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History
Gluten Free Oats® was founded by our family who has three generations of people with celiac disease. It started from an FFA project and grew into a business that is now spreading across America. Our son, who was diagnosed with celiac disease at the age of 2 1⁄2, always wondered how no-bake cookies tasted. When he was a freshman in high school he searched for 3 months to find a source of oats that could be called gluten free, to sell as his FFA business. He found a source that he felt comfortable with and started rolling and marketing the rolled oats to our local celiac support group. Because it was so popular with this group he expanded his business to encompass the state of Wyoming through our state CSA support groups. We are personally contract with Seeds Man in our area so we can educate them on our requirements and be able to offer our Gluten Free Oats ® to you and throughout the United States.
Research Links
Research
Research published in the New England Journal of Medicine* states that celiacs can safely eat moderate amounts of oats, but most celiac disease organizations don’t encourage consumption because the concern of finding gluten-free oats. Wheat, barley or rye may contaminate the oat product in the process of harvesting, transporting, milling and processing.
In fact, a study of three popular commercial oat products reported by Tricia Thompson, M.S., R.D.* found that none of the brands could be relied on to be gluten-free. In that assessment, oat samples were considered gluten-free if they contained 20 ppm or less. Nine of the twelve samples from these three brands of oats had gluten levels that ranged from 1807 ppm to 23 ppm. Gluten Free Oats® field oats tested at less than 3 ppm as certified by the University of Nebraska FARRP.
*Thompson T. Gluten Contamination of Commercial Oat
Products in the United States. N Engl J Med 2004; 351:2021-2022
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