Ep 209 Discovering Nairn’s Gluten Free
Let’s start the blog with the show notes for this Episode –
I had the pleasure of speaking with Maria and Emma about Nairn’s Gluten Free Products imported from Scotland. Maria is the importer/distributor and Emma is the Brand Manager in the UK. Maria clarifies the requirements of importing a product and ensuring the packaging and labelling meets Canadian standards. Emma fills us in on the long history of oats in Scotland, as well as the origins of the Nairn’s bakery. She details how and why Nairn’s started their gluten free product line, as well as how they source oats and test for gluten. You can follow Nairn’s on Instagram @nairns_canada, and on Facebook at Nairn’s Oat Crackers Canada. Recipes can be found on the UK website at nairns.com/recipes. You can purchase Nairn’s products at some of the large grocery chains in Canada and online at www.well.ca. More recipe ideas can be found in the CCA 2021 Holiday Survival Guide – download your copy at https://www.celiac.ca/wp-content/uploads/2021/11/2021-CCA-Holiday-Guide.pdf
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Sue’s Websites and Social Media –
Podcast https://acanadianceliacpodcast.libsyn.com
Podcast Blog – https://www.acanadianceliacblog.com
Email – acdnceliacpodcast@gmail.com
Celiac Kid Stuff – https://www.celiackidstuff.com
Baking Website – https://www.suesglutenfreebaking.com
Instagram – @suesgfbaking
YouTube – https://www.youtube.com/playlist?list=PLUVGfpD4eJwwSc_YjkGagza06yYe3ApzL
Email – sue@suesglutenfreebaking.com
Other Podcast – Gluten Free Weigh In – https://glutenfreeweighin.libsyn.com
My Thoughts –
I’m always happy to help promote safe gluten free oats in the diets of those with celiac disease or those on a gluten free diet.
Growing up, I often ate oats, either as oatmeal for breakfast or in a variety of oatmeal cookies, both store-bought and homemade. I was diagnosed with celiac disease at the end of 1995 and at that time, we were years away from having “gluten free” oats available for those on a gluten free diet. I was open to trying every new grain or non-grain ingredients I could, that was gluten free – and there were many, but I still missed my oats.
I remember a CCA conference many years ago when Dr. Vernon Burrows made a presentation telling us that if oats could be grown apart from gluten containing crops, harvested and processed with “free from gluten” equipment, then the oats would be gluten free. It was quite a concept those many years ago, but all of us who heard the presentation were hopeful, that one day, celiacs would be able to buy and consume safe oats and oat products.
Of course, we didn’t realize it then, but so much more had to happen to before safe oats were available to the gluten free consumer. Health Canada regulations and labelling laws had to be changed to recognize this specially grown and prepared oat product, along with education of consumers. The education part was taken on by the Canadian Celiac Association. A position statement was issued and added to over the years and is worth reading – https://www.celiac.ca/living-gluten-free/oats-statement/
My excitement about oats stems mostly from the fact that our oats have the same taste and nutritional value as “regularly processed oats”. Over many years, much care has been taken to produce different gluten free grains, combining them in blends to allow us to create wonderful baked goods. Oats, on the other hand are the whole grain – not broken down into starches, or hydrolyzed – available in different forms for different uses (groats, rolled, quick oats and flour). In my oatmeal cookies, I use oat flour and rolled oats. Gums and other standard gluten free additives are often not needed when baking with oats as they are a whole grain. The new Gluten Free Oreo Cookies contain gluten free whole oat flour. The nutritional breakdown is spectacular – 75 calories, 3g of protein, 2.5g of fibre in only ¼ cup (20g).
I use gluten free oats in my baking whenever I can. I find oats filling, nutritious and satisfying. Gluten free oats now are more than I could have even dreamed of when I sat in on Dr. Burrows presentation those many years ago.