What Do We Do?

We reach out to each restaurant individually and enquire whether they offer gluten-free options on their menu or are able to adjust items for those with gluten intolerance or allergies.

We specifically ask about shared fryers and cross-contamination risks.

Due to strict allergen laws, it has somewhat counterintuitively become difficult to get clear answers regarding cross-contamination. Even kitchens with very strict gluten-allergen procedures are often unwilling to state that they can provide completely gluten-free food if there is any level of risk involved.

As a result, with the exception of entirely gluten-free kitchens, we cannot definitively say whether somewhere is completely safe to eat.

Instead, we can only offer guidance based on feedback from the restaurants themselves.

To help with this, we use three categories: Recommended, Take Extra Care, and Not Recommended.

All restaurants added to our list begin as Not Recommended because we do not yet have enough information. Once we receive details about their kitchen practices and gluten safety procedures, we may move them to Take Extra Care if they serve gluten-free food but the cross-contamination risk remains unclear, or if ordering safely would require a detailed conversation with staff.

If a restaurant has a dedicated gluten-free kitchen, or demonstrates strong knowledge and preparation for gluten-free guests, we may classify it as Recommended.

We also regularly visit these restaurants ourselves and attempt to eat gluten-free there. If our experience does not match the information previously provided by the restaurant, we update the notes on their page and may also change their status.

Each restaurant page includes a comment section, and we encourage visitors to leave feedback — especially if their experience differs from our own findings.

Our goal is to build a database of restaurants that helps people with gluten allergies or intolerances make informed decisions about where to eat when dining out. We also hope to encourage restaurants to be more open and transparent about gluten risks in their kitchens so that dining out becomes easier for everyone.

As someone with celiac disease, I understand the feeling of walking down a street filled with food options while still feeling like there is nowhere safe to eat — or at least nowhere you can eat without having long, difficult conversations first.

Together, we hope to build a resource that helps make that feeling a thing of the past, as much as possible.