Is SWEET POTATO CRINKLE FRIES, SWEET POTATO Gluten Free?

Description
Sweet potato crinkle fries are chef-inspired fries that are made from non-GMO ingredients. These crinkle-cut fries contain 0 g Trans Fat and are par-fried before freezing. Many people enjoy them as a side dish, appreciating their unique flavor. Overall, these sweet potato crinkle fries offer a flavorful and healthy option for those looking for a tasty accompaniment to their meal.

Description
Sweet potato crinkle fries are chef-inspired fries that are made from non-GMO ingredients. These crinkle-cut fries contain 0 g Trans Fat and are par-fried before freezing. Many people enjoy them as a side dish, appreciating their unique flavor. Overall, these sweet potato crinkle fries offer a flavorful and healthy option for those looking for a tasty accompaniment to their meal.
Ingredients
Sweet Potatoes, Vegetable Oil (Contains One Or More Of The Following Oils: Canola, Soybean, Cottonseed, Sunflower, Corn), Corn Starch-modified, Potato Starch-modified, Contains 2% Or Less Of Corn Fiber, Dextrin, Extractive Of Paprika (Color), Extractive Of Turmeric (Color), Leavening (Sodium Acid Pyrophosphate, Sodium Bicarbonate), Molasses Powder (Refiners Syrup, Molasses), Pea Fiber, Rice Flour, Salt, Sodium Acid Pyrophosphate Added To Maintain Color, Sugar, Xanthan Gum
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.


