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Flour + Water
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.
| Mon | 5:00 to 9:30 PM |
| Tue | 5:00 to 9:30 PM |
| Wed | 5:00 to 9:30 PM |
| Thu | 5:00 to 9:30 PM |
| Fri | 5:00 to 9:30 PM |
| Sat | 5:00 to 9:30 PM |
| Sun | 5:00 to 9:30 PM |
Per-allergen evidence
Coeliac · Gluten-free
confidence 0.75 ·
Insider-led, Owner, chef, staff, or a close friend or family member needs to avoid this allergen themselves; kitchen practice reflects that.
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.
Cited references
Dairy-free
confidence 0.40 ·
Available on request, No marked menu but staff will accommodate. Quality varies by who is working that shift.
One Find Me GF reviewer noted the Pasta Shop is 'good for dairy-free,' and the Eater article quotes the chef saying 'Dairy-free is the next mission.' No dedicated dairy-free equipment or marked menu is reported; accommodation is available on request.
Cited references
Reminder
Always confirm with venue staff before ordering. Tiers and accreditations are guides, not guarantees.
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