Thanks for your input. The jury is certainly still out on gluten free oats, although at this point they are considered “safe” for those who tolerate them. If you would like to try another option, you can always try quinoa flakes. I’ve never seen buckwheat flakes, but you could certainly use buckwheat groats. Perhaps buckwheat flakes exist, but I’ve yet to see them. If you find them please let us know!

Celiac Disease patients should not eat oats–not even gluten free oats. The protein in oats is avedin and avedin increases auto-immune antibody levels in patients with celiac disease. So, if you have celiac disease, as I do, I would recommend you avoid oats. Celiac disease patients eating oats might not show the level of gastro-intestinal symptoms as they do with wheat or other gluten-containing grains (rye, spelt, barley, tricale, etc), but they still have a rise in auto-antibodies. Auto-antibodies are caused by your immune system attacking some part or parts of your own body.

I think I will look for cereal made from a gluten free grain–is there such a thing as buckwheat flakes? and try this recipe. It looks excellent.