Gluten-Free at Arby's: A Massive Cross-Contamination Warning
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Arby's is famous for having "the meats." But are those meats safe for celiacs? We break down the roast beef, the fryers, and the hidden dangers of the slicer.
Arby's is famous for having "the meats." But are those meats safe for celiacs? We break down the roast beef, the fryers, and the hidden dangers of the slicer.
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βKey Takeaways
Arby's entire marketing campaign revolves around one slogan: "We Have The Meats."
Because pure meat is naturally gluten-free, many newly diagnosed celiacs assume Arby's must be a safe fast-food haven. Unfortunately, the reality of how an Arby's kitchen operates makes it one of the most dangerous restaurants for cross-contamination.
Here is the brutal truth about eating gluten-free at Arby's.
The Good News: The Meats
If you look strictly at Arby's ingredient list, their core meats do not contain gluten.
* Roast Beef: β Naturally gluten-free.
* Corned Beef / Pastrami: β Naturally gluten-free.
* Smoked Brisket: β Naturally gluten-free.
* Turkey: β Naturally gluten-free.
The Massive Problem: The Meat Slicer
Just because the roast beef doesn't contain wheat doesn't mean it's safe to eat. The danger at Arby's lies in the Meat Slicer.
Arby's uses high-speed slicers to cut their meats to order.
* The Risk: Many Arby's locations use those exact same meat slicers to slice their wheat-based sub rolls or to cut sandwiches in half.
* If the blade sliced a wheat bun ten minutes ago, it is covered in invisible gluten proteins. When they slice your "safe" roast beef on that same blade, the meat becomes deeply contaminated.
* The Verdict: Because you cannot guarantee a dedicated, sanitized slicer during a fast-food rush, the sliced meats are a massive risk for celiacs.
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Are Arby's Curly Fries Safe? β
Absolutely Not.
Arby's famous Curly Fries are coated in a batter that contains wheat flour. They are pure gluten.
Furthermore, because Arby's uses shared fryers, the oil used to cook the Curly Fries is heavily contaminated.
This means you cannot eat *anything* from an Arby's fryer, including:
* Crinkle Fries β (Cooked in the contaminated oil)
* Potato Cakes β (Cooked in the contaminated oil)
* Chicken Nuggets / Tenders β (Breaded in wheat)
* Mozzarella Sticks β (Breaded in wheat)
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What About the Sauces?
* Arby's Sauce: β Safe (No gluten ingredients).
* Horsey Sauce: β Safe (No gluten ingredients).
* Cheddar Cheese Sauce: β Safe (No gluten ingredients).
However, you must ask for these sauces in sealed packets. Do not let the kitchen apply the sauce from their communal pump bottles, as the workers often touch the nozzle to wheat buns.
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The "Safe" Options (If You Are Trapped)
If you are on a road trip and Arby's is the only restaurant open, your options are incredibly limited:
Do not order a bunless sandwich. The risk from the shared meat slicer and the rapid assembly line is too high for someone with an autoimmune disease.
The Verdict
Arby's gets a 0.5 / 5 safety rating for celiac disease.
While they technically "have the meats," they do not have the kitchen protocols to keep those meats safe from the flying breadcrumbs, shared fryers, and contaminated slicers. Skip the drive-thru, and use the Check Gluten web app to find a safer, dedicated restaurant in your area.
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Shop gluten-free food safety on Amazon
Certified options with current prices β skip the label-squinting
Gluten-free food safety worth trying
Bob's Red Mill GF Flour
Essential GF pantry staple
Canyon Bakehouse GF Bread
Best-tasting GF bread
Barilla GF Pasta
Closest to regular pasta taste
As an Amazon Associate, we earn from qualifying purchases at no extra cost to you. Prices and availability are captured periodically and may change β the price shown on Amazon at checkout applies.
Celiac Safety Glossary
- Celiac disease
- Celiac disease is a serious autoimmune disorder in which ingesting gluten β a protein found in wheat, barley, and rye β triggers an immune response that damages the small intestine's villi, affecting approximately 1 in 100 people worldwide according to the Celiac Disease Foundation.
- Gluten
- Gluten is a family of storage proteins (prolamins and glutelins) found naturally in cereal grains like wheat (including varieties like spelt, kamut, and farro), barley, and rye, which acts as a binder to give food elasticity and shape.
- Cross-contamination
- Cross-contamination (or cross-contact) occurs when gluten-free food comes into contact with gluten-containing food or surfaces β such as shared cutting boards, toasters, fryers, or utensils β rendering otherwise safe food dangerous for people with celiac disease.
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About the Author
Sarah Mitchell
Lead Content Writer & Nutritionist, B.S. Nutrition Science
Sarah was diagnosed with celiac disease in 2018 and writes evidence-based guides combining clinical nutrition knowledge with 6+ years of personal gluten-free living experience. All health content is medically reviewed by our advisory team.
Meet our full team βMedical Disclaimer: This article is for informational purposes only and is not a substitute for professional medical advice. Always consult your physician or a registered dietitian before making dietary changes related to celiac disease or gluten sensitivity. Read full disclaimer.
πSources & Citations
- β’Celiac Disease Foundation β celiac.org β Comprehensive research and patient resources on celiac disease
- β’Beyond Celiac β beyondceliac.org β Research-driven celiac disease advocacy and resources
- β’GFCO (Gluten-Free Certification Organization) β gfco.org β Certification standards (<10 ppm)
- β’FDA Gluten-Free Labeling β fda.gov β Federal regulations for <20 ppm labeling
- β’Check Gluten Community β 41,000+ celiacs β First-party data from community feedback and AI label scans
Content reviewed and fact-checked by our clinical & nutrition team. Last updated July 2026.
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