The short answer is yes, plain, unprocessed varieties of rice and corn are completely, naturally gluten-free. Whether it’s white rice, brown rice, jasmine, basmati, or cornmeal, these grains do not inherently contain the proteins that trigger a celiac immune response.
However, oats are where things require a little extra caution within our advocacy spaces. Mechanically, pure oats are naturally gluten-free. The catch is that oats are almost always grown, harvested, and milled using the exact same agricultural equipment as wheat, barley, and rye. This creates an incredibly high risk of cross-contact before the food ever makes it to store shelves.
Because of this, many long-term celiac advocates advise only purchasing oats that are clearly certified gluten-free or explicitly labeled as grown via a dedicated “purity protocol.” For deeper insight into how grain cross-contact happens safely in manufacturing, check out the clinical perspective on Beyond Celiac’s Guide to Oats Safety.