Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Oats At A Gluten Free Bakery

tbritt

Recommended Posts

tbritt Rookie
tbritt
Posted

A designated gluten free kitchen and bakery have opened in my town. I was so excited because I can't seem to eat anywhere and trust that the food is safe. I was given a gift of some beautiful granola from the place and as I went to grab my first handful, I realized that it had oats in it.

I have had the Bob's Red Mill Gluten Free oats in the past and they caused a flare up so bad that my neck and shoulder were immobilized again from the pain. They also gave me gas and bloating and other stomach issues. That was the only thing I changed. I am convinced it was from the oats.

I don't think it's fair that they are deciding that their bakery is gluten free and they don't even realize some people are sensitive to oats, too. I have had cookies there and had horrible stomach pains from them.

Since being gluten free, I have gotten my life back. There is no way I would risk it for a cookie if I had known they had oats in them.

I think this is irresponsible, but maybe just on my part. Please watch where you go and what you eat. Even well-meaning people can cause you harm.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


killernj13 Enthusiast
killernj13
Posted

Did you ask them about it?

There are some oats that are certified to be gluten free. So in their minds they are gluten free.

kareng Grand Master
kareng
Posted

Most people don't react to oats so using gluten-free oats is OK. Some people react to soy, eggs or dairy. The bakery can't cater to everyone. They should be able to tell you if the item has oats so you can choose to eat it or not.

sunnybabi1986 Contributor
sunnybabi1986
Posted

If the bakery is advertised as gluten free, they are more than likely using gluten free oats as well. Not all people with a gluten intolerance also react to oats, as the previous poster said, and it's a little unreasonable, in my opinion, to expect every gluten free bakery to also exclude oats, since most of us *can* have them. I'm sorry you got sick, but I wouldn't blame the bakery :)

Roda Rising Star
Roda
Posted

I know it sucks, but it's not the bakery's fault. I don't tolerate certified gluten free oats either.

tbritt Rookie
tbritt
Posted
  • Author

Did you ask them about it?

There are some oats that are certified to be gluten free. So in their minds they are gluten free.

I talked to them about it and they didn't realize that some people don't tolerate oats. I told them they should at least label their ingredients on items so people could decide for themselves.

dilettantesteph Collaborator
dilettantesteph
Posted

I am sensitive to oats just as badly as wheat. The Bob's Red Mill products including their oats are processed in the same gluten free facility, so all their gluten free stuff is processed in the same facility as oats and is off limits to me. Oats are touted as a good grain substitute for celiacs so a lot of gluten free providers use oats. That makes all that gluten free food off limits for people like me. Too bad, but I can understand how it is the majority who gets catered to.

Edited to try to clarify and not cause more confusion like I caused sa1937. Sorry.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


sa1937 Community Regular
sa1937
Posted

I thought Bob's Red Mill gluten free products were made in a dedicated facility and were batch tested. Can someone please correct me if I'm just dreaming it, am confused or just plain mistaken???

jerseyangel Proficient
jerseyangel
Posted

I thought Bob's Red Mill gluten free products were made in a dedicated facility and were batch tested. Can someone please correct me if I'm just dreaming it, am confused or just plain mistaken???

You are right, they are. The caveat is that they process certified gluten-free oats there too--so technically their gluten-free products are gluten-free, but the 20% or so of us who are also sensitive to oats may not be able to tolerate the products due to cross contamination from the oats.

I fall into that category too, and for a long time didn't realize that this is why I've not been able to use Bob's products.

sa1937 Community Regular
sa1937
Posted

You are right, they are. The caveat is that they process certified gluten-free oats there too--so technically their gluten-free products are gluten-free, but the 20% or so of us who are also sensitive to oats may not be able to tolerate the products due to cross contamination from the oats.

I fall into that category too, and for a long time didn't realize that this is why I've not been able to use Bob's products.

Thanks for the clarification, Patti! I recently bought a package of BRM gluten free oats but haven't tried it yet. I need to wait until after Thanksgiving and then also make sure I have a few days where I don't have to go anywhere just in case I do react. I really do miss oatmeal and haven't had it since going gluten free on April 9.

jerseyangel Proficient
jerseyangel
Posted

Thanks for the clarification, Patti! I recently bought a package of BRM gluten free oats but haven't tried it yet. I need to wait until after Thanksgiving and then also make sure I have a few days where I don't have to go anywhere just in case I do react. I really do miss oatmeal and haven't had it since going gluten free on April 9.

You're welcome, and good luck with the oats! I miss them too :D

tarnalberry Community Regular
tarnalberry
Posted

I don't think it's fair to insist that a bakery eliminate an ingredient that makes a big difference improving the quality of goods for 10% of their potential client base. Heck, it's not even good business sense. But it's good that you let them know, so that they can make sure to label their food properly so that people can make a decision. (ALWAYS suspect granola, gluten free in particular, since oats are a major component of granola. Read the label and LOOK first.)

MelindaLee Contributor
MelindaLee
Posted

Thanks for the clarification, Patti! I recently bought a package of BRM gluten free oats but haven't tried it yet. I need to wait until after Thanksgiving and then also make sure I have a few days where I don't have to go anywhere just in case I do react. I really do miss oatmeal and haven't had it since going gluten free on April 9.

I have the gluten-free oats and Udi's gluten-free granola. I did learn that I cannot eat it too many days in a row, though.I think I had some everyday for about a week. I reacted, but not in the same way I do if glutened. A couple days off the oats, I was fine, and have had some every couple days with no problems.

Takala Enthusiast
Takala
Posted

I agree they should at least have a sign up saying they use oats in some products, and have said products labeled as such in the display case and on the package label.

ohsotired Enthusiast
ohsotired
Posted

A designated gluten free kitchen and bakery have opened in my town. I was so excited because I can't seem to eat anywhere and trust that the food is safe. I was given a gift of some beautiful granola from the place and as I went to grab my first handful, I realized that it had oats in it.

I have had the Bob's Red Mill Gluten Free oats in the past and they caused a flare up so bad that my neck and shoulder were immobilized again from the pain. They also gave me gas and bloating and other stomach issues. That was the only thing I changed. I am convinced it was from the oats.

I don't think it's fair that they are deciding that their bakery is gluten free and they don't even realize some people are sensitive to oats, too. I have had cookies there and had horrible stomach pains from them.

Since being gluten free, I have gotten my life back. There is no way I would risk it for a cookie if I had known they had oats in them.

I think this is irresponsible, but maybe just on my part. Please watch where you go and what you eat. Even well-meaning people can cause you harm.

I am so sorry that you are ill, but I do want to point something out here.

YOU need to take personal responsibility also. You said in your post that BRM gluten-free Oats have made you ill in the past, so common sense would say that you should take the time to ask for a list of ingredients before eating anything, or take the risk and possibly have a reaction.

If this bakery is catering to a gluten free crowd, I would bet that they would be perfectly happy to provide you with an ingredient list so that you can make an informed decision.

I understand about being excited about trying a new place or product, but if you get so excited that you forget to ask about ingredients, then it's not fair to blame the bakery.

The reminder to be careful is a good one, but personal responsibility has to come in to play here.

I hope you recover soon. It sucks to be sick from your food. :(

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,908
    • Most Online (within 30 mins)
      7,748
    ebrown
    Newest Member
    ebrown
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Who's Online (See full list)

    • There are no registered users currently online

  • Upcoming Events

  • Posts

    • klmgarland
      Help I’m cross contaminating myself,

      By klmgarland · Posted

      Thank you so very much Scott.  Just having someone understand my situation is so very helpful.  If I have one more family member ask me how my little itchy skin thing is going and can't you just take a pill and it will go away and just a little bit of gluten can't hurt you!!!! I think I will scream!!
    • Scott Adams
      Help I’m cross contaminating myself,

      By Scott Adams · Posted

      It is difficult to do the detective work of tracking down hidden sources of cross-contamination. The scenarios you described—the kiss, the dish towel, the toaster, the grandbaby's fingers—are all classic ways those with dermatitis herpetiformis might get glutened, and it's a brutal learning curve that the medical world rarely prepares you for. It is difficult to have to deal with such hyper-vigilance. The fact that you have made your entire home environment, from makeup to cleaners, gluten-free is a big achievement, but it's clear the external world and shared spaces remain a minefield. Considering Dapsone is a logical and often necessary step for many with DH to break the cycle of itching and allow the skin to heal while you continue your detective work; it is a powerful tool to give you back your quality of life and sleep. You are not failing; you are fighting an incredibly steep battle. For a more specific direction, connecting with a dedicated celiac support group (online or locally) can be invaluable, as members exchange the most current, real-world tips for avoiding cross-contamination that you simply won't find in a pamphlet. You have already done the hardest part by getting a correct diagnosis. Now, the community can help you navigate the rest. If you have DH you will likely also want to avoid iodine, which is common in seafoods and dairy products, as it can exacerbate symptoms in some people. This article may also be helpful as it offers various ways to relieve the itch:  
    • Scott Adams
      My only proof

      By Scott Adams · Posted

      It's very frustrating to be dismissed by medical professionals, especially when you are the one living with the reality of your condition every day. Having to be your own advocate and "fight" for a doctor who will listen is an exhausting burden that no one should have to carry. While that 1998 brochure is a crucial piece of your personal history, it's infuriating that the medical system often requires more contemporary, formal documentation to take a condition seriously. It's a common and deeply unfair situation for those who were diagnosed decades ago, before current record-keeping and testing were standard. You are not alone in this struggle.
    • Scott Adams
      Methylprednisone treatment for inflammation?

      By Scott Adams · Posted

      Methylprednisolone is sometimes prescribed for significant inflammation of the stomach and intestines, particularly for conditions like Crohn's disease, certain types of severe colitis, or autoimmune-related gastrointestinal inflammation. As a corticosteroid, it works by powerfully and quickly suppressing the immune system's inflammatory response. For many people, it can be very effective at reducing inflammation and providing rapid relief from symptoms like pain, diarrhea, and bleeding, often serving as a short-term "rescue" treatment to bring a severe flare under control. However, experiences can vary, and its effectiveness depends heavily on the specific cause of the inflammation. It's also important to be aware that while it can work well, it comes with potential side effects, especially with longer-term use, so it's typically used for the shortest duration possible under close medical supervision. It's always best to discuss the potential benefits and risks specific to your situation with your gastroenterologist.
    • Scott Adams
      I think I am gluten intolerant

      By Scott Adams · Posted

      Based on what you've described, it is absolutely possible you are dealing with non-celiac gluten sensitivity (NCGS).  Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS.   Your situation is a classic presentation: a negative celiac panel but a clear, recurring pattern of symptoms triggered by gluten. The symptoms you listed—particularly the extreme fatigue, bloating, neurological-psychiatric symptoms like depression and anxiety, and even the skin manifestations like facial flushing—are all well-documented in research on NCGS. It's important to know that you are not alone in experiencing this specific combination of physical and emotional reactions. The only way to know for sure is to commit to a strict, 100% gluten-free diet under the guidance of a doctor or dietitian for a period of several weeks to see if your symptoms significantly improve. It is also crucial to rule out other potential causes, so discussing these symptoms with a gastroenterologist is a very important next step.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.