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Can You Eat Gluten-Free Oats?
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   52 members have voted

  1. 1. Can you eat certified gluten-free oats?

    • Yes
      21
    • No
      15
    • I'm not sure. I might have reacted.
      6
    • I haven't tried them.
      10

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55 posts in this topic

With the 2007 FDA Gluten-free proposal open for comments, I got curious about how many of us can eat oats. This isn't a scientific survey, but I thought other people on the board might be curious as well. Please don't answer if you've only tried Quaker, McCann's or any other mass market brand because they are known to be CC with wheat. I'm curious if you can eat certified gluten-free oats like Bob's.

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I picked I might have reacted. I was eating Bob's for awhile and kept getting stomach aches so eliminated oats. Recently I was tempted by the Udi's granola and have been eating it for over two weeks without issue! So basically either just the Bob's didn't agree, the stomach aches were random or caused by something else (very likely), or I wasn't healed enough and still sensitive.

Funny thing is I never really liked oatmeal and lately I've been craving cinammon raisin oatmeal like crazy!!! The Quaker kind I used to get as a kid. I may breakdown and buy the Glutenfreeda flavored instant packs!

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I selected Might have reacted .

The last time I tried them was last fall. I had so many other issues (soy ,nightshades,eggs,gallbladder ect..)going on at that time I am just not sure.

I am considering trying them again when the weather turns colder ,,apple and cinnamon sound yummy :)

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As I mentioned on another thread I was told not to have even certified gluten-free oats for two years post my celiac diagnosis (must give my gut time to heal - not a gluten issue). Still unsure of that one. Anyway, previously I had been having oats regularly without any problems whatsoever. But then I have never had any obvious reactions even from gluten so how can I even tell??!!

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I was also told to eliminate all oats, including gluten-free for six months. I haven't been on the gluten-free diet for that long yet. But I'll be free to start them just in time for apple cobbler!

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I haven't tried any yet. But I'm so sensitive that I'm very scared to try! I'm two years past diagnosis, so I'm 'technically' allowed to try, but I can't afford the reaction if I do react (in grad school, not the best time to be hit by brain fog...!).

-Daisy

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There are none available in Australia. Our health people are of the belief that even if America believes there are oats that are 99% gluten free it's not good enough to be available on our strict market. They may be labelled as low gluten (although we still don't have any) but not gluten free unless there's no trace of gluten at all.

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I was told to wait 6 months before trying them. By then I was pregnant and I didn't want to chance a reaction so I waied until after I had the baby. I tried them about a year after going gluten-free without any trouble. I've been enjoying them since on a regular basis. I had a biopsy done a month ago to verify my damage was healed and I had a 100% normal biopsy so I can safely say the gluten-free oats are not causing me any sort of reaction at all.

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Thanks for all the answers. Keep 'em coming! I totally understand people's reluctance to try. It took me two years to get up the courage. :lol:

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Does oat intolerance have something to do with the DQ8 Coeliac gene? According to the Coeliac Vaccine being developed for DQ2 patients, it applies to the three peptides (1 (in wheat), 2 (in rye) and 3 (in barley))... :unsure:

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I tried them accidentally in a chip that was not marked as having them, and I reacted. I was surprised. I haven't deliberately eaten them for .... I dunno, maybe 7 or 8 years ? I buy the certified gluten free ones for my husband, because he eats gluten free at home. I haven't really been that curious to re- test them on myself.

Re the proposed gluten free rule label FDA proposal-

It's like soy, or tapioca, or other common things that other people react to, when you hear about enough instances, you think, hmmm, maybe having the stuff labeled as to content is a good idea.

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I keep saying that I am going to try them, but I'm too chicken to actually do it. Before I went gluten free I loved oatmeal though so hopefully I wouldn't react to them (fingers crossed for whenever I get up the nerve to try them).

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At first oats bothered me, even Bob's Red Mill. About 6 months into being gluten-free, I was able to add them back on. I mostly use them to make treats (Cookies). I make the no-bake type with the peanut butter, added nuts, coconut, etc. Quite good. Kids love them and it slows the absorption of all the sugars because of the proteins & oats.

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There are none available in Australia. Our health people are of the belief that even if America believes there are oats that are 99% gluten free it's not good enough to be available on our strict market. They may be labelled as low gluten (although we still don't have any) but not gluten free unless there's no trace of gluten at all.

I find that very compelling and telling.

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When I wrote Bob's about their oats, here is what they sent.

"Thank you for your inquiry. Our R5 ELISA Test allows for up to 20 parts per million, however, the majority of our products, including our oats, test below 5. Because the marker below five doesn’t specify where exactly any given batch falls, we simply consider it a trace amount (which is basically what 20 parts per million is, anyway). I must say, however, that even though our products generally test below 5, there is always a chance that they will test higher in different batches and we only guarantee that our Gluten Free Products test below 20 ppm."

They say below 5 doesn't specify how much gluten becasue 5 ppm is below the sensitivity of the R5 ELISA. In other words, most of their oats would be legal even under Australian standards.

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Does oat intolerance have something to do with the DQ8 Coeliac gene? According to the Coeliac Vaccine being developed for DQ2 patients, it applies to the three peptides (1 (in wheat), 2 (in rye) and 3 (in barley))... :unsure:

Nope. I put the DQ2/oat research in your other thread.

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I dutifully bought a bag of Bob's Red Mill Certified Gluten Free Oats.

That was 10 months ago.

They still sit on the shelf waiting for me to work up the courage to try them.

But it's kinda like planning a vacation only in reverse...

I have to plan for whole sick week to be able to try them.

They may stay there for a number of years but at least I have them.

One check off the gluten free bucket list!

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Well here is the thing with me. I can not eat certified gluten free oats at all! I reacted horribly to BRM. I also discovered that I can not eat any product that may have gluten free oat contamination in them. So that means all BRM products and anything else that may contain traces of them are out. I don't believe in my case that it is a matter of those oats containing traces of gluten. I truely believe that I have an avenin sensitivity (the protein in oats) and it causes me the same if not worse symptoms as gluten. The tests that test for gluten do not test for avenin so you have to go with your gut instinct. (I know bad pun :P:lol:) I'm convinced that this was the cause of my symptoms that lasted 8 months last year and caused me to develope a peptic ulcer. Luckily I figured it out and I'm all better now and avoided having to take steroids.

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There are none available in Australia. Our health people are of the belief that even if America believes there are oats that are 99% gluten free it's not good enough to be available on our strict market. They may be labelled as low gluten (although we still don't have any) but not gluten free unless there's no trace of gluten at all.

Just to clear things up a little bit. In Australia, it is ILLEGAL to label anything as "GLUTEN FREE" unless the following conditions are met:

NO Detectable Gluten (i.e. currently <3ppm detectable gluten)

NO Oats

NO Malted Cereals that contain Gluten (i.e. Wheat, Rye, Barley, Oats, Spelt, Triticale).

It is ILLEGAL to label anything in Australia as "LOW GLUTEN" unless the following conditions are met:

NO more than 200ppm Gluten

NO Oats

NO Malted Cereals that contain Gluten (i.e. Wheat, Rye, Barley, Oats, Spelt, Triticale).

Manufacturers may claim that their foods contain gluten, are high in gluten, or are a source of gluten.

All other claims in relation to gluten content of food are illegal (some examples of this include "gluten friendly", "gluten-less", "not gluten free", etc.)

Oats can be labelled as wheat free and if this is the case, they are most likely pure. Many Australian oats are pure and many bare the "wheat free" label. Freedom Foods and a couple of other companies sell them in the health food aisle of Woolworths and Coles supermarkets.

Thought I'd clear up the LAW for you all. :rolleyes:

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Just to clear things up a little bit. In Australia, it is ILLEGAL to label anything as "GLUTEN FREE" unless the following conditions are met:

NO Detectable Gluten (i.e. currently <3ppm detectable gluten)

NO Oats

NO Malted Cereals that contain Gluten (i.e. Wheat, Rye, Barley, Oats, Spelt, Triticale).

It is ILLEGAL to label anything in Australia as "LOW GLUTEN" unless the following conditions are met:

NO more than 200ppm Gluten

NO Oats

NO Malted Cereals that contain Gluten (i.e. Wheat, Rye, Barley, Oats, Spelt, Triticale).

Manufacturers may claim that their foods contain gluten, are high in gluten, or are a source of gluten.

All other claims in relation to gluten content of food are illegal (some examples of this include "gluten friendly", "gluten-less", "not gluten free", etc.)

Oats can be labelled as wheat free and if this is the case, they are most likely pure. Many Australian oats are pure and many bare the "wheat free" label. Freedom Foods and a couple of other companies sell them in the health food aisle of Woolworths and Coles supermarkets.

Thought I'd clear up the LAW for you all. :rolleyes:

That is absolutely wonderful. I cannot wait until Canada's labeling laws change next summer! They are pretty darned vague at the moment. Some companies are better than others, of course, but we need it to be standardized! No gluten at >3 ppm is certainly better than 10-20 ppm. They obviously know what they are talking about there. :)

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I've tried the gluten free oats. I know they were not Bob's (hate Bob's anything) and they were not Quacker's. I'd have to go to the store to see the brand name. They were about $8 for a little package. The oats bother me just like it had gluten. No to oats here.

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I admit I'm afraid to try them. I was getting sick from steel-cut oats months before I found out I had a problem with wheat. I couldn't figure out why something so "healthy" was making me spend the rest of the day in the bathroom.

I realize the certified gluten-free oats should be okay but I can't bring myself to take a chance on them.

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I react. Not as badly, but I tried them several times thinking it might be something else. This was post-normal bloodwork, after 6 months.

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i'm so new to gluten-free that I'm afraid to try oats of any kind! :blink:

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Thought I'd clear up the LAW for you all. :rolleyes:

Thanks, Kelly!

It's nice that no oats can ever be labeled gluten-free, but a wheat-free label is allowed. I wish the proposed US laws were as sophisticated as you have in Australia.

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