Coeliac Society position statement on ‘Uncontaminated Oats’:

The toxicity of oats for people with coeliac disease is controversial and has led to differing recommendations regarding its suitability as part of a gluten free diet. The term ‘gluten’ is used to collectively describe the parts of grain storage protein (‘prolamins’) from wheat, rye, barley and oats that are toxic to people with coeliac disease. The prolamins from each grain are called something different: Wheat – Gliadin; Barley – Hordein; Rye – Secalin; Oats – Avenin. In people with coeliac disease, ingestion of these prolamins results in an immune reaction. Read the whole article, click on the link below…

http://www.coeliac.org.au/uploads/65701/ufiles/Position_Statements/CAPSOats.pdf