22 venues in Denver rated S to B for coeliac · gluten-free, every tier backed by cited sources.
The venue’s website reports that the kitchen is completely gluten-free, with no gluten-containing ingredients kept on site. Multiple reviews on FindMeGlutenFree confirm that staff members are knowledgeable and take precautions for coeliac orders, which suggests a dedicated gluten-free kitchen.
The restaurant operates a dedicated kitchen that is 100% gluten-free, and its menu is marked GF. Multiple independent sources confirm no cross-contamination risk and a fully gluten-free environment. Staff are accommodating.
Acova is strongly trusted for gluten-free dining. The owner has coeliac disease, and staff (including a server with coeliac) are knowledgeable. Multiple dedicated gluten-free fryers are reported. The official menu marks items as GF (gluten‑free) and GFO (gluten‑free option). The kids menu states all items can be prepared gluten‑free. Some menu items marked GF (e.g., Biscuits and Gravy, Cinnamon Roll) appear inconsistent, so confirm with staff. Cross‑contamination risk is acknowledged by the shared kitchen but mitigated by dedicated equipment.
A dedicated gluten-free pizza oven, separate prep area, and knowledgeable staff make this one of the safer options for coeliac diners. The menu marks GF items clearly, including specialty pizzas. However, the kitchen shares space with regular pizzas, and some diners have reported reactions. The gluten-free flour used (Caputo Fiore Glut) contains wheat starch, which may not suit all coeliacs.
Bang Up To The Elephant marks gluten-free items on its menu with a symbol indicating they can be prepared relatively gluten-free, but fryers are shared and the kitchen does not guarantee any item is completely free of gluten. Staff are knowledgeable and will clean kitchen space or pan-fry items to reduce cross-contact risk. The venue is not a dedicated gluten-free facility.
Menu items are clearly marked as gluten-free. Staff are knowledgeable about cross-contamination protocols. The in-house bakery is 100% gluten-free. However, some items, such as buns, are toasted on a shared grill with gluten-containing sourdough, which poses a cross-contact risk. The owner states the cafe is 100% gluten-free except for the sourdough. That sourdough is handled in a designated area. The attentive staff are recommended for communicating dietary needs.
Several menu items are marked GF. Staff are generally knowledgeable about gluten, but the kitchen is shared with gluten-containing dishes and there is no dedicated fryer. A small number of reviewers report getting sick after visits. Cross-contamination risk is therefore present. Confirmation with staff each visit should be made, and calling ahead for high-sensitivity needs should be considered.
The Walnut Room in Denver marks gluten-free items on its menu with a GF notation. These options include pizza made with Udi's crust, sandwiches served on a gluten-free baguette, and a flourless chocolate torte. An extra charge applies to gluten-free selections. The kitchen is shared and is not dedicated gluten-free. Some reviewers mention a dedicated gluten-free fryer and staff who change gloves for gluten-free orders, though one diner noted the waiter appeared unsure about cross-contamination risks. The venue's website and a local celiac organization confirm that expanded gluten-free options are available. For coeliac diners, the level of commitment to safety varies, so calling ahead to discuss preparation is recommended.
True Food Kitchen marks gluten-free items on its menu and trains staff in allergen protocols. The restaurant operates a shared kitchen, and the risk of cross-contamination is acknowledged. Multiple community reviews report glutening incidents. Some locations claim dedicated fryers, while others do not. Diners are advised to communicate their needs clearly to the server and confirm with management.
Several menu items are marked GF or GFO, including a breakfast sandwich with gluten-free ciabatta. But many other items contain wheat, such as seitan and flour tortillas, and the kitchen is a shared space. No dedicated fryer or separate prep area is mentioned, and staff training is not described. Cross-contamination is possible. Calling ahead to confirm protocols is recommended.
Vital Root offers many gluten-free options and has a dedicated fryer and designated prep area. Staff are trained and ask about allergies at ordering. However, the kitchen is shared and the venue is not a dedicated gluten-free facility; some coeliac diners have reported reactions. They have an online allergy menu and items are marked gluten-free.
Several GF items are marked on the menu, but the kitchen explicitly states it is not gluten-free. Community reviews report a dedicated fryer and staff who are knowledgeable about cross-contamination, but multiple reviewers also report getting sick here. Cross-contamination is a real risk; communicate your needs carefully.
Fox And The Hen marks gluten-free items on its menu and offers its own GF bread, but the kitchen is shared and uses a common fryer for potatoes with no dedicated toaster—cross-contamination is a real risk. Some staff are accommodating and knowledgeable, but one coeliac diner was refused separate-pan preparation and another reported symptoms after eating. Call ahead to discuss your needs and confirm the day's practices.
Several menu items are marked GF on the online menu. These include all masala dishes and burgers with gluten-free buns. The kitchen is shared with gluten-containing items. Regular fries share a fryer, but sweet potato fries have a dedicated fryer. Staff knowledge is inconsistent. Some staff members are knowledgeable, while others have shown confusion about gluten content. One diner reported getting sick after a gluten-free bun burger. This is not a dedicated gluten-free facility, so those with coeliac disease should exercise caution and confirm with staff.
Menu items are marked gluten-free (g/f) or gluten-free optional (g/f/o). The kitchen is shared and not dedicated gluten-free; the venue's own disclaimer warns it may not be safe for celiacs. Staff are reported as knowledgeable, and you can note allergies when ordering online. Call ahead to confirm cross-contamination protocols.
Menu items are marked GF, but shared fryers and same grill surface for buns create cross-contamination risk. Staff are knowledgeable and will take precautions (glove changes, surface cleaning) when asked. A review warns that not all GF-marked items are actually gluten-free, so confirm with staff. The venue is not a dedicated GF facility.
Menu marks gluten-free items and staff are trained to communicate with kitchen about allergen orders. However, the kitchen is shared and no dedicated fryer is used; multiple coeliac diners report reactions. Cross-contamination risk is high for celiac diners. Confirm with staff for your specific needs.
The menu marks items that are gluten-free options (GFO) and notes the risk of cross-contamination. A shared fryer and a shared kitchen are used. Staff knowledge varies, with some team members well informed and others less so. Multiple diners with celiac disease have reported being glutened. Despite the labeled menu, caution is advised.
stockMoxie Eatery marks several menu items as gluten-free, including salads, sandwiches, and toast. Gluten-free bread is available for an additional charge. The kitchen is shared, and no dedicated equipment or staff training on cross-contamination is mentioned. One diner has repeatedly described it as a reliable gluten-free breakfast spot, but no independent review of kitchen practices exists.
Several menu items are marked gluten-free. Gluten-free bread is available for an additional charge. Staff reportedly understand allergy needs and will use separate pans if asked about a serious allergy. The kitchen is shared, which creates a risk of cross-contact. The same griddle and trays are used for all food. There is no dedicated gluten-free kitchen or fryer. This restaurant is not recommended for coeliac diners who require strict avoidance. Calling ahead to confirm current protocols is advised.
Root Down marks gluten-free items on its menu and uses a dedicated fryer for gluten-free items such as fries. Staff are reported to be knowledgeable about gluten needs. Cross-contamination risk is present, however, because the kitchen is shared. At least one reviewer with coeliac disease reported getting sick here, and another noted that some farro dishes are mislabeled as gluten-free. The restaurant states it cannot guarantee an allergy-free zone. The establishment is best suited for those with mild gluten sensitivity or those willing to verify with staff.
Gluten-free items are clearly marked on the menu, and staff are generally knowledgeable and helpful, with some reporting that staff will flag orders and clean the kitchen area. However, the kitchen is shared and uses wheat, and there is no dedicated fryer. The restaurant itself warns it cannot guarantee any dish is completely allergen-free. A few celiac diners have reported getting sick despite staff assurances, so caution is advised.
