Gluten-free Oats

Gluten-free Oats

Special mention exists in terms of Gluten-free Oats

Oats are one of the 14 listed allergens. For oats to be called 'gluten-free' they must have been specially produced, prepared and/or processed in a way to avoid contamination by wheat, rye, barley, or their crossbred varieties and the gluten content of such oats must not exceed 20 mg/kg.

Where gluten-free oats are used as an ingredient in a food they can be listed as 'oats' or 'gluten-free oats'. In either case 'oats' must be highlighted as they are considered an allergen. For best practice, food businesses should include a note for consumers explaining that although the oats are present and highlighted, they are gluten free due to the way they are produced, prepared and processed. For example:

Ingredients: Rice flour, potato flour, oats*, sugar, salt, spices.

* Oats used in this product are gluten-free and have been specially produced, prepared and processed in a way to avoid contamination by cereals containing gluten.

OR

Ingredients: Rice flour, potato flour, gluten-free oats*, sugar, salt, spices.

* Oats used in this product are gluten free and have been specially produced, prepared and processed in a way to avoid contamination by cereals containing gluten