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Why Do Quaker and General Mills Approach Gluten-Free Oats Differently?

Scott Adams

By Scott Adams
in Publications & Publicity

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Scott Adams Grand Master
Scott Adams
Posted
oatmeal_cc_christian_schnettelker_thumb.

Quaker was having a problem with its gluten-free oatmeal. Overall, the batches of oats it was using contained under 20 ppm gluten, and thus be considered gluten-free. But somehow, isolated kernels of wheat, barley or rye flakes were making their way into the final oatmeal products and onto store shelves.

Because these kernels were rolled flat the same way as the oats, it was possible for one of these flakes to find its way into a bowl of otherwise gluten-free oats, and to render the bowl over the 20 ppm standard, meaning it is technically not gluten-free, according to FDA standard.

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