Why is Quaker oatmeal not gluten free? Unpacking the cross-contamination problem

October 29, 2025 •

3 min read

While oats themselves are naturally gluten-free, a 2018 study found that 32% of oat products tested contained gluten levels above the FDA's 20 ppm safety threshold for celiac disease. This is the primary reason why standard Quaker oatmeal is not gluten free; it's due to extensive cross-contamination with gluten-containing grains during farming, transportation, and processing.

Quick Summary

Regular Quaker oats are not gluten-free due to the risk of cross-contamination with gluten-containing grains like wheat, barley, and rye during cultivation, milling, and processing. The brand offers specifically labeled gluten-free products, which undergo extra cleaning and testing to meet safety standards for those with celiac disease or gluten sensitivity.

Key Points

Cross-contamination is the main issue: Regular Quaker oats are not gluten-free because they are often cross-contaminated with gluten-containing grains during farming and processing.
Oats are naturally gluten-free: The oats themselves do not contain gluten, but contamination with wheat, barley, and rye is a significant problem in conventional production.
Specialized processing for safety: Quaker offers specific gluten-free oat products that are sorted and milled using dedicated equipment to remove gluten-containing grains.
Check for the 'gluten-free' label: To ensure safety, individuals with celiac disease or gluten sensitivity must purchase Quaker products explicitly marked with a "Gluten-Free" label.
Avenin sensitivity is a rare concern: A small percentage of people with celiac disease react to avenin, a protein in oats, even if they are certified gluten-free.
FDA standard for gluten-free: All products labeled gluten-free must adhere to the FDA's standard of containing less than 20 parts per million (ppm) of gluten.

Understanding the Cross-Contamination Issue

Many consumers are surprised to learn that a food as simple as oatmeal might contain gluten. The key to understanding why is Quaker oatmeal not gluten free in its standard form lies in the journey of the grain itself. While oats are inherently gluten-free, the reality of large-scale agriculture and food processing introduces multiple points of potential contamination.

The Lifecycle of an Oat

Field-Level Contamination: Many farmers who grow oats also grow gluten-containing grains such as wheat, barley, and rye. These crops may be rotated in the same fields, leading to stray seeds from a previous harvest mixing in with the new oat crop.
Harvesting and Transport: The same harvesting and transport equipment is often used for different grain types. Harvesters, trucks, and storage silos can all contain residual gluten-containing grains that contaminate the oats.
Processing and Milling: In traditional milling facilities, oats are processed on the same machinery as wheat and other grains. This means that stray gluten-containing kernels or even just grain dust can easily get mixed into the oats.

Quaker's Conventional vs. Gluten-Free Processing

For its standard products, Quaker uses conventional processing methods that do not isolate oats from gluten-containing grains. This makes the standard variety unsafe for those with celiac disease or severe gluten sensitivity. However, the company has also invested in a solution for the gluten-free market.

Quaker's gluten-free oat products, marketed under lines like "Quaker Select Starts," undergo a specific process to ensure they meet FDA standards of less than 20 parts per million (ppm) of gluten.

The Specialized Gluten-Free Process:

Optical Sorting: Quaker uses mechanical and infrared technology to aggressively sort and remove stray gluten-containing grains from the oats based on properties like size, density, and color.
Dedicated Equipment: The company uses dedicated cutting, flaking, and packaging equipment specifically for its gluten-free oats, which is thoroughly cleaned with validated procedures to prevent cross-contamination.
Rigorous Testing: In addition to sorting, Quaker implements extensive testing protocols at multiple checkpoints throughout the milling process and on the final packaged product to verify gluten-free standards are met.

Quaker Regular vs. Certified Gluten-Free Oats


Feature	Regular Quaker Oats	Quaker Gluten-Free Oats
Cross-Contamination Risk	High. Processed in facilities with gluten-containing grains.	Minimized. Specially sorted and handled to prevent contamination.
Suitability for Celiacs	Unsafe. Not recommended for individuals with celiac disease or gluten sensitivity.	Safe. Processed and tested to meet FDA standards of less than 20 ppm gluten.
Availability	Widely available in most grocery stores.	Available in specific varieties under the 'Quaker Select Starts' or other marked gluten-free labels.
Labeling	Not labeled 'gluten-free'.	Clearly labeled 'Gluten-Free' on the front of the packaging.
Processing	Standard processing, no special handling to remove errant grains.	Patented, multi-stage sorting process using mechanical and optical sorters.

The Avenin Factor

While cross-contamination is the primary reason that standard Quaker oatmeal is not gluten-free, a small percentage of individuals with celiac disease may also react to avenin, a protein found naturally in oats. For these individuals, even certified gluten-free oats may cause a reaction. Medical guidance is recommended for those who suspect an avenin sensitivity.

Conclusion

For those on a gluten-free diet, the distinction between standard and specially labeled gluten-free oats is critically important. Regular Quaker oatmeal is not gluten free because of the pervasive risk of cross-contamination throughout the supply chain. By contrast, the brand's dedicated gluten-free products undergo rigorous sorting and testing to ensure safety for those with celiac disease. Always check the packaging for the certified "gluten-free" label to be sure.

For more detailed information on living with celiac disease and safely consuming oats, visit the Celiac Disease Foundation for expert guidance and resources.

Frequently Asked Questions

No, not all Quaker oats are gluten-free. Standard Quaker oats carry a high risk of cross-contamination with wheat, barley, and rye. Only Quaker products with a clear "Gluten-Free" label on the packaging are safe for those on a gluten-free diet.

The primary cause is cross-contamination, which occurs when oats are grown, transported, and milled using the same equipment and facilities as gluten-containing grains.

Quaker uses a specialized process for its gluten-free products. This includes a proprietary sorting and cleaning system to remove stray gluten grains and dedicated processing equipment to prevent cross-contamination.

Quaker's gluten-free oats meet or exceed the FDA's standard for gluten-free labeling, which requires the product to contain less than 20 ppm of gluten. Look for the specific 'gluten-free' designation on the package.

Avenin is a protein found in oats, similar to gluten. While most people with celiac disease can tolerate pure, gluten-free oats, a very small number may react to avenin. It is a separate issue from cross-contamination.

Yes, Quaker offers gluten-free instant oatmeal in a few varieties, such as Original and Maple & Brown Sugar. These will be clearly marked on the box.

Look for products with the gluten-free label under the "Quaker Select Starts" line or other explicitly marked gluten-free options. These are sold in many major grocery stores alongside the brand's conventional products.