Good Pie

⚠️ Risks & cross-contamination

• The restaurant is not a dedicated gluten-free facility, which means there is inherent cross-contamination risk in general operations.
• There are reports of a separate prep area and different containers for toppings, which suggests precautions to minimize cross-contact.
• Some community notes mention that the gluten-free flour used (Caputo) contains wheat starch, which would not be suitable for wheat allergies and can be a concern for extremely sensitive celiac cases.
• A mix of experiences exists: some diners had no reactions, while others caution that very strict celiac needs might still be at risk depending on the specific dish and handling.