Is steak gluten free?

In order to determine if a food is gluten free, ask the following questions:

  1. Do the ingredients of the food contain any plants of the tribe Triticeae (e.g., wheat, barley, rye, spelt, etc)? If so, it is not gluten free.
  2. Was the food processed in a place that also processed plants of the tribe Triticeae? If so, there is the possibility of contamination, and may be contaminated with gluten.
  3. Were the ingredients grown, transported, or stored in facilities and vehicles which also grew, transported, or stored plants of the tribe Triticeae, and precautions against cross-contamination were not in place? If so, there is the possibility of contamination, and it might not be gluten free.
  4. Absent knowledge of all the above, does the food come with a label or claim of being gluten free? If not, there's the possibility that it might not be gluten free.

Steak is made from animal muscle, which is not a plant of the tribe Triticeae. Depending on the recipe, the steak may be seasoned with various herbs, spices, and salt. None of these typically come from plants of the tribe Triticeae, or are at much risk of contamination. So steak should, normally, be gluten free.

The steak may be breaded - coated in a light flour coating to give it a "crust". This depends on the recipe; many steak aficionados would be upset at such a steak, but "country fried steak" is made that way intentionally. While it is possible to make a gluten-free breading, it is unlikely.

The steak may be cooked on a grill or pan which has also been used to cook breaded items. In this case, there is the possibility that some gluten may have remained in the grill or pan from the breaded items and transferred to the steak, rendering the steak not gluten free.

The steak may be served with a sauce. This sauce may be thickened with starch, which may introduce gluten as a possible component. If you want to avoid gluten in your steaks, examine the sauces as well.


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