Gluten Free and Handling Celiac

A lot of people ask what do we have that’s gluten free? We have several relatives who are gluten intolerant and some that are Celiac, so our menu has several options.

We make gluten-free muffins every morning, in a variety of flavors. We use Pamela’s gluten free Baking & Pancake mix. We also make a crustless, gluten free quiche. We have several varieties and sometimes have multiple options. We use Bob’s Red Mill gluten-free all purpose flour for this recipe. 

Our crustless, gluten free quiche is one of our most popular dishes

We stock Canyon Bakehouse gluten free bread so we can make any of our sandwiches gluten free. Side note: We used to make our meatloaf with sourdough bread in it so it was off limits to those who are gluten free. But we now use the Canyon Bakehouse gluten free bread in the meatloaf so it’s all good for gluten free consumption!

If you tell us you are Celiac, here’s our procedures to minimize cross contamination. We feel like we have a good system to avoid cross contamination but should note that our restaurant is certainly not a gluten free environment. When we have a Celiac customer we use gluten-free bread and build the sandwich on a new piece of parchment paper (avoiding the cake sliders that we use for the sourdough sandwiches). After washing our hands and using fresh new gloves, we spray the bread with olive oil instead of using the butter brush we use on everything else. We wrap the finished sandwich in parchment paper so that when it is on the grill it doesn’t get cross contaminated. When the sandwich comes off the grill we use a fresh cutting board and knife, and a new spatula. We do our best and recognize the importance of avoiding cross contamination and hope that will work for you.