Allergen-Free Oats: Gluten-Free Facility
Whole rolled oats, plain and ready for stovetop or overnight prep. Dedicated equipment, free from the top 14 allergens.
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Rolled oats vs. quick oats
Rolled oats are steamed and flattened whole oat groats. They cook in about five minutes on the stovetop, hold their shape well in baking, and have a satisfying chew in oatmeal. Quick oats are cut smaller before rolling so they cook faster (one to two minutes) and blend more smoothly into batters and smoothies, with a softer finish. Both come from the same grain: the difference is only in the cut and thickness. For baking, rolled oats are the standard choice when you want visible oat texture; quick oats produce a smoother crumb.
Ways to use oats
Oats cook into oatmeal and porridge, and they work in granola, cookies, bars, muffins, and breads. Rolled oats are the standard for overnight oats (no cooking required: just combine with liquid and refrigerate). Ground raw into oat flour, they serve as a wheat-free base for pancakes and flatbreads. Quick oats blend more smoothly into smoothies and batters than rolled oats.
How to store oats
Keep oats sealed in a cool, dry place. Properly sealed, rolled and quick oats stay fresh for one to two years. Refrigerating or freezing in an airtight container extends freshness further, especially in humid climates.
Why allergy-safe families choose Gerbs oats
Conventional oats are one of the most cross-contaminated grains in the supply chain because they are routinely grown, stored, and milled alongside wheat. Gerbs oats are processed on dedicated equipment that is completely free of wheat, gluten, and all 13 other major allergens: peanuts, tree nuts, dairy, eggs, soy, fish, shellfish, sesame, mustard, celery, lupin, and sulphites. No shared lines, no cross-contact. That is the key distinction for people managing celiac disease or gluten sensitivity who want to eat oats safely. Packed fresh in Rhode Island.
See our other allergen-free baking ingredients: cocoa powder and all baking ingredients.
Frequently asked questions
Are Gerbs oats truly gluten-free?
Yes. Gerbs oats are processed in a facility that is completely free of wheat and gluten. Conventional oats are often cross-contaminated with wheat because they share equipment and storage. Gerbs oats are made on dedicated equipment that never handles wheat or any of the other top 14 allergens.
What is the difference between rolled oats and quick oats for baking?
Rolled oats hold their shape and add texture to cookies, bars, and granola. Quick oats blend in more finely and produce a softer crumb. For recipes that call for "old-fashioned oats," use rolled oats. For a smoother texture, quick oats are the better swap.
Can people with celiac disease eat Gerbs oats?
Gerbs oats are processed in a dedicated facility free of wheat and gluten. Many people with celiac disease tolerate gluten-free oats well; others may react to oat proteins (avenin) regardless of gluten content. That is a question for a medical professional. What we can confirm is that the oats come from a wheat- and gluten-free facility.
Are Gerbs oats safe for people with nut allergies?
Yes. Gerbs oats are processed on dedicated equipment that is free of peanuts, tree nuts, and all other top 14 allergens. There is no shared equipment with any allergenic ingredient.
Can I use Gerbs oats to make oat flour?
Yes. Blend rolled or quick oats in a high-speed blender or food processor until fine. One cup of oats produces about one cup of oat flour, which can substitute for wheat flour in many recipes. Oat flour is denser and moister than all-purpose flour, so it works best in pancakes, muffins, and quick breads rather than yeasted breads.
Part of our full range of allergy-friendly foods free from the top 14 allergens.