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    Scott Adams
    Scott Adams

    Oats and the Issue of Cross-Contamination with Wheat

    Reviewed and edited by a celiac disease expert.

    The following is a post by Steve Martin (Open Original Shared Link) who has a B.S. in Milling Science, and 10+ years of experience in real world milling, and another 7+ in grain moving and storage.

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    I have been reading with some interest the discussion about oats and cross contamination. The grain storage/transporting infrastructure in the US virtually promises cross contamination of grains. Cleaning processes can separate grains with large size and shape differences. For instance, at the flourmill I use to work at, the wheat would come in with about 0.5% corn and soybeans mixed in, but because of the size difference, they were easy to remove. Oats and wheat, on the other hand, are close to the same size, and much more difficult to remove. I have not worked directly at an oat processing facility, and do not know how well they clean the grains before processing. Some mills I have worked at had the equipment to separate wheat and oats and some did not. I would think that oat mills would be the same. I do know that we will not eat any oat products.



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    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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