Which Fast Food Fries Are Gluten Free? A Guide to Safe Snacking

October 5, 2025 •

4 min read

Over 10% of the population is estimated to follow a gluten-free diet for reasons ranging from celiac disease to gluten sensitivity, making the simple craving for fast food fries a complex question. Navigating the menu requires careful consideration, but thankfully, certain restaurants offer safe options. Here is a guide explaining which fast food fries are gluten free and how to ensure your order is safe.

Quick Summary

A guide to which fast food fries are gluten-free, focusing on restaurants that use dedicated fryers to prevent cross-contamination. Essential for those with celiac disease or gluten sensitivity, it outlines safe choices and crucial ordering questions for worry-free fast-food dining.

Key Points

Dedicated Fryers are Key: The safest fast-food fries for celiac patients are cooked in dedicated fryers, separate from gluten-containing items.
Chick-fil-A and Five Guys are Top Choices: Both chains are well-known for using dedicated fryers for their popular french fry offerings.
Verify at Your Location: Even with chains that typically have dedicated fryers, always ask staff to confirm their specific practices to avoid cross-contamination.
Avoid Shared Fryers: Restaurants that cook both breaded and un-breaded items in the same oil, like Wendy's and Shake Shack, pose a high risk of cross-contact.
U.S. McDonald's Fries Contain Wheat: A natural beef flavoring containing wheat makes McDonald's fries in the U.S. unsafe for a gluten-free diet.
Ask About Gluten Allergies: Inform staff about your gluten allergy when ordering. Many restaurants have specific protocols, like changing gloves, for allergy orders.

Navigating the Challenges of Gluten-Free Fast Food

While potatoes themselves are naturally gluten-free, the preparation process at many fast-food establishments introduces risks for those with celiac disease or severe gluten sensitivities. The primary concern is cross-contamination, which occurs when gluten-containing products, like breaded chicken nuggets, are cooked in the same fryer oil as the french fries. Airborne flour from shared kitchen spaces also poses a risk. However, a growing number of chains are implementing protocols, such as using dedicated fryers, to cater to gluten-free diners.

Restaurants with Dedicated Fryers

For those with celiac disease, a dedicated fryer is the gold standard for safety. This means a separate fryer is used exclusively for gluten-free items, eliminating the risk of cross-contact from shared cooking oil. Several fast-food chains are known for having this policy, though it's always best to verify with the staff at your specific location.

Chick-fil-A: The beloved Waffle Potato Fries are generally cooked in a dedicated fryer in canola oil, making them a reliable gluten-free option. However, as protocols can vary, it is vital to confirm this with an employee, especially in smaller, high-volume locations. The hash browns also use a dedicated fryer.
Five Guys: This chain is widely praised in the gluten-free community for cooking its hand-cut fries and Cajun fries in dedicated fryers using peanut oil, separate from their grilled burgers.
In-N-Out Burger: At In-N-Out, the fries are a safe bet, as they are prepared in a dedicated fryer using sunflower oil.
Red Robin: This restaurant offers a customizable option for their steak fries. By request, they can be cooked in a dedicated gluten-free fryer.

Shared Fryer Risks: When to Be Cautious

Many popular fast-food restaurants, unfortunately, use shared fryers. For individuals with high gluten sensitivity, these options should be avoided entirely.

Wendy's: Though their fries are made from naturally gluten-free ingredients, they are cooked in shared fryers with items like chicken nuggets. This poses a significant cross-contamination risk, so they are not considered safe for those with celiac disease.
Shake Shack: Shake Shack offers gluten-free buns, but their fries share a fryer with other gluten-containing items. Celiac diners should avoid the fries.
Burger King: While Burger King's fries contain no gluten ingredients, the shared fryer system means cross-contact is possible.
McDonald's (U.S.): Unlike some international locations, McDonald's fries in the U.S. contain a natural beef flavoring derived from wheat, making them unsafe for a gluten-free diet.

Comparison of Fast Food Fries for Gluten-Free Diets


Restaurant	Fry Type	Gluten Ingredients?	Dedicated Fryer?	Safety for Celiacs	Key Action
Chick-fil-A	Waffle Fries	No	Yes (Typically)	High (with confirmation)	Always confirm dedicated fryer.
Five Guys	Hand-Cut Fries	No	Yes	High	Request plain or Cajun fries.
In-N-Out Burger	French Fries	No	Yes	High	Ask for fresh oil if possible.
Red Robin	Steak Fries	No	Yes (by request)	High (with request)	Must request dedicated fryer.
Wendy's	French Fries	No	No	Low/Unsafe	Avoid fries due to shared fryer.
Shake Shack	French Fries	No	No	Low/Unsafe	Avoid fries due to shared fryer.
Burger King	French Fries	No	No	Low/Unsafe	Avoid fries due to shared fryer.
McDonald's (U.S.)	French Fries	Yes	No	Unsafe	Contains wheat derivatives.

Essential Tips for Ordering Gluten-Free Fries

To ensure a safe and enjoyable dining experience, follow these guidelines when ordering gluten-free fries:

Do Your Research: Before you head out, use online resources like Celiac.com or Gluten-Free QA to check the latest allergen menus and reviews for specific chains.
Verify Locally: Policies can differ between restaurant locations. Always ask a manager or employee about their fryer protocols. Use clear, direct language like, "Are your fries cooked in a dedicated fryer, separate from any breaded items?".
Use the App: Many restaurant apps list allergen information. Cross-reference this with your in-person conversation, as app information might be more general.
Consider Pre-Sealed: If a chain offers pre-packaged, sealed gluten-free items, these are often the safest bet to avoid any kitchen cross-contamination.

Conclusion: Savoring Fast Food Safely

Finding safe fast food fries on a gluten-free diet is a matter of vigilance and knowing which restaurants prioritize safe food preparation. While naturally gluten-free, the risk of cross-contact is a significant hurdle at many establishments. By focusing on chains with dedicated fryers, like Chick-fil-A, Five Guys, In-N-Out, and Red Robin (by request), you can enjoy a classic treat with confidence. For those with celiac disease, avoiding shared fryers at restaurants like Wendy's, Shake Shack, and Burger King is essential. Always take the extra step to confirm protocols at your specific location to ensure your meal is truly safe.

Resources for Celiac and Gluten-Free Diets

Celiac.com Forums: A community resource with up-to-date discussions on gluten-free dining experiences and restaurant safety protocols.

This article is for informational purposes only and does not constitute medical advice. Always consult with a healthcare professional regarding dietary needs.

Frequently Asked Questions

No, McDonald's fries in the U.S. contain a natural beef flavoring derived from wheat, making them unsafe for those on a gluten-free diet.

Yes, Five Guys cooks their fries in dedicated fryers separate from other items. They are generally considered safe for celiac patients.

No, Wendy's fries are not gluten-free because they are cooked in a shared fryer with breaded items, creating a high risk of cross-contamination.

To avoid cross-contamination, always ask if the restaurant uses a dedicated fryer for their fries. Also, inform staff that you have a gluten allergy so they can take precautions, like changing gloves.

Yes, Chick-fil-A Waffle Potato Fries are typically cooked in a dedicated fryer. Always confirm this with an employee at the specific location before ordering.

Many fast-food apps have allergen information sections. You can use these to check for gluten-free items, but still verbally confirm preparation methods with staff.

A dedicated fryer is used exclusively for a specific item, such as fries, and nothing else. This prevents cross-contamination from items that contain gluten, making it a critical safety measure for celiac patients.