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Free-from restaurants in San Francisco
42 San Francisco restaurants rated for coeliac, vegan, halal, kosher, and major allergens. Every tier backed by cited sources.
Browse by allergen
The venue describes itself as '100% Plant-Based' and 'Vegan' on its homepage. All menu items use plant-based ingredients (Just Egg, oat milk, coconut parmesan, Impossible meat). No animal products are on the premises, making the kitchen effectively dedicated for vegan.
The venue explicitly states 'Everything is 100% Vegan Plant Based' on its website and all menu pages. The owners are vegan chefs. All dishes are plant-based, with no animal products used. This is a fully dedicated vegan kitchen.
The venue is a fully vegan restaurant (goldeneravegan. com, listed as 'Golden Era Vegan Restaurant'). All menu items are plant-based, so the kitchen is structurally dedicated to vegan. No non-vegan ingredients are on premises.
Shizen is a fully vegan sushi bar and izakaya. The venue's own website states it is 'proud to be a fully vegan sushi bar and izakaya', using plant-based ingredients such as tapioca, mountain yam, konjac, and bean curd. No animal products are on the premises, making it structurally impossible for cross-contamination with non-vegan ingredients.
100% gluten-free kitchen: core ingredients (corn, plantains, taro, yuca) are naturally gluten-free, no gluten-containing ingredients on premises. Periodic lab testing at Bia Diagnostica Labs and NIMA (2015, 2019) confirms absence of gluten. The venue markets itself explicitly as '100% Gluten Free' with a dedicated section on its website.
Kitava's website states the restaurant is '100% free of gluten', and the menu is described as 'gluten-free'. This indicates a dedicated gluten-free kitchen, meeting the criteria for Tier S (verifiably safe) via a 100% dedicated kitchen. No formal accreditation is mentioned, but the venue's own marketing claims a fully gluten-free environment.
Reported fully vegan since July 2019. HappyCow lists it as a Vegan restaurant, and multiple reviews confirm 'All vegan' and 'Fully vegan'. One review notes a single item (honey walnut shrimp) contains honey, but the overwhelming consensus is that the venue is entirely vegan.
Camino Alto is a 100% dedicated gluten-free restaurant in San Francisco. The official menu states 'Everything on our menu is GF' and the owner confirms the kitchen uses only naturally gluten-free ingredients. Multiple coeliac reviewers on FindMeGlutenFree report zero symptoms across dozens of visits. The venue is also recommended by the Weston A. Price Foundation and listed as a dedicated GF restaurant by Gluten Dude.
Wildseed is a 100% plant-based restaurant; no animal products are used or stored on premises, making the entire menu vegan-safe. This is confirmed by the venue's own website and multiple vegan restaurant guides.
100% dedicated gluten-free bakery in Oakland, California. No gluten on premises; all products are gluten-free. The official site repeatedly states '100% dedicated gluten-free bakery'. No external accreditation, but the kitchen is structurally free of gluten.
100% gluten-free kitchen with no woks or fryers; dedicated gluten-free facility confirmed by official menu and FindMeGlutenFree aggregator.
Clementina's official menu declares itself 'a 100% gluten-free restaurant', meaning all dishes are prepared without gluten-containing ingredients. Cross-contact disclaimer is included, but the dedicated kitchen structure satisfies the Tier S criterion.
100% plant-based kitchen; no animal ingredients on premises. Dedicated vegan restaurant.
Co-chef Ryan Pollnow's sister and mother have coeliac disease, driving a group-wide commitment to gluten-free. Flour + Water Pizzeria uses a dedicated GF oven, separate prep area, and Caputo GF flour; the Pizza Shop and Pasta Shop locations offer dedicated ovens/pots and trained staff. The kitchens are shared (regular flour is present), but insider-led dedication plus dedicated equipment make this the strongest structural signal.
A staff member with coeliac disease works here, which provides insider-led knowledge (source: multiple reviews on FindMeGlutenFree). Gluten-free items are marked on the menu. However, the kitchen is not dedicated; fryers are shared (multiple reviews cite no dedicated fryer). Staff proactively warn about cross-contamination risks. Some pre-made pastries may contain gluten (one reported glutening). Tapioca crepes and cheese bread sandwiches are generally considered safe by many symptomatic coeliacs, but cross-contamination risk exists for fried items and pre-made goods.
Honest caveat, Fried items (fries) share a fryer; pre-made bakery items may contain gluten and have caused a reaction in at least one reported instance.
Co-chef Ryan Pollnow's mother and sister have coeliac disease, making this an insider-led kitchen. The pizzeria uses a dedicated gluten-free-only oven, separate prep area, and staff change gloves after every build. Multiple coeliac diners (FindMeGlutenFree, Atly, Eater) report no reactions, but two independent sources raise concerns: one symptomatic coeliac reported getting glutened, and another was told by staff they did not recommend eating there for coeliac. No formal accreditation found. Menu marks GF items.
Honest caveat, One celiac diner reported a reaction; in another visit staff advised against dining for coeliac.
The official menu explicitly marks several dishes as 'vegetarian' (e. g., The Goddess Salad, Roasted Eggplant Caprese Ciabatta Sandwich, Hummus & Guacamole, Red Chili & Lemon Roasted Cauliflowers, Sonoma Lamb Kibbe, Black Truffle Arancini, Ricotta Gnocchi). The kitchen is shared, but the menu provides clear marking for vegetarian options.
HappyCow lists Peacock Pansy as a 'vegan-friendly' restaurant with 'clearly marked vegan options' on the menu. Multiple HappyCow reviewers confirm the menu marks vegan dishes (e.g., 'Menu marks clearly vegan dishes', 'clearly labelled'). The venue serves meat and eggs, so it is not a dedicated vegan kitchen. The menu itself (a photo image) could not be parsed for allergen codes, but the HappyCow consensus indicates a marked menu with aware staff. No evidence of a dedicated fryer or prep area for vegan items.
The official menu marks several items with a 'Vegetarian' icon (e. g. Swiss 'n' Shroom MeltBurger, Three Cheese Classic, Italian Job, Egg-In-A-Hole, Melty Mac, Mini Mac, all shakes). However, the kitchen is shared with meat and dairy preparation, and there is no dedicated vegetarian prep area or fryer mentioned in any source.
The Uber Eats menu states 'Everything is gluten, dairy free, and peanut free including all sauces' for every bowl and salad item, and side items are labelled 'Gluten, dairy, soy, refined sugar free. ' This is a marked menu claim from the venue itself, but there is no evidence of a dedicated kitchen, dedicated fryer, or staff training for coeliac safety. Cross-contamination risk is not addressed. The official website menu does not carry allergen markings.
The venue's name and menu description ('gluten-free pizza and salads') indicate a strong gluten-free focus. A verified coeliac reviewer reports never having a reaction across multiple visits. However, no explicit evidence of a dedicated kitchen, dedicated fryer, staff training, or per-dish allergen marking is provided in the sources. The structural details needed for a higher tier are absent.
The venue's main menu page states 'Gluten free, organic menu' and lists many gluten-free items (e. g. 'Gluten Free Pastries + Snacks', 'Gluten free made in house' granola). The AQutie kids' lunch page says 'Our Organic, Gluten Free and Nut Free Menu will be announced shortly.' However, there is no evidence of a dedicated kitchen, dedicated fryer, or staff training. The menu does not use per-dish allergen codes (GF, etc.) on individual items; the gluten-free claim is a blanket statement. No accreditation or independent coeliac diner reports are available. Tier C is assigned because the menu is marked as gluten-free overall, but the lack of structural detail (shared vs. dedicated prep) and absence of any corroborating source keep confidence moderate.
The Buoy is a Korean-inspired cafe and bar in San Francisco that uses rice flour for many of its desserts (roll cakes, tiramisu, muffins). The venue's own website states 'While we stay true to our gluten-free roots, some items may contain flour for texture—feel free to ask.' FindMeGlutenFree lists it as 'Not dedicated gluten-free' and a symptomatic coeliac reviewer reported feeling 'misled' and noted staff were 'too distracted to answer questions about the kitchen.' Items are labelled GF in the display case, but cross-contamination risk is acknowledged.
Multiple dishes are clearly marked 'VEGETARIAN' on the menu (pasta options, salads, desserts). Several sauces are also marked vegetarian. However, prep is shared and there is no dedicated vegetarian kitchen.
The venue's menu includes vegetarian options such as a 'pesto pie' and a 'burrata' pizza, and a Google reviewer notes 'clearly labelled vegetarian dishes' and 'a couple vegetarian options like one with all veggies'. However, the kitchen is shared with meat dishes (pepperoni, sausage, chicken), so cross-contamination risk exists. No dedicated prep area or fryer is mentioned.
The restaurant has a separate vegan menu section (e. g., veggie sampler, tofu tibs) and multiple HappyCow reviews confirm vegan options. However, the kitchen is shared with meat dishes and cross-contamination is possible. No dedicated vegan prep area.
The official menu marks many dishes as 'gluten free' and states 'the majority of our menu is gluten-free', but the kitchen is shared (non-dedicated) and items containing gluten (brioche buns, cuban bread, shortbread) are also prepared. No dedicated fryer or prep area is mentioned. Staff are directed to be asked for details, but no training or accreditation is cited.
Kantine offers clearly labelled gluten-free options on the menu (GF markers on items like scramled eggs, shrimp salad, Brussels sprout). Staff are reported as knowledgeable about gluten-free needs. However, the kitchen is not fully dedicated; the venue also serves traditional breads (sourdough, rye) and pastries, indicating shared preparation areas. Cross-contamination risk is acknowledged by a third-party aggregator. Suitable for gluten-intolerant diners who are comfortable with shared kitchen protocols, but not recommended for coeliac individuals requiring strict avoidance.
Vegetarian dishes marked with (V) on menu; shared kitchen, no dedicated prep area. Staff aware but cross-contamination risk.
Listed in Coeliac UK venue guide (member-only details) and described on Atly as 'accommodating gluten-free' with trained staff but some risk of cross-contamination. No evidence of dedicated equipment or a dedicated kitchen; shared prep area is implied.
Freekeh is a Middle Eastern restaurant that offers gluten-free wraps, pita, and dessert on request. The FindMeGlutenFree listing explicitly states 'No dedicated kitchen' and 'Food NOT flagged', and warns 'This establishment is NOT a dedicated gluten-free facility and may not be safe for those with celiac disease.' A gluten-intolerant diner reported feeling fine after eating but noted they 'don't know what measures were taken in the kitchen.' The Atly listing rates it 'Accommodating' with 'Some risk of cross-contamination' and 'Trained staff'. No marked menu; GF items available on request.
The official menu marks many dishes as 'Gluten free' (e. g. Classic Hummus, Avocado Hummus, most Rice Bowls, French Fries, sauces). However, the menu also states that pita bread 'is not gluten free' and that appetizers 'come with pita bread, but our pita bread is not gluten free', indicating shared kitchen equipment and a risk of cross-contamination. No dedicated fryer or prep area is mentioned. The venue's homepage describes itself as 'Gluten-free 💚' but this is marketing language, not a structural guarantee.
The venue's own menu marks a few items 'gf' (Dr. Bircher's Müesli, Soft Scrambled Eggs, House Hash, Grilled Halloumi Salad, The Spoon Cobb) and offers gluten-free toast for a surcharge. However, a symptomatic coeliac reviewer reported that staff had no knowledge of coeliac or cross-contamination and that everything is cooked on shared surfaces and toasters. Another coeliac reviewer noted they took a risk with cross-contamination. No dedicated fryer is reported. The kitchen is not dedicated gluten-free and no accreditation is held.
Every dish on the menu is explicitly marked gluten-free, and the location page states '100% gluten-free'. A coeliac diner reported passing a Nema test. However, no evidence of a dedicated kitchen or fryer; shared prep is likely. Marked menu with aware staff but shared equipment.
Menu states all items are gluten-free but warns of potential cross-contamination from shared facilities; no dedicated kitchen or accreditation.
The official menu marks several dishes as 'Gluten free' (e. g. Avocado Toast, Smoked Salmon Toast, Dungeness Crab Omelette, Tofu Scramble) and offers a gluten-free bread substitute for +$2. However, the menu also lists many gluten-containing items (brioche buns, waffles, French toast, croissants, English muffins) and there is no mention of a dedicated fryer, dedicated prep area, or staff training. Cross-contamination risk is acknowledged as shared kitchen.
The Yelp menu marks several items as 'Gluten free' (Quinoa Bowl, Oven-baked Potato Wedges, Eggless Turkish Shakshuka, Yogurt) and the official menu lists a 'house-made vegan brioche' for the Lentil Miso Burger, but also includes flour tortilla/lavash wraps and pita bread. The Atly listing describes 'wide gluten-free options' and staff guidance, but there is no evidence of a dedicated kitchen, dedicated fryer, or formal accreditation. Cross-contamination risk is present from shared fryers and prep surfaces for gluten-containing items like wraps and pita.
Marked menu with GF options on several dishes (e. g., Red Lentil Soup, Collard Soup, Beef Bone Marrow Soup, Chicken Stew), but some dishes explicitly contain gluten (Chard & Barley Soup, Green Lentil Soup). Shared kitchen with no dedicated GF area or fryer reported.
Menu marks (V) on vegetarian dishes individually. Shared kitchen with cross‑contamination risk.
The official menu lists an Impossible Burger (plant-based vegan patty), a Black Bean Veggie Burger, and a Vegan Chocolate Chip milkshake made with cashew and almond milk. However, there is no dedicated vegan prep area or separate fryer, and staff awareness of vegan requirements is unverified. Cross-contamination risks are high due to shared cooking surfaces and fryers.
Menu states 'pretty much everything' can be gluten-free and offers GF cornbread substitute, but no dedicated kitchen or marked menu. Cross-contamination risk from shared fryer likely.