Off the Hook

⚠️ Risks & cross-contamination

• The evidence centers on dedicated gluten-free facilities and GF fryers, which strongly mitigate cross-contamination risks for fried foods.
• While not every dish is itemized with a formal safety certificate, the consistent reporting of dedicated fryers and gluten-free batter across recent experiences suggests a low cross-contamination risk for fried items when GF requests are communicated.
• As with any dining decision, it’s wise to alert staff to a gluten allergy or celiac disease and confirm current preparation practices at the time of visit.