Eggs are naturally gluten-free and dairy-free. Birds produce eggs, so there are no grains or lactose. If someone with Celiac disease or who has a gluten sensitivity reacts to eggs, it is probably from cross-contamination. This frequently happens when utensils are used when cooking other items with gluten. If eggs are fried on the same surface as a gluten-containing food like pancakes or French toast, they are now contaminated. If you’re concerned about gluten, hard boiled eggs are a great choice. Cooked in their own shells, there is very little chance of coming in contact with gluten products.