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McDonald's Fries In Canada? Gluten-Free?
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I'd like to hear from the experts if McD fries are gluten-free in Canada. I'm just learning now b/c I think we've got a diagnosis on it's way shortly. I thought I had heard they were gluten-free and they were cooked in their own oil not contaminated by any other products but I was recently told by a mom she thought they were coated in flour. Do any of you Canadian's know for sure and do you eat them with no reaction?

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Yes, the fries at McDonalds in Canada are gluten-free. They are not coated in anything. They are fried in dedicated fryers which fry only potatoes. I eat them from time to time and have no issues.

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Yes Mcdonalds fries are gluten free if they are cooked in a seperate fryer then the gluten stuff. Every Mcdonalds is different so It does not hurt to ask them when you go in. From experience, depending on the location, and how busy they are so I always ask if they are using a seperate fryer for their fries. They are not coated in flour. Enjoy! :)

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I'd like to hear from the experts if McD fries are gluten-free in Canada. I'm just learning now b/c I think we've got a diagnosis on it's way shortly. I thought I had heard they were gluten-free and they were cooked in their own oil not contaminated by any other products but I was recently told by a mom she thought they were coated in flour. Do any of you Canadian's know for sure and do you eat them with no reaction?

I called Mc Donalds Canada about six months ago and they told me they are gluten free and are cooked in a dedicated fryer. New York Fries is safe as well.

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McDonald's fries are gluten-free? This is very bad news for me!!!! I've been eating a strict diet of fruits, veggies and meat for a month now!

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Old topic. But nothing has changed. The fries are done in dedicated fryers, shared only with the breakfast hash browns. They are at the front of the store, and are operated by the window crew (the ones who take your order and payment). Everything else is fried at the back of the store by the grill crew. It is physically impossible to mix up the fryers. They are in a different location operated by different people.

McDonald's are quite vigilant about keeping any contamination out of the oil used for the fries. It has nothing to do with gluten, although we do reap the benefit. If has EVERYTHING to do with making sure that the fries, a signature product, do not have their flavor tainted by anything else.

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I didnt know they had gluten free fries. Now all they need is gluten free buns and I will be a happy man.

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    • hey! Wondering if I can get some good info/help from you guys! I just signed up for this website couple weeks ago. Whenever I would Google things this was always the first to pop up and I always found info on things I googled. I am pretty new to the gluten free thing. I had a hernia surgery back in Jan and after that I kept throwing up after eating, the DR. told me it was probably acid reflex caused from surgery but all the meds I tried nothing helped. I went back and was told to cut gluten out. I have been doing so since. When I first started I felt like I had it under control and didn't throw up for 3 weeks, now I find it happening more often. I do buy gluten-free things and read labels to the best I can. My frustration comes from not knowing what its from. How do you know if its from the day before or what you just ate? I hate not knowing. Especially when I haven't had gluten (or so I think) I have been keeping a journal but I just find it so hard. I get this feeling in my stomach and can feel it in my throat. Sometimes I puke once sometimes 5 times! Yesterday for lunch I made an omlet with chicken mushrooms and feta cheese. I threw up almost 20 min after. I have also tried the no dairy thing and it doesn't seem to make a difference so I don't think dairy is an issue as well.
    • I have been on a gluten-free diet for exactly one-year. During that time, I have had no stomach issues or problems when I inadvertently ingested gluten. The other day, I had GI discomfort (no vomiting or diarrhea) and my blood pressure spiked t0 200/98 (normally 119/75). As my GI discomfort subsided, my pressure crept back to normal. This took about 16-hours. I know that I ingested something with gluten, which I had thought was gluten-free.  It never bothered me before. Should I expect that the longer I'm gluten-free, the more susceptible I will be to having a pronounced reaction to inadvertent gluten exposure? Has anyone else had similar experiences with blood pressure spikes?
    • If this is helpful: My local public library had a copy of Breaking the Vicious Cycle by Elaine Gottschall.  There is a Facebook group, I believe it is easily found by searching SCD Diet, and it's a closed group.  If you go directly to the official website of Breaking the Vicious Cycle, there's lots of information for free available, including the basics about the intro diet and beyond.  I would go to the original source of this diet rather than go to other groups/books who have perhaps veered away from Elaine Gottschall's fundamentals. Best wishes to you!
    • AdrienJ, thank you so much! I dream of traveling more one day. I have spondylitis too. I'm so glad that a gluten free and casein free diet is helping you feel your best!
    • Hi Lisa, I completely understand why you didn't do a biopsy on your daughter.  I went through the appendix thing myself...not fun!  I was diagnosed with just bloodwork and no biopsy, but did have the full panel.  I would go back to your PCP and ask for a full panel to include TTG, EMA and DGP tests.  Since she was already willing to test you, I'm sure she would be willing to order these.  Good luck!
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