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Here are 2 new articles on oats and GF wheat starch sure to evoke debate.
(Be sure to paste the web addresses together on one line to access the
sites.):

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J Am Diet Assoc 2003 Mar;103(3):376-9

Full Text (Free):
http://www.adajournal.org/scripts/om.dll/serve?
retrieve=/pii/S0002822302000809&nav=full

Oats and the gluten-free diet

Thompson T

T. Thompson is a nutrition consultant in Manchester, MA.

Whether oats should be included in a gluten-free diet has been debated for
half a century. In 1995, the largest and most scientifically rigorous study
on the safety of oats was published. Investigators concluded that the
consumption of oats was safe for adults with celiac disease. Since 1995,
several additional studies have been published. Without exception, these
investigations found no adverse effects associated with the regular
consumption of moderate amounts of oats. However, there are concerns among
some authorities on celiac disease that even if oats themselves are safe,
they nonetheless may be contaminated with wheat, rye, or barley.
Unfortunately, the extent to which contamination of commercial oat products
occurs is not known. Ideally, if a patient appears likely to use oats, they
should be advised to consume only those products tested and found to be
free of contamination.

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Aliment Pharmacol Ther 2003 Feb;17(4):587-94

Abstract (Full Text requires subscription or fee):
http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?
cmd=Retrieve&db=PubMed&list_uids=12622768&dopt=Abstract

Wheat-starch-based gluten-free products in the treatment of newly detected
coeliac disease: prospective and randomized study

Peraaho M; Kaukinen K; Paasikivi K; Sievanen H; Lohiniemi S; Maki M; Collin
P
Departments of Medicine and Paediatrics, Tampere University Hospital,
Tampere (also Medical School, University of Tampere), Bone Research Group,
UKK Institute, Tampere, and Finnish Coeliac Society, Tampere, Finland.

BACKGROUND: The safety of wheat-starch-based gluten-free products in the
treatment of coeliac disease is debatable. Prospective studies are lacking.

AIM: To compare the clinical, histological and serological response to a
wheat-starch-based or natural gluten-free diet in patients with newly
detected coeliac disease.

METHODS: Fifty-seven consecutive adults with untreated coeliac disease were
randomized to a wheat-starch-based or natural gluten-free diet. Clinical
response, small bowel mucosal morphology, CD3+, alphabeta+ and gammadelta+
intra-epithelial lymphocytes, mucosal human leucocyte antigen-DR expression
and serum endomysial, transglutaminase and gliadin antibodies were
investigated before and 12 months after the introduction of the gluten-free
diet. Quality of life measurements were performed by standardized
questionnaires and the bone mineral density was analysed.

RESULTS: In both groups, abdominal symptoms were alleviated equally by a
strict diet. There were no differences between the groups in mucosal
morphology, the density of intra-epithelial lymphocytes, serum antibodies,
bone mineral density or quality of life tests at the end of the study. Four
patients on a natural gluten-free diet and two on a wheat-starch-based
gluten-free diet had dietary lapses; as a result, inadequate mucosal,
serological and clinical recovery was observed.

CONCLUSIONS: The dietary response to a wheat-starch-based gluten-free diet
was as good as that to a natural gluten-free diet in patients with newly
detected coeliac disease.

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