AOAC GFA Stakeholder Program Meeting Book (March 15, 2023)

ANNEX B Until such time as a reference materials are available, the gluten source for all prepared samples should be commercial, unbleached whole wheat, whole rye, whole barley or whole oat flour. Until such time as a reference materials are available, the gluten source for all prepared samples should be commercial, unbleached whole wheat, whole rye, whole barley or contaminated whole oat flour. Add “The allowance of oats that are not contaminated with wheat, rye or barley in foods covered by this standard may be determined at the national level.” Under first paragraph in Annex B “Preparation of Materials For Gluten Method Validation” Justification: Full understanding of the Codex gluten definition requires the inclusion of the note on oats..