Why are oats not gluten-free in Australia? A Guide to the Nutritional and Legal Complexities

October 3, 2025 •

3 min read

In Australia and New Zealand, unlike many other countries, oats and oat products are explicitly prohibited from being labelled as 'gluten-free'. Understanding why are oats not gluten-free in Australia? is crucial for individuals with coeliac disease and others following a gluten-free diet. The regulation is rooted in stringent food standards concerning both the risk of cross-contamination and the presence of a specific protein in oats.

Quick Summary

Australian and New Zealand food standards prohibit labeling oats as gluten-free due to contamination risks and the oat protein avenin, which can trigger an immune response in some people with coeliac disease.

Key Points

Strict Legal Standards: Australian food law explicitly prohibits products containing oats from being labelled 'gluten-free', regardless of contamination levels.
The Avenin Factor: Oats contain a protein called avenin, which, although different from gluten, can trigger an immune response in a small percentage of people with coeliac disease.
High Contamination Risk: Standard commercial oats in Australia are prone to cross-contamination with wheat, rye, and barley during farming and processing.
Navigating 'Pure' Oats: Unregulated labels like 'wheat free' are used for uncontaminated oats, but coeliacs must verify manufacturer claims and consult a doctor.
Medical Supervision is Key: Coeliac Australia advises that anyone with coeliac disease wanting to introduce oats should do so under medical and dietitian supervision.
International Discrepancy: Australia's 'no detectable gluten' rule is stricter than the 20ppm standard used for gluten-free oats in regions like the USA and Europe.
Nutritional Value: For those who can tolerate them, oats offer health benefits such as high fibre content, which can improve diet quality.

In Australia, the classification of oats and their eligibility for a 'gluten-free' label is governed by the Australia New Zealand Food Standards Code (FSANZ). This differs significantly from many other regions, including North America and Europe. The core issues are two-fold: the high risk of gluten cross-contamination in the supply chain and the specific definition of 'gluten' under Australian law, which includes the oat protein, avenin.

Australian Food Standards: Stricter than Global Regulations

To be labelled 'gluten-free' in Australia, a food must contain 'no detectable gluten', a stricter standard than the 20 parts per million (ppm) threshold used in many other countries. Schedule 4 of the FSANZ Code prohibits 'gluten-free' products from containing oats or oat products, regardless of contamination levels.

The Double-Edged Sword of Avenin Protein

Oats contain avenin, a protein similar to gluten in wheat, rye, and barley. While most people with coeliac disease can tolerate pure oats, a small percentage may react to avenin. Due to this uncertainty, FSANZ classifies avenin as a type of gluten for Australian labelling.

Cross-Contamination: The Primary Culprit

Standard Australian oats face a significant risk of cross-contamination because they are often grown, harvested, and processed with equipment used for wheat, barley, and rye. This makes it difficult to guarantee standard commercial oats are gluten-free without specialised production methods.

Navigating the Australian Market for 'Pure' Oats

Individuals wishing to consume oats can find 'uncontaminated' or 'wheat-free' oats. These are produced to minimise contact with gluten grains. However, these labels are not regulated like 'gluten-free' claims. Consumers should check with manufacturers or Coeliac Australia for verification.

Steps for Coeliacs Considering an Oat Challenge

Coeliac Australia recommends a medical assessment and supervised process for individuals with coeliac disease considering introducing uncontaminated oats. This includes:

Consulting professionals: Seeking guidance from a medical specialist and dietitian.
Sourcing certified uncontaminated oats: Choosing brands with a 'purity protocol'.
Gradual introduction: Starting with small amounts and monitoring symptoms.
Considering a follow-up biopsy: In some cases, checking for intestinal damage after a period of oat consumption is advised.

Australian vs. International Gluten-Free Oat Regulations


Feature	Australia & New Zealand (FSANZ)	USA, UK & Europe
Definition of 'Gluten'	Includes proteins in wheat, rye, barley, and oats (avenin).	Generally refers only to proteins in wheat, rye, and barley.
Label 'Gluten-Free'	Explicitly prohibits oats or oat products in gluten-free foods.	Allows 'gluten-free' labelling for uncontaminated oats below 20ppm.
Allowable Contamination	No detectable gluten (often ≤ 3-5ppm).	Up to 20 parts per million (ppm).
Uncontaminated Oats	Cannot use 'gluten-free' label; may use unregulated terms like 'wheat free' or 'uncontaminated'.	Certified gluten-free oats are available and legally labelled.

Nutritional Benefits of Oats

For those who can safely eat them, oats offer significant nutritional advantages. They are rich in soluble fibre, such as beta-glucan, which supports heart health by helping to lower cholesterol. Oats also provide vitamins, minerals, and antioxidants, and can enhance the fibre and nutrient content of a gluten-free diet.

Conclusion: An Individualised Approach to Oats in Australia

The Australian approach to why are oats not gluten-free in Australia? is shaped by strict labelling regulations and cautious health advice. This is due to the risks of cross-contamination and potential individual reactions to avenin. While different from international standards, this provides a high level of caution for those with coeliac disease. Introducing oats for coeliacs requires medical supervision. For those without coeliac disease, uncontaminated oats can be a healthy choice, but verifying purity is recommended. For more information, visit Coeliac Australia's website.

Frequently Asked Questions

Yes, pure oats are naturally gluten-free, but they contain a protein called avenin which FSANZ includes in its definition of gluten for Australian labelling standards. This is different from the approach in some other countries.

Australia's ban is due to a combination of factors: the high risk of cross-contamination with other gluten-containing grains during production, and the fact that a small percentage of coeliac individuals react to avenin, the protein found in pure oats.

For those with coeliac disease, introducing oats should only be done under medical supervision. The process is often called an 'oat challenge,' which involves carefully monitoring for symptoms and potential intestinal damage.

Cross-contamination happens when gluten-free products come into contact with gluten-containing ones. In Australia, oats are often grown and processed alongside wheat and barley, which makes them highly susceptible to contamination.

Since 'gluten-free' is not allowed, look for labels such as 'wheat free' or 'uncontaminated.' Always check the manufacturer's website or contact them directly to ensure they follow a strict purity protocol, like testing for cross-contact.

Many people with non-coeliac gluten sensitivity find uncontaminated oats well-tolerated. Unlike coeliac disease, it is not an autoimmune condition that causes intestinal damage from gluten. However, individual reactions can vary, so listening to your body is important.

Australia's standard requires 'no detectable gluten' and explicitly bans oats from being labelled 'gluten-free.' In contrast, countries like the USA and UK allow a 20ppm gluten threshold and permit certified uncontaminated oats to be labelled as 'gluten-free'.