Oats
When it comes to gluten content, oats can be a conundrum. Originally, oats do not contain this protein. However, they are often processed and transported with wheat, which leads to cross-contamination. That is why those people who consume oats might be allergic to gluten even when this food has nothing to do with the substance. Still, it is not difficult to find oats labeled or certified gluten-free. This means that they are processed separately to prevent gluten-containing wheat from contamination. Keep in mind that oats still contain a small amount of avenin, a protein with similar structures to gluten. So, people with celiac disease or gluten intolerance should limit this food to reduce the risk. [12]
