Coeliac Australia and New Zealand currently recommend that people with coeliac disease avoid even uncontaminated oats because of some people reacting to the protein in oats called avenins."
Well what is this avenins they are talking about? Avenins is a type of a simple protein found in grains. It's a bit technical. This from the position statement from Australian Coeliac Society:, "The term ‘gluten’ is used to collectively describe the parts of grain storage protein (‘prolamins’) from wheat, rye, barley and oats that are toxic to people with coeliac disease. The prolamins from each grain are called something different: Wheat – Gliadin; Barley – Hordein; Rye – Secalin; Oats – Avenin. In people with coeliac disease, ingestion of these prolamins results in an immune reaction. " Whether you react to oats also depends on the oat variety. Phew. Glad I got that sorted. Oat prolamin, avemin is a slightly different to the other grains: wheat, barley and rye. "Oats are not related to gluten-containing grains like wheat and rye, instead they contain a protein called avenin which has been found to produce a gluten-like reaction in some." [source]
So, is it a friend or foe? From Coeliac Australia, " FSANZ (Food Standards Australia and New Zealand) (defines wheat, rye, barley and oats as gluten containing grains, as all four grains have been shown to trigger a reaction in those with coeliac disease.
Many gluten free or pure oat products are now being imported to Australia. It is important to note that this means that the product is only free of contamination from wheat, rye or barley crops during the harvesting, processing or packaging of the product. The product has not had the gluten extracted or been genetically modified to be gluten free."
I guess if you can find uncontaminated oats, you don't react with. Good for you. You could try small doses of uncontaminated oats first, just to see how you do before you add more. Start small and increase as you go. Don't gouge on a bowl in one sitting. Space the ingestion of oat over a time period. If you don't react, then it would seem that the type of oats you're eating do not make you react. Be aware of what your body is saying. Coeliac Australia recommends "that individuals who wish to consume oats as part of their gluten free diet do so under medical supervision to ensure appropriate review and safety. Undertaking a gastroscopy and small bowel biopsy before and after 3 months of regular uncontaminated oat consumption can help guide whether an individual with coeliac disease can safely consume oats "[source]
I found this little nugget when looking for products. GK Gluten Free Foods introduced Gloriously Free Uncontaminated Oats to Australian consumers in 2009. They are "uniquely grown and processed in gluten free facilities to ensure they maintain certified uncontamination from the gluten found in wheat, rye and barley.
Bob Mills also has a wheat free variety of oats. As it states on the blurb for the product, " Wheat Free Rolled Oats are made from oats grown by our cooperative of over 200 farmers dedicated to growing only pure, high-grade oats. Advanced color-sorting removes undetected impurities. Roasting enhances that wholesome robust flavor you expect. Finally, the oats are packaged in our 100% gluten free facility.". Available in Australia from the Vitamin King. 907g for $11.90. Click this link to view.