Not Even A Crumb

Do Gluten-Free Oats Look Better Naked? Part Deux - It's your turn to find out for yourself

Note: Montana Gluten-Free Naked Oat Offer Update: The focus group is full, the kits are in the mail. The Free Offer is available until 11-30-11.

Now called: "Montana Gluten-Free Naked Oats", they will have their new website up shortly. I'll post a link as soon as it goes live.

I never truly excelled in Science class. Maybe it just wasn't in my intellectual wheelhouse at the time. Or maybe it was because my teachers were completely as boring as fungus growing in a petri dish. Thankfully I was good at memorizing - a skill I learned in my acting class. Looking back, along with some serious help from my (1st real) boyfriend, and still (1st)  husband, I mostly bluffed my way through the sciences.

So no one was more surprised than I, when several decades later my daughter's and my diagnosis of Celiac Disease created a hunger for knowledge that I had never known before. I read every book and scientific study that I could find. The Celiac Disease Foundation proved to be a fabulous resource pointing me in several directions toward living a successful gluten-free lifestyle. Elaine Monarch, CDF founder was always available to answer my questions, and I was a sponge. Starving for solutions to our years of suffering, the answers were at hand, and I just couldn't get enough.Now, almost 7 years later, I realize, when it comes to Celiac or gluten-intolerance, that, if those words appear in the title of an article, study or scientific paper, no matter how heady, suddenly this mediocre science student becomes a genius.

Most of us have probably heard stories about how one great teacher can change a life forever. If that's true, and if they happen to be in the classroom with Dr. David Sands, there are some very lucky students at Montana State University. Passionate about his mission to find creative new ways to feed our world, he can also talk about dirt and weeds in a way that makes you want to know more.

As I mentioned in the previous post, it was Dr. Sands who, during our visit with the GF Naked Oat Folks, suggested a visit to the GF Naked Oat field. And remember, it was also Dr. Sands who spearheaded the production of the GF Naked Oat here in Montana.

As we approached the gluten-free naked oat field, I put on my "Investigative Reporter Hat" and issued my first question to Dr. Sands: "OK, we're in Montana, surrounded by (yikes) wheat fields. What about cross-contamination in the field???" He didn't blink an eye as he took me by the hand and pulled me into the middle of the oat field. "See this?" he said pointing to a plant that was several inches higher than the naked oats which dominated the field. "That's a rogue wheat plant!" he said yanking it out and casting it into the roadway. "We're selecting for these Naked Oats to grow shorter than the wheat. That way we can easily spot the rogues in the field, well before we go to harvest".

That's when I knew I was in the presence of gluten-free genius. Here was a simple solution for keeping their gluten-free Naked Oat fields safe. And since we already knew that the fields were all certified clean of gluten for at least 4 years prior to planting the Naked Oat, few questions remained. But remembering that their GF Naked Oat fields consistently test out at 1ppm, obviously this theory is working. We were getting ready to leave the field when, inspired by Dr. Sands' confidence and the science behind all of it, I had a little "moment" with the GF Naked Oats.

And as promised, over the course of the past couple of weeks, I have dug deep into the internet looking for more information about this Avena nuda L. species of oats. And, once again, I've tried to do the heavy lifting for you. And now you have a choice. You can wade through the studies, or blaze through my Cliff-Notes-Readers-Digest version. 

1) Diversity in oat potential immunogenicity: (Thanks to NEAC reader, Diane H. for this study): This study used the monoclonal antibody (moAb) G12 to determine the immunotoxicity of 9 varieties of oats (Avena sativa L.), which is not the Naked Oat.  It studied the reactivity of the G12 peptide - which is very low in the Naked Oat. The authors concluded that they have found a method to identify immunologically safe oats using the moAb G12.

2) Naked Oat: Nutrition Stripped Down to its Bare Essentials: This Canadian company reports on the attributes of the Naked Oat, suggesting that it may be more "green" (however, GF is not mentioned in this report). Still, unlike traditional oats, processing naked oats does not require expensive de-hulling and sorting equipment, making it an attractive option for smaller businesses. They also pack more densely, which requires less storage space and lowers transportation costs.

3) G12 Antibody identifies gluten in some oat varieties - More info on the G12 peptide - this one is very easy to read

 

All that thinking makes me hungry - and I think it's Larry's newest bread mix, the GF Naked Toasted Oat Bread Mix that gets my vote as the best I've tasted to date. This mix is created using their GF Naked Oatmeal and GF Naked Oat flour. Unlike many of the gluten-free "hors D'oeuvre" loaves we're used to, this mix creates a full-size fluffy loaf that truly smells and look like its fully-glutenized couterpart.  

At this point I think we can agree that we have come full circle with the Gluten-Free Naked Oat issue. Still, the question remains: "Are Gluten-Free Naked Oats the missing link in our quest for total gluten-freedom?" There's only one way to find out. The GF Naked Oat Folks have asked me to help facilitate a Nationwide Focus Group to determine the tolerability of these Naked Oats within the gluten-free community.

Together we have designed simple, specific protocols which we hope will cover all the bases. Here's an overview:

    1) If, like me and my daughter, you've had an issue with gluten-free oats in the past, we hope you'll consider joining the focus group to find out if the Gluten-Free Naked Oat might be the answer to getting oats back into your life.

    2) If you're currently enjoying gluten-free oats, the Naked Oat Folks don't want to leave you out. Besides being higher in protein and fiber, these "hull-less" oats are also very smooth and creamy. So, in keeping with their "try before you buy" philosophy, the Naked Oat Folks would love to send you your first bag. FREE! They'll even include the shipping.

As we go forward, I'll monitor all of it and keep everyone posted.

And now it's time to move on. Through several twists and turns, gravel roads and gluten-free guru's, it's been an interesting journey so far. Summer's almost over, and we still have three stops left before we have Old Faithful in our sights.

Next up we'll visit a few more very gluten-free friendly venues. Oak Street Natural Market in downtown Bozeman, John Bozeman's Bistro and Lone Mountain Dude Ranch.

I hope you'll stayed tuned for all of it.

Deb

Disclaimer: I am not a Doctor, lawyer, rocket scientist or King. My mission in life is to raise awareness about Celiac Disease. Everything on this website is provided for informational, educational and entertainment use only and should not be used for any diagnostic purpose. Always consult with your physician regarding your health concerns.

 

 

Do Gluten-Free Oats Look Better Naked?

WARNING: An unexpected event during our Gluten-Free Road Trip caused this post to be almost a month in the writing. The reason will become very clear at the end of this post. Just beware, the following might change your gluten-free life forever.

Today, I know it has certainly changed mine.

Thanks for stopping by.

We pointed the Subaru  west and headed along the interstate toward the next stop on our Gluten-Free Road Trip.   Just outside Bozeman is the tiny town of Belgrade, Montana whose claim to fame is probably the fact that Gallatin Field, Bozeman's International Airport is located here. So-called "International Airport" because of some random flights to and from Canada.

 

 Navigating through the small towns in these parts can be tricky. Luckily, Dean Miller was on the other end of the phone when I called. And with just the right mix of Montana Old West charm a very personalized GPS voice said: "If you hit the tracks, you've gone too far". Dean is President of Montana Gluten-Free Naked Oats. I have it on good authority that he is a mechanical genius who can build or fix anything. "Veer right at the Dead End sign and wind around all the way to the end and look for the the green roof. You can't miss us"  And he was right.

Little did I know that a slight right turn down a gravel country lane was about to change my gluten-free life forever.

 

 Seriously. It's a compelling story. Need to take a potty break? Or go out for popcorn? Do it now...

 

 I was first introduced to the these oats a few years back when a story about them and their gluten-free flours and mixes appeared in a local Montana newspaper. The story reported on this local, totally gluten-free mill that grows, harvests, transports and mills all of their own products. Let me say that again: Gluten-free flours, grown, harvested and milled in a designated gluten-free mill ...which is just a few miles from the gluten-free field- now that's special.  They call it "farm to fork". I made a mental note to stop by and check out their gluten-free products before returning to LA. But I never got around to it. The following summer I met Dean's son, grower/owner, Rob Miller at a local farmer's market in Manhattan, Montana. Rob was selling the GF Naked flours and bread mixes. Then, back in LA, I met them again! This time, growers Larry and Dean had driven 18 hours straight through from Montana to LA to share a booth at the Celiac Disease Foundation Educational Conference. Even as we were all bombarded by the hordes of gluten-free vendors, no one could resist the samples of the Processor's pumpkin (spice) muffins and Pizzelles. I think they ran out just before Dr. Fasano, our key-note speaker took the stage.  Then, earlier this summer, I was in Billings for the Montana Celiac Society Conference. I dedicated a blog post to it here: http://www.notevenacrumb.com/2011/07/going-gf-in-wheat-country-takes-a-detour-with-dr-alessio-fasano.html#tp Once again, Dean and Larry showed up with a delicious sample selection of their gluten-free product line.  Is the universe trying to tell me something? I just can't seem to get away from these guys.

Marketed mostly in Montana, the world has yet to discover the GF Naked Oat, yet I seem to be running into these guys everywhere I go. Even in California. So, of course it's obvious that they would be included on our Gluten-Free Road Trip.

Montana's GF Naked Oat Folks come is a variety of sizes, shapes and ages. A stand-out commonality among them is their joy. A few moments in their presence confirms that these guys simply love what they do. From the moment I met Dean Miller (appropriately named - as he keeps the mill...milling), Head of Food Research (and a Celiac) Larry Neville, and production manager Rob Miller I thought they could all be brothers from another mother. Sporting what can only be described as an irresistible perma-grin smile, their joy is infectious. They are seriously passionate about their crop and food research, manufacturing plant design and field agronomic work. Dean is a wealth of knowledge and has been an invaluable resource for me in my education about these oats

 

 Dr, David Sands is in a category all by himself. All business and oozing academia, Professor of Plant Pathology at Montana State University , Dr. Sands spearheaded the efforts to develop the GF Naked Oat. He is a scientist extraordinaire, principal supporter, primary cheerleader, international contact maker and best friend of the Montana Gluten-Free Processors.

The Naked Oat Folks were all in attendance when we arrived with our cameras.  Just inside the door, the entire product line was prominentaly displayed. Larry had also prepared his newest loaf of GF Toasted Naked Oat Bread along with his famous Pizzelles and Pumpkin Muffins.

Everything looked so tasty, but I think it was the bowls of GF Naked Oatmeal that really caught my eye and made my heart skip a beat.

Backstory:Until our diagnosis 6 years ago oats had always been a staple in my daughter's and my diets. Prior to her diagnosis, my daughter, Amy started her day with a bowl of Quaker oatmeal. Learning to bake, she perfected her own recipe for Oatmeal cookies. Connecting the dots backwards, (as so many of us do) we now know that our daily oatmeal regime was most likely contributing to our decline. Amy's slide down Celiac's slippery slope resulted in a 30 pound weight loss before we had our answer. Up to that point, we mistakenly thought that oatmeal was a good choice for our gut issues. Pretty much a perfect food, high in the fiber and B vitamins that are often missing in our gluten-free diets, Oats were very hard to give up.

Bottomline: For the last six years we have been on a quest to discover a gluten-free oat that we can tolerate...without much luck.

(back at the mill) I considered the bowl of oats and posed this question:

"Why are so many Celiac's still intolerant to gluten-free oats?"

 The answer went something like this: "It seems to be the G 12 protein in oats that causes an allergic reaction in some individuals. Some gluten-free oats test very high in this protein. So even if they are grown in a completely gluten-free environment, these oats can still be intolerable."

Here's the game-changer: GF Naked Oats are a different species of oats and are very low in this avenin peptide  - (which causes the allergic reaction.) Possibly even lower than some varieties of rice."

What??? Could Amy and I tolerate these new oats? Could this GF Naked Oatmeal be the Holy Grail of GF oats?

Dean Miller added a few more thoughts about what makes this oat so special and unique: "It's because they're neckhead", he snapped his head with a definitive nob and flashed his trademarked smile. "NECK HEAD???" I asked. Just then Larry appeared quietly over Dean's shoulder: "He means, um, ...naked"

Then everyone spoke at once. They filled in the blanks with the science behind the naked oats. Dr. Sands said we should visit the gluten-free naked- oat field a few miles away. Someone showed me a recent document from the U.S Senate: bestowing "The 2011 Special Agricutlture Operations Award"  for their "contributions to agriculture." Dean handed me a booklet with testamonials from satisfied customers around the country. And Larry offered up a bowl of steaming GF Naked Oatmeal.

Sorting it out now and boiling it all down, here is what I've come up with: The Gluten-Free Naked Oat comes from a hull-less ("Naked") oat. For some reason these Naked Oats are naturally very low in a protein that most resembles gluten, which is why sensitive Celiac's may be able to tolerate them. Larry (Celiac research baker) explained to me that he is very sensitive and eats these Gluten-Free Naked Oats daily. At that moment I could feel it. The perfect storm of my gluten-freedom was brewing right before me. And I hadn't even seen the mill yet. 

Touring the mill, Dean explained that the PrOatina gluten-free oat is grown in nearby fields that have been wheat-free for at least 4 years. Their farmers constantly scour the fields for any intruders and since these oats are shorter than wheat, intruders are easy to spot prior to harvest. The oats are harvested with dedicated combines, and NO wheat has ever been in the processing facility. NO wheat is allowed through the packaging doors. At the end of the tour Dean said that the GF Naked Oats consistently test out at 3 ppm.

I'm not sure exactly what happened next, but I'm sure it involved a leap of faith. And luckily it's all on film. We walked back into the front office, past Larry's samples of bread, muffins, pizzelles and...yes...those OATS! The next thing I knew, I scooped up the bowl of oatmeal and consumed several spoonfulls without giving it a second thought.

That was almost a month ago. So now you know why this post is so late.

Our visit with Montana's Gluten-Free Naked Oat Folks turned out to be so much more than just another wonderful and scenic stop on our Gluten-Free Road Trip, that I had to delve into the science (google is my friend) and give the Naked gluten-free oats a proper trial before issuing this post. I also issued a query on the Celiac ListServ to see how other Celiacs are faring in their search for a compatible gluten-free oat.

Following Larry's advice, I started out very slowly. He said that whether Celiac, gluten-intolerant or none of the above, all oats are very high in fiber and should be introduced slowly. He explained that many Celiacs get into gluten-free oats too quickly and mistake a bad reaction for an intolerance. After a week with NO ISSUES!!! I was feeling confident enough to send a couple of samples to Amy. She spent almost 2 weeks just looking at them. Then last week she called to order her first bag of PrOatina Gluten-Free Naked Oats. For the first time in over 6 years oats are back in our lives.

If you think this is an emotional moment, you are correct.

I've already made granola, a granola bar and a blueberry crumble. And I'm hoping that Amy sends me some of her Oatmeal cookies. Today, my daughter and I are thrilled to have this perfect food back in our lives.

Oh and by the way, we did visit the gluten-free naked oat field that day, but this post is long enough. Please stay tuned.  On my next post, Dr. Sands takes us on a tour of the gluten-free oat field. Back at the mill we'll be introduced to the GF Naked Oat flour and Larry will offer a sampling of his GF Naked Oat based mixes.

Finally, at this point I can only speak for my daugher and myself. But if a safe, tolerable, gluten-free oat is on your gluten-free bucket list, then these GF Naked Oats just might be worth a try.

Bonus: The GF Naked Oat policy is "try before you buy". They'd love to send you a free sample. Details to get your  free sample will be in the next post.

Again, all of  the details will be in my next post.

And, yes! We're still making our way to Yellowstone.

Thanks again for joining us on our journey to go gluten-free in wheat country.

Deb

 
Disclaimer: I am not a Doctor, lawyer, rocket scientist or King. My mission in life is to raise awareness about Celiac Disease. Everything on this website is provided for informational, educational and entertainment use only and should not be used for any diagnostic purpose. Always consult with your physician regarding your health concerns.

Halibut Cheeks go Gluten-Free and Sacajawea Smiles

 NOTE: Is this is your first visit to Not Even A Crumb? We're currently on a gluten-free road trip through the wheat country of Southwest Montana. Wanna  join us? To start the journey, please scroll down to the July 10th post. You'll catch up quickly. Thanks, Deb

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Do our schools still teach about the adventures of Louis & Clark? I hope so.The stories of these amazing explorers  demonstrate the triumph of the human spirit to persevere  against incredible adversity, in order to blaze a trail looking for the Northwest Passage that would facilitate a trade route to Asia. Anyhow, that's the "Not Even A Crumb - Reader's Digest Version...in a nutshell... on the head of a pin."

 

And even though Lewis and Clark failed to find the Northwest Passage, they did discover a route to the Pacific Ocean.

Bonus: Along the way, the Expedition had the assistance of an amazing Native American woman: Sacajawea. On February 11, 1805  the explorers waited along the banks of the Missouri River while she popped out a kid. Lewis recorded the birth noting that one of the other interpreters "administered crushed rattlesnakes to speed the delivery". Shortly after the birth (seriously), it was back on the trail. The Party journeyed through Three Forks along the Jefferson River all the way to Twin Bridges, Montana.

Their accomplishment shows us what is possible when navigating through unchartered territory...relying on the kindness of strangers...if you're just willing to go for it knowing that it will change your life forever.

 So, ok, is is just me? Seems to me like most Celiacs can probably identify with the adventures of Louis & Clark. Think it's a stretch? Well, consider this: During our Celiac journey, we have braved the fully glutanized world, learned to navigate unchartered territory, often relying on the advice of strangers (or other Celiacs), on our way to living gluten-free, which has changed our lives forever. Right?

And we all know that crushed rattlesnakes are naturally gluten-free. So there.

Yeah, Celiacs and Louis & Clark - the similarities are unmistakable. I'm pretty sure.

The 101 year old Sacajawea Hotel  is located just off Hwy 90 in Three Forks, Montana. (bar area is pictured to the left) In the heart of Lewis and Clark Country, this stop on our Gluten-Free Road Trip features Pompey's Grill. And "Pompey" was the nickname of Sacajawea's son. See, it's all making sense.

Since the Hotel's renovation was completed last year,Chef Matt Israel has worked  diligently to reinvent Pompey's Grill. The Hotel is quite a standout in this sleepy little town, but who knew about what was hiding inside. We discovered Pompey's Grill quite by accident after a trip to the Three Forks Rodeo last year. Chef Matt impressed us with his GF modifications on our first visit and, like most loyal Celiac's, we've been back many times since. Also, twice a month they have an amazing Sunday Brunch with numerous GF choices.

NOTE: Pompey's Grill does not have a GF menu, but Matt is eagar to modify almost all the choices. The staff is extremely knowledgeable about Celiac Disease - elevating my comfort level even more. They also seem to know the ingredients in every dish.

On this trip Chef Matt was expecting us and he was ready when we arrived. He invited us to film in his kitchen. And on the menu today was Chef Matt's signature dish (GF modified): Alaskan Halibut Cheeks with Warm Red Skin Potato-Scallion Pesto-Crab Hash with Whole Grain Mustard-Caper Butter Sauce.  (**note: find complete recipe at end of post)

Matt was relaxed and confident on-camera, even as he prepared this very complicated dish. Of course, he made it look so easy as he danced from flame to flame.

Matt sent us into the dining room for the presentation. This visual tells a part of the story, because, as you might guess, there are a lot of flavors going on in this dish. But would someone please invent "smell-o-blog"? Because I'm at a loss to describe the aroma that accompanied Matt as he presented the dish to our table.   And yes, as you can see, I am offically a member of the gluten-free clean plate club. ( I had help from the crew).

We called it "a wrap" and packed up our equipment. It had been a very long day. On the way to our cars a thunderstorm treated us with an awesome lightshow. A perfect end to a perfect gluten-free day.

A short drive from Bozeman, we all agree, Pompey's Grill at the Sacajawea Hotel is another destination-worthy gluten-free gem in Wheat Country.

 

 

**Alaskan Halibut Cheeks with Warm Red Skin Potato-Scallion pesto-Crab Hash with Whole Grain Mustard-Caper Butter Sauce

By Chef Matthew Israel

 For the cheeks…

• 1 pound Fresh Alaskan Halibut Cheeks
• ¼ cup Rice Flour
• 6 cups baby spinach loosely packed, stems removed
• 4-6 red potatoes par cooked and cubed 
• ½ lb Dungeness Crab
• ¼ cup Olive oil
• 2 tablespoons unsalted butter plus a ½ pound of small cubed for the sauce
• 3 tablespoons of whole grain mustard
• ½ cup of Dry White Wine
• ¼ cup heavy cream
• Juice of 1 Lemon, zest reserved for the Pesto
• 2 tablespoons capers
• 1 teaspoon sel gris (course grey salt)
• 8 whole black peppercorns
• 1 teaspoon dried minced garlic
• ½ teaspoon smoked paprika
• 1 teaspoon dried minced onion

For the Pesto…

• 1oz Italian flat leaf parsley, stems removed
• ½ oz fresh basil, stems removed
• 2 oz spring onion, rough chopped
• 3 cloves garlic
• 1-1 ¼ cups extra virgin olive oil
• ¼ cup toasted pine nuts
• ½ teaspoon lemon zest
• Salt and pepper to taste

In a food processer, combine everything but the olive oil and pulse to break it down a bit.  With the processor running, slowly add in the olive oil until you have reached the desired consistency…not too thick, not too thin.

To finish…

 With a mortar and pestle, grind up the salt, peppercorns, garlic, smoked paprika and onion.  Trim any membrane or silver skin off the cheeks.  Evenly season both sides of the Halibut Cheeks and dredge them in the rice flour, make sure to knock off any excess. In a small sauce pot, add the lemon juice and white wine.  Cook over a medium flame until the liquid has reduced down to a quarter of the initial volume.  Add the heavy cream and simmer the sauce base until it has reduced down by three quarters.   Turn the heat down and slowly emulsify the butter into the sauce one or two cubes at a time until gone.  Whisk in the mustard and capers.  Season with salt and pepper to taste.  Note:  If the sauce boils or gets to hot it will break

Place a large cast iron skillet or heavy bottomed sauté pan over a medium flame; add the olive oil and butter.   When the butter has melted and is starting to lightly brown, add the halibut cheeks.  Depending on the thickness of the cheeks, they need to sear for about 2-3 minutes on each side.  Transfer to a warm plate.

Using the pan the cheeks were cooked in, sauté the potatoes with the desired amount of pesto.  When the salad is warmed through, toss in the spinach and cook until just wilted.  Finish with the crab and season with salt and pepper.

 

 

Disclaimer: I am not a Doctor, lawyer, rocket scientist or King. My mission in life is to raise awareness about Celiac Disease. Everything on this website is provided for informational, educational and entertainment use only and should not be used for any diagnostic purpose. Always consult with your physician regarding your health concerns.