Potatoes are naturally gluten free. They do not contain wheat, barley, or rye, which are the grains that have gluten. Fresh, plain potatoes are safe for people with celiac disease or gluten sensitivity.
Gluten is a protein found in certain grains, not in vegetables. Since potatoes are a root vegetable, they do not have gluten unless they are mixed or prepared with ingredients that contain it. For example, some seasoned fries, potato soups, or casseroles may include flour or other gluten-containing additives.
Cross-contact can also happen during cooking. French fries cooked in shared oil with breaded foods or mashed potatoes made with wheat-based gravy may no longer be gluten free. Always check labels on packaged potato products and ask about preparation methods when eating out.
If you need to follow a strict gluten-free diet, read ingredient lists carefully and choose simple preparations like baked, boiled, or roasted potatoes. If you have symptoms after eating potatoes, speak with your primary care provider or a registered dietitian before making major diet changes.