I'll remember that next time I get gluten-sick from ingesting oats.

Rye and Barley have no gluten either. They have proteins which are extremely similar to gluten, and cause the same effects.

Avenin is the protein in oats. It has parts similar to gluten. Avenin has tested both positive and negative for celiac effects. Science is just now testing gluten for gluten sensitivity effects.

Actually I've worked with wheat and oats in the grain belt. None of the augers, hoppers, trucks, combines or silos are dedicated to a single type of grain. They aren't even kinda cleaned between loads of different grains. Residual grain can be measured in tens of bushels in any of these containers.

Gluten sensitive people may eat oats at their own risk, but not on my advice.

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