Woody's Woodfired Pizza Idaho Springs

Although the menu lists the cauliflower wings as GF, the batter likely contains wheat flour and the item is fried in a shared fryer, creating a high risk of cross‑contamination.

The pickles are coated in a gluten‑free breading, but they are fried in a shared fryer that likely handles wheat‑based items, creating a risk of cross‑contamination.

The spinach‑artichoke dip itself can be made gluten‑free, but it is served with flatbread (which contains wheat) and is prepared in a shared kitchen/fryer, so cross‑contact is possible.

While the wings are listed as GF, the restaurant uses a shared kitchen and fryer, which can lead to cross‑contamination from breaded items, and some wing sauces may contain hidden gluten.

All listed ingredients are naturally gluten‑free, but the restaurant uses a shared kitchen and prep area, so cross‑contact with gluten‑containing foods is possible.

The BBQ sauce may contain hidden wheat or barley ingredients, and the shared fryer and prep areas increase cross‑contact risk, even though the restaurant offers a GF menu.

Unable to analyze — use caution and ask your server.

The toppings are naturally gluten‑free, but the pizza crust is typically wheat‑based and the kitchen uses shared prep areas and equipment, creating a risk of cross‑contamination.

The Italian sausage and pepperoni often contain wheat-based fillers or seasonings, and the shared kitchen/prep area poses a cross‑contamination risk, even though the restaurant offers a GF menu.

Unable to analyze — use caution and ask your server.

The dish contains a white‑cheddar cheese sauce that likely uses flour or a gluten‑containing thickener, and the restaurant uses a shared kitchen and prep area, increasing cross‑contact risk despite a GF menu.

The chicken is breaded and fried in a shared fryer, which can cause cross‑contact with gluten‑containing foods, and the dressings may contain hidden gluten ingredients.

The fries are likely cooked in a shared fryer and the green chili queso may contain hidden gluten thickeners, creating cross‑contamination risk despite the restaurant offering a GF menu.

Unable to analyze — use caution and ask your server.