If Oats don’t contain gluten, then they are naturally gluten-free; right? Yes. This is true. So why this discussion? The main concern in dealing with oats is the risk of cross-contamination. The cross-contamination may be two-fold. First, in the planting wherein oats are rotated in soil with other grains such as wheat, barley and rye. Secondly, most mills that process oats also manufacture wheat resulting in cross-contamination.
Luckily, some companies are carefully growing, harvesting, and processing oats in a safe, controlled manner. Therefore. you will come across “certified gluten-free” oats in stores. This is important for those of us needing to be gluten-free but imperative for those with celiac disease that there is no cross-contamination.