What about oats?
Research looking at how oats affect adults and children with coeliac disease show that most people can tolerate the gluten-like protein (called avenin) found in oats.
Only a very small number of people with coeliac disease are sensitive to oats and need to avoid them.
What's the problem with oats?
The main problem with oats and oat products is that they are very often contaminated with gluten from wheat, rye or barley during processing (such as milling).
Why include pure, uncontaminated oats into your gluten-free diet?
Some people may decide to include pure oats into their gluten-free diet as they can add variety to the diet and increase food choice.
Oats are also a good source of soluble fibre. Soluble fibre is useful to the body in many ways: in helping to maintain a healthy gut, helping to treat raised cholesterol, and keeping blood sugars stable in those with diabetes for example.
The decision to include pure oats in the gluten-free diet is individual; some people prefer not to have them.
Where to find suitable oats and oat products
Oats and oat products that are free from contamination and so are 'pure', uncontaminated oats, are listed in Appendix III of our current Gluten-free Food and Drink Directory.
You may see oat products labelled as '100% oats', 'pure oats', or 'organic' oats. Please note that you cannot tell from these terms alone whether or not the product is free from contamination with gluten.
Oats and allergen labelling legislation
It is a legal requirement for gluten-containing grains to be listed in an ingredient's list if they have been used as a deliberate ingredient, regardless of the amount used.
Currently, under this legislation, oats are considered to be a gluten-containing cereal. This means if a manufacturer chooses to use an allergy advice box (which is not compulsory) you may see the term 'contains gluten', or 'contains oat gluten'.
Where do oats fit into the Codex standard for gluten and proposed legislation for gluten-free foods?
Following agreement on a dual Codex standard for gluten and the proposed legislation based on this standard, pure, uncontaminated oat products will be able to be labelled as 'gluten-free' if they have a level of gluten below 20 parts per million (ppm).
Click here to read more about the Codex standard for gluten and EC regulation on gluten-free foods.
What to do if you want to include pure, uncontaminated oats in your gluten-free diet
If you want to eat pure, uncontaminated oats in your gluten-free diet, you should discuss this with your healthcare team (doctor, dietitian) for specific guidance and monitoring. After discussion, many specialist doctors do advise that their patients take pure, uncontaminated oats.
Its is ESSENTIAL that you ensure that the oat products you choose are free from contamination. Information can be found in our Gluten-free Food and Drink Directory, you can also contact our food and drink team via our contact us form.
If newly diagnosed with coeliac disease, you may be advised to exclude all oats from your gluten-free diet, to allow your gut to heal. Once your coeliac disease is under-control (and this may take many months), you may then be advised to reintroduce pure uncontaminated oats gradually into your diet, under supervision from your doctor and/or dietitian. They will then be able to monitor your progress.
