Gluten-free diets have become increasingly popular, with more and more people opting to avoid gluten for medical reasons or simply as a lifestyle choice. For those with celiac disease or gluten sensitivity, sticking to a strict gluten-free diet is essential. But for many, dining out while avoiding gluten can be challenging. So an important question for fast food fans is: are Arby’s curly fries gluten-free?
The Short Answer
Yes, Arby’s curly fries are gluten-free. According to Arby’s website, their classic curly fries do not contain any wheat or gluten ingredients. However, cross-contamination is possible in the restaurant kitchen. So those with celiac disease or severe gluten sensitivity should exercise caution.
Ingredients in Arby’s Curly Fries
Here are the basic ingredients found in Arby’s curly fries, according to the company’s website:
- Potatoes
- Vegetable oil (canola, soybean, and/or sunflower oil)
- Dextrose
- Sodium acid pyrophosphate (leavening agent)
- Salt
- Cornstarch
- Natural flavor
As you can see, the ingredient list does not currently contain any wheat, barley, rye or other gluten-containing grains. Arby’s uses a dedicated fryer for the curly fries, which helps avoid cross-contact with breaded menu items that do contain gluten.
Why Arby’s Curly Fries are Gluten-Free
There are a few reasons why Arby’s curly fries are considered gluten-free:
- They are made from sliced potatoes, a naturally gluten-free vegetable.
- No wheat flour or breading is used in the preparation.
- The vegetable oil, dextrose, leavening agents and other ingredients are all gluten-free.
- Arby’s uses dedicated fryers to avoid cross-contamination.
- The company clearly lists all ingredients and allergen information online.
Major gluten-containing ingredients like wheat, barley, rye and malt are not currently used in Arby’s curly fries based on the listed ingredients. So there is no direct source of gluten in the fries themselves.
Cross-Contamination Risks
Despite being gluten-free as prepared, Arby’s curly fries may present a low risk of cross-contamination for those with celiac disease or non-celiac gluten sensitivity. Here are some potential sources of cross-contamination:
- Fryer oil – Other breaded, gluten-containing items like chicken tenders are cooked in the same fryer oil.
- Kitchen equipment – Shared utensils, fryer baskets, etc could contact gluten.
- Employee handling – Workers may touch other gluten-containing foods then the fries.
- Atmospheric – Gluten particles may circulate in the air from other cooking.
While the chance of gluten cross-contamination may be low, it’s not zero. Those with celiac disease or who are highly sensitive should be cautious and may want to avoid Arby’s curly fries to be extra safe.
Ordering Tips for Gluten-Free Diners
If you need to avoid gluten entirely, here are some tips for ordering curly fries safely from Arby’s:
- Tell the cashier you need gluten-free items only due to an allergy.
- Request fresh, unseasoned fries made in a clean fryer.
- Verify ingredients and preparation with the manager on duty.
- Avoid ordering during busy, crowded periods that may increase cross-contamination risk.
- Check your order before eating to make sure it’s correct.
Be aware that some locations may not be able to accommodate special requests. Policies may vary, so your safest bet is contacting your local Arby’s ahead of time to inquire about their allergen policies and procedures.
Other Gluten-Free Menu Items at Arby’s
In addition to curly fries, the following basic Arby’s menu items are also gluten-free:
- Roast beef sandwich (without bread or bun)
- Sliced deli meats
- Market Fresh salads with gluten-free dressing
- Jamocha Shake
Again, exercise caution with any menu items due to cross-contamination. And be sure to confirm ingredients with the restaurant, as recipes may change periodically.
Are Arby’s Curly Fries Dairy Free?
No, Arby’s curly fries are not dairy-free. They contain vegetable oil that may be made with soy. The natural flavors also may contain dairy-derived ingredients. Those with milk allergies or on a vegan diet should avoid eating Arby’s curly fries.
Are Arby’s Curly Fries Nut Free?
Arby’s curly fries do not contain any nut ingredients, based on the company’s published ingredients list. However, they are cooked in shared fryers with other menu items that may contain nuts. So those with peanut or tree nut allergies should exercise extreme caution or avoid Arby’s curly fries altogether due to the risk of cross-contact.
Are Arby’s Curly Fries Vegan?
No, Arby’s curly fries are not vegan. The natural flavors they contain may come from dairy or other animal sources. The fries are cooked in oil with animal-derived menu items as well. So strict vegans will want to avoid eating Arby’s curly fries.
Gluten-Free Fries at Other Fast Food Chains
Many other fast food restaurants also offer gluten-free french fry options. Here is a quick comparison of curly and regular fries at some top chains:
McDonald’s
Their fries are gluten-free but cooked in shared fryer oil. Low risk for trace gluten.
Wendy’s
Fries are gluten-free but cooked in shared oil. Low risk of cc.
Burger King
Fries are gluten-free. Uses dedicated friers for fries. Low cc risk.
Chick-fil-A
Waffle fries are gluten-free but cooked in shared oil. Moderate cc risk.
Sonic Drive-In
Fries are gluten-free. Sonic does not have dedicated fryers. High cc risk.
As you can see, many major chains offer gluten-free fries, but cooking methods and cc risks vary. Those with celiac disease or wheat allergy should use caution when eating fries from any restaurant prepared in shared fryers.
Conclusion
Arby’s curly fries are considered gluten-free based on their ingredients. But the risk of cross-contamination from shared fryers and equipment means they may not be safe for those with celiac disease or wheat allergy. Using extra caution when ordering, or avoiding curly fries altogether, is the safest option for gluten-free diners. Being aware of ingredients, cooking methods, and cross-contact policies at all restaurants can help those sensitive to gluten make informed choices.
