Gluten is a mixture of proteins that occurs naturally in wheat, rye, barley, spelt and crossbreeds of these grains.

According to the Food and Drug Administration (FDA) gluten-free foods benefit those consumers who suffer from celiac disease, an inherited chronic inflammatory auto-immune disorder that is estimated to affect up to three million Americans. For people who have celiac disease, consumption of gluten results in the destruction of the lining of the small intestine and the risk of other serious health conditions.

Oats are inherently gluten-free, but may come in contact with gluten-containing grains (wheat, rye and barley) at the field, during storage or during transportation. As the world's leading experts in oat milling, Quaker employs a breakthrough milling process to sort and clean the oats. This process uses both mechanical and optical sorters to specifically remove these stray grains based on density, color and length, applying a proprietary sorting protocol that we believe to be unique to the industry.

We confirm our capability to remove these grains with multiple quality checks throughout the milling process up through finished product testing so that our millers can confidently produce a gluten-free oat product that meets FDA standards. Our milling expertise is unparalleled and is how we've been able to turn oats into Quaker oats. As is always the case, the quality of our products and safety of our consumers is our number one priority. We take this seriously. It's that care and attention to detail that we believe has helped earn us the trust of consumers for all these years. Look for specially marked gluten free packages.

No. These are still the same high-quality, great-tasting, Quaker Oats that are beloved for their taste and texture. We have taken extra care to ensure no stray gluten-containing grains may have made it into your delicious breakfast.