Is TOTINOS STUFFED NACHOS CHSY CHCKN Gluten Free?

Ingredients

ENRICHED FLOUR (WHEAT FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), TOMATO PUREE (WATER, TOMATO PASTE), REDUCED FAT CHEDDAR CHEESE (MILK, NONFAT MILK, CULTURES, SALT, MODIFIED CORN STARCH*, NATURAL FLAVOR*, ANNATTO, VITAMIN A PALMITATE, ENZYMES) *INGREDIENT NOT IN REGULAR CHEDDAR CHEESE., FULLY COOKED DICED WHITE CHICKEN (WHITE CHICKEN, WATER, MODIFIED FOOD STARCH, ISOLATED SOY PROTEIN, SALT, SODIUM PHOSPHATES), WATER, GUAJILLO ENCHILADA SAUCE (WATER, CONCENTRATED CRUSHED TOMATOES, GUAJILLO PEPPER PUREE, ROASTED ONION PUREE, CHILE DE ARBOL PUREE, VINEGAR, JALAPENO PEPPER PUREE, ROASTED GARLIC PUREE, CHILI POWDER, SEA SALT, SOYBEAN OIL, SUGAR, MODIFIED CORN STARCH, YEAST EXTRACT, SPICE, XANTHAN GUM), CANOLA OIL. CONTAINS LESS THAN 2% OF: RED BELL PEPPERS, DICED ONION, MODIFIED CORN STARCH, GREEN SWEET PEPPERS, SUGAR, MODIFIED WHEY, DEFATTED SOY FLOUR, MALTODEXTRIN, SALT, METHYLCELLULOSE, DRIED ONION, CUMIN, SUNFLOWER OIL (REFINED), TOMATO POWDER, NATURAL AND ARTIFICIAL FLAVOR, MONOSODIUM GLUTAMATE, FLAVORING, DEXTROSE, CORN FLOUR, SPICE, COLOR (YELLOWS 5 & 6, PAPRIKA EXTRACT), YEAST EXTRACT, DRIED GARLIC, CHILI POWDER (CHILI PEPPER, CUMIN, SALT, GARLIC POWDER, OREGANO), L-ASPARTIC ACID, TBHQ (PRESERVATIVE), ONION JUICE CONCENTRATE.

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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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