Organic Oatmeal Small Leaf, Gluten Free, 475 g

Without the use of genetically modified organisms or genetically modified raw materials, without the use of preservatives and additives. Residue analysis of the individual ingredients.

Most, but not all, people with gluten intolerance can include oats in their diet. In England, the USA and Scandinavia (especially Finland), contamination-free oats have long been used in gluten-free diets. However, people with celiac disease are advised to introduce oats slowly and gradually into a gluten-free diet. Oat flakes are ideal for making porridge, for breakfast with milk, juice or quark, or for baking bread, rolls, biscuits, cereal bars, etc.

The oats for the controlled gluten-free oat flakes are grown and processed free of gluten contamination. Each batch is analyzed in the laboratory for gluten-freeness and is guaranteed to contain less than 20 ppm gluten. The Food Act states: "Oats in food for people with gluten intolerance must be produced, prepared and/or processed in such a way that contamination by wheat, rye, barley or their hybrids is excluded; the gluten content of the oats must not exceed 20 mg/kg (ppm)."