Sweet Elizabeth's Organics

The mix is labeled gluten‑free and the restaurant uses a dedicated GF kitchen with separate prep areas, minimizing cross‑contact; the shared fryer is irrelevant for a dry mix.

Unable to analyze — use caution and ask your server. This restaurant has silver-tier gluten-free protocols — always notify staff of your celiac diagnosis.

The mix is labeled vegan and gluten‑free, prepared in a dedicated GF kitchen with separate prep areas, and it is baked—not fried—so the shared fryer does not pose a risk.

Unable to analyze — use caution and ask your server. This restaurant has silver-tier gluten-free protocols — always notify staff of your celiac diagnosis.

The pre‑mixed flour is certified gluten‑free and is prepared in a dedicated GF kitchen with a separate prep area, minimizing cross‑contact.

The restaurant uses a dedicated gluten‑free kitchen and a separate preparation area, which greatly minimizes cross‑contact, and the vanilla cake mix is prepared without using the shared fryer.

Unable to analyze — use caution and ask your server. This restaurant has silver-tier gluten-free protocols — always notify staff of your celiac diagnosis.

The restaurant uses a dedicated gluten‑free kitchen and a separate prep area, and the cookies are marketed as allergen‑free (which includes wheat), so the risk of gluten contamination is minimal.

The restaurant uses a dedicated gluten‑free kitchen and separate preparation area, and the gingerbread cookies are baked (not fried), minimizing cross‑contact risk despite a shared fryer.

Millet flour is naturally gluten‑free, and the restaurant uses a dedicated gluten‑free kitchen and separate prep area, minimizing cross‑contamination risk.

Unable to analyze — use caution and ask your server. This restaurant has silver-tier gluten-free protocols — always notify staff of your celiac diagnosis.

The oat flour is labeled gluten‑free and is prepared in the restaurant's dedicated gluten‑free kitchen, minimizing cross‑contamination risk.

Unable to analyze — use caution and ask your server. This restaurant has silver-tier gluten-free protocols — always notify staff of your celiac diagnosis.

Unable to analyze — use caution and ask your server. This restaurant has silver-tier gluten-free protocols — always notify staff of your celiac diagnosis.

Unable to analyze — use caution and ask your server. This restaurant has silver-tier gluten-free protocols — always notify staff of your celiac diagnosis.

The restaurant has a dedicated GF kitchen and separate prep area, which greatly reduces gluten risk, but the shared fryer and potential use of common mixing equipment mean cross‑contact is still possible.

The item is described as a biscotti flavored like a cinnamon roll, which traditionally uses wheat flour, and there is no explicit statement that it is gluten‑free; the shared fryer also poses a cross‑contact risk.

While the restaurant has a dedicated gluten‑free kitchen and separate prep area, the cookies are likely made with wheat flour and are baked in a shared fryer, which poses a cross‑contamination risk for celiac patients.