. . . unless they can’t. There are a handful of gluten intolerant folks (myself included!) who can’t eat even the purest of oats. Why not? It’s not about gluten, but rather about the molecular composition of oats themselves. Oats contain a protein called avenin, to which some people are intolerant or even allergic. Now you’re asking, “What’s the difference between being intolerant and allergic?”
The way the immune system responds to the protein of foods determine whether the person is allergic, intolerant, or neither. Our bodies create antibodies, which are proteins that act as the body’s army in the war on foreign materials. When the body spots an intruder (such as a virus,) the commander (our brains) releases the troops (antibodies) to attach themselves to the intruder, rendering them ineffective. That’s how your body stay well despite being exposed to germs. The "intruder" in the case of oat allergies is the protein avenin.
Some people’s bodies are really particular about what is seen as an intruder. As a defense, a person with a food intolerance or food allergy will make an antibody to the protein of a food. That particular food protein is called the antigen. It's the site on the molecule with which the antibody interacts. Immunogloblin, written “Ig” in shorthand, is another name for antibody, and there are five different types in humans. IgE and IgG are the two types that are of particular interest in intolerances and allergies. IgE binds not only to the antigen, but also to mast cells, which then release histamine, which sends a cascade of allergic responses in varying degrees of severity from runny nose to anaphylaxis. IgG signals the body to a slower, more prolonged chronic response rather than IgE’s more acute and immediate response. IgG responses might include inflammation, irritable bowel syndrome, fatigue, and more.
Ultimately, whether a person has celiac disease, gluten sensitivity, or neither, doesn't tell the full story of how they will process oats. Folks with or without gluten intolerance may have IgG or IgE antibodies that react to oat proteins, causing either acute or chronic symptoms of digestive disapproval.
We can be sure our gluten free oats are just that, but we can't be sure if oats are an approved part of your diet. For that, we encourage you to talk to your doctor. When you're ready to give gluten free oats a try, step right this way. If you find out that you, like me, cannot eat oats, we have plenty of other delicious and wholesome gluten free and oat free whole grain hot cereals, like Corn Grits, Brown Rice Farina, and Mighty Tasty Hot Cereal. We even have an oat free muesli, just for you! Well, and me too. Almost all of our gluten free baking mixes are also without oats, just be sure to check the label. 
Why Some People Can't Eat Even the Purest of Oats
By: Lindsey Duncan | October 11 2016Bob’s Red Mill prides ourselves on our vast array of gluten free oat products. We have oats rolled, cut, and mixed in every way our celiac and/or gluten-intolerant hearts desire! You may have seen my post about the difference between celiac disease, gluten intolerance, and wheat allergies earlier this month. Today I bring to you the second installment of Food Challenges 101: Why some people can’t eat oats, even when they are tested and confirmed gluten free.
Let’s back up and explain a little bit about gluten free oats in general. Oats do not inherently contain gluten. The reason they are often included in the list of grains that people on a gluten free diet should avoid is because oats have historically been grown with or around gluten-containing grains. Farmers might rotate crops with wheat one year and oats the next, for instance, so the field of oats could have stray wheat grow that was planted the year prior. The oats may then be stored in a gluten-containing silo, transported in a cross-contaminated truck, or cleaned and processed in a facility where gluten-containing grains are also produced. The oats that would have otherwise been gluten free are now contaminated with gluten.
When oats are handled with care to avoid cross contamination, sorted to remove impurities, and tested (and confirmed!) for absence of gluten, gluten free folks can feel confident about enjoying a nice, creamy, warm bowl of oatmeal . . .
. . . unless they can’t. There are a handful of gluten intolerant folks (myself included!) who can’t eat even the purest of oats. Why not? It’s not about gluten, but rather about the molecular composition of oats themselves. Oats contain a protein called avenin, to which some people are intolerant or even allergic. Now you’re asking, “What’s the difference between being intolerant and allergic?”
The way the immune system responds to the protein of foods determine whether the person is allergic, intolerant, or neither. Our bodies create antibodies, which are proteins that act as the body’s army in the war on foreign materials. When the body spots an intruder (such as a virus,) the commander (our brains) releases the troops (antibodies) to attach themselves to the intruder, rendering them ineffective. That’s how your body stay well despite being exposed to germs. The "intruder" in the case of oat allergies is the protein avenin.
Some people’s bodies are really particular about what is seen as an intruder. As a defense, a person with a food intolerance or food allergy will make an antibody to the protein of a food. That particular food protein is called the antigen. It's the site on the molecule with which the antibody interacts. Immunogloblin, written “Ig” in shorthand, is another name for antibody, and there are five different types in humans. IgE and IgG are the two types that are of particular interest in intolerances and allergies. IgE binds not only to the antigen, but also to mast cells, which then release histamine, which sends a cascade of allergic responses in varying degrees of severity from runny nose to anaphylaxis. IgG signals the body to a slower, more prolonged chronic response rather than IgE’s more acute and immediate response. IgG responses might include inflammation, irritable bowel syndrome, fatigue, and more.
Ultimately, whether a person has celiac disease, gluten sensitivity, or neither, doesn't tell the full story of how they will process oats. Folks with or without gluten intolerance may have IgG or IgE antibodies that react to oat proteins, causing either acute or chronic symptoms of digestive disapproval.
We can be sure our gluten free oats are just that, but we can't be sure if oats are an approved part of your diet. For that, we encourage you to talk to your doctor. When you're ready to give gluten free oats a try, step right this way. If you find out that you, like me, cannot eat oats, we have plenty of other delicious and wholesome gluten free and oat free whole grain hot cereals, like Corn Grits, Brown Rice Farina, and Mighty Tasty Hot Cereal. We even have an oat free muesli, just for you! Well, and me too. Almost all of our gluten free baking mixes are also without oats, just be sure to check the label.
. . . unless they can’t. There are a handful of gluten intolerant folks (myself included!) who can’t eat even the purest of oats. Why not? It’s not about gluten, but rather about the molecular composition of oats themselves. Oats contain a protein called avenin, to which some people are intolerant or even allergic. Now you’re asking, “What’s the difference between being intolerant and allergic?”
The way the immune system responds to the protein of foods determine whether the person is allergic, intolerant, or neither. Our bodies create antibodies, which are proteins that act as the body’s army in the war on foreign materials. When the body spots an intruder (such as a virus,) the commander (our brains) releases the troops (antibodies) to attach themselves to the intruder, rendering them ineffective. That’s how your body stay well despite being exposed to germs. The "intruder" in the case of oat allergies is the protein avenin.
Some people’s bodies are really particular about what is seen as an intruder. As a defense, a person with a food intolerance or food allergy will make an antibody to the protein of a food. That particular food protein is called the antigen. It's the site on the molecule with which the antibody interacts. Immunogloblin, written “Ig” in shorthand, is another name for antibody, and there are five different types in humans. IgE and IgG are the two types that are of particular interest in intolerances and allergies. IgE binds not only to the antigen, but also to mast cells, which then release histamine, which sends a cascade of allergic responses in varying degrees of severity from runny nose to anaphylaxis. IgG signals the body to a slower, more prolonged chronic response rather than IgE’s more acute and immediate response. IgG responses might include inflammation, irritable bowel syndrome, fatigue, and more.
Ultimately, whether a person has celiac disease, gluten sensitivity, or neither, doesn't tell the full story of how they will process oats. Folks with or without gluten intolerance may have IgG or IgE antibodies that react to oat proteins, causing either acute or chronic symptoms of digestive disapproval.
We can be sure our gluten free oats are just that, but we can't be sure if oats are an approved part of your diet. For that, we encourage you to talk to your doctor. When you're ready to give gluten free oats a try, step right this way. If you find out that you, like me, cannot eat oats, we have plenty of other delicious and wholesome gluten free and oat free whole grain hot cereals, like Corn Grits, Brown Rice Farina, and Mighty Tasty Hot Cereal. We even have an oat free muesli, just for you! Well, and me too. Almost all of our gluten free baking mixes are also without oats, just be sure to check the label. 
Yes, oats do contain gliadin. In oats, this protein is equivalent to gluten. Some people can tolerate gliadin and some cannot, but it is not the same as gluten.
I am non-celiac gluten intolerant, and get rheumatoid knots to swell up on my fingers just a day or so after eating oats.
(Eating wheat and barley causes my submandibular salivary glands to harden within minutes of an exposure, and within a few days triggers Hashimoto's Thyroiditis and Autoimmune Adrenal damage.)
My allergy list just keeps growing. I would love to be able to eat oats, again. Please let me know if you have heard of an oat cultivar that does not trigger a reaction.
DO have eczema, which I see can be caused by eating gluten when you're sensitive, but perhaps I'm exacerbating my eczema by directing applying an allergen to it. Furthermore, could I have caused this sensitivity by using this oat-based lotion long-term? Thanks for any information!
I wonder, might the test be swayed by the fact that I have a lot of that food/protein circulating in my body (since I eat so much of it)?
I thought I was imagining what happens to me when I eat gluten free oats. I won't go into details as it's not pleasant.
Thank you for this article, makes me feel I'm not alone.
Keith
was going to faint. I went completely white in color. I did not have this again after giving up oatmeal
It has a high natural fat that might be the problem. I don't even care for the taste-you have to drown it
with cinnamon-not worth it if you are to faint
If you have a gluten intolerance you would avoid anything containing wheat, barley or rye.
If you have a grain intolerance (not common) you would avoid all types of grain - wheat, barley and rye but also gluten free grains like sorghum, millet, rice, and corn.
I tend to develop food intolerances, so I make batches of 5 different kinds of protein bars - all with different ingredients in order to have 5 days worth of snacks to rotate.
The only ingredient all 5 recipes have in common is rolled oats - I need to substitute SOMEthing else (preferably several different things in different recipes).
I’m fairly certain I’m sensitive to oats. Lots of belly bloating and intense abdominal aching for hours and hours afterward :/ What alternative do you recommend that will offer the same heart health benefits that oatmeal does?
Bob's Red Mill Almond Flour
Bob's Red Mill Coconut Flour
I do have digestive problems when I consume raw oats, or oats with milk. Surprisingly, I have found no digestive issues if oats (raw or cooked) is taken with yoghurt or buttermilk. I have been doing this for the past 5 years. If someone wants to trial, they should consume small portions, observe reactions and gradually increase to the required intake. I use rolled, wholegrain oats.
I have one hope, which is probiotics. I've experimented a bit with adding increasing amounts of toasted oats to the (former) raisin bran and have not had my previous issues.
So the question is, Anyone else had any experience with probiotics as a solution? If this works, I'll be a very happy camper.
(Notes: I'm in Yucatan, Mexico. It's HOT here; hot cereals are not a good option.)
I have had reactions to oats in the past- mostly after eating large amounts of rolled oats. At times it has caused vertigo and other times just made me sick to my stomach. For some odd reason if I eat the quick cooking types of oatmeal it doesn’t have the same effect.
I'm allergic to oats (like, anaphylaxis), but have discovered rolled wheat (at least, it's existence). Do you have any guidance on how rolled wheat needs to be treated differently to rolled oats in cooking or baking?
I'm new here and would just like to know if anyone has difficulty in swallowing and a hoarse voice after eating gluten free oats. I am wheat, gluten, gliadin, casein, buckwheat, yeast, and egg intolerant. Diagnosed in 2018 and was eating gluten free porridge but I now think its responsible for the throat issues I left the oats out of my diet then eat some gluten free biscuits made from oats and gradually my throat got hoarse and I had difficulty in swallowing so it must be the oats.
Thank you for the information its been very useful
Richard
With luck and proper care of yourself, you might be able to eliminate or greatly moderate some of these sensitivities. But go slow, and consult a good doctor as well as your own careful research.