Baked in Telluride

The burrito uses a flour tortilla, which contains wheat gluten, and it is prepared in a shared kitchen with a shared fryer, increasing cross‑contamination risk.

The BIT B‑L‑T is served on fresh bread that contains wheat, a clear source of gluten, and the bacon is likely fried in a shared fryer, increasing cross‑contact risk.

The Caprese Sandwich includes bread, which is typically wheat-based and not gluten‑free, and there is no indication that a gluten‑free bun is offered for this item.

The Italian Sub includes bread (a gluten-containing component) and likely contains gluten in the cured meats and Italian dressing, which are common sources of hidden wheat.

The sandwich is served on regular bread, which contains gluten, and the shared fryer presents a risk of cross‑contact with gluten‑containing foods.

The sandwich is served on regular bread, which contains wheat gluten, and it is prepared in a shared kitchen with a shared fryer, increasing cross‑contact risk.

The sub roll contains wheat and the meatballs are likely breaded with gluten, and shared fryers can cause cross‑contamination, making the dish unsafe for celiac disease.

The Reuben is served on rye bread, which contains wheat gluten, and the shared kitchen/fryer environment adds cross‑contact risk. Even with a separate prep area, the bread alone makes the dish unsafe for celiac disease.

The knish pastry is made with wheat flour, which contains gluten, and the restaurant uses a shared kitchen and fryer, increasing cross‑contamination risk for celiac customers.

The turnover uses a flaky pastry that is typically made with wheat flour, and the restaurant uses a shared fryer and kitchen, increasing cross‑contamination risk for celiac patients.

The Grande Burrito uses a 12‑inch flour tortilla, which contains wheat gluten, and is prepared in a shared kitchen with a shared fryer, posing a high risk of cross‑contamination for celiac patients.

The dish includes regular fettuccini (wheat pasta) and garlic toast, both containing gluten, and is prepared in a shared kitchen with a shared fryer, increasing cross‑contamination risk.

The dish uses regular wheat pasta, which contains gluten, and is prepared in a shared kitchen with a shared fryer, increasing cross‑contact risk for celiac patients.

The dish uses penne pasta, which is traditionally made from wheat and contains gluten, and it is prepared in a shared kitchen with a shared fryer, increasing cross‑contact risk.

The Veggie Delight Pizza uses a standard wheat crust, which contains gluten, and the restaurant operates a shared kitchen and fryer, increasing cross‑contact risk.

The Caesar Salad includes croutons, which are typically made from wheat bread and contain gluten, making the dish unsafe for celiac disease as described.