Porridge (oats) does not naturally contain gluten, but standard oats are often contaminated with wheat, barley, or rye during growing and processing, so they're unsafe for coeliac disease unless labeled "gluten-free". For people with gluten sensitivity, pure, uncontaminated oats are usually fine as the protein in oats (avenin) is different from gluten, but a small number may still react. Always choose oats specifically certified as gluten-free to avoid cross-contamination.
Oats. Oats do not contain gluten, but many people with coeliac disease avoid eating them because they can become contaminated with other cereals that contain gluten.
The following foods and drinks contain gluten and should be avoided:
Mix 40g of Quaker Oats with 240ml of milk (or cold water) in a Microwaveable bowl and stir. Place the bowl in the Microwave for 2 mins on full power (Cat E min 800w). - Creamy goodness of Gluten Free Porridge Oats, perfect for your morning breakfast. - 100% wholegrain and with no added sugar.
Cereals made with wheat, barley, and rye are the main offenders here, which includes your gluten-containing store cupboard favourites like Weetabix, Cheerios, Shreddies, and Bran Flakes.
Many box cereals are now available in gluten-free varieties. Some popular gluten-free options include Rice Chex, Honey Nut Cheerios, Fruity Pebbles, and Cocoa Pebbles. These cereals have alternative grains or ingredients that do not contain gluten.
Many everyday items surprisingly contain gluten, including sauces/gravies (thickened with flour), soy sauce, some processed meats, licorice, malt flavoring (in some ice creams/candies/cereals), flavored rice cakes/chips, certain seasonings, and even cross-contaminated french fries due to shared fryers or flour coatings. Always check labels for hidden wheat, barley, rye, or malt ingredients in processed foods, sauces, and even some cheeses.
Fruit, yogurt, eggs and baked beans are all gluten free. There are also lots of gluten free alternatives of the usual staples such as bread, cereal and pastries.
Symptoms of gluten intolerance can vary widely and may include:
Bask & Co. Gluten Free Porridge is made from a wholesome base of rolled rice & quinoa flakes combined with a delicious blend of almonds, coconut sugar & cinnamon for a nutritious breakfast that will keep you fueled for the day ahead. All of our products are 100% Gluten and Oat Free.
Speed up gluten elimination by adopting these tips: Drink Plenty of Water: Staying hydrated aids digestion and helps flush out gluten more quickly. Consume Fiber-Rich Foods: Foods like fruits, vegetables, and whole grains promote healthy digestion.
8 Foods High in Gluten and Why You Should Avoid Them
Sourdough bread represents a viable alternative to bread made with baker's yeast, and will be suitable if you wonder what is the best bread for gluten intolerance in the cases mentioned above. This is due to the prolonged fermentation of natural sourdough.
One line of reasoning used to argue oats aren't healthy is that eating them can lead to spikes in blood sugar (glucose). This seems to be linked to the rising use of glucose monitors by people who don't have diabetes.
It's important to know that peanuts, peanut butter, peanut flour and peanut oil are considered naturally gluten-free foods.
Common symptoms
Diarrhoea is a common symptom of coeliac disease. It's caused by the small bowel (intestines) not being able to absorb nutrients (malabsorption). Malabsorption can also lead to stools (poo) containing abnormally high levels of fat (steatorrhoea). This can make them foul smelling, greasy and frothy.
Despite awareness efforts, celiac disease is often confused with other gluten-related disorders — like non-celiac gluten sensitivity (NCGS) or a wheat allergy. Both seem similar to celiac disease, but are different conditions.
There's no scientific evidence to suggest that people actually go through “withdrawal” when they stop eating gluten. Some people report feeling dizziness, nausea, extreme hunger and even anxiety and depression when they suddenly go from eating a lot of gluten to being gluten-free.
There is no specific test for gluten intolerance. You might get diagnosed with gluten intolerance if you are tested for coeliac disease and get a negative result. This means coeliac disease is ruled out. So, when you test negative for coeliac disease, your symptoms may be because of something else.
Snacks and Treats You Didn't Know Were Gluten-Free
There are ingredients on our breakfast menu that have no gluten containing ingredients. These include our Hash Browns, Eggs, Back Bacon and our Sausage Patty.
Dr. Gundry recommends lectin-free options like pasture-raised eggs, avocado with MCT oil/ olive oil, nuts (walnuts, macadamias, pistachios), and sheep/ goat yogurt/ coconut yogurt for breakfast, often delaying it or eating calories in a short window; he advises against typical cereals, oats, and cow's milk yogurt due to lectins, promoting foods that support gut health.
Key Takeaways: Hidden Sources Of Gluten
Gluten is often found in processed foods like soy sauce, deli meats, bouillon cubes, salad dressings, and even some imitation fish or veggie burgers.
Grains, starches or flours that can be part of a gluten-free diet include:
Celiac disease is an autoimmune condition where the immune system reacts to gluten, sometimes causing damage to the small intestine. Gluten is a protein found in foods containing wheat, barley or rye. If you have celiac disease, eating gluten triggers an immune response to the gluten protein in your small intestine.