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Pure oats are a grain that is separate from wheat, so oats are wheat free. However, oats and wheat are often harvested together and milled in the same processing facility. And due to the similar shape and size of the wheat kernel and oat groat, cross-contamination is always a possibility.here is a similar, yet not identical, protein in oats that some people react to. Wheat is a type of grain, and gluten is a protein that is found in wheat, barley, rye, and some other grains. Gluten is the component that gives bread dough its elasticity, and gives bread its chewy texture.
Oats can add diversity and offer many nutritional benefits to the gluten-free diet. CDFâs medical experts recommend only oats labeled gluten-free as cross-contact may occur when oats are grown side-by-side with wheat, barley or rye. Patients eating oats from any source may complain of symptoms. This could be due to one or more of several factors, including intolerance to the increase in fiber, food intolerances, contamination with gluten, or, rarely, the development of an immune response to oat protein, similar to that occurring due to gluten.