The power of porridge: Irish gluten-free oats deliver on taste and nutrition  

The Merry Mill in Co Laois is the only Irish farm growing and milling organic, gluten-free oats. Kevin Scully talks to Caroline Hennessy about producing Irish oats and oat flour that is delicious, nutritious and safe for coeliacs

The Merry Mill - Kevin & Jenny Scully. Picture: Una O'Connor Photography

For anyone diagnosed with coeliac disease, oats — which are naturally gluten-free — can be a lifesaver. With grains such as wheat, barley, rye and spelt off the table, oats can be used in porridge for breakfast, to make a simple oat bread or baked into a sweet treat, making them a great alternative for people trying to negotiate the dos and don’ts of being a coeliac.

That said, you have to be careful. The Coeliac Society of Ireland has a stark warning on its website: “Regular oats on sale in Ireland are contaminated with barley and wheat and should not be consumed.”