Gluten free diet is easier with potatoes, an ideal carbohydrate and perfect gluten free food.<\/p>\n

If you need to replace gluten containing foods because you have a gluten allergy or are celiac, potatoes are a great source of starch.<\/p>\n

Potatoes are fine for breakfast, lunch or dinner.\u00a0 And there are many types of potato to choose from, each with its own characteristics.<\/p>\n

Potatoes – Many Types for your Gluten Free Diet<\/h2>\n

There are almost 4,000 varieties of potatoes!\u00a0 But you won’t find that many available in stores.\u00a0 Still, even at your least inspiring supermarket, there should be two or three varieties for different purposes: baking, boiling, etc.<\/p>\n

New potatoes are harvested early in the season while the tubers are still young and growing.\u00a0 They are small and tasty, but only available early in the season.<\/p>\n

Fully grown potatoes (maincrop <\/strong>potatoes) store very well, which is why they are available year round.<\/p>\n

The list below indicates those potatoes that are primarily available as new potatoes with “(new)” after the name of the variety.<\/p>\n

Alex<\/strong> potatoes (new) have a nice mild favor and are great in salads.<\/p>\n

Atlantic<\/strong> are perfect for making fries.<\/p>\n

Anya<\/strong> potatoes (new) have a nutty taste when new.<\/p>\n

Bel Rus<\/strong> great steamed, baked or for scalloped potatoes.\u00a0 This skin becomes thick and crunchy when baked.<\/p>\n

Cara <\/strong>is a large potato.\u00a0 Good baked or boiled.<\/p>\n

Deser\u00e9e<\/strong> has pinkish skin and yellowish flesh.\u00a0 A good general purpose potato.<\/p>\n

Carlingford<\/strong> (new or maincrop) is suitable for most cooking methods.<\/p>\n

Epicure<\/strong> (new) have a distinctive flavor.<\/p>\n

Estima<\/strong> is rather tastless but widely available for some reason.\u00a0 If it doesn’t have an interesting taste, name it as if it does!<\/p>\n

Finger<\/strong> (new) are available in different varieties.\u00a0 Great in salads or with butter and parsley.<\/p>\n

Francine<\/strong> is red-skinned and creamy fleshed.\u00a0 Great for steaming or for scalloped potatoes.<\/p>\n

Frisia<\/strong> has a moist and slightly waxy texture.<\/p>\n

Goldrush<\/strong> has a russet skin.<\/p>\n

Gold Wonder<\/strong> has a russet skin. It is good for boiling, roasting and excellent for baking and making fries.<\/p>\n

International Kidney<\/strong> is similar to the Jersey Royal.\u00a0 It as a nice buttery flavor.<\/p>\n

Jersey Royals<\/strong> (new) are often the earliest to come out.\u00a0 They are also one of the nicest.\u00a0 They come from Jersey so you probably won’t find them outside of the UK.<\/p>\n

Kerr’s Pink<\/strong> has pink skin and creamy flesh.<\/p>\n

King Edward<\/strong> has a flowery texture, perfect for roasting and baling, not so good for boiling, unless mashed.<\/p>\n

Linzer Delikatess<\/strong> (new) look like Jersey Royals.<\/p>\n

Maris Peer<\/strong> (new) stays firm when cooked so it is ideal for salads.<\/p>\n

Maris Piper<\/strong> is great for all cooking methods including boiling, baking and making fries.<\/p>\n

Maori Chief<\/strong> (new) are from New Zealand.\u00a0 They have dark purplish skin and flesh, and taste a bit sweet.<\/p>\n

Nicola<\/strong> has smooth skin and deep yellow flesh.\u00a0 It has a great buttery taste.\u00a0 Its a good general purpose potato and is great in salads.<\/p>\n

Penta<\/strong> come apart when boiled.\u00a0 Steam them instead.<\/p>\n

Pentland Dell<\/strong> has a floury texture.\u00a0 They aren’t so good for boiling but they are great for roasting.<\/p>\n

Ratte <\/strong>has a chestnut flavor.\u00a0 Great in salads.<\/p>\n

Russet Burbank<\/strong> have a russet skin.\u00a0 The flesh is flavorful and floury.<\/p>\n

Sante<\/strong> (new or maincrop) often available organic.<\/p>\n

Wija<\/strong> has a sweet flavor.<\/p>\n

The Potato-Based Gluten Free Meal<\/h2>\n

Potatoes can be prepared in many ways.\u00a0 This variety makes it a great food to keep in mind as part of your gluten-free diet.\u00a0 If you plan to make the potato the center of the meal, baking them, than adding sour cream or cheese is a good bet.\u00a0 That and a side-order of vegetables makes a pretty good meal, although you wouldn’t want to eat this way all the time.<\/p>\n

You could also make a kind of Cesar’s salad, substituting new potatoes for croutons.\u00a0 Some of the maincrop potatoes listed above are noted for their suitability in salads so you can do this year round.<\/p>\n

Most celiacs and otherwise gluten intolerant don’t do well with milk products, although most are OK with butter, especially clarified butter.<\/p>\n

Store potatoes in a cool dry place in the dark, or they will start to sprout.<\/p>\n

If there are green patches on the skin, cut them out before preparing as they are mildly toxic and you won’t feel well if you eat them like that.<\/p>\n

Most of the nutrients in a potato are just below the skin.\u00a0 On the other hand, mold sometimes grows just below the skin and may be hidden.\u00a0 If in doubt, peal.\u00a0 This often isn’t necessary for thin-skinned potatoes.<\/p>\n

If you think cutting out wheat and gluten will deprive you of your carbohydrates, I think you will agree that with the large variety of potatoes to choose from, you won’t lack for a choice in starches, even when considering this one type of food.<\/p>\n

Next time you wonder how to eat without wheat, start planning your meal around potatoes and you will find that eating gluten free is easy.<\/p>\n

What has your experience been with including potatoes in your gluten free diet?<\/p>\n

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