Is there such a thing as gluten-free oats? I am writing a response to an article that I read on the Kialla website. Kialla does NOT supply any uncontaminated oats to the market here in Australia. They don’t hide this fact, however, the information they are giving is quite outdated and somewhat confusing as well as misleading. Let’s clear up a few facts here.
We get questions every other day from customers asking if oats are gluten-free. You will see oats being claimed to be gluten-free everywhere when you are Googling recipes in particular. This is because authorities and the regularity bodies in countries such as the US, UK, Canada and parts of Europe have recognized that oats that are uncontaminated from the gluten found in wheat, rye and barley can be labelled now gluten-free.
It is true that there is a lot of conflicting information out there however much of the up to date studies recognize that the protein in the grains is NOT gluten it is a combination of proteins, which is actually gluten.
Ps refer to this article: http://www.cureceliacdisease.org/faq/do-oats-contain-gluten/
The Coeliac Society Australia website goes into a little more detail in regards to some technical terminology and testing processes. As they explain it, the term ‘gluten’ is generally used to describe a prolamin protein fraction that is associated with coeliac disease. This prolamin protein occurs in wheat, barley, rye and oats. So, in fact, all oats naturally contain this prolamin protein, albeit in a slightly different form. They also point out that 4 out of 5 Coeliac’s are able to eat oats effectively.
When detecting the presence of gluten in food, laboratories such as Symbio which we use can test the presence of gluten in the oats, and the Gloriously Free Oats come back <5ppm. You can see the testing certificates here under our compliance tab.
As they indicate in their article, “consequently, the response to this testing anomaly is different in the USA and in Australia. The FSANZ (Food Standards Australia and New Zealand) have set a standard that makes it impossible to claim that Australian grown or processed oats are gluten-free. Technically they are absolutely correct as oats are contaminated at the farm level here locally. GF Harvest in the USA do NOT have more flexible standards, what they do have is very high protocols, exclusion zones, continually testing and purity throughout the processing as this family is coeliac so they know what the risks are to people’s health.
The article seems to want to disregard all studies and findings outside Australia. I find this very bizarre. We have found that customers who can tolerate the oats, which is growing every year, are thriving. Are oats for everyone, probably not, but why disregard the purity of these oats and the health benefits they hold for people who are struggling to comply with speciality diets. Hopefully, this has cleared up some of the misconceptions asking is there such a thing as gluten free oats?