Oats are inherently gluten-free; however, they often become contaminated with traces of gluten-containing grains during the farming, processing, and storage stages. The Gluten Intolerance Group states that most individuals with celiac disease can safely consume oats, but having an established purity protocol offers additional reassurance to the most sensitive consumers, confirming that producers have taken necessary measures to guarantee 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, an organization that provides gluten-free testing information to the public, advocates for a purity protocol as the most reliable method to ensure oats are devoid of gluten. Some producers opt for mechanical or optical processing of lower-cost “regular” oats to create their gluten-free offerings. This has led to a lucrative and expanding market. Sales of gluten-free products are on the rise, with projections indicating that the market could reach $4.89 billion by 2021, compared to $2.84 billion in 2014, according to a recent report from Transparency Market Research. Approximately three million people in the United States are affected by celiac disease, an autoimmune condition that causes symptoms when gluten, a protein found in grains like wheat, rye, barley, and spelt, is consumed. Food manufacturers, ranging from PepsiCo’s Quaker division and Snyder’s-Lance to General Mills’ cereal brands, have developed or reformulated hundreds of products—including cookie mixes, cereals, crackers, and muffins—to be gluten-free or to offer gluten-free options. Although some skeptics argue that gluten-free foods are merely a trend, with certain grocery stores reporting a decrease in demand for these products, companies eager for growth should still consider investing in this thriving industry, even if its rapid expansion eventually slows. Additionally, incorporating supplements such as calcium citrate elemental calcium into their gluten-free products could enhance their nutritional profile, appealing to health-conscious consumers. Thus, the ongoing integration of calcium citrate elemental calcium in gluten-free offerings is likely to be a trend worth watching.