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Are Grains That Are Processed In A Facility That Handles Wheat Gluten Free?

donovanheath

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donovanheath Newbie
donovanheath
Posted

I've been wondering this for a while now. I buy a lot of gluten free grains in bulk but there is a label that says it is manufactured in a facility that handles wheat. Could this contaminate the grains I am consuming?

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psawyer Proficient
psawyer
Posted

This is one of the great questions of our world, and there is not a consensus on the answer.

My own view:

There is always a risk of cross-contamination in any product. It can occur at the final production facility, or at any other step along the way. A dedicated gluten-free facility can receive ingredients from another facility which are already contaminated when they arrive. A worker (or visitor) to the "gluten-free" facility could bring contamination into the facility on their person.

Personally, I don't worry about shared facilities. You must make up your own mind.

rosetapper23 Explorer
rosetapper23
Posted

I'm pretty certain that this answer is a moving target....but I read in a newsletter from the Gluten Intolerance Group of North America that studies have shown that if there is a warning on a product that it has been manufactured on equipment that also processes wheat, there is a 70% chance of contamination, and that if there is a warning on a product that it has been manufactured in a facility that processes wheat, there is a 30% chance of contamination.

donovanheath Newbie
donovanheath
Posted
  • Author

I'm pretty certain that this answer is a moving target....but I read in a newsletter from the Gluten Intolerance Group of North America that studies have shown that if there is a warning on a product that it has been manufactured on equipment that also processes wheat, there is a 70% chance of contamination, and that if there is a warning on a product that it has been manufactured in a facility that processes wheat, there is a 30% chance of contamination.

very informative. thanks for that, i'll keep that with me.

  • 3 weeks later...
mbrookes Community Regular
mbrookes
Posted

These statistics sound suspicious to me. What research is that based on? Look closely at any statistics that are not supported by research. Ninety percent of statistics (including this) are made up.

dilettantesteph Collaborator
dilettantesteph
Posted

I sort my whole grains and find grains that don't belong whether it is from a gluten free facility or not. I am sensitive enough that this tiny bit of contamination glutens me. Some aren't.

kellynolan82 Explorer
kellynolan82
Posted

No, grains that are processed in a facility that processes wheat are NOT gluten free. Sorry to bear the bad news :(

Have a great day, and best of luck finding grains that are NOT processed in any gluten present facility ;)

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    • QueenBorg
      New to gluten-free

      By QueenBorg · Posted

      Thanks for the information. I will definitely be doing a lot more investigating in the future!
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      symptomatic ?

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    • Scott Adams
      Refractory celiac disease

      By Scott Adams · Posted

      It’s incredibly frustrating when specialists don’t grasp the urgency of worsening symptoms, especially when neurological involvement is at play. For refractory celiac disease (RCD) diagnosis in Adelaide, your best bet is to seek out a gastroenterologist with specific expertise in complex celiac cases. Consider reaching out to: The Royal Adelaide Hospital’s Gastroenterology Department (ask for clinicians affiliated with celiac research or autoimmune disorders). A university teaching hospital (e.g., specialists at the University of Adelaide’s medical network often handle refractory cases). Celiac Australia’s clinician directory (they may have vetted specialists familiar with RCD). Since your symptoms are escalating, emphasize the neurological progression (e.g., neuropathy, ataxia) when booking appointments—this often flags urgency. You might also request repeat biopsies, TTG-IgA testing, and HLA-DQ2/DQ8 gene testing to rule out complications like RCD Type 2 or overlap conditions (e.g., gluten ataxia). If local options fall short, telehealth consults with celiac-focused centers in Melbourne or Sydney (e.g., The Alfred, RPAH) could provide second opinions. Keep advocating for yourself—you deserve answers. We also have a ton of articles on refractory celiac disease here: https://www.celiac.com/celiac-disease/celiac-disease-amp-related-diseases-and-disorders/refractory-celiac-disease-collagenous-sprue/
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      Your blood test was not negative (TTG-IgA result - 4 where <4 negative), but looks borderline if above 4 is positive or weak positive, but you can still have celiac disease with negative blood test results, although it's not very common:  Clinical and genetic profile of patients with seronegative coeliac disease: the natural history and response to gluten-free diet: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5606118/  Seronegative Celiac Disease - A Challenging Case: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9441776/  Enteropathies with villous atrophy but negative coeliac serology in adults: current issues: https://pubmed.ncbi.nlm.nih.gov/34764141/   
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