Most 'gluten-free friendly' lists are a trap. A shared fryer over here, flour in the air over there. This is the shorter, harder list: New York spots with a 100% gluten-free kitchen, where the dedicated setup is the main signal and the caveats stay visible. We check each one against how the kitchen actually runs, not what the crowd posted.
Checked by Sansglu
Every spot here runs a dedicated gluten-free kitchen. We confirm that from the restaurant's own sourcing and menus, not from user votes or scraped star ratings. Last checked July 2026. Read how Sansglu evaluates restaurant safety signals.
Sit-down restaurants
Safety 951
1. Senza Gluten
Italian
206 Sullivan St · Greenwich Village
100% gluten-free kitchen
The current menu includes fried calamari, house-made pasta and gnocchi, risotto, chicken parmigiana, seafood, tiramisu, and other Italian desserts.
Senza Gluten says its menu is 100% gluten-free and that no gluten-based products are used in the restaurant. It asks guests to disclose other allergies and publishes a cross-contact warning for allergens beyond gluten because of the kitchen's size and setup.
The current menu lists trio rice bruschetta, arancini, rice-flour fritto misto, mixed-mushroom and Amarone risottos, rice pasta on request, tiramisu, profiteroles, and cannoli.
Risotteria Melotti describes its food as 100% gluten-free rice-based cuisine. Its site does not publish certification, separate-fryer, separate-kitchen, or staff-training protocols, and Sansglu's community evidence includes adverse-reaction reports. Reserve ahead and mention celiac disease when ordering.
Open-style temaki built to eat the second they hit the plate. Get the salmon and the lobster, and a set menu is the easy call on a first visit.
Founding chef Taka Sakaeda has celiac disease and the kitchen runs gluten-free, soy sauce included, which is why the celiac community treats it as a safe hand-roll spot. It's a small, popular group with a few locations, so it's worth a quick call to confirm the setup before you sit.
The current menu covers handmade gluten-free pizza, pasta and ravioli, mozzarella sticks, calamari, burgers, and a full weekend brunch. Burrata Prosciutto pizza and Garganelli Pesto are strong starting points.
Wild describes its menu as 100% gluten-free and says its pasta is handmade in a 100% gluten-free kitchen. Its current site does not publish certification, fryer, or staff-training details. This listing covers the West Village location; Wild Park Slope is a separate Brooklyn sibling.
Build a bowl on the grass-fed beef bone broth, or just drink the broth straight in winter. The Golden Beet Salad is the sleeper, and the gluten-free croutons are made in house.
The whole kitchen runs on one rule the founders repeat like a mantra: no seed oils, no refined sugar, no gluten, ever. It's been the Village's bone-broth shop since 2016. One caveat worth knowing: it's gluten-free but not nut-free, since the dressings lean on cashews.
The current Astoria menu features Philly Rio Steak and Chicken Club tapioca sandwiches, pão de queijo paninis, traditional, spicy, and pesto cheese breads, the Monster açaí bowl, smoothies, coffee, and matcha.
TAP says every location is completely gluten-free and describes its operation as safe from cross-contamination. Its site does not publish certification, separate-equipment, fryer, or staff-training details. This entry is Astoria; the Upper West Side and Midtown East cafés are separate siblings.
Build a roll or grab the chirashi, and use the gluten-free soy sauce that is standard here, not a special request. The spicy tuna and the salmon avocado are the reliable orders.
The owner is celiac and runs the counter 100% gluten-free, sauces and all, with certification in the works. That means the soy sauce, the most common hidden-gluten trap in sushi, is gluten-free by default. It's a quick, casual counter, good for a fast lunch.
The breakfast burrito or paleo waffles in the morning; power bowls, gluten-free wraps, sourdough toast, and baked goods later in the day. The current NYC menu also runs dinner and weekend brunch.
Impact calls the NoMad kitchen and its full menu 100% gluten-free, and it also avoids refined sugar and seed oils. The menu uses oats, dairy, eggs, soy, sesame, and nuts, so check the ingredient list if gluten is not your only concern.
An Ancient Grain bagel, kettle-boiled the real way, with the scallion cream cheese. One reviewer who ate his way through 202 NYC bagel shops ranked this the third-best bagel in the whole city, gluten or not. The black-and-white cookie and the babka are the other reasons people cross the park.
Orly Gottesman built the gluten-free flour blend herself after her husband was diagnosed celiac, then opened the shop. The entire place is gluten-free and nut-free (and kosher), so the full menu starts from a dedicated setup. Go on a weekend morning and freeze a dozen for later.
The almond cookie is the award-winner, crunchy outside and chewy in the middle, though Manhattan tends to vote chocolate chip. The real insider order is the gluten-free oat challah on a Friday.
Helene Godin walked away from 22 years as a lawyer to build this. The oat challah sells hundreds of loaves every Friday, it's 57% oat flour, and she developed it with a rabbi so it qualifies for the Hamotzi blessing. The bakery says every baked good is gluten-free and dairy-free; it uses tree nuts and other allergens, so check the ingredient guide if you need more than gluten and dairy coverage.
Cookies, brownies, and seasonal pastries, all free of the top nine allergens. The chocolate chip cookie is the one people come back for, so grab a box to take home.
Bub's bills itself as New York's first top-nine-allergen-free bakery, so beyond gluten there is no dairy, egg, peanut, tree nut, soy, or sesame anywhere in the place. One thing to know, nearly everything is built on oats and oat flour, which is gluten-free but worth flagging if oats are a personal trigger. It's a small NoHo counter, best for grab-and-go.
Cookies, cakes, and pastries that happen to be vegan and refined-sugar-free too. The cookies are the headline, and the case comes from the same dedicated gluten-free kitchen.
Everything here is 100% gluten-free and made with organic gluten-free flours, and it's vegan on top of that, so it covers the room where someone is both celiac and dairy-free. It's a Gowanus bakeshop, so treat it as a destination stop.
Breads, pastries, and prepared provisions for taking home. The loaves are the reason to make the trip up to Riverdale.
Celiac-owned and built as a 100% gluten-free kitchen using only organic gluten-free flours, this is the rare dedicated bakery serving the northwest Bronx. It's provisions-first rather than a café, so think of it as a stock-up stop and check the hours before you go.
Start with Noglu's current best sellers: lemon pie, éclairs, muffins, donuts, cream puffs, and blueberry scones. The menu also includes viennoiserie, special-occasion cakes, and savory lunch.
Noglu calls its Madison Avenue French patisserie and café 100% gluten-free and identifies plant-based and dairy-free options. The official pages do not publish separate-fryer, staff-training, or named facility-certification details.
What does a "dedicated" or "100% gluten-free" kitchen actually mean?
It means the kitchen prepares no gluten at all, so there's no flour in the air and no shared fryers, toasters or surfaces. For someone with celiac disease that removes the cross-contamination risk you still get at a "gluten-free friendly" spot that also cooks with wheat.
How should celiac diners use this list?
Every spot on this list runs a 100% gluten-free kitchen, which is the strongest category in our safety model. We confirm each one from its own sourcing, menus and safety data. Sensitivities still vary person to person, so it never hurts to mention celiac disease when you order.
Is Modern Bread & Bagel 100% gluten-free?
Yes. The whole bakery is gluten-free, nut-free and kosher, so the entire case is fair game, including the boiled-and-baked bagels, the babka and the black-and-white cookies.
Is there 100% gluten-free Italian food in NYC?
Yes. Senza Gluten in Greenwich Village runs a gluten-free Italian kitchen, and Risotteria Melotti in the East Village publishes a 100% gluten-free rice-based menu covering risotto, rice pasta, fried antipasti, and dessert. Risotteria's official site does not publish detailed certification or cross-contact protocols, and Sansglu's community evidence includes adverse-reaction reports, so review the current safety notes before dining.
How should celiac diners handle sushi or Japanese food in NYC?
It can be risky, because standard soy sauce contains wheat and is the most common hidden-gluten trap. The safer move is a dedicated or entirely gluten-free setup: Odo East Village publishes an entirely gluten-free menu, while Nami Nori and Sushi Counter run gluten-free with the soy sauce included.
Is Brazilian food gluten-free?
Several Brazilian staples are naturally grain-free, including pão de queijo (cheese bread made with cassava flour), tapioca crepes and açaí bowls. Tap NYC builds its whole café around them in a gluten-free kitchen.
Are there dedicated gluten-free restaurants in Williamsburg?
Impact Kitchen at 524 Driggs Avenue states that it runs a gluten-free kitchen, which is the clearest case in the neighborhood. Several other Williamsburg spots serve fully gluten-free menus without publishing a facility statement, so we cover the neighborhood separately in our Williamsburg gluten-free guide rather than adding them to this dedicated-kitchen list.
How does Sansglu verify a restaurant is gluten-free?
We confirm dedicated status from the restaurant's own sourcing, menus and safety data rather than user votes or scraped star ratings, and we re-check it. Spots that drop their 100% gluten-free status come off the list. Last reviewed July 2026.
Checked, not on the list
Align Coffee/Crepe Master: Open at 319 Hooper Street, and its whole menu is coffee, vegan smoothies, and rice-flour crepes with no wheat item. Its own site still does not describe the café as a dedicated gluten-free facility, so it stays off this dedicated-kitchen guide and appears in our Williamsburg guide with that caveat stated.
Glace by Noglu: We pulled it in 2026. Glace's current site lists its Madison Avenue shop as open and the Rockefeller Center truck as temporarily closed, without describing either operation as dedicated gluten-free, so it no longer meets this guide's evidence bar.
Little Beet Table: Opened as a 100% gluten-free restaurant but dropped the designation in 2020 and now serves gluten-containing bread. We removed it from this list.
DÙNDÙ: A West African spot often shared as gluten-free, but the kitchen handles gluten and only individual dishes are GF, not the whole facility, so it does not meet our dedicated bar.
Deux Luxe: Frequently passed around as a gluten-free pick, but it runs a shared kitchen with only a dedicated fryer, which is not dedicated enough for this list.
Nadas: This Colombian gluten-free empanada favorite closed its Greenwich Avenue storefront in 2026. The brand still does pop-ups and retail, but there is no longer a restaurant to visit.
Serano's Italian: Passed around as a gluten-free Italian option, but it shares its pizza oven with regular pizza and is run by Friedman's, so it is not a dedicated kitchen.
Erin McKenna's Bakery: The beloved 100% gluten-free vegan bakery closed its Lower East Side storefront in 2026. Only the Orlando shop and online orders remain, so there is no NYC location to visit.
Friedman's: Genuinely celiac-aware, with most of the menu gluten-free or made gluten-free on request, but it runs a shared kitchen with a dedicated fryer, not a dedicated facility. The same company owns Serano's.
Lilli and Loo: A Pan-Asian spot known for a large gluten-free menu and separate GF pots and fryer, but the kitchen also cooks with wheat, so it is celiac-aware rather than 100% dedicated.
Don Antonio: A Neapolitan pizzeria that makes a gluten-free pie in a separate prep area, but the oven and fryers are shared with wheat pizza, so it does not meet the dedicated bar.
Gnocchi on 9th: Serves regular wheat gnocchi with a gluten-free version as an add-on, made with separate pots but in a shared kitchen, so it is not a dedicated gluten-free restaurant.
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Safety 951
