Gluten-free Diet & Potatoes

The gluten-free diet is one that is built around the complete avoidance of foods that contain gluten. Gluten is the name for a group of proteins that naturally occur in wheat, rye and barley grains. As a result, a gluten-free diet restricts an eater's exposure to gluten-containing foods, which include many pastas, breads, flours and foods thickened with modified food starch. Certain foods, including potatoes, are naturally gluten-free and can be consumed.

Gluten Allergy

A gluten allergy occurs when an individual's immune system attacks gluten protein when it is ingested, according to the Gluten Intolerance Group. The hereditary disease is called celiac sprue. When the body reacts to gluten, symptoms can range from minor discomfort to intestinal tract damage. Some individuals experience skin breakouts, lethargy, mood disruption, joint or muscle pain, gas, bloating and heartburn. An individual with a gluten allergy or gluten sensitivity must avoid gluten-containing foods.

Products That Contain Gluten

Gluten is found in wheat, rye and barley. It can also be found in grains related to wheat, including spelt, kamut, and triticale, according to the Mayo Clinic. Foods made with wheat, rye and barley include bread products, flour, pastas, breakfast cereals, couscous, modified food starch, soup mixes, beer, Matzo crackers, some candies, imitation meat and seafood, dressings, sauces and canned soups. In addition to food, gluten can also be found in lipsticks, toothpastes and playdough.

Foods without Gluten

Despite the size of the list of items that contain gluten, the list of foods that are free from gluten is sizeable as well. The Mayo Clinic explains that unprocessed fruit, vegetables, meat and dairy are naturally gluten-free. It is important to emphasize unprocessed foods, because some processing includes adding food starches as a thickener or texturizer.

White rice, brown rice, quinoa, teff, millet, amaranth, tapioca and potatoes are starchy foods that do not contain gluten. Some flours are made from many of these ingredients; you can also find bean-based and nut-based flours to use in gluten-free baking.

Potatoes

Potatoes offer a great substitute to wheat-based carbohydrates. According to the Washington State Potato Foundation, potatoes can help you meet your nutritional needs for several vitamins and minerals. They offer potassium, vitamin C, several B vitamins, fiber, iron, magnesium and zinc. They do not cause any additional weight gain, calorie for calorie, because your body relies on carbohydrates for fuel, and excessive calories from any source would result in increased weight. Potatoes are naturally gluten-free, so they fit easily into a gluten-free diet.

Potato Flour and Potato Starch

Potato flour and potato starch behave in different ways and should not be confused. According to Marjorie Hurt Jones, author of "The Allergy Self-Help Cookbook," potato flour is made from cooked potatoes and can be used in a 50-percent ratio with rice flour as a substitute for wheat flour. It can contribute a potato flavor to baked goods. Potato starch behaves like cornstarch, and it thickens liquids in a gel-like fashion. It should be used in batter and breading recipes in conjunction with other flours, Jones writes.