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Gluten Free Oats?

jello5

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jello5 Apprentice
jello5
Posted

Hi All,

I am intolerant to all gluten. I am also sensitive to oats (thats what a naturapathic test showed, though they never seemed to bother me). I know there are "gluten free oats" out there (like Bobs Red Mill and others.) So, is it the actual oat that is gluten or does gluten get into the oats during processing. Very confusing. Would like my oatmeal back but not sure if it would do more harm than good. Any insights?

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Roda Rising Star
Roda
Posted

Hi All,

I am intolerant to all gluten. I am also sensitive to oats (thats what a naturapathic test showed, though they never seemed to bother me). I know there are "gluten free oats" out there (like Bobs Red Mill and others.) So, is it the actual oat that is gluten or does gluten get into the oats during processing. Very confusing. Would like my oatmeal back but not sure if it would do more harm than good. Any insights?

Gluten is the term that they tell us as a celiac patient to avoid as in wheat, rye, and barley. The scientific term for "true" gluten is the storage protein found in all grains. There is a specific one for each grain. Hordein--barley, gliadin/glutenin--wheat, and secalin--rye are the ones that are harmful if you have celiac or gluten intolerence. Mainstream oats are considered to be contaminated by wheat, hence the pure gluten free oats that are grown away from the offending grains, harvested on different equipment and processessed seperatly. Avenin(storage protein)--oats will, in approximatley 10-15% of celiacs, induce the same reaction and damage as those found in wheat, rye and barley (gliadin/glutenin, secalin, and hordein). There are storage proteins "gluten" in safe grains and you may find on a lable "corn gluten". I don't have the names of the proteins of the safe grains.

TrillumHunter Enthusiast
TrillumHunter
Posted

Also, to add to all the good info Roda gave you, it's best to avoid even gluten-free oats if you are recently diagnosed. They're something to be added cautiously after you've had a chance to heal.

ciavyn Contributor
ciavyn
Posted

I eat Bob Red Mill's Gluten Free Oats without issue. I cannot define how sensitive I am, but they've worked well for me.

modiddly16 Enthusiast
modiddly16
Posted

I can't eat oats at all. I've done several experiments with them and have gotten sick every time. I think it's just all about how you react. If you're newly diagnosed, I'd definitely wait a long time before you experiment with gluten free oats, just so your body is healed up a bit. I've been a celiac for 6 1/2 years and I just tested the gluten free oats out on myself starting this past summer. I miss oats but I enjoy spending my time out of the bathroom, so I gave it up :blink:

Roda Rising Star
Roda
Posted

I forgot to mention that I reacted badly the first time I ate gluten free oats approximately 7 months after going gluten free. That reaction was enough for me to never want to try them again. I was in so much pain I laid in a fetal position for a whole evening and then was constipated for 5 days. It was not pleasant. I'm jelous of those who can eat them. I really miss them. :(

jello5 Apprentice
jello5
Posted
  • Author

Hi All,

I am intolerant to all gluten. I am also sensitive to oats (thats what a naturapathic test showed, though they never seemed to bother me). I know there are "gluten free oats" out there (like Bobs Red Mill and others.) So, is it the actual oat that is gluten or does gluten get into the oats during processing. Very confusing. Would like my oatmeal back but not sure if it would do more harm than good. Any insights?

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    • catnapt
      how much gluten do I need to eat before blood tests?

      By catnapt · Posted

      oh that's interesting... it's hard to say for sure but it has *seemed* like oats might be causing me some vague issues in the past few months. It's odd that I never really connect specific symptoms to foods, it's more of an all over feeling of unwellness after  eating them.  If it happens a few times after eating the same foods- I cut back or avoid them. for this reason I avoid dairy and eggs.  So far this has worked well for me.  oh, I have some of Bob's Red Mill Mighty Tasty Hot cereal and I love it! it's hard to find but I will be looking for more.  for the next few weeks I'm going to be concentrating on whole fresh fruits and veggies and beans and nuts and seeds. I'll have to find out if grains are truly necessary in our diet. I buy brown rice pasta but only eat that maybe once a month at most. Never liked quinoa. And all the other exotic sounding grains seem to be time consuming to prepare. Something to look at later. I love beans and to me they provide the heft and calories that make me feel full for a lot longer than a big bowl of broccoli or other veggies. I can't even tolerate the plant milks right now.  I have reached out to the endo for guidance regarding calcium intake - she wants me to consume 1000mgs from food daily and I'm not able to get to more than 600mgs right now.  not supposed to use a supplement until after my next round of testing for hyperparathyroidism.   thanks again- you seem to know quite a bit about celiac.  
    • trents
      IBS-D vs Celiac

      By trents · Posted

      Welcome to the celiac.com community, @SilkieFairy! You could also have NCGS (Non Celiac Gluten Sensitivity) as opposed to celiac disease. They share many of the same symptoms, especially the GI ones. There is no test for NCGS. Celiac disease must first be ruled out.
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    • SilkieFairy
      IBS-D vs Celiac

      By SilkieFairy · Posted

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