Quick Answer
Culver’s does not specifically state that their french fries are gluten free or confirm that they are prepared in a gluten free environment. However, since the main ingredients in their fries are potatoes, vegetable oil and salt, there is likely minimal gluten content. Those with celiac disease or gluten sensitivity should exercise caution when consuming Culver’s fries due to the risk of cross-contact with gluten-containing items in the kitchen.
Ingredients in Culver’s French Fries
According to the Culver’s website, the ingredients in their french fries are:
– Potatoes
– Vegetable oil (contains one or more of the following: canola oil, corn oil, soybean oil, hydrogenated soybean and/or cottonseed oil)
– Salt
None of these core ingredients contain gluten. However, Culver’s does not make any claims that their fries are gluten free or cooked in a gluten free environment.
Are Potatoes Naturally Gluten Free?
Yes, potatoes are naturally gluten-free. Potatoes are part of the nightshade family Solanaceae and do not contain the proteins glutenin and gliadin, which cause issues for those with celiac disease or non-celiac gluten sensitivity. Pure, unseasoned potato products like baked or mashed potatoes are safe for gluten free diets.
Are Vegetable Oils Gluten Free?
Most vegetable oils, like canola, corn, soybean and cottonseed oil, are naturally gluten free. Vegetable oils are extracted from the plant source, so unless wheat is specifically used, they typically do not contain gluten. Any added seasonings or flavorings would need to be assessed separately.
Is Salt Gluten Free?
Yes, most table salt or sea salt does not contain gluten and is safe for gluten free diets. Unless flavorings are added that contain gluten, pure salt is naturally free of gluten.
So based on the core ingredients, Culver’s french fries appear to be gluten free. However, that does not mean they are prepared safely for those with celiac disease.
Risk of Cross-Contact at Culver’s
While the potatoes, oil and salt don’t inherently contain gluten, there is a risk of cross-contact with gluten-containing menu items at Culver’s restaurants. Here are some potential sources:
- Fries may be cooked in the same oil as breaded, gluten-containing foods like chicken tenders or fish fillets
- Employees may use the same fryer tools, baskets and utensils for fries and other items
- Gluten-containing particles may be present around the fryer and kitchen from shared surfaces, air, etc.
- Staff may add a dash of seasoning that contains gluten after fries are cooked
Since Culver’s menu includes breaded and battered items that do contain gluten, cross-contact is very likely in their kitchens and fryers. They do not claim to have dedicated equipment and prep areas for gluten free dishes.
What is Cross-Contact?
Cross-contact occurs when gluten-free foods come into contact with gluten-containing foods and gluten is transferred. This can happen through:
- Shared cooking oil
- Shared cooking equipment and surfaces
- Shared utensils
- Airborne flour or crumbs
- Reusing hands or gloves that have touched gluten
Even small crumbs or traces of gluten can be an issue for those with celiac disease or wheat allergy. That’s why restaurants need strict procedures to prevent cross-contact if they claim an item is gluten-free.
What Level of Gluten Causes a Reaction?
Experts advise those with celiac disease to avoid consuming more than 10-20 parts per million (ppm) of gluten to prevent adverse health reactions. Those with non-celiac gluten sensitivity may be able to tolerate small amounts of cross-contact as well. However, it’s ultimately up to the individual to determine their personal threshold.
For those who are highly sensitive, even gluten traces below 20 ppm could trigger symptoms and damage to the small intestine. So there is no established “safe” level if cross-contact is a concern.
No Testing Available on Gluten Content
Unfortunately, Culver’s does not provide any allergen or third party gluten testing results for their french fries. So there is no data available on the exact gluten ppm or whether the fries test below 20 ppm.
Without specific gluten-free procedures and protocols in place, or published testing results, it’s impossible for Culver’s to guarantee no cross-contact with gluten.
Precautions for Gluten Intolerance
Those with celiac disease, wheat allergy or gluten sensitivity should use caution when eating Culver’s french fries due to the likelihood of cross-contact. Here are some tips if you opt to eat them:
- Ask to have fresh, uncontaminated oil used
- Request a fresh batch cooked separately from other items
- Ask for plain fries with no seasoning
- Wash hands before eating and use a fresh tray and packaging
- Avoid ordering on busy days when cross-contact is more likely
However, there is no guarantee these steps would eliminate gluten exposure from cookware, utensils and surfaces. Your safest option is to avoid the fries if you are highly sensitive.
Comparison to Other Fast Food Chains
Unlike Culver’s, some fast food chains explicitly state that their fries can accommodate a gluten free diet:
| Restaurant | Gluten-Free Status |
|---|---|
| McDonald’s | French fries “no gluten ingredients” but risk of cross-contact |
| Burger King | French fries “GSFA certified gluten free” with dedicated fryers |
| Wendy’s | French fries not gluten free, cooked in shared oil |
Chains like Burger King proactively got audited certification to validate gluten free procedures. Wendy’s clearly states their fries are not gluten free. McDonald’s acknowledges the ingredients are gluten free but disclaims cross-contact.
Culver’s lacks clear communication compared to competitors. Their website has no information on shared fryers, likelihood of cross-contact or certification.
Contacting Culver’s for More Information
To get definitive answers on their gluten free policies and precautions, your best bet is to contact Culver’s directly. You can reach their guest services department through:
- Phone: 1-608-256-4500
- Online contact form at https://www.culvers.com/contact/
- Twitter: @culvers
- Facebook: www.facebook.com/culvers
Some questions to ask include:
- Do you have dedicated fryers for gluten free fries?
- What procedures prevent cross-contact with breaded menu items?
- Are employees trained on gluten free prep?
- Have the fries been lab tested for gluten?
Talking directly with management at your local restaurant may provide more details as well.
Bottom Line
Unfortunately Culver’s does not provide enough transparency about the gluten content of their french fries or cross-contact risks for those with celiac disease. While the potatoes, oil and salt are naturally gluten free, shared fryers and lack of training means gluten exposure is likely.
Until they improve procedures and communication, fries are an unclear and potentially unsafe menu option. Your safest choice is to avoid Culver’s fries if you are highly gluten sensitive, or take precautions and contact the restaurant directly with any questions and concerns.
Further research and advocacy from customers could encourage more chains like Culver’s to get accredited gluten free certification programs in place. This would enable millions of patrons with celiac disease or gluten intolerance to safely enjoy classic menu items like french fries worry-free.
