Oat

Oat is mainly located in northern Europe and belongs to the family of wheat. Oat is a rich of fat, protein, iron and calcium. It has no gluten in the form of gliadin, such as wheat or rye and can therefore not to be used for baking.

The protein of oat is currently being investigated for its actual effect as an antigen in the intestines of celiacs. Study results are not clear yet whether oat should be strictly avoided by celiacs or not. However, the contamination of commercial oat products with conventional, gluten-containing grains is problematic.