By their nature, oats do not contain gluten. However, they are often cross contaminated either in the field or on production machinery. This happens because oats are grown in fields near wheat fields, or they are processed on lines that handle gluten containing foods.

Yet, there are many companies which certify their oats as gluten free. What this means is that the oats are tested to verify that they contain 20 parts per million (ppm) or less of gluten, the proposed national standard. There are even brands which will verify their oats contain no more than 5ppm of gluten.

While some people do find that they can eat gluten free oats without complications, there are some people who cannot. I am in this group. While it seems I am able to ingest small amounts of gluten free oats on occasion without recognizable symptoms, I cannot make the same claim for regular consumption. Therefore, I have decided to not include oats in my diet any longer. I still have some gluten free oats in the house from a bulk purchase, but I’ll just serve them up to my partner as he does not have to be gluten free or oat free.

Prior to my celiac diagnosis I ate oats almost every morning. I had jumped on the wagon of people following the dietary and lifestyle recommendations of a nationally recognized heart surgeon. He recommended oats as a healthful way to start the day. So, I’d buy the jumbo boxes of rolled oats at the warehouse store and gobble them up. I had no idea what I was doing to my body.

For a while after I initially started the gluten free diet there were no gluten free oats on the market in my area of the world. So, I found alternatives to suit me then, and I have even more now. If the idea of hot porridge for breakfast sounds good to your body then try quinoa flakes, whole quinoa, buckwheat groats, teff, millet, amaranth, or whole grain sorghum. Good old fashioned corn meal mush, polenta or grits are delicious options. Serve your grains sweet, or savory. I like to put an egg on top of savory hot porridge some mornings, while at other times I like maple syrup or raw local honey and nuts. Play around and find the combination you enjoy.