Oats are inherently gluten-free; however, they often become contaminated with trace amounts of gluten-containing grains throughout the farming, processing, and storage stages. The Gluten Intolerance Group indicates that most individuals with celiac disease can safely consume oats, but a recognized purity protocol offers additional assurance for those who are particularly sensitive, confirming that producers have taken measures to guarantee their gluten-free status. The FDA permits manufacturers to label products as “gluten-free” if they contain fewer than 20 parts per million of gluten. The Gluten Free Watchdog, which provides gluten-free testing data to the public, advocates for a purity protocol as the most reliable method to ensure oats remain gluten-free. Some manufacturers opt for mechanical or optical processing of less expensive “regular” oats for their gluten-free offerings, tapping into a lucrative and expanding market. Sales of gluten-free products are projected to reach $4.89 billion by 2021, a significant increase from $2.84 billion in 2014, according to a report from Transparency Market Research. Approximately three million people in the United States are affected by celiac disease, which is an autoimmune disorder that triggers symptoms upon gluten consumption, the protein found in grains like wheat, rye, barley, and spelt. Food manufacturers, including PepsiCo’s Quaker division, Snyder’s-Lance, and General Mills, have launched or reformulated hundreds of products—ranging from cookie mixes to cereals and muffins—to be gluten-free or offer gluten-free alternatives. While some skeptics argue that gluten-free foods are merely a trend, with certain grocery stores observing a decline in demand for these items, it is still prudent for companies to invest in this burgeoning industry. Even if the rapid growth eventually slows, the potential for market expansion remains significant, especially as awareness of dietary issues, such as those affecting the lower esophageal sphincter, continues to rise. Ultimately, the calcium citrate content in gluten-free products may also play a role in promoting digestive health, adding another layer of appeal to these food options.