper taste. Salt is necessary at the very beginning of cooking, preferably until the water boils, in which case the porridge will get a slightly smoky and nutty flavor, as if it were cooked over an open fire.
We replace water with milk
Oatmeal is a very nutritious meal, which is great for breakfast. But it possesses such a property only if the protein combines with fiber, which oats are so rich in. Therefore, experts advise using cow, coconut or soy milk when preparing oatmeal. In addition, it will significantly improve the taste of the 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 healthy and delicious breakfast dish, and can also be prepared in a variety of ways. Also, to improve taste, you can add honey, dried fruits, fresh fruits and berries.