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

Gluten Free Oats

babalou

By babalou
in Coping with Celiac Disease

Recommended Posts

babalou Newbie
babalou
Posted

My understanding is that oats, as such, are gluten free, but that often processed oats on grocery store shelves are cross contaminated with gluten. if so, why aren't products like rice, especially bulk rice in bins not considered cross contaminated? Maybe they are in the sense that anything is possible. But only oats are automatically assumed to have cross contamination and therefore the necessity of using only oats labels as gluten free.Why isn't it also necessay to find, for example, rice packages that are labeled gluten free? Why are oats in a special category in this sense?

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

Celiac.com Sponsor (A8-M):


psawyer Proficient
psawyer
Posted

Oats are frequently grown, harvested, stored, packaged, etc. in facilities which also handle wheat. The grains are similar in physical characteristics.

Rice is a very different plant. It won't grow where wheat will. It is processed very differently. So is corn.

Random testing of commercial oats has shown high levels of contamination.

Skylark Collaborator
Skylark
Posted

It's even more than that. Oats are typically crop rotated with wheat because they grow in the same conditions. Wheat plants from previous seasons volunteer in the oat fields and the grains are virtually indistinguishable so the wheat grains get mixed in with the oats. Wheat is never planted in fields where certified oats are grown, along with separate handling of the grains to prevent CC.

Rice grows in flooded paddies where wheat cannot sprout.

norcal-gf Newbie
norcal-gf
Posted

From my research I did on this a few months ago - gluten free oats still share the same protein that regular oats have and your stomach doesn't know the difference. After a month of going gluten free I had an extremely bad reaction to Bob's gluten free oats. I stay away from them all together now. After your stomach's vill heals you may have more tolerance for them...

love2travel Mentor
love2travel
Posted

From my research I did on this a few months ago - gluten free oats still share the same protein that regular oats have and your stomach doesn't know the difference. After a month of going gluten free I had an extremely bad reaction to Bob's gluten free oats. I stay away from them all together now. After your stomach's vill heals you may have more tolerance for them...

This is what my dietitian told me - she recommends that I do not try even certified gluten-free oats for two years after going gluten free (which I did nearly 10 months ago).

burdee Enthusiast
burdee
Posted

From my research I did on this a few months ago - gluten free oats still share the same protein that regular oats have and your stomach doesn't know the difference. After a month of going gluten free I had an extremely bad reaction to Bob's gluten free oats. I stay away from them all together now. After your stomach's vill heals you may have more tolerance for them...

My husband and I (both gluten intolerant) have been eating gluten-free oats regularly since they first came out several years ago. I'm a supersensitive (react with excruciating gut pain) and my husband reacts to gluten CC with joint pains. We have never reacted to Gluten Free Oats of any brand.

Skylark Collaborator
Skylark
Posted

From my research I did on this a few months ago - gluten free oats still share the same protein that regular oats have and your stomach doesn't know the difference. After a month of going gluten free I had an extremely bad reaction to Bob's gluten free oats. I stay away from them all together now. After your stomach's vill heals you may have more tolerance for them...

Totally depends on the person as to whether your stomach can tell oats from wheat. Many celiacs tolerate oats but a few get a full gluten reaction to avenin (oat gluten).

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

Celiac.com Sponsor (A8-M):


Roda Rising Star
Roda
Posted

Yes many people with celiac tolerate gluten free oats just fine. Appx. 10% of celiacs can not tolerate the oat protein(avenin) and cross react to it. My reactions to gluten free oats is pretty bad. I also react pretty bad to cross contamination from them which eliminates a lot of gluten free products. It's a major pain to have to go the extra mile to find out if gluten free products may have it. But, it is worth the extra work to make sure I'm safe.

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. Scott Adams
      0

      Penobscot Bay, Maine: Nurturing Gluten-Free Wellness Retreat with expert celiac dietitian, Melinda Dennis

      until
      Hello! Join me and treat yourself to a four-day, three-night restorative gluten-free retreat in a peaceful, private coastal retreat setting near Penobscot Bay in Maine. Dates: April 10-13, 2026 Enjoy engaging classes...
    2. Scott Adams
      - Scott Adams replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product.
    3. trents
      - trents replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      Contact them.
    4. Jane02
      - Jane02 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten? I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands.
    5. Matthias
      - Matthias replied to Matthias's topic in Gluten-Free Foods, Products, Shopping & Medications
      5

      Unexpected gluten exposure risk from cultivated mushrooms

      Many thanks!
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,326
    • Most Online (within 30 mins)
      7,748
    PattyPagnanelli
    Newest Member
    PattyPagnanelli
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By trents · Posted

      Contact them.
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
    • Matthias
      Unexpected gluten exposure risk from cultivated mushrooms

      By Matthias · Posted

      Many thanks!
    • Scott Adams
      Unexpected gluten exposure risk from cultivated mushrooms

      By Scott Adams · Posted

      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
×
×
  • 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.