Is AU GRATIN POTATOES & HAM Gluten Free?

Ingredients

WATER, COOKED HAM, SMOKE FLAVOR ADDED (HAM, WATER, SALT, SUGAR, SODIUM PHOSPHATE, SODIUM ERYTHORBATE, NATURAL SMOKE FLAVOR, SODIUM NITRITE), ROASTED RED POTATOES, GREEN BEANS, MUSHROOMS, HALF AND HALF (MILK, CREAM), LESS THAN 2% OF PASTEURIZED PROCESS CHEESE SPREAD (AMERICAN CHEESE [PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES], WATER, WHEY, SODIUM PHOSPHATE, CONTAINS LESS THAN 2% OF MILKFAT, SALT, SODIUM-ALGINATE, LACTIC ACID, APOCAROTENAL [COLOR]), CHEDDAR CLUB CHEESE (CHEDDAR CHEESE [PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES], WATER, SALT, ANNATTO [COLOR]), MODIFIED FOOD STARCH, CANOLA OIL, CHEESE FLAVOR (CHEDDAR CHEESE [PASTEURIZED MILK, CULTURES, SALT, ENZYMES], WATER, YEAST EXTRACT, NATURAL FLAVORS, DISODIUM PHOSPHATE, XANTHAN GUM), MALTODEXTRIN, RICE WINE VINEGAR (WATER, RICE), YEAST EXTRACT, CHEESE FLAVOR (MALTODEXTRIN, NONFAT DRY MILK, MILKFAT, NATURAL FLAVOR, SALT, DISODIUM PHOSPHATE), BLUE CHEESE POWDER (BLUE CHEESE [PASTEURIZED MILK, SALT, CHEESE CULTURE, ENZYMES]), XANTHAN GUM, CHEESE FLAVOR (CHEDDAR CHEESE [MILK, CULTURES, SALT, ENZYMES], MALTODEXTRIN, WHEY POWDER, MODIFIED CORN STARCH, NATURAL FLAVOR, DISODIUM PHOSPHATE, MILKFAT), PARMESAN FLAVOR (PARMESAN CHEESE [MILK, CULTURE, SALT, ENZYMES], WATER, NONFAT DRY MILK, DISODIUM PHOSPHATE, SALT), MUSTARD FLOUR, SPICE.

What is a Gluten Free diet?

A gluten-free diet excludes all foods containing gluten, a protein found in wheat, barley, rye, and their derivatives. It's essential for people with celiac disease, gluten intolerance, or wheat allergy, as consuming gluten can trigger inflammation and digestive issues. Common gluten-containing foods include bread, pasta, cereals, and baked goods, though many gluten-free alternatives now exist using rice, corn, or almond flour. Beyond medical necessity, some people choose a gluten-free lifestyle for perceived health benefits, though experts emphasize the importance of maintaining a balanced diet rich in fiber, vitamins, and minerals when eliminating gluten-containing grains.

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