Green Mill

⚠️ Risks & cross-contamination

• The restaurant is not dedicated gluten-free. There is a formal caveat that items denoted as Gluten Friendly are made in a kitchen that uses high-gluten flour, so there is a cross-contamination risk and no guarantee of 100% gluten-free safety.
• The menu and location pages explicitly state that gluten-free labeling is not equivalent to gluten-free safety, emphasizing potential contamination from shared equipment and surfaces.
• There is at least one year-long positive signal for celiac safety, but overall evidence points to cross-contamination risk inherent in a non-dedicated facility, warranting caution for celiac diners.