What's the deal with "Certified Gluten-Free Oats"?
We have heard many comments on our gluten-free oats. People have asked, “Aren’t oats gluten-free naturally?” or, “Why does it even matter?”
The University of Chicago Celiac Disease Center states that yes, oats are technically gluten-free since they are not a type of wheat, barley or rye grain, which are grains containing the protein gluten. Oats do not contain a gluten protein, instead they contain a protein called avenin.
So, why even bother to certify oats as gluten-free?
Where the issue comes in is how the oats are grown, manufactured or processed. In many cases, the oats are grown on the same land and in rotation with gluten-containing grains. Additionally, oats are usually processed in a facility that handles gluten-containing grains and this leads to cross-contamination in the process. So, while oats are gluten-free by nature, it is the details of the growing and handling of them that can lead to concerns for people who are sensitive to the gluten protein.
What does a certified gluten-free oat mean?
This means that oats, such as the ones Straw Propeller uses, have been grown and processed in a way that keeps them separate from gluten-containing grains. Additionally, any oat that’s been certified gluten-free has been tested to standards indicating less than 19ppm of gluten, and our oats continually meet and beat that standard, regularly testing below 10ppm.