From the article: Gluten-Free Flour and Starch Glossary
Eating oats on a gluten-free diet is controversial. Several Celiac organizations condone adding gluten-free oats, in small amounts to gluten-free diets while others do not. Do you eat gluten-free oatmeal? Share your reasons
No: they're not definitely safe
- The Australian medical researchers (and therefore the Australian Coeliac Society) say even without contamination oats cause damage to at least one in five coeliacs. For asymptomatic coeliacs, not having a reaction is no indication that intestinal damage isn't being done (though a reaction may well indicate that it is). Without a supervised challenge and small bowel biopsy, doctors here won't condone their use for a person with coeliac. Until they're declared safe by the authorities here, I won't be eating them. A real pity, as I love oats. It's a little frustrating to get a great sounding GF recipe only to find it includes oats, without a disclaimer.
- —Guest Lin
Yes, why not? If from safe source
- Oats are great. I don't understand the controversy. All gluten free items can be contaminated. When in doubt leave it out applies to all suspected items not just the ostracized oats. Bobs Red Mill has GF oats and I have not reacted to those ever. I am higher up the scale on sensitivity and know quickly when I have been glutened. Oats off the shelf might be contaminated I have not tried them but in a pinch I would. If I react then out they go. If you are a non-reactor then go certified only. Oats get a bad rap. They really are like every other potentially contaminated grain abd should not be singled out. Be vigilant or be sorry I say. Going really gluten free no cheating requires diligence but absolutely necessary for some. I must eat that way and it is a fact so once comitted to a path keep the options as plentiful as possible please. Get some Bobs Red Mill and try a bowl if by some miracle you react then toss them or give to food bank.
- —Guest Nancy C
No oats for me
- No, I don't eat oats. I was hoping at my diagnosis that I'd be able to eat the GF oats, but I don't tolerate them well. Quinoa flakes are an excellent substitute in recipes calling for oats. I can occasionally have a small amt of GF oats, but never a whole bowl of oatmeal.
- —JeanneAllie
Oat flour is a good thing...
- Thankfully, my Gluten Intolerant hubby CAN do oats, as long as they are Certified GF...he loves his oatmeal in the summer...and I've been able to adapt his favorite PB cookie recipe by milling the oats in my food processor and making a nice oat flour for that particular cookie. (I actually had the recipe from my HS Home Ec. teacher USING oat flour.) It expands the repertoire a bit...LOL...good luck to everyone on their GF journey
- —Guest Hope
Yes on GF oats
- I eat Bob's Red Mill GF oats (also their steel cut GF oats). They are pretty coarse to bake with so I buy GF oats from other companies for that, I think brand is Gluten Free Oats. I haven't tried McCann's after reading a Tricia Thompson RD article.. she had four cans of it tested (steel cut) and it ranged from 3 ppm to 700-something ppm. Yikes.
- —Guest Jane
seeker
- thank you. No I can not eat oats which I would like to be ale to, not possible
- —Guest dannie
Yes
- I prefer to eat bobs red mill oats because I have no severe reaction and generally just to a crumb I have a severe reaction.
- —Guest Ailea
Only Oats
- No--I cannot eat these-they hurt my stomach & bother my throat
- —Guest Della
Yes, yes I do.
- Every product labeled Gluten Free contains trace amounts of gluten. Oats often carry a bit more gluten due to cross contamination during the milling process. If you research the companies before buying their product(s) & make sure they are 100% gluten free, you can avoid cross contamination. I have no issues with gluten myself, so I eat oats. It's my husband that I cook for who has Celiac Disease. ( He doesn't eat oats )
- —Guest Alicia
some GF oats are OK - but not all
- I had a bad reaction to Trader Joe's Gluten Free Oats - they are NOT gluten-free after all!! Avoid them if you are sensitive! I will stay with Bob's Red Mill GF oats.
- —Guest Ginny Halberg
Yes
- I eat Trader Joe's gluten free oatmeal daily and have not had any ill effects. On the other hand I took one small indulgent nibble of my husbands toast the other day and had an instant reaction. I recommend the oats but, like any new food, it really is dependent upon the individual persons tolerance.
- —Guest Aimselle
No
- Have a reaction,also cannot use millet or corn, for same reason.
- —Guest danielle
No, unfortunately
- Tried introducing the new certified oats over a couple of weeks when I wan't doing anything important and could take the hit if things didn't work out. Noticed reduction in my nutrient uptake - not as bad a a full "lapse" but enough to rule all oats out for the foreseeable future.
- —Guest Alastair
No
- Gluten free oats are labeled gluten free due to the current definition of gluten, which isn't a scientific term. Most people with gluten intolerance do not have a problem with oats, but a small percentage do. Some studies show that the problem with gluten is a specific amino acid sequence that is contained in the gluten of wheat, rye and barley, but is also contained in the related protein in oats, making them unsuitable for some people. I wrote more about it at http://www.gluten-free-around-the-world.com/are-oats-gluten-free.html
- —PattBro
No
- Even though I love oats I have not been able to eat even the certified gluten free ones without a severe reaction.
- —emalkire
Yes!
- I eat GF oats because I've always loved oatmeal and it's nice to enjoy a familiar food like this on a GF diet. I make sure to buy "certified" GF oats but don't like the higher price.
- —Guest Mark
Yes, I eat GF Oats. Where's why...
- I added oats, only "certified" GF oats to my GF diet because they're a good source of soluble fiber and are supposed to help maintain healthy cholesterol levels. I haven't seen any ill-effects, again as long as I use "certified (tested) GF oats." That means I am careful not to eat oats that might be cross-contaminated with wheat, rye or barley.
- —Guest Jane
