Cavegirl Coffeehouse

The restaurant has a dedicated GF kitchen and separate prep area, which lowers cross‑contamination risk, but the cinnamon rolls are baked in a shared oven and may use shared baking sheets, so there is still a small chance of gluten exposure.

Even with a dedicated GF kitchen, the "everything" seasoning often contains wheat flour or malt, and the GF sourdough toast may be toasted in a shared toaster, creating cross‑contamination risk for celiac customers.

The restaurant has a dedicated GF kitchen and fryer, which greatly reduces cross‑contamination, but shared prep surfaces or utensils could still introduce trace gluten, and the tortilla must be certified GF.

Even with a dedicated GF kitchen and fryer, the BLT uses GF sourdough that may be toasted in a shared toaster and the bacon could contain gluten-based seasonings, creating cross‑contamination risk.