Just to clarify, the reason I used the term most people in referring to those who use machine matzoh for the larger part of the week is because I am involved in matzoh production here in the holy land and have found that most people who order matzoh order just enough hand-made for the seder and order machine-made for the rest of the holiday.
Also, I have been involved in the alternative-grain matzoh scene both hand and machine. I can tell you that those who require gluten-free oat matzoh should check each individual matzoh for hollow areas containing unbaked flour. Gluten-free oat dough is extremely tough and sticky and the machines that usually do a great job on wheat or spelt have a hard time with the oats. In addition, although any flour residue found on the outside of the matzoh has been heated far past the point of being ever able to rise, unmixed flour that is trapped inside a dough is shielded from the heat and can easily pose a problem – it is still white.
PS I eat gebrochts – it’s chumra on oneg yom tov