FAQ

No, and here’s why. The only ingredient that could be somewhat questionable regarding gluten is the oat we use in our face masks and scrubs. But, all the research we obtained from the Chicago Celiac Disease Center before including oats into those products suggest that oats are technically gluten-free since they aren’t a type of wheat, barley or rye grain, the three groups of whole grains that naturally contain the protein gluten. Instead of containing gluten, oats actually have a protein called avenins. Avenin is a protein similar to gluten, however, research has shown that most people with celiac disease can safely eat avenin.

Problems can occur if oats are produced in the same place as wheat, barley and rye, as the oats can become contaminated with these other grains. Because our oats are USDA certified organic we are very confidant that contamination is unlikely given that avoiding cross-contamination is a major consideration when issuing a USDA organic certification; we know, we’ve been through it. Therefore, with all that, we didn’t find there to be a need to be certified as gluten-free.