#Allergenfree

Gluten-free dining is no longer a niche in the East Bay. What started as a niche for people with celiac disease and wheat sensitivities has become a diverse, vibrant scene. The new dining landscape makes eating out easier for everyone while prioritizing safety and quality.

Gluten is a protein found in wheat, rye, and barley. For those with celiac disease, even trace amounts can trigger immune reactions that damage the small intestine. As awareness grows, restaurants are adopting dedicated gluten-free kitchens to minimize cross-contamination. A simple “GF” label is not always enough to prevent adverse reactions, so clearer practices matter.