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Are Grits Gluten Free

Well, yes and no. Grits are corn, millet or rice grits, but pre-ground grits for breakfast aren’t gluten free. Look for stone-ground grits at health food stores. Grits can be served warm or cold, as a breakfast cereal or as a soup side dish. They’re a good source of vitamin B1 (thiamin) and magnesium and have about 60 calories in 1/4 cup cooked. Homemade cooked grits take 45 to 55 minutes on the stovetop to cook.

Raw Grits are naturally gluten free but during processing Grits becomes less gluten free due to gluten containing flavors.

Gluten is a protein found in wheat, barley and rye

  • Gluten is a protein found in wheat, barley and rye. It is what gives bread its chewy texture and holds baked goods together.
  • Gluten can also be found in many processed foods, such as soup broth, soy sauce and ice cream.
  • Gluten-free diets have become more popular in recent years due to the rise of celiac disease, which causes intestinal damage when someone with the condition eats gluten. Grits are naturally gluten-free

A traditional Southern dish made from corn, grits are often served with eggs and sausage for breakfast. Like polenta, grits are made by cooking dried corn kernels in water until they become soft and creamy.

Although the word “grit” can refer to any type of grain that has been milled into small pieces, grits are actually made from hominy, which is dried corn kernels that have been treated with lye or lime to remove the hull and germ from the kernel. Unlike cornmeal, which is milled from corn kernels that have not been treated with lye or lime, grits do not contain gluten.

Grits are generally considered safe for people who have celiac disease or non-celiac gluten sensitivity (NCGS), although some people may experience symptoms when eating them due to other ingredients added to the dish such as butter or cheese. When making homemade grits at home, it’s important to avoid adding flour as a thickener because it usually contains gluten.

Risk for vitamin and mineral deficiencies

Grits are made from corn, and corn is not a gluten-containing grain. However, grits are often milled on equipment that also processes wheat products. This means that there is the potential for cross-contamination between the two grains.

If someone has celiac disease or another form of gluten intolerance, they should avoid eating grits. While it’s possible that grits are safe for people with these conditions because they’re processed in a way that prevents cross-contamination, there’s also a chance that they could become ill if they eat them.

The main ingredients in grits are corn and water

Grits are made from corn. The word “grits” is derived from the Old English word “grytt,” which means coarse grain. Grits are also known as hominy grits, because they are made from hominy, or dried maize (dried corn kernels).

The main ingredients in grits are corn and water. To make them, further ingredients may be added, including salt and sugar. Some companies add other ingredients to their grits, such as egg or butter.

Grits are generally milled down and ground into a coarse meal

They’re made from corn, and they can be used as a substitute for rice or other grains in recipes. Grits are also known as hominy grits, pearl grits, or polenta.

That being said, grits are naturally gluten free. However, the same can’t be said for some of the foods that grits are used in. For example, if you make “cheese grits” with cheddar cheese, they would no longer be gluten free because cheddar contains gluten.

Grits can be used as an alternative to rice in many dishes including breakfast and side dishes like soups and salads. You can also use them in place of pasta or potatoes when you want something more filling than just carbs!

There are two types of grits: stone-ground and hominy

There are two types of grits which are described under:

  • Stone-ground and hominy
  • Stone-ground grits are made by grinding the whole kernel, while hominy grits are made by grinding partially cooked hominy.
  • Hominy is a type of corn that has been soaked in lye (lye is a strong alkali). Stone-ground grits are more expensive than hominy grits because they take longer to make and they have a finer texture.

Grits were originally consumed as part of breakfast meals in America, but over time they became more common as side dishes or main courses in Mexican and Southern U.S. cuisine.


Foods that are naturally gluten-free, like grits which can often be found in packaged form in the grocery stores and departmental stores. Unfortunately, these are not always guaranteed to be free of gluten and you may get a nasty surprise after you purchase it, if you do not check the labels for the sake of confirmation before buying these products.