Traci Morgan-Hoernke

Gluten-Free Baking Specialist

Traci Morgan-Hoernke is a Gluten-Free Baking Specialist based in Milwaukee, WI. She is the owner of MOR Foods, LLC, a Bakery in Milwaukee dedicated to providing delicious Gluten-Free treats. She was inspired to start the bakery after spending years navigating her own son’s food allergies and subsequently built a business based on catering to those with food sensitivities.

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Q&A Comments (15)

How can I use oat flour in recipes?
Oat flour serves as a versatile substitute in recipes, offering a wide range of possibilities. For instance, a classic oatmeal raisin cookie recipe, inspired by Alton Brown, relies solely on oats, oat flour, and possibly Xanthan gum. While oats provide unique characteristics for recipes, it's important to acknowledge that not all individuals with celiac disease tolerate them well. Some may encounter symptoms resembling gluten exposure despite using purity protocols or certified oats.
Can I still have oats if I have celiac disease?
Oats pose a challenge for individuals with celiac disease due to the potential for gluten cross-contamination during various stages of production, from farming to processing. Ensuring gluten-free and certified gluten-free oats is crucial to avoid any inadvertent contact with gluten-containing grains. To address this issue, purity protocols for oats were introduced in the late 2000s, emphasizing traceability from seed acquisition to field cultivation and machinery usage. However, some celiacs may still experience adverse reactions even with purity protocols or certified oats, prompting the need for alternative flours.
What flour alternatives can I use if I have celiac disease?
Almond flour is a common choice in many recipes, but for those with nut allergies or diverticulitis, substitutions become necessary. Exploring options like white bean flour, black bean flour, or even Indian rolled rice known as "poha" provides alternatives that offer distinct characteristics and flavors.
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