The Inn at Saratoga

⚠️ Risks & cross-contamination

• The facility is not described as a dedicated gluten-free kitchen, so cross-contact precautions rely on general kitchen practices rather than a separate GF workflow.
• At least one diner noted uncertainty about cross-contact in the kitchen, especially for cooked dishes, though another diner praised staff for labeling and staff knowledge.
• Individual dishes may be prepared with ingredients that could pose cross-contact risks (e.g., sauces with pea flour mentioned elsewhere), so confirming ingredients and preparation methods with the server remains important.