1 place recorded as serving gluten-free food. CiCi scores kitchens from 0 to 100 on how safely they handle gluten, and the colour on this map is that score — kitchen safety, never popularity. A place with hundreds of glowing reviews and a shared fryer shows amber here. Venues still waiting on their first report from a diner with celiac disease show grey, because an unchecked kitchen is an unknown one.
Point CiCi at the barcode before you order in Front Royal and get this same reasoning in about two seconds, plus the carbs and whether it has been recalled. 360,000+ packaged foods are already read and waiting.
Restaurant risk is mostly not about the menu. It is about shared fryers, shared pasta water, shared grills, flour in the air, and the gap between “gluten free” as a menu label and gluten free as a kitchen practice. Three questions cover most of it — is there a dedicated fryer, can this be made on a clean surface with clean utensils, and is wheat flour used in the kitchen.
Saying “I have celiac disease”rather than “I eat gluten free” measurably changes the response, and the phrase “cross-contact” signals that you mean the process rather than the recipe. Going early, before the fryer has been used and while the line is clean, is lower risk than the middle of a rush.
This site answers the question you knew to ask. The app answers the one you didn't: the barley malt in a rice cereal, the wheat starch in a gummy. Scan the barcode, or photograph the panel when the barcode isn't in any database, and CiCi shows which words on the label produced the answer.
14 days free, then $29.99 a year. Cheaper than Fig, and it does what three separate apps do. This website stays free forever either way: every answer on it, permanently, with no account.