Uncontaminated = no exposure to the protein (gluten) found in wheat, rye and barley.
The proteins or glutens found in wheat, rye and barley are the main glutens which cause the majority of gluten sensitivities. The gluten in oats is very low where it is undetectable under current testing methods.
These oats have been tested and are classified 'Gluten Free' in the USA, UK and Canada.
Creamy, milky, smooth and delicious.
- Wheat Free
- Nut Free
- Egg Free
- Dairy Free
- Preservative Free
- Yeast Free
- Suitable for Vegetarians and Vegans.