Rudy's

⚠️ Risks & cross-contamination

• Not a dedicated gluten-free facility; cross-contamination risk exists in the kitchen.
• Specific items commonly flagged as risky include pulled pork and some sides (e.g., creamed corn, certain stews) that may contain gluten.
• Even with precautions, changes in staff or evolving recipes can alter which items are safely gluten-free; some diners have experienced miscommunication or the need to explicitly request multi-step prep (new boards, glove changes, separate containers) to stay safe.
• Some diners rely on an online or in-store allergen chart; others remark that a few items aren’t gluten-free despite being meat-focused, so ongoing vigilance is wise.