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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Rejoicephd
      - Rejoicephd replied to Rejoicephd's topic in Related Issues & Disorders
      5

      Basic metabolic panel results - more flags

      Thank you @trents for letting me know you experience something similar thanks @knitty kitty for your response and resources. I will be following up with my doctor about these results and I’ll read the articles you sent. Thanks - I really appreciate you all.
    2. KelleyJo
      - KelleyJo commented on Scott Adams's article in Latest Research
      4

      Study Estimates the Costs of Delayed Celiac Disease Diagnosis (+Video)

      When I was diagnosed in 2016, I was told I had probably had it at least 30 years. I also have lactose intolerance and IBS, so I'm not certain which symptoms were which in the early stages. I have osteopenia because of it. I have issues with inflammation. I was only diagnosed with the IGA blood test. But there was such a marked difference when I went very...
    3. knitty kitty
      - knitty kitty replied to Jmartes71's topic in Related Issues & Disorders
      12

      My only proof

      You're right, doctors usually only test Vitamin D and B12. Both are really important, but they're not good indicators of deficiencies in the other B vitamins. Our bodies are able to store Vitamin B12 and Vitamin D in the liver for up to a year or longer. The other B vitamins can only be stored for much shorter periods of time. Pyridoxine B 6 can...
    4. NanceK
      - NanceK replied to Jmartes71's topic in Related Issues & Disorders
      12

      My only proof

      So interesting that you stated you had sub clinical vitamin deficiencies. When I was first diagnosed with celiac disease (silent), the vitamin levels my doctor did test for were mostly within normal range (lower end) with the exception of vitamin D. I believe he tested D, B12, magnesium, and iron. I wondered how it was possible that I had celiac disease...
    5. knitty kitty
      - knitty kitty replied to Larzipan's topic in Related Issues & Disorders
      39

      Has anyone had terrible TMJ/ Jaw Pain from undiagnosed Celiac?

      Segments of the protein Casein are the same as segments of the protein strands of gluten, the 33-mer segment. The cow's body builds that Casein protein. It doesn't come from wheat. Casein can trigger the same reaction as being exposed to gluten in some people. This is not a dairy allergy (IGE mediated response). It is not lactose intolerance...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,370
    • Most Online (within 30 mins)
      7,748
    Susan Blodgett
    Newest Member
    Susan Blodgett
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Rejoicephd
      Basic metabolic panel results - more flags

      By Rejoicephd · Posted

      Thank you @trents for letting me know you experience something similar thanks @knitty kitty for your response and resources.  I will be following up with my doctor about these results and I’ll read the articles you sent. Thanks - I really appreciate you all.
    • knitty kitty
      My only proof

      By knitty kitty · Posted

      You're right, doctors usually only test Vitamin D and B12.  Both are really important, but they're not good indicators of deficiencies in the other B vitamins.  Our bodies are able to store Vitamin B12 and Vitamin D in the liver for up to a year or longer.  The other B vitamins can only be stored for much shorter periods of time.  Pyridoxine B 6 can be stored for several months, but the others only a month or two at the longest.  Thiamine stores can be depleted in as little as three days.  There's no correlation between B12 levels and the other B vitamins' levels.  Blood tests can't measure the amount of vitamins stored inside cells where they are used.  There's disagreement as to what optimal vitamin levels are.  The Recommended Daily Allowance is based on the minimum daily amount needed to prevent disease set back in the forties when people ate a totally different diet and gruesome experiments were done on people.  Folate  requirements had to be updated in the nineties after spina bifida increased and synthetic folic acid was mandated to be added to grain products.  Vitamin D requirements have been updated only in the past few years.   Doctors aren't required to take as many hours of nutritional education as in the past.  They're educated in learning institutions funded by pharmaceutical corporations.  Natural substances like vitamins can't be patented, so there's more money to be made prescribing pharmaceuticals than vitamins.   Also, look into the Autoimmune Protocol Diet, developed by Dr. Sarah Ballantyne, a Celiac herself.  Her book The Paleo Approach has been most helpful to me.  You're very welcome.  I'm glad I can help you around some stumbling blocks while on this journey.    Keep me posted on your progress!  Best wishes! P.S.  interesting reading: Thiamine, gastrointestinal beriberi and acetylcholine signaling https://pmc.ncbi.nlm.nih.gov/articles/PMC12014454/
    • NanceK
      My only proof

      By NanceK · Posted

      So interesting that you stated you had sub clinical vitamin deficiencies. When I was first diagnosed with celiac disease (silent), the vitamin levels my doctor did test for were mostly within normal range (lower end) with the exception of vitamin D. I believe he tested D, B12, magnesium, and iron.  I wondered how it was possible that I had celiac disease without being deficient in everything!  I’m wondering now if I have subclinical vitamin deficiencies as well, because even though I remain gluten free, I struggle with insomnia, low energy, body aches, etc.  It’s truly frustrating when you stay true to the gluten-free diet, yet feel fatigued most days. I’ll definitely try the B-complex, and the Benfotiamine again, and will keep you posted. Thanks once again!
    • knitty kitty
      Has anyone had terrible TMJ/ Jaw Pain from undiagnosed Celiac?

      By knitty kitty · Posted

      Segments of the protein Casein are the same as segments of the protein strands of gluten, the 33-mer segment.   The cow's body builds that Casein protein.  It doesn't come from wheat.   Casein can trigger the same reaction as being exposed to gluten in some people.   This is not a dairy allergy (IGE mediated response).  It is not lactose intolerance.  
    • trents
      Has anyone had terrible TMJ/ Jaw Pain from undiagnosed Celiac?

      By trents · Posted

      Wheatwacked, what exactly did you intend when you stated that wheat is incorporated into the milk of cows fed wheat? Obviously, the gluten would be broken down by digestion and is too large a molecule anyway to cross the intestinal membrane and get into the bloodstream of the cow. What is it from the wheat that you are saying becomes incorporated into the milk protein?
×
×
  • 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.