Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

McDonald's Fries In Canada? Gluten-Free?

kaiess

Recommended Posts

kaiess Contributor
kaiess
Posted

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?

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


psawyer Proficient
psawyer
Posted

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.

KristaleeJane Contributor
KristaleeJane
Posted

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! :)

Yup Apprentice
Yup
Posted

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.

  • 2 years later...
swimmer2012 Newbie
swimmer2012
Posted

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!

psawyer Proficient
psawyer
Posted

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.

Silencio Enthusiast
Silencio
Posted

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

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,685
    • Most Online (within 30 mins)
      7,748
    tdouglas2901
    Newest Member
    tdouglas2901
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Draft gluten-free ciders… can they be trusted ?

      By Scott Adams · Posted

      I'd go with a vodka tonic, but that's just me😉
    • Rejoicephd
      Draft gluten-free ciders… can they be trusted ?

      By Rejoicephd · Posted

      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
    • Inkie
      Tea Bags and Gluten

      By Inkie · Posted

      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      Tea Bags and Gluten

      By Scott Adams · Posted

      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      Inconclusive results

      By Scott Adams · Posted

      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.