GlutiGluten-free levels explained
Gluti places every venue (restaurant, café or bakery) on one of three levels: 100% gluten-free, separate preparation or gluten-free options.
The level tells you how the kitchen works, not how good the food tastes.
100% gluten-free
There is no gluten in the kitchen at all. Nothing can get mixed up.
Beer containing gluten at the bar doesn’t change that. It’s the kitchen that counts.
Typical: dedicated gluten-free bakeries, cafés and restaurants whose kitchen uses no wheat flour, regular pasta or regular bread.
Separate preparation
Food containing gluten is cooked too, but kept apart, for example with a separate work area or a dedicated fryer.
Typical: a dedicated fryer for gluten-free food only, a separate work area, separate boards and pans, or a separate toaster.
Why levels instead of just “gluten-free”?
“Gluten-free” on a menu tells you which ingredients are in a dish. With coeliac disease, you also need to know whether the food comes into contact with gluten in the kitchen: through frying oil, a chopping board, pasta water or flour dust. This is called cross-contamination.
That is why the level doesn’t describe a single dish but how the kitchen works. So you know before your visit how careful you need to be.
Who decides the level?
No place appears unchecked: the Gluti team looks at every place before it goes online.
Is the level a guarantee?
Even checked details are no guarantee: things can change in a kitchen. If you have coeliac disease, please still ask on site.
How do I use the levels in the app?
Every place shows its level, in “Discover” and on the map. On the map you can filter by level. If you state in your profile how gluten affects you, Gluti pre-selects this filter for you.
How to ask in a restaurant and what to look out for is covered in our guide to eating out gluten-free.