This section is for people with special needs — such as those who are gluten intolerant, such as celiac disease, or have other allergic or sensitive natures.




Mason Waffles
By David Mason
(wheat-free)

Place the following in the blender: (You can soak over night and not blend them...)
3 cups water (After they are blended or soaked add enough water to make soupy)
2-3 cups
gluten free oats
3 tbs soy milk powder or however much to make waffles brown. You can even substitute cashews if you like
½ cup corn meal -- you can substitute rice, millet or soy four
(Optional 2 tbs honey or raw cane crystals)
(Optional ½ cup of ground sunflower seeds)
-¼ cup coconut or olive oil (or any oil)
½ tsp salt
Blend. If it’s too thick add water. If it’s too thin add oats.
Let soak about ½ hour and then blend with more liquid to make lighter waffles. Bake about 8-10 minutes in waffle iron.
Mix a larger batch in a bowl and use without blending if you like.




Oat Burger
by Elizabeth Dyak

1 cup old fashioned gluten free rolled oats
1 cup quick gluten free rolled oats
1 tsp salt
1 tsp garlic powder
2 tsp onion powder
mix ingredients well
Mix with enough water so that the mixture is very stiff
Form into patties and stove-top bake at very, very low flame
Makes four large patties



Daniel's Oat Loaf
by our
web lackey

1 large can or 2 cup of tomato sauce
1 TBS italian seasoning
1 TBS onion powder or small finely chopped onion
1 tsp garlic powder or two cloves finely chopped garlic
2 tsp celery salt
¼ cup nutritional yeast
1 TBS Bragg's® Aminos™
1 cup cooked rice
optional: add one small can (15 oz.) of vegetarian baked beans rinsed and drained of their sugar syrup.
optional: ¼ cup chopped mushrooms
2-½ cups old fashioned gluten free rolled oats *
* enough oats to make consistency of mix thick enough so that with a mixing spoon filled flat with mix and set on edge the mix will not fall off on it's own but must be shaken off.
Bake in oven at 325° for 50 minutes OR on stovetop for 25 minutes at very, very low heat.