Are Bob's Red Mill Organic Oats Gluten Free?

January 14, 2026 •

3 min read

Not all of Bob's Red Mill's organic oat products are gluten-free, despite the fact that oats are naturally free of gluten. The key difference lies in the processing and handling to prevent cross-contamination with gluten-containing grains like wheat, barley, and rye, which is where the potential risk arises.

Quick Summary

Bob's Red Mill offers both conventional organic oats and certified gluten-free organic oats. Only products explicitly labeled 'Gluten Free' with the red GF logo are processed in a dedicated facility and batch-tested to ensure safety from cross-contamination for celiac sufferers. Organic certification does not guarantee gluten-free status.

Key Points

Check the Label: Always look for the red 'GF' logo or the GFCO certification mark on Bob's Red Mill products for a true gluten-free product.
Organic vs. Gluten-Free: 'Organic' status does not guarantee a product is free of gluten, as cross-contamination can occur on farms and in facilities.
Certified Process: Bob's Red Mill processes its certified gluten-free oats in a dedicated facility and tests every batch to ensure they meet strict standards of less than 20 ppm gluten.
Cross-Contamination Risk: Conventional or uncertified organic oats from any brand are susceptible to gluten cross-contamination from shared agricultural fields and processing equipment.
Avenin Sensitivity: While rare, a small percentage of individuals with celiac disease may react to avenin, a protein in oats, even if they are certified gluten-free.
Consumer Responsibility: For those with celiac disease, it is crucial to consciously select products with specific gluten-free certification, as the organic label alone is insufficient.

Understanding the 'Gluten-Free' vs. 'Organic' Distinction

For individuals with celiac disease or gluten sensitivities, the distinction between organic and gluten-free is critical. While the term 'organic' indicates that a product was produced without synthetic fertilizers or pesticides, it says nothing about whether it was exposed to gluten. Bob's Red Mill, a leader in natural foods, offers both standard organic oats and certified gluten-free oats to cater to different dietary needs. The danger of cross-contamination during harvesting, transportation, or milling is why standard organic oats are not considered safe for those with celiac disease.

How Bob's Red Mill Guarantees Gluten-Free Oats

To produce its certified gluten-free line, Bob's Red Mill employs a meticulous process to ensure safety for consumers with gluten issues. This involves strict protocols and dedicated facilities that prevent cross-contamination at every stage.

Dedicated Facility: All gluten-free products are milled, mixed, and packaged in a completely separate, dedicated facility to avoid contact with gluten-containing grains.
Supplier Protocols: The company sources its certified gluten-free oats from suppliers who commit to practices that eliminate the presence of gluten.
Extensive Testing: Every batch of certified gluten-free products is tested using an ELISA Gluten Assay test in the company's quality control laboratory.
FDA Standards: Products are only labeled as gluten-free if they demonstrate gluten contamination levels below the FDA-established 20 parts per million (ppm) threshold.

The Problem with Conventional Oats

Without special handling, oats are highly susceptible to cross-contamination. Farmers often rotate crops, so wheat, barley, or rye may be grown in the same fields as oats in different years. The same harvesting and processing equipment is also frequently used for multiple grains. This can lead to significant levels of gluten entering an oat product, making it unsafe for individuals with celiac disease.

Reading Bob's Red Mill Labels

When purchasing Bob's Red Mill products, paying close attention to the packaging is crucial. The presence or absence of a specific logo is the determining factor for gluten-free status.

Certified Gluten-Free: Look for the red GF logo and the statement 'Tested and confirmed gluten free' on the package. Some products also feature the Gluten-Free Certification Organization (GFCO) logo.
Not Certified Gluten-Free: If the packaging simply states 'Organic' or '100% Whole Grain' without the dedicated gluten-free logos, the product should be considered a risk for gluten cross-contamination and is not suitable for a gluten-free diet.

Avenin Sensitivity: A Rare Consideration

While pure, uncontaminated oats are safe for most people with celiac disease, a small number of individuals may experience a reaction to a protein called avenin, which is similar to gluten. Research suggests this intolerance is quite rare and that most people with celiac disease can tolerate pure oats without issues. However, it is always recommended to consult with a healthcare professional before adding oats to a strict gluten-free diet.

Comparison Table: Organic vs. Certified Gluten-Free Oats


Feature	Bob's Red Mill Conventional/Organic Oats	Bob's Red Mill Certified Gluten-Free Organic Oats
Farming Practices	Uses organic farming methods.	Uses organic farming methods.
Cross-Contamination Risk	High risk due to shared fields and equipment.	Extremely low risk; sourced and handled to prevent cross-contact.
Processing Facility	Milled and packaged in a facility that also handles gluten.	Milled and packaged in a dedicated gluten-free facility.
Gluten Testing	Not tested for gluten levels.	Each batch is rigorously tested for gluten.
Labeling	Labeled 'Organic', not 'Gluten Free'.	Features a prominent 'Gluten Free' logo and certification marks.
Celiac Safety	Not recommended for those with celiac disease.	Safe for most individuals with celiac disease.

Conclusion

In conclusion, whether Bob's Red Mill organic oats are gluten free depends entirely on the specific product packaging. While the company sells organic oats, only those explicitly labeled 'Gluten Free' are processed to prevent cross-contamination and tested to meet FDA standards for safety. For individuals with celiac disease, it is essential to always choose certified gluten-free oats to avoid any potential health risks. This attention to detail ensures a safe and enjoyable experience for those on a strict gluten-free diet.

Recommended Usage for Certified Gluten-Free Oats

Hot breakfast cereal with fresh fruit and nuts.
Base for homemade gluten-free granola bars.
Thickening agent for soups and stews.
Key ingredient in gluten-free baking recipes for cookies, muffins, and bread.
Delicious and satisfying overnight oats.
Coating for baked chicken or fish for a crispy texture.

For more information on Bob's Red Mill's commitment to gluten-free safety, visit their official website.

Frequently Asked Questions

No, not all Bob's Red Mill oats are gluten-free. The company clearly labels its certified gluten-free oats with a dedicated red 'GF' logo, and these are the only ones guaranteed safe for a gluten-free diet due to special processing and testing.

Organic certification refers to farming practices that avoid synthetic chemicals, but it does not prevent gluten cross-contamination during harvesting or processing. Gluten-free certification specifically guarantees that a product has been handled and tested to contain less than 20 ppm of gluten, making it safe for those with celiac disease.

To ensure a Bob's Red Mill product is safe for celiac disease, you must look for the distinct red 'GF' logo and the phrase confirming it was processed in a dedicated gluten-free facility and tested for safety.

Regular oats are a risk for people with celiac disease because they are often cross-contaminated with wheat, barley, or rye. This can happen in the field through crop rotation or during shared transportation and milling processes.

Avenin is a protein similar to gluten found in oats. While the vast majority of people with celiac disease can safely tolerate pure, uncontaminated oats, a very small percentage may have a sensitivity to avenin.

Bob's Red Mill processes all its gluten-free products, including oats, in a separate, dedicated facility to ensure no cross-contamination occurs with their conventional products.

The company tests every batch of its gluten-free products in its quality control laboratory using a sandwich enzyme immunoassay (ELISA) test to confirm gluten levels are below the required threshold of 20 ppm.