Gluten Free Watchdog Statement on Purity Protocol Oat Suppliers

There is no standardized definition for purity protocol oats*.
As a result, not all oats promoted by suppliers as purity protocol are the
same. At this time, Gluten Free Watchdog includes four companies in our listing
of suppliers providing purity protocol oats to manufacturers, namely Avena
Foods, GF Harvest, Montana Gluten-Free Processors, and Glanbia Nutritionals.
You can read about their protocols at https://www.glutenfreewatchdog.org/news/oats-produced-under-a-gluten-free-purity-protocol-listing-of-suppliers-and-manufacturers/

*GFCO along with representatives from Avena Foods, GF Harvest, Montana Gluten-Free Processors, and Cream Hill Estate (no longer in business) co-authored a […]

Why mechanically and optically sorted “gluten-free” oats continue to keep me up at night

If you are new to the gluten-free diet and are unfamiliar with the cross contact issues associated with oats and the differences between purity protocol and mechanically/optically sorted oats, please see the following articles before reading this post https://www.glutenfreewatchdog.org/news/oats-and-the-gluten-free-diet-qa-part-1/ and https://www.glutenfreewatchdog.org/news/oats-and-the-gluten-free-diet-qa-part-2/

Many labeled gluten-free foods contain oats supplied by providers of mechanically and optically sorted oats. Recently a consumer reached out to me regarding the labeling on a gluten-free snack bar containing oats. The label read, “”Contains … wheat** **Trace […]

Updated Testing Protocol from General Mills for Labeled Gluten-Free Cheerios

General Mills uses standard oats that have been mechanically and optically sorted to remove wheat, barley, and rye in their labeled gluten-free Cheerios.

Finished product testing

(As reported to Gluten Free Watchdog and confirmed October 12, 2018)

General Mills is producing gluten-free Cheerios using what they term “validated gluten-free flour.”

General Mills determines gluten-free status of a “lot” of oat flour via a lot mean.

Further, General Mills determines gluten-free status of a “lot” of gluten-free Cheerios via a lot mean.
In both […]

Oats and the Gluten-Free Diet: Q&A Part 2

Two weeks ago I posted on social media asking you to send me your questions on oats—anything that was on your mind. I did this because the situation with oats and the gluten-free diet is one of the most complicated issues I write about–something I’ve been doing for about 21 years.

Because you sent in so many questions, they are being answered in groups. This is the second Q&A post on oats. Some of your questions may have been slightly […]

Oats and the Gluten-Free Diet: Q&A Part 1

Last week I posted on social media asking you to send me your questions on oats—anything that was on your mind because as I stated, “The situation with oats and the gluten-free diet is one of the most complicated issues I write about–something I’ve been doing for about 15 years.”

I’ve actually been writing about oats for so long that I forgot just how long. My first article on oats was published in the scientific literature in 1997—21 years ago […]

It isn’t just oats that have gluten cross contact issues

We’ve known for well over a decade that standard oats are highly likely to arrive at a mill from the farm containing errant wheat, barley, and rye grain. But we also have a problem with errant gluten-containing grain showing up in other naturally gluten-free grains, seeds, and legumes, including millet grain and dried lentils.

This is happening in products labeled “gluten-free” as well as those labeled “certified gluten-free.” And it doesn’t matter if the food manufacturing plant is dedicated gluten-free. […]

General Mills removing gluten-free claim from Cheerios in Canada: Implications for US market?

As many of you have heard General Mills is removing the gluten-free claim from Cheerios sold in Canada. Gluten Free Watchdog reached out to General Mills to learn more about this decision and how it might impact Cheerios sold in the US. In particular, we asked about testing protocols and any changes to these protocols. These questions are motivated by our knowledge that an AOAC working group on gluten in oats was established because “Standards and methods are needed […]