Craig LaBan’s ultimate gluten-free dining guide to Philadelphia and the suburbs

Chef George Murkowicz’s vibrantly seasonal American menu at 1906 has become a draw in its own right at Longwood Gardens, whose dancing fountains are framed by the arching windows of this sun-drenched vaulted dining room. At least 80% of the menu can be carefully prepared gluten-free, including a stunning mushroom bisque with enoki mushrooms (crisped in a dedicated GF fryer), charcoal-roasted beets with nasturtium oil, and sablefish with rainbow radishes and local miso beurre blanc.

The vast majority of chef Eli Collins’ seasonal dinner menus are gluten-free or easily modified. Current hits include the panisse with eggplant tahina, Sweet Amalia oysters with “hoagie” vinaigrette, a smoked duck leg with braised cabbage, steelhead trout with lentils, the pork chop with bacon-braised limas, and crispy oyster mushrooms with preserved mushroom aioli, cooked in rice flour in a noncontaminated fryer. Or you can have one of the city’s best burgers, sans bun.

“Are you sure this is gluten-free?” That’s the ultimate praise my daughter can offer a pretzel. And the soft and chewy twists from A&A carry it off. This longtime pretzel family would know, having been in business since 1929. The Oaklyn location, opened in 2021 by fourth-generation baker Anthony Panara and wife Charlene Panara, bakes only gluten-free pretzels. They come in many forms, from twists to buns, stuffed with hot dogs or as “pretzoli” pockets, filled with everything from cheesesteak to pepperoni and cheese. Standard gluten pretzels made at the Camden location are also sold on-site, but are carefully stored and handled to avoid any cross-contamination. Preordering is strongly recommended, especially on weekends. Also available at the gluten-free stands at Citizens Bank Park (Section 122) and Subaru Park.

Most of the menu is naturally gluten-free at Dave Conn’s grill-centric Italian Market gem, where perforated sauté pans and multiple grill grates allow food to benefit from the live-fire hearth without cross-contamination. The coal-roasted octopus, latkes, and toro tartare usually start my GF feast, followed by the spectacular rib eye or poulet for two, hamachi collars, and absinthe ice cream for dessert.

Chef Frankie Ramirez’s stunning modern ode to Mexican cooking at Amá rises on house-nixtamalized corn, chiles, and sauces that are naturally gluten-free, with a menu that he estimates is at least 80% GF. Only three items on the current menu contain gluten (mostly desserts) and they are isolated at a separate station. Items off the live-fire hearth — the source of Amá’s famous grilled octopus, carne asada, and wood-fired Caesar salad with crunchy masa croutons (Food & Wine’s “Dish of the Year”) — are a smart centerpiece around which to build your meal. The chef will also personally verify preparations for diners with particular sensitivities.

Indian cuisine can be challenging for gluten-free dining due to potential fryer contamination (no samosas, sadly) and premade spice blends that can contain gluten. Amma’s takes a deliberate and handmade approach to its GF offerings, especially with South Indian staples like dosas — the fermented rice-and-lentil batter crepes that are naturally gluten-free (except for semolina-based rava dosas) — smaller benne dosas and biryanis, plus lamb chops, chicken, and salmon from the tandoor oven. The recent addition of a dedicated GF fryer at Amma’s new Center City location has allowed the addition of crisp medhu vada fritters, pakora, and chicken 65. A GF request also triggers a series of precautions, including a separate sambar drawn from a base broth that does not contain asafoetida, a spice that’s sometimes cut with flour when packaged. Menus are clearly marked and servers are well-trained on GF issues.

Teff, the Ethiopian staple grain traditionally used in injera, has become a darling of the gluten-free world in everything from waffles to pasta; it makes Ethiopian cuisine especially appealing for gluten-free diners. However, most American Ethiopian restaurants that make injera usually blend teff with wheat or barley flour. Amsale Cafe is one of the few local Ethiopian restaurants that reliably also offers 100% teff-flour injera, regularly brought in from markets in Washington D.C. by co-owner Bellew Asfa. The remainder of wife Gomege Achamyeleh’s menu is entirely gluten-free and beautifully cooked, whether you go for her slow-simmered meat or veggie stews, or my vote for Philly’s best kitfo, a traditional dish made with raw minced beef spiced with black cardamom and mitmita chili powder. Other Ethiopian restaurants such Buna Cafe (5121 Baltimore Ave.), Alif Brew (4501 Baltimore Ave.), and Kaffa Crossing (4421 Chestnut St.) also occasionally have pure teff injera available, but always call in advance to verify availability.

This charming hot pink takeout hub for Puerto Rican comfort food has become a favorite Fishtown stop for flavorful gluten-free meals, even if the signature pastellito pastries themselves are not among the options. Go for one of the hearty rice bowls topped with pollito (stewed chicken), vegan stewed beans and pumpkin, or the occasional special pernil, topped with avocados and pickled onions. Plantains are typically added to standard bowls, but only for GF customers who can tolerate potential cross-contamination. The occasional arroz con pollo special is a must. A side of rice and gandules pigeon peas or tangy yuca en escabeche salad is also a smart move.

This creative modern American kitchen is a welcome addition to the west end of South Street near Graduate Hospital, and more than half of its menu is gluten-free or easily modified. Among the biggest GF hits are the tapioca pearl-encrusted croquettes with Mahon cheese and shishitos, the grilled Kyoto carrots with Txakoli sabayon, the Berkshire pork collar with roasted kojinut squash, and a flourless chocolate cake for dessert. Banshee’s oysters, persimmon and harissa-glazed prawn skewers, and half-chicken can also be served GF.

“Oh wow, that does not even look gluten-free!" That’s been a common response from diners — including those in my family — when they first encounter the pizza at Barclay Pies. The edges of the airy, round Detroit-style crusts arrive crisped to a tawny brown under a crown of molten mozzarella. No matter which toppings you choose — oregano-scented red sauce topped with fistfuls of cup-and-char pepperoni glistening with honey; or the seasonally sweet summer corn, bacon, and chile peppers; or thin-shaved cremini mushrooms and caramelized onions — it’s not hard to understand why this project from friends Thomas “TJ” Hunton and Daniel Romero has set the regional gold standard for GF pizza. (Barclay’s standard glutenful pizzas are fine, but not the draw.) The menu also offers excellent versions of several other deep-fried GF delights, including fresh mozzarella sticks and chicken tenders. One important note: Barclay’s dough recipe uses Caputo Fioreglut, an Italian gluten-free flour blend that contains wheat starch whose gluten proteins have been removed. It is considered safe for most celiacs, but not for those who have an allergy to wheat.

Much of the menu at this family-run Vietnamese cafe is gluten-free or can be modified, including the excellent soups. That includes all the phos (omit the meatballs), the hearty chicken curry, and the house specialty of bún bò Huế: Even without the standard pork roll (which has gluten), owner Andrew Dinh’s rendition of the spicy lemongrass soup is arguably Philly’s best.

Many of the Colombian breads and pastries have long been naturally gluten-free at the original Feltonville location of Cafe Tinto — Giselle Poveda’s family 23-year-old takeout bakery — because they are made from pre-Hispanic ingredients such cornmeal, potato starch, and cassava starch. The cheesy pandebono breads, arepas, and almojobanas now have an even brighter showcase at the cheerful new sit-down sibling that Poveda opened earlier this year with her girlfriend and partner, chef Daniela Garcia. Take a seat in the canary-yellow dining room, sip on a panela-sweetened cafe campesino, and bite into chorizo, egg, and cheese breakfast sandwich on a cheesy amojobana bun (subbed for the glutenful pan sobao) or a classic Colombian breakfast platter with Perico eggs with green onions and tomato and an arepa. The empanadas are GF, as well, but not suitable for celiacs because they’re fried in contaminated oil. For those especially sensitive to cross-contamination, Cafe Tinto recommends calling in advance so they can bake its gluten-free pastries fresh to order on dedicated pans.

Many of the Colombian breads and pastries have long been naturally gluten-free at the original Feltonville location of Cafe Tinto — Giselle Poveda’s family 23-year-old takeout bakery — because they are made from pre-Hispanic ingredients such cornmeal, potato starch, and cassava starch. The cheesy pandebono breads, arepas, and almojobanas now have an even brighter showcase at the cheerful new sit-down sibling that Poveda opened earlier this year with her girlfriend and partner, chef Daniela Garcia. Take a seat in the canary-yellow dining room, sip on a panela-sweetened cafe campesino, and bite into chorizo, egg, and cheese breakfast sandwich on a cheesy amojobana bun (subbed for the glutenful pan sobao) or a classic Colombian breakfast platter with Perico eggs with green onions and tomato and an arepa. The empanadas are GF, as well, but not suitable for celiacs because they’re fried in contaminated oil. For those especially sensitive to cross-contamination, Cafe Tinto recommends calling in advance so they can bake its gluten-free pastries fresh to order on dedicated pans.

Phillies fans who also happen to be gluten-phree are hardly limited to peanuts when going to a game. Citizens Bank Park has offered GF options at stadium concessions for over a decade, but this stand in Section 122 sponsored by Italian GF mega-bakery Schär, whose U.S. headquarters and production bakery is in Swedesboro, is now the primary hub for hot dogs and cheesesteaks on GF rolls, GF beer, and pretzels from South Jersey’s A&A Soft Pretzels.

Like other restaurants in the Defined Hospitality group (Kalaya, Suraya), gluten-free options abound at this modern Mexican destination, where the tortillas are made from house-nixtamalized corn and the staff is well-trained in avoiding cross-contamination. Save for a couple items — for which current chef Jason Peabody is working on an alternative — Condesa is a GF fiesta, with favorites such as the lobster tortillas soup, arrachera taco, sweet potato costras and camarones zarandeado among the most popular hits. Peabody can also make special GF churros with an advance request.

There’s been a wide selection of thoughtful gluten-free options built into the Italian-ish menu of this sleek University City newcomer from the start, thanks to a family member of the ownership team who has celiac disease. The house pastas can be subbed with gluten-free noodles, but Corio also has a devoted following for its thin-crust pizza — made with a base of potatoes — that gets baked on the top deck of a triple-shelf oven to avoid cross-contamination with the excellent standard pies. The sweet corn risotto is also a popular GF move, and an olive oil cake has also been recently added to the mix because, as co-owner Ryan Mullholland says, “we want guests who eat gluten-free to feel like they can enjoy a complete meal with us, including dessert.”

This Queen Village corner tavern is a favorite among celiacs for a reason: Any of its five pastas can be substituted with gluten-free bucatini or casarecce (cooked separately in uncontaminated water). I’m a fan of the Bolognese and spicy vodka sauce nod to Upstate New York’s “chicken riggies.” A dedicated GF fryer also turns-out crispy calamari and a chicken Parm special available in limited quantities Tuesday through Thursday.

Whenever my celiac daughter visits home, a meal from the Rittenhouse location of this Szechuan-Taiwanese standby is required. Few restaurants as busy as DanDan have such reliable gluten-free protocols in place, with solid recipe adaptations that omit glutinous condiments (soy, black bean paste, oyster sauce, pickled Szechuan vegetables), and clear kitchen systems to ensure GF orders are cooked separately in clean woks. Dry pepper chicken, vegetarian string beans, cumin lamb, and scallion fried rice are our standards, but also try the dry pot beef and crispy bunapi mushrooms.

Whenever my celiac daughter visits home, a meal from the Rittenhouse location of this Szechuan-Taiwanese standby is required. Few restaurants as busy as DanDan have such reliable gluten-free protocols in place, with solid recipe adaptations that omit glutinous condiments (soy, black bean paste, oyster sauce, pickled Szechuan vegetables), and clear kitchen systems to ensure GF orders are cooked separately in clean woks. Dry pepper chicken, vegetarian string beans, cumin lamb, and scallion fried rice are our standards, but also try the dry pot beef and crispy bunapi mushrooms.

Whenever my celiac daughter visits home, a meal from the Rittenhouse location of this Szechuan-Taiwanese standby is required. Few restaurants as busy as DanDan have such reliable gluten-free protocols in place, with solid recipe adaptations that omit glutinous condiments (soy, black bean paste, oyster sauce, pickled Szechuan vegetables), and clear kitchen systems to ensure GF orders are cooked separately in clean woks. Dry pepper chicken, vegetarian string beans, cumin lamb, and scallion fried rice are our standards, but also try the dry pot beef and crispy bunapi mushrooms.

Chinatown’s classic Shanghai-style destination, Dim Sum Garden, makes gluten-free versions of several of its dumplings, including crystal vegetable dumplings and spicy shrimp dumplings, with GF dipping sauce upon request. (You can also buy frozen dumplings to bring home.) All of the ho fun, mei fun noodles, and rice stir-fries can be made GF on-site.

Most of the modern Israeli restaurants owned by CookNSolo offer versatile menus for gluten-free eating, with strong practices to avoid cross-contamination, although extra-sensitive people should know that pita baking is often done on-site. The entire menus at both Laser Wolf and Goldie are GF with the exception of the pitas, which are usually replaced with cucumbers for dipping into that silky hummus. (The store-bought version of the hummus is also GF.) Two of the three rice platters at Dizengoff are GF (excluding the sabich). At Zahav, the menu is 90% GF; the famous smoked pomegranate lamb shoulder with crispy rice, fried cauliflower, and coconut malabi for dessert are all fair game. The deep-fryer at Jaffa Bar is also GF, which means some of the best fries in the city, served with tehina ketchup, are available alongside yellowtail pastrami, steak frites, and the oyster riches of the raw bar.

This West Philly destination serves one of the most distinctive birds in Philly, a teff flour-fried chicken infused with berbere spice that is the creation of Ethiopian-born co-owner Mebruka Kane and her American husband, Brian. Teff, traditionally used for injera, allows the chicken to be gluten-free but also lends a nutty, earthy note. The mild Alicha flavor is bright with lemon and turmeric, while the spicier Awaze radiates with multiple levels of berbere, both in its buttermilk marinade and a deep red dusting to finish.

This popular Kensington bakery is known for its wildly creative savory and sweet pastries, largely made from standard wheat flour. But baker Ashley Huston has also devised an incredibly delicious gluten-free focaccia — with an airy and moist crumb and crispy olive-oil soaked edges — that has recently become a wholesale hit with restaurants such as Middle Child and Emilia. The plain GF focaccia is generally not sold retail, but Huston always serves it as a composed seasonal slice — in summer, as a savory tomato pie or with pistachio pesto and mortadella; sweeter renditions emerge in cooler weather, such as the current glazed apple pie focaccia. Huston bakes the focaccia first thing in the morning on dedicated pans before flour can contaminate the kitchen, and no issues have arisen to date, she says. However, hyper-sensitive people should be cautious that it’s produced in a space that is not dedicated to GF baking. In addition, the dough contains converted wheatstarch flour from Caputo, which is generally fine for people with celiac disease, but not suitable for those with an allergy to wheat.

This fast-casual homage to Central American street food is a longtime favorite for gluten-free diners who prize the pupusa platters that recall chef Sofia Deleon’s Guatemala City childhood, as well as taquitos, tostadas, and dobladas crisped in a GF fryer. Only the churros and baleada (on the Reading Terminal menu) are off-limits. Bonus: Deleon’s Guatemalan rum Tenango is also GF.

This is where my family celebrates Christmas Eve with a gluten-free Sichuan banquet. EMei easily remains one of the best restaurants in Chinatown (with several new locations expected this year). Owners Tingting Wan and Dan Tsao have collaborated with chef Yongcheng Zhao to make the majority of its Sichuan dishes either naturally GF or easily modified, with clear menu notations. Condiments are made in-house; GF soy sauce is used; and a noncontaminated fryer is employed for the majority of the menu’s items, which are crisped by default in corn and sweet potato starches. Don’t miss crispy whole sweet-and-sour bass, salt-baked seafood, Chongqing chicken, or tea-smoked duck.

There’s no mistaking the difference between the puffy standard crust and the more compact gluten-free version at this chain. Still, the GF pies — made daily from rice flour and cornstarch, and proofed on-site — are delicious in their own right, with Emmy’s signature toppings (Roni Supreme!) and a crispy cheese “frico” crust that runs along the borders of the pan-baked edges in classic Detroit-style.

The Center City flagship of the upscale Greek restaurant group has a seafood-forward menu with multiple options that are already gluten-free or easily modified. Estia has a separate menu with GF options, from lamb chops to swordfish souvlaki. Whole fish can be cooked in a clean pan rather than on the grill (which risks cross-contamination). Just be sure rice is actually substituted for the standard orzo.

Laminated dough is one of the hardest things to find in gluten-free form, but innovative pastry chef Lila Colello has mastered the craft at her celebrated GF bakery, which moved earlier this year from Manayunk to a much larger storefront in Bryn Mawr. The move has allowed Colello to serve fresh-baked versions of flaky mini-croissants stuffed with chocolate and savory variations filled with spinach and cheese, as well as danishes and pop-tarts. Other popular items include cinnamon bun kits, chocolate-dipped maritozzi stuffed with cream, a new savory cheesesteak croissant roll, and hot breakfast sandwiches on GF brioche buns. The classic iced layer cakes are stunning. Flakely’s kettle-boiled bagels are also notable — both crusty and chewy — and the best I’ve tasted outside of New York’s famed Modern Bread & Bagel. And Colello’s hoagie rolls have also become a popular choice for bars across the region offering gluten-free cheesesteaks.

Any gluten-free person longing for crispy fried food will be in carnival heaven at this essential stand in Reading Terminal Market, where Rebecca Foxman’s menu of state fair-inspired snacks — from corn dogs to fresh-cut fries, cheese curds, poutine, and funnel cakes — is entirely GF. Fox & Son manufactures its own batter and mixes, which make a perfect gift for any friend aiming to make their own GF corn dogs or funnel cakes at home.

Ice cream shops can be prone to cone and cookie cross-contamination, but this popular parlor with old-timey vibes in Old City has a knowledgeable staff and safe protocols (glove changes, clean scoops from fresh tubs). Ninety-five percent of its flavors and toppings are gluten-free, as are most of its ice cream cakes, including seasonal specials like its ice cream yule logs.

Collingswood has been rolling in gluten-free cookie riches since this summer, when Sachiko Levinson moved her five-year-old bakery to a storefront on Haddon Avenue. Levinson — who began her business after getting laid off from a marketing job during the pandemic, and whose daughter avoids gluten — makes picture-perfect versions of bake sale-style classics, from chewy ginger spice cookies to adorable animal crackers, gooey chocolate brownies, and excellent cupcakes and pumpkin muffins. I’m especially fond of the coin-sized walnut cookies infused with matcha, a nod to Levinson’s Japanese childhood. GF Sweeties’ cookies are featured at multiple cafes on both sides of the Delaware River, as well as Barclay Pies, but a trip to the bakery itself is very worthwhile.

Unfortunately, the pastéis de nata pastries baked at this transporting Portuguese breakfast-lunch cafe in Fishtown are not celiac-safe. But there are so many other wonderful gluten-free things it’s absolutely worth a visit, from the potato-kale caldo verde soup with linguica to zesty piri piri grilled chicken buried under a mountain of hot frites, and irresistible bacalhau fritters whose salt cod is simply bound with potato and eggs. All sandwiches (go for the bifana or Serrano ham and cheese) can also be served on GF wraps.

Most of the modern Israeli restaurants owned by CookNSolo offer versatile menus for gluten-free eating, with strong practices to avoid cross-contamination, although extra-sensitive people should know that pita baking is often done on-site. The entire menus at both Laser Wolf and Goldie are GF with the exception of the pitas, which are usually replaced with cucumbers for dipping into that silky hummus. (The store-bought version of the hummus is also GF.) Two of the three rice platters at Dizengoff are GF (excluding the sabich). At Zahav, the menu is 90% GF; the famous smoked pomegranate lamb shoulder with crispy rice, fried cauliflower, and coconut malabi for dessert are all fair game. The deep-fryer at Jaffa Bar is also GF, which means some of the best fries in the city, served with tehina ketchup, are available alongside yellowtail pastrami, steak frites, and the oyster riches of the raw bar.

Inspired by friends and family with celiac disease, Walter Gouldsbury and David Murray, the founding chefs behind this rapidly growing local steak-and-burger chain, made gluten-free options a cornerstone of their menu since starting in 2023. The fryers use additive-free olive oil and are entirely GF, and rice flour is the batter base for the crispy chicken and fried pickles. (That breading is less successful on onion rings.) Gouldsburger’s is not 100% GF, as everything-spiced wheat flour rolls are standard for their cheesesteaks. But the staff is trained to change gloves and utensils when gluten concerns are flagged, and pre-wrapped Udi’s buns are used for GF orders, a consistently safe choice — even if eating a big and exceptionally cheesy cheesesteak on two hot dog buns is not ideal. There are a dozen locations now operated largely by franchisees, including the original Haddonfield location, where we visited successfully with our celiac daughter.

One of Philly’s most enduring BYOBs has always gone out of its way to offer creative gluten-free options on its ever-changing blackboard menu. As much as 90% of the selections are naturally GF, including the signature smoked carrots with chèvre. Recent items include a sunchoke-potato latke with caramelized onions, smoked Gouda and pimento, a GF apple fritter, and a Banoffee pie with caramelized coconut custard, dark chocolate and banana caramel.

Most of the modern Israeli restaurants owned by CookNSolo offer versatile menus for gluten-free eating, with strong practices to avoid cross-contamination, although extra-sensitive people should know that pita baking is often done on-site. The entire menus at both Laser Wolf and Goldie are GF with the exception of the pitas, which are usually replaced with cucumbers for dipping into that silky hummus. (The store-bought version of the hummus is also GF.) Two of the three rice platters at Dizengoff are GF (excluding the sabich). At Zahav, the menu is 90% GF; the famous smoked pomegranate lamb shoulder with crispy rice, fried cauliflower, and coconut malabi for dessert are all fair game. The deep-fryer at Jaffa Bar is also GF, which means some of the best fries in the city, served with tehina ketchup, are available alongside yellowtail pastrami, steak frites, and the oyster riches of the raw bar.

One of Philly’s best cheesesteak shops has been offering a gluten-free option for years, as owner Joseph Groh always has gluten-free rolls from Flakely on hand. Joe’s, which remains in the city’s cheesesteak upper echelon with fresh rib eye sliced in-house, takes extra precautions to avoid cross-contamination, with diligent glove-changing, a separate grill for GF orders, and a GF fryer used exclusively for french fries. Joe’s charges $5 extra for the gluten-free roll (they aren’t cheap), but it’s a fair value considering the quality and heft of these 10-ounce steaks layered with caramelized onions and oozy Cooper Sharp cheese.

Kalaya, one of Philly’s most exciting restaurants of any sort, is 99% gluten-free. Chef-owner Chutatip “Nok” Suntaranon goes to the extra expense of using only GF ingredients, assuring the Southern Thai food thrills here — from the exquisite flower dumplings and crispy gui chai cakes to the colossal crab stir-fry and showstopping tom yum — are safe for celiacs, too. Only one dish has gluten (the Thai tea tiramisu) but the festive shaved-ice creations and sticky rice with durian are the must-order desserts for a memorable finale.

Chef Nicholas Elmi’s rooftop Bala Cynwyd restaurant will substitute gluten-free cavatelli for their house noodles. (Get the boar ragù with black trumpet mushrooms.) But the naturally GF dishes are their own draw, from the tuna crudo with blood oranges and golden beets to scallops with chanterelles and polenta, and a torta caprese for dessert with black cocoa caramel and goat yogurt gelato.

Most of the modern Israeli restaurants owned by CookNSolo offer versatile menus for gluten-free eating, with strong practices to avoid cross-contamination, although extra-sensitive people should know that pita baking is often done on-site. The entire menus at both Laser Wolf and Goldie are GF with the exception of the pitas, which are usually replaced with cucumbers for dipping into that silky hummus. (The store-bought version of the hummus is also GF.) Two of the three rice platters at Dizengoff are GF (excluding the sabich). At Zahav, the menu is 90% GF; the famous smoked pomegranate lamb shoulder with crispy rice, fried cauliflower, and coconut malabi for dessert are all fair game. The deep-fryer at Jaffa Bar is also GF, which means some of the best fries in the city, served with tehina ketchup, are available alongside yellowtail pastrami, steak frites, and the oyster riches of the raw bar.

A good gluten-free pierogi is a rare and special thing, in large part because making a supple dumpling dough of any sort is a challenge with GF ingredients. Leave it to chef Michael Brenfleck of Little Walter’s in Kensington to perfect them and then offer nearly his entire modern Polish menu in GF form several times a month. The chef initially embarked on the challenge in response to a Polish neighbor with celiac disease, choosing a Tuesday night, after the restaurant’s weekly deep-clean, to minimize any chances of cross-contamination. The dinner was so well-attended that Brenfleck has been offering GF nights up to three times a month (“It’s like Saturday night on a Tuesday!” he says). Come for the pierogies, stuffed with everything from the classic potato and farmer’s cheese to seasonal specials like Hubbard squash with hazelnuts and horseradish sauce, or local mushrooms with buttermilk ranch. Much of the rest of Brenfleck’s menu is already GF, from the dill pickle soup to the standout smoky kielbasa roasted over the wood-fired hearth. One of Little Walter’s most popular dishes — the massive chicken cutlet cooked in schmaltz and glazed with paprika honey — has improved since Brenfleck found that the GF panko he now uses for that crust results in a better crisp than standard wheat-flour panko; he’s incorporated that panko into the rye-flour breading he uses when the restaurant’s regular menu is in effect.

One of the suburbs’ best Sichuan restaurants, Mama Wong can modify nearly 80% of its menu to be gluten-free, in part because its current owner, Linna Li, is gluten-intolerant. Guangdong roast duck, General Tso’s chicken, and rice noodle dishes are popular, but cumin lamb and boiled fish in chili sauce are also worthy choices. Chefs are careful to avoid cross-contamination — changing gloves, cutting boards, utensils, oil and woks when a concern is noted.

At least 30% of the dinner menu is already gluten-free at Chance Anies’ creative fusion take on Filipino comfort food in Fairmount, including the signature app, the “bloom shroom” enoki mushroom, that is fried in a GF fryer. Since its opening, Manong has evolved to embrace GF possibilities even more with its brunch service, where waffles are pressed using a batter for bibingka rice flour cake, and the chicken is crisped in a rice flour and potato starch crust.

Doughnuts and Korean fried chicken are the star at this sleek new fast-casual cafe in Chester Springs from David Backhus (ex-Bloom, Oori), who’s designed the menu to be extremely accessible to gluten-free diners. That includes a crackle-crisp rice flour breading for fried chicken that’s been marinated in kimchi and buttermilk, the GF gochujang in ssam wraps of beef and rice, the oil in the GF fryer that also crisps up tater tots that get laced with melted cheese and kimchi, as well as the batter for chewy mochi doughnuts (loved the tangy yuzu glaze). Note that Maru is not 100% GF, which led to a serious error — in which standard wheat noodles were served with the spicy dandan sauce instead of the gluten-free noodles we requested — but Backhus, whose son avoids gluten, has since promised to fix ordering protocols to avoid any other such missteps.

The turkey cutlet and roast beef sandwich are out. But so much else at one of my favorite gastropubs is gluten-free, from the baked clams to Philly’s ultimate green salad, deftly broiled fish, the pork steak, fried mushrooms in broth, and chocolate pôt de crème. Aside from the small but appealing wine list, try a local draft of gluten-free Dornick cider from Ploughman.

This sandwich superstar has always been proactive with gluten-free options, able to make any of its creations GF-friendly, except for the Phoagie. Try the Celiac Sally (a variation of the So Long Sal! hoagie), the Shopsin Club, the breakfast sandwich with house corned beef, or the thick “Latk’d” hash brown crisped in a noncontaminated fryer. When ordering online, be sure to click the celiac button — not just gluten-free — for extra care. Middle Child uses focaccia from DreamWorld Bakes which is GF but contains wheat starch, so it’s not suitable for those with wheat allergies. Meanwhile, about 75% of the Clubhouse’s dinner menu is already gluten-free, including the steak au poivre.

This sandwich superstar has always been proactive with gluten-free options, able to make any of its creations GF-friendly, except for the Phoagie. Try the Celiac Sally (a variation of the So Long Sal! hoagie), the Shopsin Club, the breakfast sandwich with house corned beef, or the thick “Latk’d” hash brown crisped in a noncontaminated fryer. When ordering online, be sure to click the celiac button — not just gluten-free — for extra care. Middle Child uses focaccia from DreamWorld Bakes which is GF but contains wheat starch, so it’s not suitable for those with wheat allergies. Meanwhile, about 75% of the Clubhouse’s dinner menu is already gluten-free, including the steak au poivre.

I love so many Mexican restaurants in Philly for different reasons. But Mission Taqueria is the one we feel most confident eating at safely with our celiac daughter because it is 99% gluten-free, from the chips to the fish tacos fried in rice-flour tempura to, yes, the churros. (Mission does make burritos with flour tortillas, but only for delivery, and always in a separate area to avoid any chance of cross-contamination). The second-story Center City restaurant is also nut-free, which explains why it no longer serves mole, which also often contains gluten.

Chef Ange Branca’s Malaysian menu at Kampar was always one of the city’s more intriguing dinner destinations with gluten-free options until a fire temporarily closed that restaurant in early 2025. Branca hopes to finally reopen that Queen Village destination very soon, but she has since opened a new fast-casual concept on South Street West built around loaded baked potatoes. Mod Spuds is inspired by her full jacket-spud days at university in Scotland. It’s technically not billed as a GF restaurant, due to occasional glutinous specials, but almost the entire menu qualifies as some of the heartiest, most satisfying GF meals you can find in a bowl. The menu has a global reach, with potatoes topped with everything from chili con carne (the Mod Spud) to chicken tikka masala (the Bollywood Spud) to a cheesesteak (the Philly Spud). I’m partial to the Malaysian Spud, topped with Branca’s singular beef rendang. The occasional availability of “tattie scones,” crispy cakes made from leftover potatoes, gives Mod Spuds the ability to also build some of the more intriguing GF breakfast sandwiches in town.

The onigiri at Moheji have been giving major Tokyo munchie vibes ever since Kaori “Ori” Ikeuchi decided last year to bring a taste of her Japanese roots to three Philly farmers’ markets at the stand she operates with husband, Vincent Feldman. Ikeuchi, a digital lab technician at Penn’s Weitzman School of Design, brings a decidedly homespun touch to the triangular rice cakes she wraps in nori and blends with several traditional stuffings that are technically gluten-free (with one exception that uses gochujang). I enjoy the ground chicken (tori miso soboro) with miso and ginger, the pickled plum (umeboshi), and mixed mushroom with miso balls. Ikeuchi follows careful protocols to avoid cross-contamination, but since the onigiri are prepared in a commissary that is not GF dedicated, she directs customers with the highest gluten sensitivities to the onigiri with salmon and sesame since very few condiments are added.

Those who are newly diagnosed with celiac disease are often cautioned to avoid Indian cuisine because curry sauces are commonly made with premade elements that risk cross-contamination. That’s why scratch kitchens such as Nagpuri Saoji in Voorhees are so valuable. Chef-owner Swapna Sagdeo builds every dish and sauce without shortcuts. About 60% of her menu is gluten-free, including all the curries, from the restaurant’s signature curry — a fiery 27-ingredient Saoji — to the creamy Malwani and chile-flared Kohlapuri that make her Central Indian kitchen so distinctive. With advance notice, the kitchen is also able to fry unique specialties such as the sabudana vada tapioca fritters in a GF fryer.

This family-run Indian and Pakistani steam table is one of the gluten-free highlights of Reading Terminal Market. The menu is clearly marked with GF (and dairy-free) options like chicken korma, tikka masala, and vegetables.

Marlo and Jason Dilks, the couple behind SliCE Pizza and P’unk Burger, have updated the old-school South Philly lunch counter at this friendly corner shop off West Passyunk, and its sandwiches are all available gluten-free — including the cutlets encrusted in GF rice flour and crumbs. Pay special attention to the cheesesteaks, whose 12 ounces of tender, marinated meat make it a sleeper pick as one of the better steak sandwiches in town, gluten-free or not.

This cheerful South Philly takeout window has long been a destination for some of the city’s most creative, seasonally inspired doughnuts, which just happen to be 100% gluten-free. And since Bill Kelly bought out his partner and cofounder, Carol Ha, this summer, he’s leaned in even harder to the savory side, creating an impressive new sesame-dusted alt-flour hoagie roll for cheesesteaks and eggplant parm (encrusted in leftover doughnut crumbs). Still, the crispy chipotle chicken, served on a savory fried doughnut bun, remains Okie Dokie’s best sandwich. Add some popcorn chicken to your order, along with GF fries and a corn dog shaped like a doughnut, and you’re ready for a tailgate. The savory menu is also soy-, nut-, and peanut-free. An expansion currently underway will soon allow for more kitchen space and a broader menu, along with a retail store where customers can buy frozen par-baked hoagie rolls to finish at home.

We’re fond of this organic, vegan, and gluten-free bakery-cafe off Rittenhouse Square where my daughter once worked as a pastry assistant. It’s noted for its gorgeous cakes and pastries, but I also enjoy the savory menu. It ranges from avocado toast to scrambled tofu and GF tempeh tacos, but I especially like items such as the forbidden rice bowl, Mohinga soup, and spicy organic stewed chickpeas with kale that reflect owner Andrea Kyan’s Burmese heritage.

At chef Peter McAndrews’ Italian Market shrine to lunchtime abondanza, the chef works alongside son Aidan, who is celiac, so they’re pros at modifying dishes to be gluten-free. And the exuberantly overloaded Italian sandwiches are all available on GF focaccia that the restaurant now bakes each morning on dedicated cast-iron pans. Try the Daddy Wad Italian, the Gustaio (lamb sausage, gorgonzola, and sun-dried cherry mostarda), or the underrated Arista with suckling pig. Paesano’s now serves all its sandwiches whole, allowing customers to cut them at the table to avoid any possibility of kitchen cross-contamination.

The stellar frites alone draw gluten-free pilgrims from far and wide to this landmark brasserie on Rittenhouse Square. As at all Starr restaurants, the staff is highly trained to handle food allergies and there is a separate menu of GF options. Warm shrimp salad, roast chicken, steaks, trout amandine, moules frites, daily specials (bouillabaisse, lobster risotto), bun-less burgers, and crême brûlée are among the many options. Crudité is typically offered in lieu of the famous bread basket.

This Fishtown gastropub has quietly become a bar food haven for gluten-free diners. Since chef Mark Hennessy took over at the end of 2024, a GF fryer has unlocked the possibilities for both mozzarella sticks and chicken cutlets breaded in rice flour and GF panko crumbs. The meatballs, candied pecans, fries, and semifreddo are also GF, and other dishes, such as the burger or Buffalo chicken dip, can easily be modified. The kitchen is diligent about adhering to strict protocols to avoid cross-contamination, changing gloves, cutting boards, knives, and even cooking surfaces (for example, a saute pan instead of a plancha) when they are alerted to any serious concern.

The traditional Venezuelan street foods at this colorful fast-casual cafe just north of South Street are a celiac’s delight because almost the entire menu of corn-based empanadas, stuffed arepas, and sweet corn cachapa pancakes are naturally gluten-free. My favorite arepas are the Reina Pepiada stuffed with chicken-avocado salad and the fully loaded Pabellón-style with shredded meat, black beans, cheese, and sweet plantains. Important note: Call in advance to verify Puyero’s dedicated GF fryer is working. It was broken during my visit, which meant a large portion of the otherwise GF-friendly menu that depends on plantains — including the massive patacón sandwich layered between two fried smashed plantains — was not available due to potential cross-contamination.

The fast-casual sector has many options with protocols for gluten-free dining, from Chipotle to Cava and Dig Inn, but staff training and follow-through varies greatly. Philly’s homegrown Real Food Eatery and its Mediterranean-forward menu allows no room for error because it is 100% GF. The food is tasty, too, with bountiful salads (go for the Mediterranean) and flavorful proteins (lemon za’atar chicken, Jail Island salmon, or baked falafel) to anchor a meal with sides.

Outfitted with a splendid patio, this breezy University City restaurant and bar showcasing traditional Palestinian flavors has clearly marked gluten-free options on its popular brunch and dinner menus. Celiac orders trigger glove changes and new cutting boards in the kitchen, which also has a GF fryer. The shakshuka is the go-to move for brunch, where corn tortillas are offered instead of pitas. Turkish hummus, grilled kofta, and the epic lamb shank, as well as rice bowls topped with chicken shawarma, are worthy draws for dinner.

Judith Suzarra-Campbell remains an empanada force of nature. After closing their Venezuelan restaurant on Spring Garden Street, she and husband Robert Campbell have reemerged as regulars on the local farmers market circuit, where they sell up to 800 gluten-free empanadas a week. Her half-moon hand pies of crisp masa dough are filled with an array of handcrafted flavors, including cumin-scented chicken guiso, tangy pork with capers and bay, and the classic Domino combo of black beans and cheese.

Fresh gluten-free pasta is exceedingly rare: Most Italian restaurants simply swap in dried gluten-free pasta for their housemade noodles. But chef Matt Gentile has cracked the code for supple egg noodles made with blended alt-flours — they’re among the best I’ve encountered, whether stuffed with burrata for tortelloni or cut into pliant and snappy tagliatelle. That innovation sparked a rapidly growing business for Gentile, the former Panorama chef who has moved Settantatré into a larger Berwyn location with retail sales, a dining room for special events, and a separate facility for dedicated production of GF pastas, focaccias, tomato pies, and strombolis. Settantatré, which also produces outstanding traditional pasta, is a regular at farmers markets in Rittenhouse Square, Burlington and Berwyn.

Gluten-free Korean food is hard to come by because the essential spice paste gochujang often contains barley malt. This Korean gastropub in Graduate Hospital is one of the few local spots that mixes its own GF gochujang, making 30% of its menu available GF, with modified versions of its bibimbap, bossam, galbi jjim, and bulgogi ssam lettuce wraps.

This South Philly watering hole is more sports bar than gastropub, but, with its gluten-free fryers, few places are more dependable for celiacs to watch a game and nibble on fried chicken wings (go for the habanero BBQ), loaded tots, or cheesesteaks on GF rolls. Brunch draws include GF pancakes or waffles with crispy GF fried chicken.

This all-gluten-free market with two locations, including Reading Terminal, is a fun destination for locally made GF products and snacks, including A&A GF pretzels, fresh popcorn, corn dogs, house-fried potato chips, and “Fairy Floss” candy.

This all-gluten-free market with two locations, including Reading Terminal, is a fun destination for locally made GF products and snacks, including A&A GF pretzels, fresh popcorn, corn dogs, house-fried potato chips, and “Fairy Floss” candy.

The Lebanese menu at this sprawling and beautiful Fishtown destination from the Defined Hospitality restaurant group is 90% gluten-free. It offers crudité in lieu of pita for the mezza (including the intensely smoky baba ghanoush), and nothing with gluten touches the live-fire grill producing some of the restaurant’s most memorable flavors, from various kebabs to head-on prawns, samke harra branzino, and a rib eye for sharing that’s among the city’s best steaks.

Modern takes on classic Filipino dishes have become increasingly friendly to gluten-free diners at this cozy BYOB hit in the Italian Market. A recent menu overhaul includes the longtime GF favorite of sisig (minced pork belly that arrives sizzling on a platter) along with new items such as the pancit Malabon, a cornstarch noodle with shrimp and pork in crab fat butter, a calamansi-splashed scallop kinilaw crudo, and a braised pork cheek sinigang soup with sour tamarind broth.

Even within the Starr universe, which already handles dietary restrictions carefully, Talula's and the Love — cross-town sibling destination restaurants — stand out because co-owner and operator Aimee Olexy is gluten-free herself. She continues to strengthen some of the most meticulous back-of-house protocols for avoiding cross-contamination while crafting menus that are approximately 70% GF or easily modified. Highlights include shrimp and grits for brunch at both places, as well as tuna tartare. Black pepper cornbread (or biscuits) are freshly baked when a GF diner is noted on OpenTable. The salmon and sticky rice bowl is a favorite for lunch at the Love, while GF sausage and gravy is a brunch draw at Talula’s Garden. Olexy’s independent Talula’s Table (102 W. State St., Kennett Square) can also do its entire tasting menu GF.

This cantina off Head House Square — a slightly upscale sibling to the original South Philly taqueria — was built with gluten-free procedures in mind, so the kitchen turns out GF dishes like outstanding lamb quesabirria, tlacoyos with steak, and mixiote.

One of my favorite South Philly taquerias has made great gluten-free strides over the years, adding separate fryers for the chips and other corn tortilla-based dishes to avoid cross-contamination. Don’t miss the weekend tamales, huaraches, and pozole.

“Get the peanut butter delight!” “We travel here for just the cream-stuffed doughnuts!” “The lemon pound cake is the best.” The devoted regulars behind me in line at the Wayne branch of this local trio of gluten-free bakeries enthusiastically chimed in with friendly advice. And guess what? They were all correct. The Happy Mixer, founded in Chalfont in 2013 by baker Tim Mourer and his wife, Lisa, is one of the closest experiences a GF eater can have to walking into an old-fashioned bakery, from the sweet smell of icing in the air to the wide array of classic sweets that are convincing counterparts of their classic, gluten-laden references. The peanut butter delight was my favorite, followed closely by the moist and zesty lemon pound cake, red velvet cake muffin, and rolled kiffle cookies stuffed with fruit.

“Get the peanut butter delight!” “We travel here for just the cream-stuffed doughnuts!” “The lemon pound cake is the best.” The devoted regulars behind me in line at the Wayne branch of this local trio of gluten-free bakeries enthusiastically chimed in with friendly advice. And guess what? They were all correct. The Happy Mixer, founded in Chalfont in 2013 by baker Tim Mourer and his wife, Lisa, is one of the closest experiences a GF eater can have to walking into an old-fashioned bakery, from the sweet smell of icing in the air to the wide array of classic sweets that are convincing counterparts of their classic, gluten-laden references. The peanut butter delight was my favorite, followed closely by the moist and zesty lemon pound cake, red velvet cake muffin, and rolled kiffle cookies stuffed with fruit.

“Get the peanut butter delight!” “We travel here for just the cream-stuffed doughnuts!” “The lemon pound cake is the best.” The devoted regulars behind me in line at the Wayne branch of this local trio of gluten-free bakeries enthusiastically chimed in with friendly advice. And guess what? They were all correct. The Happy Mixer, founded in Chalfont in 2013 by baker Tim Mourer and his wife, Lisa, is one of the closest experiences a GF eater can have to walking into an old-fashioned bakery, from the sweet smell of icing in the air to the wide array of classic sweets that are convincing counterparts of their classic, gluten-laden references. The peanut butter delight was my favorite, followed closely by the moist and zesty lemon pound cake, red velvet cake muffin, and rolled kiffle cookies stuffed with fruit.

Even within the Starr universe, which already handles dietary restrictions carefully, Talula's and the Love — cross-town sibling destination restaurants — stand out because co-owner and operator Aimee Olexy is gluten-free herself. She continues to strengthen some of the most meticulous back-of-house protocols for avoiding cross-contamination while crafting menus that are approximately 70% GF or easily modified. Highlights include shrimp and grits for brunch at both places, as well as tuna tartare. Black pepper cornbread (or biscuits) are freshly baked when a GF diner is noted on OpenTable. The salmon and sticky rice bowl is a favorite for lunch at the Love, while GF sausage and gravy is a brunch draw at Talula’s Garden. Olexy’s independent Talula’s Table (102 W. State St., Kennett Square) can also do its entire tasting menu GF.

This intimate BYOB tribute to the flavors of Puebla in Upper Darby leans into artful interpretations of pre-Columbian Mexican cooking, so the menu at Tlali is already naturally 90% gluten-free. But its brother co-owners, chefs Alberto and Efrain Sandoval, are also mindful to avoid any potential for cross-contamination, for example, replacing the mole poblano (which has gluten) on their new tasting menu with mole verde. If ordering a la carte, don’t miss the aguachile negro, mitchmole fish, steamy mixiote chicken in adobo, carne asada, or the tacos, which are built on fresh masa tortillas made from heirloom corn nixtamalized in house. To finish, rice pudding or flan for dessert.

“Too Beautiful To Eat” is the slogan for Daniela Malavé’s online cupcake-delivery business, Tres Fiori, and I was amazed to see just how beautiful they actually were. Her floral buttercream icing work is so detailed, the sweets look like a gorgeous bouquet of actual flowers. In fact, they are also incredibly delicious, built on moist chocolate cakes flavored with coffee and filled with a creamy chamber of dulce de leche. They are also entirely gluten-free. Yes, they are exceptionally expensive (count at least $10 a cupcake), but high-quality gluten-free baked goods come at a price, and these are absolutely worth a special-occasion splurge. Malavé’s business has evolved to include some stunning large-format cakes, breads, and other traditional desserts from Venezuela and Italy, reflecting her family roots. Her most recent work is displayed on Instagram, and customers can order directly at orders@tresfiori.com. Malavé offers coordinated pickups at the cafe at Residences at 1 Brown.

This intimate Fishtown pasta hub always features several gluten-free small plates, like tuna crudo and charred vegetables with smoky maple yogurt and chile oil. The sweet potato gnocchi made with cassava flour paired with chicken sausage is naturally GF, while the housemade noodles can always be replaced with GF version from the outstanding Rustichella d’Abruzzo brand to go with the lamb sugo, Old Bay-spiced lobster with manchego, or lemon sauce punched up with sweet and spicy peppers and aji dulce vinegar.

Nearly the entire menu at Greg Vernick’s modern seafood hall in the Comcast Tech Center can be made gluten-free, from the endive salad with salmon — my power-lunch pick — to the salmon crudo, roasted shrimp with coconut and watermelon, papaya salad, or the whole branzino with chermoula and charred eggplants. The whole turbot splurge for two can also be dusted in rice flour (in lieu of Wondra) before it’s carved with tableside pomp. It’s no surprise from a restaurant group that has meticulous systems in place to accommodate allergies at all its restaurants, including original Vernick Food & Drink (2031 Walnut St.), where the famous roast chicken can be made GF with two days’ notice, and Emilia (2406 Frankford Ave.), where GF pasta is always available and the porchetta ribs, scallop crudo, and insalata mista are naturally GF.

Lao cuisine, with its heavy reliance on fish sauce, is naturally friendly to gluten-free cooking, so these two Vientiane outposts operated by mother-daughter duo Daovy and Sunny Panthavong have long been GF havens. There are just a few items to avoid: spring rolls, dumplings, and yellow curry. But the legendary khaopoon “king soup,” vibrantly spiced laab, and sai gawk sausages are up for grabs. Bonus: Retail jars of Sunny Panthavong’s Lao-style hot chile oil, Sunny’s Hot Chili, are also GF.

This next-gen sandwich shop on South Street has long offered a gluten-free option for all sandwiches — except the meatball sub — using GF rolls (currently from Udi’s). The production protocols have been updated over the years, with separate utensils and cutting boards reserved for GF orders in addition to a dedicated portion of the griddle and a gluten-free fryer. That makes for excellent GF hoagie and steak sandwich options, including Woodrow’s signature cheesesteak, layered with truffled house cheese sauce and cherry pepper aioli. If ordering online, be sure to note GF status in the space provided for special requests, because the phone is often busy.

Most of the modern Israeli restaurants owned by CookNSolo offer versatile menus for gluten-free eating, with strong practices to avoid cross-contamination, although extra-sensitive people should know that pita baking is often done on-site. The entire menus at both Laser Wolf and Goldie are GF with the exception of the pitas, which are usually replaced with cucumbers for dipping into that silky hummus. (The store-bought version of the hummus is also GF.) Two of the three rice platters at Dizengoff are GF (excluding the sabich). At Zahav, the menu is 90% GF; the famous smoked pomegranate lamb shoulder with crispy rice, fried cauliflower, and coconut malabi for dessert are all fair game. The deep-fryer at Jaffa Bar is also GF, which means some of the best fries in the city, served with tehina ketchup, are available alongside yellowtail pastrami, steak frites, and the oyster riches of the raw bar.

Rittenhouse Square’s contemporary Japanese stalwart has long been a celiac favorite for sushi because the late chef-owner Hiroyuki “Zama” Tanaka always assured gluten-free modifications did not compromise his creativity or flavors. Current chef Jose Luna, who came from Pod to help open Zama years ago, has maintained Tanaka’s approach, not only with basic essentials such as housemade GF miso and teriyaki (great on the avocado maki with barbecue eggplant, a vegan replacement for eel). The kitchen has also created GF tasting menus with distinct dishes that run parallel to the restaurant’s standard $75 and $120 tastings, including a resurrected Zama classic — miso-marinated Chilean sea bass “dice” in lettuce cups — along with a seasonal white fish ceviche starter that nods to Luna’s Mexican heritage.