Yes, potatoes don’t contain gluten and are therefore gluten-free.

Things to Remember When Eating Potatoes

While potatoes in their natural form don’t have gluten, it’s important to know where cross-contact can occur, or where added ingredients may make potatoes no longer safe for people with celiac disease. In a restaurant, for instance, potatoes could be boiled in water that once boiled something with gluten, like pasta. This would cause cross-contact and would be enough to make a person with celiac disease experience a reaction. Similarly, pots, pans, knives and various cooking surfaces can cause cross-contact. If any surface has come into contact with gluten, it must be thoroughly washed with warm, soapy water or cleaned in the dishwasher. Porous surfaces, like a wooden utensil or cutting board, can have gluten trapped in the cracks, which could also cause cross-contact and make potatoes no longer gluten-free.

A sauce that contains gluten could also make a potato no longer gluten-free. When eating packaged potatoes or ordering potatoes, always be sure to check/ask for the ingredients included in any sauce or toppings.

Potato Flour

Potato flour is a common gluten-free alternative for gluten-containing flours. Potato flour is made by grinding potato roots and removing the fibrous material. Potato flour is most commonly used to thicken sauces and is generally included in gluten-free flour blends because it adds moisture to baked goods.

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