Gluten-Free Turkeys 2020
Some turkeys are not gluten-free. Always check the ingredient list! If you are unsure, call the manufacturer and ask questions.
Pay close attention to any seasoning or flavorings added to the turkey. The ingredients may be a likely source of gluten in your turkey.
Some turkeys will include a separate gravy packet - some are gluten-free, others are not. Be sure to read the ingredient list. Tossing the gravy packet is the best plan, gluten-free or not. Make it yourself; it’ll be so much better.
Be aware that the US Dept. of Agriculture (USDA) regulates labeling for meat, poultry, egg products. USDA regulations for labeling allergens [like wheat] are not the same as the FDA regulations. Companies may voluntarily comply with FDA regs, but they are not required to disclose wheat, barley, rye, oats, or any derivatives.
Starch
Food Starch
Dextrin
Call the company to verify the source as they could be derived from gluten sources.
About 80-90% of the USDA companies follow FDA allergen labeling regulations.
“Gluten-Free Label Reading”
http://bit.ly/GIGECW-GF-Label-Reading
“Guide to Gluten Cross-Contact”
http://bit.ly/GIGECW-Gluten-CC
If this is your first gluten-free holiday season, you might check out our Navigating The Holidays article for some hints and tips.
"For many, the holiday season is filled with smiles, laughter and lots of merriment. However, for those with dietary restrictions, it can be the complete opposite – fear, dread and lots of worriment."
Looking for some holiday recipes?
Check out some of our favorites.
Gluten-Free Holiday Dinner Guide - complete with a few recipes!
INCREDIBLY EASY GLUTEN FREE TURKEY GUIDENeed to prepare a gluten-free holiday dinner? Butterball can help! Our Butterball fresh and frozen raw unstuffed turkeys are always gluten-free, and our gravy pack included with our Butterball Whole and Boneless Breast items is also gluten-free. And for all the trimmings, check out the recipes below to find a variety of gluten-free side dishes and desserts sure to please all your holiday guests. For a detailed explanation on our gluten-free products, visit Are Butterball Turkeys Gluten Free on our Frequently Asked Questions Page.Q: ARE BUTTERBALL TURKEYS GLUTEN FREE?A: All of the Butterball products are gluten free except for Butterball Stuffed Turkey (bread stuffing) and Butterball Frozen Meatballs. For our products that are packaged with gravy packets, the gravy packets are gluten free as well. The gravy contains rice flour instead of wheat flour and the modified food starch is corn based.
Gluten-Free Butterball Turkeys:
Fresh L'il Butterball
Frozen Whole Turkey
Frozen L'il Butterball
Frozen Fully Cooked Smoked Turkey
Frozen Fully Cooked Baked Turkey
Ready to Roast Whole Turkey
Butterball Contact:
http://www.butterball.com/contact-us
Do your hams or turkey breast contain glutens?
Do your hams or products have glutens in them?All of our shipped hams, turkey breasts and whole turkeys are gluten-free! Please note: Products in our retail store are not produced in a gluten-free environment.
Honeysuckle FAQ
Do you turkeys contain gluten?Honeysuckle White® fresh and frozen whole turkeys and bone-in turkey breasts do not contain gluten. If the turkey you purchased has gravy, our gravy does not contain gluten either. Rice flour is used in the preparation of our gravy.
Honeysuckle White Whole Turkeys:
Fully Cooked Oven Roasted Whole Turkey
Fresh Whole Turkey
Frozen Whole Turkey
Bone-in Turkey Breasts:
Frozen Bone-In Turkey Breast
Fully Cooked Hickory Smoked Bone-In Turkey Breast
Fresh Bone-In Turkey Breast
Honeysuckle While offers several gluten-free products, however, you have to check each product.
Jenni-O is a Hormel Company. Hormel will clearly gluten (wheat, barley/malt, rye, oats).
Although our products are labeled in compliance with government regulations, we believe the best practice is for you to read the labels on the products to determine if the food product meets your required needs. Parents and individuals with food allergies and/or food intolerances are responsible for reading the label of all products they intend to use regardless of how the product is represented on this site. To help those dealing with gluten sensitivity or allergies, we have a provided a list detailing the wide range of products we offer that are gluten-free.If you have any questions we would to talk to you. Please call our Customer Service Representatives at 1-800-523-4635 or submit your question online.
Hormel's Gluten-Free List (See Jenni-O Brand)
Jenni-O Turkeys:
Jennie-O has many items on their gluten-free list.
http://www.perdue.com/
Gluten-free products from website using their Filters. Purdue’s gluten-free offerings + No Wheat Allergen Filter
Gluten Free Chicken Breast Tenders (42 oz)
Gluten Free Chicken Breast Tenders (42 oz)
Individually Frozen Boneless, Skinless Chicken Breasts (3 lbs.)
Carved Chicken Breast, Grilled (9 oz.)
Carved Chicken Breast, Grilled Fajita Style (9 oz.)
Carved Chicken Breast, Grilled Fajita Style, (26 oz.)
Carved Chicken Breast, Grilled Italian Style (9 oz.)
Carved Chicken Breast, Grilled, (16 oz.)
Carved Chicken Breast, Honey Roasted (9 oz.)
Carved Chicken Breast, Original Roasted (26 oz.)
Carved Chicken Breast, Original Roasted (9 oz.)
Carved Chicken Breast, Rotisserie Seasoned (26 oz.)
Carved Chicken Breast, Rotisserie Seasoned (9 oz.)
Carved Chicken Breast, Southwestern Style (9 oz.)
Carved Turkey Breast, Oven Roasted (8 oz.)
SIMPLY SMART® ORGANICS Breaded Chicken Breast Nuggets, Gluten Free (22 oz.)
SIMPLY SMART® ORGANICS Breaded Chicken Breast Tenders, Gluten Free (22 oz.)
SIMPLY SMART® ORGANICS Gluten Free Breaded Chicken Breast Tenders (11.2 oz.)
SIMPLY SMART® ORGANICS Gluten Free Breaded Chicken Breast Tenders (42 oz.)
SIMPLY SMART® ORGANICS Gluten Free Grilled Chicken Breast Strips (6 oz.)
Should you have further questions, please feel free to contact a consumer representative at 1-800-473-7383 Monday through Friday 9:30 AM to 6:00 PM ET, or email us at www.Perdue.com.
http://plainvillefarms.com/faq/
Is your turkey gluten free?Yes. Turkey does not include gluten. Our turkey deli meats are gluten-free and casein-free. However, our turkey gravy and homestyle dressing contain wheat. Please read the ingredients labels and get in touch with us with any ingredient or allergy questions.
Shady Brook Farms FAQ
Do you turkeys contain gluten?Shady Brook Farms® fresh and frozen whole turkeys and bone-in turkey breasts do not contain gluten. If the turkey you purchased has gravy, our gravy does not contain gluten either. Rice flour is used in the preparation of our gravy.
Whole Turkeys:
Turkey Breast:
Frozen Hotel-Style Bone-In Turkey Breast
Hotel-Style Bone-In Turkey Breast
Fresh Young Bone-In Turkey Breast
Shady Brook Farms - Contact us page.
Hams
An extensive list of companies
https://www.verywell.com/gluten-free-ham-562432
Heat and the Destruction of Gluten
This question has been asked countless times over the years. Until now, we have not had any concrete answers.
All too often the gluten-free community runs into restaurants using the same deep frier for gluten items and their gluten-free items. Of course, we know this practice is not acceptable for those requiring truly gluten-free foods, but the uneducated think otherwise.
This study appearing at the International Celiac Symposium 2017 India, shows it's quite difficult to destroy gluten with temperatures used in customary cooking methods. And when it is destroyed, it's not safe to eat [not that gluten is safe to eat in its uncarbonized state...]
Rodriguez Herrera A2, Garcia Sanchez M2, Lamprea Moruno M2, Monje J3, Comino I1
1 Facultad de Farmacia, Spain, 2 IHP Group, Spain, 3 Universidad Pablo de Olavide, Spain
Background
Verify effective elimination of Gluten Immunogenic Peptides (GIP) by home cooking techniques.
Methods
Batches of samples of gluten containing flour, potatoes, and potatoes plus flour matched to controls were tested. Each batch was cooked in laboratory by use of electric stove, gas stove, oil deep fryer, induction stove and water bath and was cooked at temperature range from 91-233°C (196-452 F) for 5 up to 30 minutes. GIP content was tested by GlutenTox® Sticks (KT- 5340 Biomedal Diagnostics) based on antibody G12.
Results
On gas stove was necessary to keep 233 °C (451 °F) for 10 minutes to have absence of GIP detection. In range 190-200°C (374-392°F) incubation for 30 minutes was needed to have absence of GIP detection. Tests in temperatures below 190°C (374°F) showed presence of GIP at 10 and 20 minutes.
On induction stove temperature up to 246°C (475°F) for 6 minutes was needed to have negativity to GIP. Lower temperature ranges in spite of extended time up to 30 minutes were unable to get negative GIP. In oven processing never was got negative GIP signal, in spite of processing up to 210°C (410°F) and extended incubation time up to 45 minutes.
Samples processed on electric stove, water bath and deep frying showed presence of GIP in all ranges of time and temperature.
Conclusion
It is not realistic the elimination of gluten (GIP) at home kitchen by heat as temperatures higher that 200°C (392°F) are needed. Extended processing time is no compatible with conventional recipes. Fat processing over 200 is link with toxic metabolites generation which may be harmful. Use of oven or deep frying without proper cleaning may transfer GIP to meals when previously gluten containing meals were processed in these appliances.
On September 14th, 2020, Gluten-Free Watchdog presented their first-of-its-kind study to the Association of Official Analytical Collaboration (AOAC) International. This study measured the amounts of gluten found in gluten-free foods when cooked in fryers that previously fried gluten-containing foods.
Like the study above, Gluten-Free Watchdog shows that gluten cross contact in shared fryers is problematic for individuals with gluten-related disorders.
“Gluten-free foods cooked in shared fryers with wheat: A pilot study assessing gluten cross contact.”
Dietitians have long been discouraging consumers with celiac disease (CD) from ordering gluten-free foods cooked in shared fryers at restaurants.
This recommendation is based on presumed gluten exposure versus evidence-based research that gluten cross contact occurs. To the best of the authors’ knowledge there is no published data on gluten levels of gluten-free foods after cooking in shared fryers.
The lack of evidence of cross contact contributes to confusion among consumers, especially when gluten-free foods cooked in shared fryers (e.g., fries) are marked as gluten-free on some restaurant menus.
The purpose of the present study is to help inform consumer recommendations by assessing gluten levels of fries free of gluten-containing ingredients cooked in shared fryers with wheat.
Results
The sandwich R5 ELISA found quantifiable levels of gluten in 9 of 20 (45%) orders of fries ranging from 7 to > 84 parts per million (ppm)(above the highest standard) (Table 1).
Five orders (25%) of fries tested above 20 ppm of gluten.
Fries from 6 of the 10 (60%) restaurants were found to contain quantifiable levels of gluten in at least 1 of the 2 orders, with fries from 4 of these 6 restaurants found to contain levels above 20 ppm of gluten in at least 1 of the 2 orders.
The competitive R5 ELISA found gluten in 3 of the 20 (15%) orders of fries ranging from 14 to > 283 ppm gluten (above the highest standard).
Summary
Results of this assessment suggest that gluten cross contact may occur when gluten free foods are cooked in shared fryers with wheat. While a much larger study may be warranted, it remains prudent to advise consumers with CD to avoid foods cooked in shared fryers.
It is impossible for a consumer to know how much gluten is in fryer oil and how much gluten may end up in an order of fries. Shared holding trays, scoops, and fryer baskets also are sources of potential cross contact.
The gluten levels reported in this investigation are likely underestimates due to the limitations of the analytical methods available for gluten analysis of foods heated to high temperatures
For more information (including PowerPoint presentation, video, and white paper):
http://bit.ly/GFWD-French-Fry-Study
Updates:
9/27/20 - Added Gluten-Free Watchdog’s study.
Grain-Free for the Gluten-Free
At this stage of the game, you’ve probably heard about some type of low or no carb diet template. As the name suggests, these diets remove all grains - yes, even the gluten-free grains.
Hidden Danger of “Grain Free” Food Companies Don’t Want You to Know
by Jennifer Fugo of GlutenFreeSchool.com
Jennifer’s excellent article explores several facets - benefits and the hidden danger - of grain-free foods.
“Grain free is not (nor may ever be) a safe substitute for gluten free, nor is any sort of paleo certification labeling.“
Full Article: http://bit.ly/1mJMakK
Grain-free diets are known by several different names: Specific Carbohydrate Diet (SCD), Caveman, Ancestral, Paleolithic, Gut and Psychology Syndrome Diet (GAPS), Autoimmune Paleo Diet (AIP), Wheat Belly.
These diets tout a host of benefits that extend beyond a traditional gluten-free diet. Many members of the gluten-free community feel best when they’re grain-free as well.
By definition, grain-free should be gluten-free. “Gluten” is the generic name for the various proteins found in grains. You ditch the grains, you ditch the gluten. It’s a no-brainer! Um, not so fast Slick…
The purpose of this article is to make you aware of an important fact that is not always discussed by the proponents of grain-free diets.
Don't be lulled into a false sense of gluten-free safety by a grain-free food - even though it may be “Paleo Certified”. Sure, the food itself may be naturally gluten-free, but gluten-cross contamination could still be a threat. My concern is for those who may not know to be concerned about cross contact. The unknowing may wonder why they’re not feeling better while being grain-free due to gluten contamination.
Read more: http://bit.ly/1OQVXSN
Gluten contamination of grains, seeds, and flours in the United States: a pilot study - July 2010
Tricia Thompson, MS, RD, Ann Lee, EdD(c), RD, LD, and Thomas Grace
This study tested twenty-two single ingredient naturally gluten-free grains, seeds and flours.
“Gluten contamination of inherently gluten-free grains, seeds, and flours not labeled gluten-free is a legitimate concern.”
Almond flour, coconut flour, chick pea flour, flax seeds (whole or ground), whole nuts of all kinds, herbs, spices, and seasonings are some of the popular ingredients in many grain-free foods. Sure, those are all single ingredient foods - but if these foods are ground, processed, packaged on lines used for gluten containing foods, then the end product could have detrimental levels of gluten.
The bottom-line for those with gluten-related disorders who want to be grain-free - make sure your grain-free foods/ingredients are labeled or certified gluten-free.
Alan Klapperich
GIG of ECW Branch Manager
May Contain Statements Updated
May Contain, Manufactured in a facility, etc
Voluntary Food Allergen Advisory Statements
Updated March 30th 2018
I've added the Allergen Advisory Statements Study that was published in Sept. 2016.
Alan Klapperch
Branch Manager"Gluten-Free Label Reading"
http://bit.ly/GIGECW-GF-Label-Reading
You may find a product labeled “Gluten-Free and Wheat-Free” that bears a GFCO gluten-free certification logo, but, it also has a “May contain traces of” statement that includes wheat. WHOA!
Believe it or not, this product is in compliance with current FDA Food Allergen Labeling and consumer Protection Act of 2004 (FALCPA) labeling laws. 
“Contains” statements address the top eight food allergens found in the product as ingredients. (Mandatory)
“May Contain” statements address potential, inadvertent cross contamination due to processing/packaging. (Voluntary)
Gluten-Free labeling supersedes voluntary advisory statements.
For years, the gluten-free community has been warned about using advisory statements for determining the gluten-free status. Their usefulness is diminished due to the lack of definition and regulation.
We covered this information in our March 19th 2011 newsletter and meeting, but it bears repeating. In 2010, HealthNow hosted their 2nd Annual Gluten Sensitivity & Celiac Forum. Cynthia Kupper, RD, GIG Executive Director was a featured speaker. She was asked this question during her Q&A session:
Q: The ingredient list contains no gluten, but there's a statement about “Processed in the same facility as...”or “Processed on the same equipment as...” what do you do? A: That’s a voluntary advisory statement designed for people with IgE allergies. Many companies use it as a “CYA”. No meaning for celiacs. A group of RD's determined that it would reckless of them to suggest that statement should be used to determine gluten-free status. If you have an IgE (anaphylactic reaction), you need to think about it.A "Contains..." statement is an allergen statement and required by law. "May Contain" is not an allergen statement.”
Source: 2010 HealthNow Gluten Sensitivity & Celiac Forum DVD
Check out this example of Aldi's Baker's Corner Instant Pudding. After the ingredient list, you'll see a statement that reads: "MANUFACTURED IN A FACILITY THAT USES TREE NUTS, SOY, MILK, AND WHEAT."
Update: While it may still be gluten-free, this product is no longer labeled gluten-free.
I reached out to Aldi's to ask about this product. On May 15th, 2015, the Quality Control Supervisor from Subco Foods in Sheboygan, WI (the company that does the pudding) called me. I asked about the production lines for this product - did they run any gluten products on this line?
Tamela’s answer was very thorough! The pudding lines are dedicated - only pudding is done on them - nothing else - no gluten. They test raw materials for gluten coming into the plant - they test during production and they also send samples out to a private lab for finished product testing. Between pudding flavor runs (vanilla/chocolate/etc), they follow a strict teardown and cleaning process. They are very serious about food allergens.
Also the pudding lines are isolated from their jello lines. She said they do not want dairy getting into the jello lines.
So, what do we do with products like this? Call the manufacturer to ask questions. Ask about the facilities, the production lines, and their policies and procedures for allergen handling. If they do not answer the questions to your satisfaction, find another manufacturer with a similar product that does meet your needs.
Read more:
Building upon their 2016 paper [see below], Tricia Thompson, Amy Keller, and Trisha B. Lyons published "When foods contain both a gluten-free claim and an allergen advisory statement for wheat: should consumers be concerned?" on March 26, 2018 in the European Journal of Clinical Nutrition.
This retrospective database analysis included a total of 328 gluten-free labeled products previously tested for gluten content by Gluten-Free Watchdog.
Here's what they found…
SUMMARY
On the basis of this retrospective data analysis, the use of allergen advisory statements (regardless of type) on foods labeled gluten-free was not indicative that a food was out of compliance with the gluten-free label ing rule. Due to the current lack of federal regulations for allergen advisory statements, consumers with celiac disease and other gluten-related disorders should not make gluten-free purchasing decisions based solely on the presence or absence of an allergen advisory statement for wheat.One issue that may be causing mistrust among gluten-free consumers when products contain both a gluten-free claim and a precautionary statement for wheat is the lack of required testing for foods labeled gluten-free. In the US,while foods must contain <20 p.p.m. of gluten to be labeled gluten-free, testing is not included in the FDA’s codified rule.
Increased education is needed to advise consumers that a gluten-free claim applies to gluten that may be in a product due to ingredients and cross-contact. Under the gluten-free labeling rule, a gluten-free claim on product packaging means the food must comply with all criteria of the rule,including containing <20 p.p.m. of gluten. This is true regardless of the presence or absence of an allergen advisory statement for wheat [2].
When combining the results of both studies…4/45 (9%) products that DID include an allergen advisory statement for wheat or gluten on product packaging contained quantifiable gluten.
52/384 (14%) products that did NOT include an allergen advisory statement for wheat or gluten on product packaging contained quantifiable gluten.
The FDA should strongly consider regulating allergen advisory statements, especially in light of the Food Safety Modernization Act.
– Because advisory labels are voluntary, there is no guarantee products without these warnings will not contain traces of allergens. If you are ever unsure about a packaged food, Allergic Living suggests calling the manufacturer to find out about its food allergy management practices. If company representatives can’t adequately answer your questions, avoid the food.”
Tricia Thompson, Trisha B. Lyons, and Amy Jones analyzed allergen advisory statements of 101 products previously tested for gluten content by Gluten-Free Watchdog. These products were not labeled gluten-free, however the ingredient list did not include any gluten containing ingredients (no wheat, barley, rye, malt, or brewers yeast).
On September 14th 2016, they published Allergen Advisory Statements for Wheat: NOT a Useful Predictor of Gluten Content.
Here's what they found…In this database review, precautionary labeling for wheat or gluten on products not labeled gluten-free but appearing to be free of gluten-containing ingredients was NOT a useful predictor of gluten content. In some cases, consumer reliance on precautionary statements for wheat or gluten could have resulted in choosing a product contaminated with gluten.
• 87/101 (86%) products tested for gluten did NOT include an allergen advisory statement for wheat or gluten on product packaging.
• Fourteen products (14%) tested for gluten DID include an allergen advisory statement for wheat or gluten on product packaging.
• Of the 87 products that did NOT include an advisory statement, 13 (15%) contained quantifiable gluten at or above 5 ppm including 4 products (5%) that tested at or above 20 ppm of gluten.
• Of the 14 products that DID include an advisory statement, only 1 (7%) contained quantifiable gluten at or above 5 ppm.
SUMMARY
On the basis of this analysis, the current use of allergen advisory statements for wheat or gluten are not useful predictors of whether or not a single or multi-ingredient food product contains 20 or more p.p.m. of gluten. Precautionary statements should be regulated and standardized so that they are helpful to the consumer.In terms of foods labeled gluten-free, consumers are advised to trust the label regardless of allergen advisory statements for wheat or gluten. This is due to the gluten-free labeling rule applying to both gluten in ingredients and gluten that may be found in a product due to cross contact. However, when it comes to foods not labeled gluten-free but appearing to be "gluten-free" based on ingredients, there are no established guidelines for individuals with celiac disease on whether they should avoid products with allergen advisory statements for wheat or gluten.
Increased education is also required to let consumers know that FALCPA includes ingredients only and does not include allergens that may be in a product unintentionally due to cross contact. Increased education is also needed to let consumers know that a gluten-free label applies to gluten that may be in a product due to ingredients and cross contact and that regardless of the source of gluten the product must contain less than 20 p.p.m. gluten.
To learn more about this confusing matter, please watch these excellent Q&A videos from Gluten-Free Watchdog.
“‘May Contains’ on Food Labels: What You Need to Know"
By: Claire Gagné
http://bit.ly/27fg1ok
“Advisory labels or “may contains” (also called precautionary warnings) alert customers that traces of an allergenic food might unintentionally have wound up in a packaged food.
This inadvertent cross-contact can occur because of shared processing lines or baking equipment, or because workers use the same gloves while producing a number of products.
– The wording of the warning label does not give an indication as to the risk of the allergen being present.
Updates:
3/30/18 - Updated to include "When foods contain both a gluten-free claim and an allergen advisory statement for wheat…" paper
10/20/16 - Updated to include "Allergen advisory statements for wheat: do they help US consumers with celiac disease make safe food choices?"
What oats...
Alan Klapperch
Branch Manager
updated 10/30/19 - Updated Purity Protocol Oats list from GFWD
updated 04/30/19 - Add GIG and GFWD links
updated 12/31/18 - Updated GFW’s purity protocol oats list.
updated 04/20/17 - Add Healio article "Oats appear safe for patients with celiac disease" .
updated 04/11/17 - Add GIG's Purity Protocol definition.
updated 03/02/17 - Added Trader Joes GF Rolled Oats to Purity Protocol Heros
updated 01/25/17 - Added Gluten-Free Watchdog's Updated Position Statement on Oats
updated 01/05/17 - Add more Gluten-Free Watchdog links
updated 10/28/16 - Added video and Dietitians in Gluten Intolerance Diseases (DIGID) Oats handout
updated 06/08/16 - Added Bakery on Main to Purity Protocol Rebels
updated 05/18/16 - Added GFW oat product analysis.
More on that later, but first a little background information on said ingredient of discussion.
Oats have been controversial for over 20 years. Are they acceptable on a GF diet or not?
Please use these excellent articles to help you and your medical professionals to make an educated decision if oats are right for you.
Oats appear safe for patients with celiac disease by Adam Leitenberger Healio.com April 20,2017
Pinto-Sánchez MI, et al. Gastroenterol. 2017;doi:10.1053/j.gastro.2017.04.009.
"These results are “reassuring, and suggest that non-contaminated oats are tolerated by the great majority of patients,” Peter H. R. Green, MD, professor of medicine at Columbia University Medical Center, and director of the Celiac Disease Center at Columbia University, and colleagues wrote. However, they noted that their “confidence is limited by the low quality and limited geographic distribution of the data.”"
To better address the controversies surrounding the safety of adding oats to a gluten-free diet, Green and colleagues reviewed studies evaluating the safety of oats as part of a gluten-free diet in patients diagnosed with celiac disease or the related skin condition dermatitis herpetiformis. They ultimately included 28 studies published up to January 2017 in their analysis, six of which were randomized controlled trials that used pure uncontaminated oats, and two of which were non-randomized controlled trials (RCTs, n = 661), while the rest were observational studies. Only RCT data were included in a meta-analysis.
One year of eating oats showed no significant effects on symptoms, histologic findings, intraepithelial lymphocyte counts, or serologic test results. These findings were comparable in both adults and children.
Further, the results of three non-RCTs suggested that dermatitis herpetiformis lesions did not worsen after consumption of oats. No studies compared regular vs. pure oats.
The investigators noted that all available RCTs were conducted in Europe, and because the purity of oats depends on the country of origin and its regulations, there is an “urgent need for studies in North America and other regions of the world where [celiac disease] is prevalent. Results from studies in Europe using locally sourced oats cannot be extrapolated to North America.”
They concluded that available data suggest celiac patients can safely consume non-contaminated oats, but more rigorous data are needed
Read more: Healio.com April 20,2017
Anthony J. DiMarino, Jr., MD
"Prolamines are the alcohol-soluble portion of the protein in wheat, rye and barley, and are antigenic in celiac patients. The prolamines in oats are not antigenic, so theoretically it’s possible that eating oats should not be harmful to celiac patients. However, some prior studies have suggested that celiac patients may experience a reaction to eating oats.
At the Jefferson Celiac Center, we believe the science behind the idea that the prolamine component of oats is safe as compared with the prolamine in wheat, rye and barley. However, we also recognize that cross-contamination of the oat supply is more likely in the U.S. than in Europe. Therefore, we advise newly diagnosed celiac patients who are still symptomatic to avoid oats. Once their anti-tissue transglutaminase or deamidated anti-gliadin antibody levels normalize, and they become asymptomatic, we advise them to cautiously introduce the purest form of oats available as there are several products that avoid cross contamination. If they become symptomatic again after consuming oats, we know that either cross-contamination has occurred, or they may be one of the perhaps 5% to 10% of patients who also may have an intolerance of oats for reasons unrelated to celiac disease."
William Rorer Professor of Medicine
Chief, Division of Gastroenterology and Hepatology
Thomas Jefferson University Hospital
verywell.com - Oats and the Gluten-Free Diet by Nancy Lapid:
http://abt.cm/1HZsDSD
verywell.com - Can People Who Can't Have Gluten Eat Oats? by Jane Anderson:
http://abt.cm/1F2Qwuk
Gluten Intolerance Group - Hot Topic Oats (Last Updated 06/06/18):
http://bit.ly/2Wic1Th
Bottom line Uncontaminated, certified gluten-free oats are considered safe for most people with celiac disease. Consult with your personal healthcare team before introducing oats into the diet. Quantity should be limited to the recommended maximum of ½ cup dry oats per day. The main issue surrounding oats for those following a gluten-free diet is cross-contamination. In light of the fact that purity protocols are not regulated, and that mechanical sorting can vary from processor to processor, only consume oats which are labeled – and preferably certified – gluten-free.
Gluten-Free Watchdog - Updated Position Statement on Oats (1/25/17):
http://bit.ly/2lcn52D
Gluten-Free Watchdog - Special Report: The Use of Oats in Gluten-Free Foods:
http://bit.ly/1qK6wwi
Gluten-Free Watchdog - Controversy continues to swirl around oats & their suitability for a gluten-free diet:
http://bit.ly/2ieJN88
Gluten-Free Watchdog - The gluten-free oats situation & why it is such a sticky wicket:
http://bit.ly/GFWD-Oats-A-Sticky-Wicket
Many in the gluten-free community would beg to differ with that recommendation because they react to gluten-free oats as well. Those in the grain-free/low-carb community offer convincing evidence that supports their lifestyle too.
Regular followup testing is also advised to make sure intestinal damage is not occurring. For those newly diagnosed, it’s suggested to restrict the use of oats for up to one year.
Also be aware that some celiacs react to the protein found in oats [known as avenin] just as they react to the proteins in wheat, barley, rye.
If you know they cause you discomfort, do not eat them.
The experts who recommend oats, all agree that only pure, uncontaminated gluten-free oats be used - no commercial oats allowed.
Why? Cross contamination with gluten [wheat, barley, rye].
A 2004 study published in The New England Journal of Medicine reveals "regular" oats should not be considered safe for those requiring a gluten-free diet. Four different lots from three different companies found gluten content ranging from less than 3 parts per million to 1807 parts per million. Gluten Contamination of Commercial Oat Products in the United States by Tricia Thompson, MS, RD
Update April 30th, 2019 - Gluten-Free Watchdog, shares more research from PepsiCo (owners of Quaker Oats brand).
Due in large part to data published in the public domain by Quaker, the celiac disease community continues to learn about the nature of gluten grain cross contact in oats, including that:https://www.somatopublications.com/oat-consumption-by-celiac-disease-patients-outcomes-range-from-harmful-to-beneficial-depending-on-the-purity-of-the-oats.pdf
Grains of wheat, barley, and rye are unevenly distributed within a given amount of oats.
Despite what may be the best efforts of suppliers, gluten-containing grains have been found in both final product purity protocol oats and final product mechanically and optically sorted oats.
See
Read More: Oats Revisited: Quaker Gluten-Free Oats - http://bit.ly/2J8ujmj
Update January 5th, 2017 - Tricia, founder of Gluten-Free Watchdog, shares another article from PepsiCo (owners of Quaker Oats brand) about testing oats. PepsiCo scientists recently published a second article in the scientific peer-reviewed literature on the difficulties associated with testing oats for gluten contamination. This article entitled “Kernel-based gluten contamination of gluten-free oatmeal complicates gluten assessment as it causes binary-like test outcomes” compliments their first article entitled, “Gluten-containing grains skew gluten assessment in oats due to sample grind non-homogeneity.”
Bottom Line. Based on the findings of the research by scientists from PepsiCo, Gluten Free Watchdog calls on ALL suppliers and manufacturers of gluten-free oats whether purity protocol or mechanically/optically sorted, and their certifying bodies to reevaluate their testing methodology and requirements for certification, respectively.
Recommendation. The situation with oats continues to evolve. As mentioned above, Gluten Free Watchdog’s position statement on oats will be updated in the near future. In the meantime, my advice is:
Choose your oat products based on your comfort level with regard to the level of information provided to you by manufacturers. You may want to consider the following:
Do they disclose their testing protocols?
Do they disclose the assay they use to test oats for gluten contamination?
If a manufacturer refuses to answer any of these questions or responds by saying the information is proprietary, the advice of Gluten Free Watchdog is to move on to another company.
Read More: http://bit.ly/2iePfrv
Quaker's first article on oat testing: http://bit.ly/2hX1JpU
Update May 18th, 2016 - Mining through five years of testing, Gluten-Free Watchdog finds oat products are at higher risk of gluten contamination compared to gluten-free labeled foods as a whole. 35 products containing oats as first or second ingredient were tested. Analysis shows:
Update October 28th, 2016 - Dietitians in Gluten Intolerance Diseases (DIGID) held a breakfast meeting at this year's Food & Nutrition Conference and Expo (FNCE). Topic: Oats.
This event was sponsored by purity protocol oats producer, GF Harvest Oats. GF Harvest Oats owner, Seaton Smith was the keynote speaker. A mechanically & optically sorted oats supplier was also asked to participate, but declined to speak. Tricia Thompson, RD, MS of Gluten-Free Watchdog volunteered to present information about sorted oats.
Tricia was kind enough for create a video to accompany the DIGID oats meeting handout. Please have the handout open while watching the video.
OK - back to the issue at hand…
Shortly after Cheerios announced their recall of 1.8 million boxes due to gluten contamination, Quaker Oats announced they will now be offering “gluten-free" oat products.
Like General Mills, Quaker Oats will not be using oats grown/harvested/transported using a purity protocol. They are using regular oats that will be "cleaned" via mechanical or optical sorting methods.
On April 7th, 2017, Gluten Intolerance Group of North America and four of the largest Purity Protocol oat producers in North America (Montana Gluten Free Processors LLC, Cream Hill Estates, Ltd., Gluten Free Harvest/Canyon Oats, Avena Foods Limited) published a consensus definition of Purity Protocol oats.
Having a standard definition allows consumers and buyers to know that oat suppliers are following industry-accepted or uniform best practices.
Protocol Requirements.
Purity Protocol oat packagers/processor/millers must ensure that their grower network is adhering to the following farm requirements (as specified in grower agreements):
- Seed Purity: All gluten-free oats must start from seed, either purchased or harvested from the previous crop, that is free from all gluten-containing grains as determined by seed counts.
- Crop Rotations: Growers shall follow a nongluten crop rotation, or a minimum three-year crop rotation between the last gluten-containing crop and the first pure oat crop, and document all previous crops grown.
- Isolation Strips: Isolation strips are required between adjacent gluten-containing crops or conventional oat crops and must be a minimum of 6 feet in width.
- Field Inspection: There must be inspections for potential sources of gluten cross-contamination during the growing season; these should be performed by third party inspectors trained specifically for gluten-free inspection.
- Traceability: The farm must identify the oats by land location, and document the harvesting equipment, cleaning equipment, transports, storage facilities, and final distribution for the grain from each location.
- Equipment Cleaning (trucks, cutters, harvesters, augurs, conveyors): Whenever possible, growers should use dedicated equipment. If not, they must use a validated cleaning process prior to handling gluten-free crops. Growers must also maintain documentation of the previous grains in the equipment.
- Harvest Samples: These must be visually inspected, preferably by a third party laboratory, for purity. Sometimes referred to as a “seed count.”
- Storage: Dedicated storage should be maintained for gluten-free oats.
- Cleaned Samples: Growers must visually inspect samples for gluten-containing grains prior to scheduling deliveries.
Conformance with the grower agreement must be documented either by the grower or through an audit by the purchaser. There must be validation that the grower agreement is in compliance with these requirements through documentation and inspection records. The documentation must be reviewed and verified. Samples must be visually inspected by the purchaser for purity prior to receipt or unloading at the purchaser’s facility.
Purity Protocol oat packagers/processor/millers must also ensure that they meet the following processing requirements:
- Dedicated gluten-free receiving systems.
- Dedicated gluten-free in-process tanks/silos/storage.
- Dedicated gluten-free grain cleaners, or appropriate procedures for cleaning grain-cleaning equipment and for the storage of portable grain cleaners.
- Dedicated gluten-free milling equipment.
- Dust control/collection procedures and schedules for changing or cleaning filters.
- Dedicated pneumatic equipment/aspirators.
- Dedicated extrusion equipment, or written procedures for cleaning or purging extrusion equipment, if applicable. Must document purge volume, and that purge material tests negative for gluten prior to beginning gluten-free processing.
- Dedicated baggers/fillers.
- Dedicated pre- and postprocess containers (such as totes).
- Dedicated rail cars, trucks, or transports, or procedures for the cleaning and inspection of rail cars, trucks, or transports used to deliver product to other facilities or customers.
- Sorting equipment may not be used for oats as a substitute for obtaining purity, but may be used as a supplement to the purity protocol to ensure purity.
- The final product must meet the 20 ppm threshold in order to be labeled gluten-free in the United States, Canada, Europe, and other countries following the Codex Alimentarius guidelines. The product must meet the regulations for gluten-free labeling in the country of sale.
- The final product must meet the 10 ppm threshold in order to be certified gluten-free by GFCO.
While the requirements of the Purity Protocol are excellent for reducing the risk of gluten contamination from wheat, rye, barley, and their hybrids and related grains, these steps do not remove the requirement that the final product be verified as containing less than 20 ppm gluten in order to be labeled gluten-free, or less than 10 ppm gluten to be certified gluten-free by GFCO.
Definition of the “Purity Protocol” for Producing Gluten-Free Oats
Read more: http://bit.ly/2oqTmpZ
Mechanical or optical sorting are methods to remove all unwanted kernels of wheat, barley, and rye from the oats. These processes "clean" regular oats after they've been harvested and transported to the processing facility.
Mechanical sorting methods of grains and seeds have been around since the late 1960s, according to the USDA. These sorters use a variety of physical characteristics like size, shape, density, texture, terminal velocity, electrical conductivity, color, and resilience.
As technology advances, these processes improve (but is it enough?) General Mills spent five years and millions of dollars to build a seven-story tall building to "clean" the oats.
Optical sorting uses high speed, high resolution cameras and proprietary software to detect size, shape, and color parameters. Rejected items are ejected from the system using blasts of precise, high pressure air.
The jury is still out on the effectiveness of these cleaning methods. Will they create a product that is truly gluten-free? Only time and proper extensive testing will tell.
Quaker Oats have also opted for the optical and mechanical sorting methods (aka “proprietary”) of removing gluten grains from their oats. However, Quaker Oats reportedly have instituted better testing protocols than their competitor.
Quaker Oats describes their gluten-free oats processing and testing protocols to Gluten Free Watchdog: http://bit.ly/1OiMboT
Purity Protocol Heros
Tricia Thompson, RD, founder of Gluten Free Watch Dog started building a list of companies that produce and use purity protocol oats.
Purity Protocol Oats List includes (updated Oct 30, 2019):
Creation Nation (uses Avena Foods)
GF Harvest
Gianbia Nutritionals’ OatPure Gluten-Free Oats
MGM Seed & Grain Purity Protocol Oats
Montana Gluten-Free Processors
GF Jules (uses GF Harvest Organic)
The GFB Gluten-Free Bar (uses Avena Foods)
GlutenFreeda (uses Avena Foods)
Gluten-Free Prairie (uses Montana Gluten-Free Processors)
Libre Naturals (uses MGM Seed & Grain Purity Protocol Oats)
Only Oats (uses Avena Foods)
Step One Foods (uses GF Harvest and Montana Gluten-Free Processors)
Note: There is no standardization for purity protocol oats, so do your research. For a detail description of their policies & procedures, and their products, see Gluten-Free Watchdog's webpage:
http://bit.ly/GFWD-Pure-Oat-Producers
It didn’t go unnoticed that a few popular gluten free companies are missing from the list above.
Why the fuss over Purity Protocol Oats? Again, it goes back to [the lack of] cross contamination with gluten [wheat, barley, rye].
For years, the gluten-free community have been told to only use pure, certified gluten-free oats due to the gluten contamination risks. In the past, this meant acceptable oats were produced and processed according to a purity protocol similar to the one described above.
Most recently, it's been difficult to determine the pedigree of oats used in a product. Companies do not always give clear answers when asked about the oats in their products. As some of the manufacturer's statements have shown (see below), they are using a combination of purity protocol oats and "cleaned" oats, or straight "cleaned" oats.
For a more detailed look at this aspect, please read Gluten-Free Watchdog's "Gluten-free oat production: Purity protocol versus mechanical or optical sorting: Does it matter to you?"
Purity Protocol Rebels
Below is a list companies using "cleaned" oats, according to Gluten-Free Watchdog's list.
Bakery On Main, based in East Hartford, CT
"A brand and communications marketing associate responded in part (via email on May 22, 2016), “Bakery On Main’s top priority has always been to provide great tasting products that all those with Celiac Disease can trust and know are safe. We recently decided to soon begin using the mechanically sorted oats in some of our products only due to the fact that the supplier that we will be working with has been third party certified gluten free by the GFCO.” Please contact Bakery On Main for more information."
Bob’s Red Mill, based in Milwaukie, OR
They first describe their gluten-free product protocol:
“For all of our gluten free products, we thoroughly batch test every product in our quality control laboratory upon delivery, during production and after packaging. We adhere to a standard of no more than 19 parts per million of gluten. Should a test show that a product exceeds that limit, it would be simply rejected and made unavailable for distribution to anyone. Every step in the production of our gluten free products is done in a separate gluten free packaging division complete with specialized machinery to make sure that our products maintain their purity.”
Then their oats (note, they use both purity protocol oats and optically sorted oats):
“Oats require special care to ensure that they are safely free from gluten. Bob’s Red Mill only sources from oat suppliers who are committed to practices for eliminating the presence of gluten.Our suppliers are innovative in controlling the presence of gluten by either avoiding crop rotation with gluten containing grains or using optical sorting technology to remove grain containing gluten. Regardless of our suppliers’ chosen methods for meeting our gluten free specification, we require that each lot is tested and confirmed gluten free before authorization for shipment to Bob’s Red Mill. To ensure that they stay just as gluten free as the day their seedlings sprouted from the earth, we test each batch in our quality control laboratory when they arrive from the farm, during production and once again after they are packaged in our dedicated gluten free facility.”
Nature's Path, based in Richmond, British Columbia Canada
They describe their oats:
“This is to confirm that Natures Path Foods has purchased the Country Choice brand name from Grain Millers. Grain Millers continue to be the supplier of our gluten free oats.”
Grain Millers have been mechanically separating oats since 2012, according to Gluten Free Watchdog.
Quaker Oats based in Chicago, IL
Quaker Gluten-Free Oatmeal
Quaker uses traditionally grown oats that have been mechanically and optically sorted to be gluten-free.

Finished product testing (as reported to Gluten Free Watchdog and confirmed July, 2016)
A 40-gram sample is taken from each pouch or tube.
The sample is homogenized.
Two extractions are taken from the homogenized sample and tested using the Ridascreen Gliadin R5 ELISA (R7001) Mendez Method.
If any single extraction from any of the 16 pouches or tubes is above 12 ppm gluten the entire lot is discarded.
Since beginning commercial runs, three early runs were above 12 ppm gluten and these lots were destroyed. Since taking corrective action, 25 additional lots have been run. All but one extraction from finished product gluten-free oatmeal tested below 5 ppm gluten; one extraction tested just above the lower limit of quantification of 5 ppm gluten (6 ppm).
UPDATE Jan 20, 2016: In email correspondence, Quaker writes, “we have continued to implement the testing protocol we shared with you for finished product. Out of our last 50 lots produced, we have had one lot test above 12 ppm; as a result, that entire lot of finished product was destroyed. All other lots produced met or exceeded our standards and were released into market.”
Quaker Oats Gluten-Free FAQ - Answers many questions consumers might ask about their oats.
Yes, even a gluten-free certified product may use mechanically separated or optically sorted oats in their products.
Bottom line, we don’t always know what type of oats are used in the product unless we ask the food manufacturer.
Confusing Ingredients - GF or Not GF?
So many changes, so many details to remember; enough to make your head spin 'round-n-round. It's no wonder there is fear, dread and confusion.
Label reading skills are on the "must have" list in order to be successful. [Sorry, this will not be a How to Read Labels article; I'm saving that for another time, but you can learn more about reading labels here and here]
If you wish to by-pass almost all labeling reading - stick to single-ingredient whole foods. Fresh fruits and veggies, plain meats, seafood and poultry. Ever see an ingredient label on a head of broccoli? By far, this will be your best and most healthiest option.
However, in the event you find yourself in the packaged food aisles reading labels, you'll run into some strange and confusing ingredients. You'll need to know what they are and if they are gluten-free. Keep in mind, if the ingredient is gluten-free, it does not mean that it's healthy for you. Choose wisely!
Check out the links below...
Gluten-Free Living Magazine
'Ingredients'
http://www.glutenfreeliving.com/gluten-free-foods/ingredients/ingredients-index/ Amaranth Herbs Quinoa Tapioca Arrowroot HVP or HPP Rice Teff Barley Lecithin Rye Teriyaki sauce Brewers yeast Malt Seasonings Tofu Buckwheat Maltodextrin Seitan Triticale Caramel color Millet Soba Vanilla Citric Acid Modified food starch Sorghum Vinegar Corn Mono and diglycerides Soy Wheat Dextrin Montina Soy Sauce Wheat Starch Flavors MSG Spelt Whey Glucose syrup Oat gum Spices* Xanthan gum Gluten Oats Starch Yeast Guar Gum Potato Sweet Potato
Gluten-Free Living Magazine
'Top 10 Ingredients you really don't need to worry about'
http://www.glutenfreeliving.com/the-magazine/featured-stories/top-10-ingredients-you-really-dont-need-to-worry-about/ 1. Caramel Color 4. Glucose Syrup 7. Maltodextrin 10. Vinegar 2. Citric Acid 5. Glue (envelopes) 8. Mono and diglycerides 3. Dextrose 6. Hydrolyzed Vegetable Protein and Hydrolyzed Plant Protein 9. Spices*
*Ground spices have been undergoing some investigation as of late. While single spices are inherently gluten-free, testing is beginning to show that various levels of contamination can be found - even if the spices are processed in a facility without gluten [they are presumably coming in contaminated].
Please check out these links...
Gluten Free Watchdog Report: Gluten Contamination of Spices
https://www.glutenfreewatchdog.org/reports/Gluten_Free_Watchdog_Special_Report_on_Spices_Public.pdf
Canadian Food Inspection Agency Report: Gluten in Ground Spices
http://www.celiaccentral.org/celiac-disease-in-the-news/Celiac-in-the-News/161/vobid--10269/
http://allergicliving.com/wp-content/uploads/2013/08/Gluten_Report-FSAP-FY301-FINAL-FORMATTED-EN.pdf
Updated: 12/10/15 - Fixed Gluten-Free Living link for Ingredients.