Vida Baking Co.

⚠️ Risks & cross-contamination

• The dominant evidence supports a dedicated gluten-free facility/kitchen and frequent positive experiences from celiac diners, which strongly suggests low gluten cross-contamination risk.
• There is a mention that some products use oat flour or oat milk. For someone with oat intolerance or a strict avoidance of oats, this could be a relevant concern.
• Beyond the oat note, there is no explicit documentation of individual dishes labeled as universally safe; the emphasis remains on the facility’s gluten-free status and overall safety claims.