Potatoes are Gluten Free
Celiac disease and potatoes make a healthy match. Potatoes are naturally gluten-free, making them a versatile and nutritious food for people managing celiac disease.
The key lies in preparation. Potatoes only become problematic when gluten-containing ingredients are added, such as breading, gravy, or seasonings made with wheat flour. When prepared simply, potatoes offer a naturally gluten-free source of carbohydrates, fiber, potassium, and vitamin C. These are all important for balanced nutrition in gluten-free diets.
What is Celiac Disease?
Celiac disease (CD) is a genetic disorder where those with it cannot tolerate gluten.
Gluten is the name for certain proteins contained in grains — wheat, barley, rye and their derivatives. CD is not a food allergy — it is an autoimmune disease. When people with CD eat grains such as wheat, rye and barley, it damages the villi in specific regions of their intestines which can result in diarrhea, weight loss, and malnutrition.
If you’ve ever wondered “can I eat potatoes with celiac disease?” The answer is yes. Packed with nutrients like potassium, fiber and vitamin C, potatoes are an easy, wholesome way to enjoy hearty, satisfying meals from simple baked potatoes to creative gluten-free recipes.
Celiac disease is an often misunderstood disease — but here are the facts:
- All fresh fruits, vegetables, beef, chicken, fish, lamb, pork and dairy products are naturally gluten-free. This includes potatoes!
- Distilled alcoholic beverages and vinegars are gluten-free. This includes wine and distilled alcohol, but not beer. Gluten-free beer is available.
- Nearly 1 in 133 Americans have CD.
If you are in need of deeper information relating to what kinds of food are gluten free, The Celiac Disease Foundation is a terrific resource for those with CD, providing information, recipes and lists of gluten-free products.
Can People with Celiac Disease Eat Potatoes?
People with celiac disease can definitely eat potatoes. Potatoes are a naturally gluten-free food, meaning they don’t contain the proteins found in wheat, barley, or rye that trigger autoimmune reactions in people with celiac disease. Whether baked, mashed, roasted, or boiled, plain potatoes are safe and nutritious.
According to the Celiac Disease Foundation, there are certain products that may have gluten in them, that people may not be aware of. It is important to read the label before ingesting. Here are a few things you should look out for:
Basic Ingredients That Contain Gluten
- Barley
- Rye
- Triticale
- Wheat (including varieties such as durum, graham, Kamut®, semolina, and spelt)
- Malt, malt flavoring, malt vinegar (usually made from barley; verify the source)
- Brown rice syrup (may contain barley enzymes — confirm source)
Baked Goods and Bread Products
- Breading and coating mixes
- Breadcrumbs and Panko (Japanese bread crumbs)
- Croutons
- Stuffing and dressing mixes
Grain-Based Foods
- Cereals and cereal products
- Flours containing wheat, barley, or rye
- Pastas made with wheat or triticale
Processed and Packaged Foods
- Energy bars and protein bars
- Processed luncheon meats
- Imitation bacon
- Imitation seafood (e.g., surimi)
Sauces, Seasonings, and Additives
- Marinades
- Sauces and gravies (including thickened roux)
- Soy sauce and soy sauce solids
- Soup bases and bouillon
Other Products That May Contain Gluten
- Self-basting poultry (may include gluten-based flavoring or broth)
- Herbal supplements
- Prescription and over-the-counter medications (check inactive ingredients)
- Nutritional supplements
- Vitamins and mineral supplements
Non-Food Items
- Communion wafers
- Play-dough (often made with wheat flour)
The Celiac Disease Foundation notes that you should read a product label every time you shop because manufacturers change ingredients in their products frequently. The Foundation also adds that products with a complete list of ingredients are safest for those with Celiac Disease.
Remember, fresh veggies, fruit, beef, seafood, chicken, pork, lamb and dairy products are.
Why Wisconsin Potatoes?
Wisconsin farmers know that what they do today impacts tomorrow. That’s why sustainability and conserving Mother Nature’s resources for the next generation is at the core of every Wisconsin farm.
Ready to savor the superior quality of Wisconsin-grown potatoes? These spuds thrive in our sandy soils, cool climate, and certified disease-free seed program, delivering unmatched freshness, nutrition—like potassium, vitamin C, and fiber—and sustainable practices that support local farmers. Plain and simple, they’re the gluten-free choice for celiac-safe meals.
Gluten-Free Recipes Featuring Wisconsin Potatoes
Explore more hearty, gluten-free potato ideas packed flavor. From crispy Mini Grilled Hasselback Potatoes grilled to perfection, to cheesy Wisconsin casserole, and innovative twists like Dark Chocolate Potato Chip Bark. These recipes highlight the natural versatility of our spuds, keeping meals simple, safe, and satisfying without any gluten worries, whether you’re baking, boiling, or grilling.