Are Eggs Gluten-Free?

Yes, eggs are naturally gluten-free.

Eggs and Cross-Contact

If eating at home and taking the normal precautions for cross-contact, there should be little to no risk.

However, if you are dining out at a restaurant that isn’t dedicated gluten-free, be sure to ask how the staff prepare the eggs. Eggs, particularly ones that are fried or scrambled, are often cooked on large, commercial griddles or in a pan that may have been used to also prepare gluten-contains foods. Additionally, spatulas, forks, or other utensils that have touched gluten greatly increase the possibility of cross-contact, and would be enough to cause a person with celiac disease to have a reaction. Finally, if a restaurant is also making pancakes, muffins, or anything with wheat, barley or rye flour, there is an increased risk for cross-contact.

Please be aware of the risks of eating eggs at restaurants that also prepare gluten-containing foods. To safeguard yourself, ask your server specific questions about how the eggs will be prepared. Some restaurants have even been known to put pancake batter into scrambled eggs—so always ask questions!