<<Disclaimer: Verify this information before applying it to your situation.>> ****** Original Message ****** I just purchased POHA flakes from a local Indian Foods Market thinking I could use them in place of oats for cookies. Has anyone ever used POHA rice flakes in baking or cooking recipes (with success)? I would love to make my celiac daughter "mock oatmeal" cookies. ******** Summary*********** 1. I use almonds instead of oatmeal. A combination of crushed almonds and slivered almonds. It's hard to tell the difference - add raisins and cinnamon and there you go ! 2. Yes, I have used them in replace of oat flakes, but did not have very good luck with them. I now use Quinao flakes available in health food stores in place of them and oats with GREAT success. I use them cup for cup in replacing them for cookie recipes. 3. I use poha flakes instead of oats and it comes out fine. Try it, you'll like it. 4. I just recently bought some poha flakes and made a apple crisp following my old recipe. I soaked the poho flakes in water first and drained well then mixed with brown sugar and GF flour. It was really good but thought that I would try to make it again without soaking the flakes. It may not work. If you find an oatmeal cookie recipe please let me know. That is what I really bought them for but haven't gotten far enough to search out a recipe. Good luck! 5. Hi. I don't know much about POHA flakes. However, I do know that Bette Hagman has a recipe for Mock Oatmeal Cookies made with soy flakes. No relation and no financial involvement with Bette. 6. Poha flakes are a good sub to give cookies and breads an oatmeal texture. They tend to be quite dry and sharp, so you should soak them first in jut enough water to make them soft. Add maple syrup (the real thing) or maple sugar or brown sugar and/or nut butter to give them that oatmeal taste--they are quite bland otherwise. Here is a wonderful recipe for Pseudo-Oatmeal Cookies. It's taken from a Miss Roben's catalog of a about two years ago: 1/2 cup honey 1/3 cup sugar 1/2 cup margarine 1/2 cup nut butter 1/2 teaspoon vanilla 1 cup white rice flour 3/4 cup quinoa flakes, or poha 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup raisins, or nuts or minced dried fruit Preheat oven to 350. Beat honey, sugar, margarine, nut butter and vanilla until creamy. Mix rice flour, poha or quinoa flakes, baking soda & salt. Add to mixture and beat until well blended. Add fruit or nuts. Drop by rounded teaspoons onto greased cookie sheet. Bake 12-15 minutes. 7. I tried POHA flakes once as a direct substitute for oatmeal. I learned (later!) that I should have soaked the flakes. The cookies were very chewy as the poha flakes were rather hard. 8. I have not used the POHA flakes and have wondered about them myself. I use a "mock oatmeal" cookie recipe from Bette Hagman that uses almonds chopped to approximately oatmeal size in place of oatmeal. They are VERY GOOD. Not really like oatmeal - but maybe even better. It's in "More from the Gluten-Free Gourmet." 9. Yes, I have been happy using them in place of oatmeal for oatmeal cookies. 10. I don't know if you have already received information about poha flakes, but I thought I'd add my 2 cents anyway. I use them all the time for "oatmeal" cookies, and any time oatmeal might need to be substituted for in recipes. I use thin flakes and soak them first to soften them up. They don't soften well in the cookies, but soaking, then draining them works well in my recipes. If I want a crunchy texture, I don't soften.