Gluten-Free

Idaho® Potatoes are naturally 100% gluten-free!

With the rising rates of gluten intolerance and celiac disease, more and more people are searching for gluten-free options that are still delicious and nutritious. Following a gluten-free diet can be a challenge, and sorting through the lists of foods allowed and not allowed can sometimes be overwhelming. Fortunately, there are foods that are naturally gluten-free. Idaho® potatoes are nutritious, delicious and 100% gluten-free. They are also an excellent source of fiber, which may be lacking in the gluten-free diet, as well as other important nutrients. (Link to Nutrition Facts page on IPC website.)

Foods Allowed and Foods to Avoid

Foods that must be avoided include:

Wheat (all types), barley, rye, malt, oats (unless they are gluten-free)

Foods that are allowed include:

Amaranth, arrowroot, buckwheat, cassava, corn, flax, gluten-free oats, legumes (dry beans, peas, lentils), millet, nuts, potatoes, quinoa, rice, seeds, soy, tapioca, wild rice, yucca

Naturally gluten-free foods include: plain meat, poultry, fish, eggs, nuts, seeds, legumes, milk, cheese, yogurt, fruits, vegetables and 100% fruit or vegetable juices.

While there are many gluten-free products available, they may cost more than regular gluten-containing foods and may not always be as easy to find. In addition, many gluten-free grain foods are made from refined flours or starches and may therefore be lower in fiber and lacking in B-vitamins and iron.

Celiac Disease and Gluten Intolerance

Celiac disease is an autoimmune disease that causes inflammation of the lining of the small intestine and prevents it from properly absorbing nutrients from food. The inflammation is caused by eating gluten, which is found in wheat, barley, rye and possibly oats. Celiac disease is on the rise and currently affects as many as 1 in 100 people in North America. This common, inherited disorder affects more women than men, and the symptoms can vary greatly from person to person but may include abdominal distress.

Emerging research indicates that people can be intolerant to gluten without having celiac disease. Gluten intolerance, or gluten sensitivity, is a non autoimmune response to eating gluten-containing foods. Unlike celiac disease, it does not cause damage to the lining of the small intestine, but may still cause abdominal distress.

For more information visit these reputable websites:

http://digestive.niddk.nih.gov/ddiseases/pubs/celiac/

http://www.celiac.nih.gov/

If you are trying to or need to eliminate gluten from your diet, we've compiled some of our favorite recipes that are gluten-free. These recipes contain ingredients that are typically gluten-free. However, brands and ingredients may vary, so we always recommend checking the label on the products you choose to use.