Donatos

⚠️ Risks & cross-contamination

• The restaurant is not described as a dedicated gluten-free facility, so inherent cross-contamination risk exists in theory.
• Some older observations mention variations in how GF crusts were prepared in the past, including concerns about ovens or shared prep spaces. More recent accounts, however, highlight precautions like separate GF areas or careful handling, which have helped reduce risk.
• Overall, while there is still some potential risk in a high-traffic, multi-dish environment, many diners—some with celiac disease—report no adverse reactions when choosing GF crust options and following staff guidance.