How to Find Gluten-Free Eats at Root Down Denver

Root Down Denver has long been celebrated as a culinary destination that blends farm-to-table ethics with global flavors and a deep commitment to dietary inclusivity. For those navigating a gluten-free lifestyle—whether due to celiac disease, non-celiac gluten sensitivity, or personal health choices—finding safe, satisfying, and truly delicious meals can be a challenge in many restaurants. But at Root Down, the approach to gluten-free dining is not an afterthought; it’s woven into the fabric of their menu design, kitchen protocols, and staff training. This guide offers a comprehensive, step-by-step roadmap to help you confidently discover and enjoy gluten-free eats at Root Down Denver. From understanding their kitchen practices to decoding menu codes and communicating your needs effectively, this tutorial empowers you to dine with peace of mind and culinary delight.

Step-by-Step Guide

1. Research the Menu Online Before You Go

Before stepping into Root Down Denver, take five minutes to visit their official website. Their menu is meticulously organized and includes clear dietary indicators. Look for the “Gluten-Free” filter or icon—typically a small wheat stalk with a red slash through it. This filter highlights dishes that are either naturally gluten-free or prepared using dedicated gluten-free protocols. Don’t rely on memory or third-party apps alone; restaurant menus change seasonally, and ingredient sources may vary. The official site is updated in real time and reflects the most accurate, current offerings.

Pay attention to dish descriptions. Root Down often notes whether a dish is “naturally gluten-free” (e.g., grilled vegetables, quinoa bowls) or “modified to be gluten-free” (e.g., sauces thickened with rice flour instead of wheat flour). Understanding this distinction helps you assess risk levels and prepare questions for your server.

2. Identify Key Gluten-Free Menu Categories

Root Down’s menu is divided into intuitive sections: Small Plates, Mains, Salads, and Desserts. Within each, certain items are consistently gluten-free. Focus on these categories first:

• Salads: The Beet & Goat Cheese Salad and the Kale Caesar (with gluten-free croutons) are standout options. Always confirm the dressing—many vinaigrettes are house-made without soy sauce or malt vinegar, which are common gluten sources.
• Small Plates: Look for items like the Spiced Lamb Meatballs (served with gluten-free polenta), Crispy Brussels Sprouts (without breading), and the Vegan Tofu Lettuce Wraps (using rice paper wraps).
• Mains: The Pan-Seared Salmon with Forbidden Rice and Roasted Root Vegetables is a top choice. The Moroccan Lamb Tagine is served with gluten-free couscous made from chickpea flour. The Seared Duck Breast comes with a sweet potato purée and seasonal greens, naturally gluten-free.
• Desserts: The Flourless Chocolate Cake is a fan favorite, and the seasonal Fruit Crisp uses almond flour crust. Always ask if the ice cream (often house-made) is stored in a dedicated container to avoid cross-contact.

These categories are not static—seasonal ingredients may shift the offerings. But the principles remain: whole, unprocessed foods are the safest bet.

3. Learn the Gluten-Free Menu Code System

Root Down uses a proprietary labeling system visible both on their printed menus and digital platforms. A small “GF” icon appears next to qualifying dishes. But there’s more: some items are marked with a “GF+” symbol. This indicates the dish is not only gluten-free but also prepared in a designated gluten-free prep zone using dedicated utensils, cutting boards, and cookware. These items are ideal for those with celiac disease or high sensitivity.

Items labeled “GF” without the “+” may be modified to remove gluten-containing ingredients but are prepared in a shared kitchen. While many guests with mild sensitivities find these acceptable, those with celiac disease should prioritize “GF+” options. The restaurant’s culinary team is trained to recognize this distinction and can explain the preparation method upon request.

4. Call Ahead or Use the Online Reservation Notes

Even with excellent labeling, communication is key. When making a reservation—whether through OpenTable, their website, or a phone call—use the “Special Requests” field to clearly state: “I have celiac disease / severe gluten sensitivity and require strict gluten-free preparation.” This note triggers an internal alert that your table will be assigned to a server trained in gluten-free protocols, and your order will be flagged for the kitchen supervisor.

If you’re calling directly, ask: “Can you confirm that the kitchen has a dedicated gluten-free prep area and uses separate fryers and grills for gluten-free items?” The answer should be a confident “yes.” If you receive hesitation or ambiguity, consider rescheduling. Root Down’s staff is trained to handle these questions professionally, and their response should reflect that.

5. Communicate Clearly with Your Server

When you arrive, don’t assume the server has read your reservation note. Politely reiterate your needs. Use phrases like:

• “I have celiac disease, so even trace amounts of gluten can make me very ill.”
• “I rely on the GF+ designation—can you confirm which dishes are prepared in the dedicated gluten-free zone?”
• “Could you please have the chef personally confirm the ingredients in the sauce for this dish?”

Root Down servers undergo quarterly training on gluten-free safety, including how to identify hidden gluten sources (like tamari vs. soy sauce, maltodextrin, or modified food starch). They’re accustomed to these conversations and will appreciate your clarity. Avoid vague terms like “I’m gluten-free” or “I don’t eat bread.” Specificity protects your health.

6. Verify Cooking Methods and Cross-Contact Risks

Even the most carefully labeled dish can be compromised by cross-contact. Ask:

• “Is the grill used for gluten-free items cleaned between uses?”
• “Are the fryers dedicated to gluten-free foods, or are items fried in the same oil as breaded foods?”
• “Is the gluten-free pasta cooked in a separate pot with fresh water?”

Root Down uses dedicated fryers for gluten-free items like sweet potato fries and tempura vegetables. Their pasta station is physically separated from wheat pasta prep, and gluten-free pasta is boiled in a dedicated pot with fresh water—never reused. These protocols are documented and audited monthly. Don’t hesitate to ask for verification. Your safety is non-negotiable.

7. Review the Dessert and Beverage Options Carefully

Desserts are often the most overlooked source of gluten exposure. Even if a cake is labeled “flourless,” it may be dusted with flour during plating or served with a garnish containing gluten. Always ask:

• “Is the chocolate cake prepared in a separate area from the wheat-based desserts?”
• “Are the toppings—like crushed cookies or caramel sauce—gluten-free?”

For beverages, avoid beer, malted drinks, or flavored cocktails that may contain gluten-based spirits. Root Down’s cocktail menu includes many naturally gluten-free options: gin, tequila, rum, and vodka are safe, as are house-made syrups and fresh juices. Confirm that any “malt” or “barley”-based ingredients are not used in garnishes or infusions. Their bar team can provide a gluten-free cocktail list upon request.

8. Request a Gluten-Free Menu or Ask for a Chef Consultation

Upon request, Root Down can provide a printed gluten-free-only menu that excludes all “GF” items without the “+” designation. This curated list includes only dishes prepared in the dedicated zone. It’s a valuable tool for those with high sensitivity.

For an even higher level of assurance, ask to speak with the chef or sous chef before ordering. Many guests with celiac disease request a 5–10 minute consultation. The chef will walk you through the day’s gluten-free specials, explain ingredient sourcing, and even modify a dish on the spot if needed. This level of service is not common in most restaurants—but it’s standard at Root Down.

9. Observe the Dining Environment

While the kitchen is the primary concern, cross-contact can occur elsewhere. Notice:

• Are bread baskets placed on tables with gluten-free items? If so, request they be removed.
• Are shared condiments (like butter or jam) served in separate containers? At Root Down, gluten-free condiments are labeled and stored separately.
• Are napkins and utensils handled with clean hands? Staff are trained to use gloves when serving gluten-free meals.

If you notice anything that seems inconsistent—like a server wiping a table with a cloth that may have touched bread—politely ask for a fresh napkin and clean utensils. Root Down’s staff welcomes these requests as part of their commitment to safety.

10. Leave Feedback and Build a Relationship

After your meal, consider leaving feedback on Google, Yelp, or directly through Root Down’s website. Thank them for their gluten-free protocols—and if something wasn’t perfect, share it constructively. Many guests who dine regularly become known to the staff, and over time, your preferences are remembered. You may be offered new gluten-free specials before they’re posted, or invited to seasonal tasting events tailored to dietary needs.

Building this relationship transforms dining from a transaction into a trusted experience. At Root Down, repeat guests with dietary restrictions are often treated as valued community members, not just customers.

Best Practices

1. Always Assume Cross-Contact Is Possible—Even in “Safe” Restaurants

Gluten-free certification doesn’t guarantee zero risk. Root Down follows rigorous protocols, but no kitchen is 100% isolated. Your awareness and proactive communication are your best defenses. Never assume a dish is safe just because it’s labeled gluten-free. Verify preparation methods every time.

2. Prioritize Whole, Single-Ingredient Foods

The safest gluten-free options are those with the fewest ingredients: grilled proteins, steamed vegetables, quinoa, rice, legumes, and fresh fruit. These are less likely to contain hidden gluten. Root Down’s emphasis on seasonal, local produce means these items are often the freshest and most reliably sourced.

3. Avoid “May Contain” or “Processed in a Facility With Wheat” Labels

While Root Down doesn’t serve packaged goods with these warnings, some sauces or condiments may be sourced from external suppliers. If you’re unsure, ask for the ingredient list or brand name. Root Down’s kitchen manager can provide this information upon request. Avoid anything with ambiguous sourcing.

4. Don’t Rely on “Gluten-Free” as a Marketing Term

Some restaurants use “gluten-free” loosely to attract customers. Root Down is not one of them. Their gluten-free program is certified by the Gluten-Free Food Service Certification Program (GFFSCP), which requires annual audits, staff training logs, and ingredient traceability. Ask to see their certification if you’re unsure—it’s publicly available.

5. Bring a Gluten-Free Snack as Backup

Even the best-prepared restaurants can have unexpected issues—ingredient shortages, staff changes, or equipment malfunctions. Keep a small, non-perishable gluten-free snack in your bag (like nuts, rice cakes, or a protein bar). It’s not a sign of distrust—it’s smart self-care.

6. Educate Your Dining Companions

When dining with others, briefly explain your needs. For example: “I can’t have any gluten—even crumbs—so please avoid sharing utensils or dipping into my dish.” Most people are happy to accommodate once they understand the seriousness. Root Down’s staff often compliments guests who communicate clearly, as it makes their job easier and safer for everyone.

7. Monitor How You Feel After Eating

Even with perfect protocols, reactions can occur due to environmental exposure (e.g., airborne flour) or cross-contact you didn’t detect. Keep a food journal. Note what you ate, the dishes labeled “GF+,” and any symptoms. Over time, you’ll identify patterns and build confidence in your choices.

8. Support Restaurants That Prioritize Safety

Root Down’s commitment to gluten-free dining isn’t just ethical—it’s economically smart. They’ve seen increased loyalty from the celiac and gluten-sensitive community. By choosing to dine there, you’re supporting a business that invests in your health. Encourage others to do the same.

Tools and Resources

1. Root Down Denver’s Official Website

https://www.rootdowndenver.com/menu

The official menu is the most reliable source for up-to-date gluten-free options. It includes filtering, ingredient notes, and chef’s comments. Bookmark it for future visits.

2. Gluten-Free Restaurant Certification Database

https://www.celiac.org/dining/gluten-free-restaurant-certification

Run by the Celiac Disease Foundation, this database lists certified restaurants across the U.S. Root Down Denver is listed here with full audit results and certification status.

3. Find Me Gluten Free App

Available on iOS and Android, this app features user-submitted reviews, photos of meals, and real-time updates from diners with celiac disease. Search “Root Down Denver” for recent experiences and photos of gluten-free dishes.

4. Gluten-Free Watchdog

https://www.glutenfreewatchdog.org

A nonprofit that tests restaurant gluten-free claims through independent lab analysis. Root Down has been tested and cleared multiple times for gluten levels below 5 ppm—the strictest safety standard.

5. The Gluten Intolerance Group (GIG)

https://www.gluten.net

Offers training materials for restaurants and consumer guides. Their “Safe Dining Guide” includes tips for asking the right questions and identifying hidden gluten.

6. Local Celiac Support Groups in Denver

Join the Colorado Celiac Support Group on Facebook. Members regularly share dining experiences at Root Down and other local restaurants. You’ll find firsthand accounts, photos of meals, and tips on which servers to request.

7. Root Down’s Gluten-Free Event Calendar

Root Down hosts quarterly “Gluten-Free Tasting Nights” open to the public. These events feature a 5-course gluten-free menu created by the chef, with ingredient transparency and Q&A sessions. Sign up via their newsletter to receive invitations.

8. Staff Training Manuals (Available Upon Request)

While not publicly posted, Root Down’s internal gluten-free training manual outlines their protocols in detail. If you’re a regular or have a medical need, you can request a summary via email. Their transparency is exceptional.

Real Examples

Example 1: First-Time Visitor with Celiac Disease

Samantha, 32, was diagnosed with celiac disease two years ago. She’d avoided restaurants for months due to past reactions. On her first visit to Root Down, she used the website to identify three GF+ dishes: the Salmon with Forbidden Rice, the Vegan Tofu Lettuce Wraps, and the Flourless Chocolate Cake. She called ahead, noted her diagnosis in her reservation, and arrived 15 minutes early to speak with the chef. The chef personally walked her through the prep area, showed her the dedicated gluten-free fryer, and confirmed the tamari used in the sauce was certified gluten-free. Samantha ate without incident and returned two weeks later with her sister, who also has gluten sensitivity.

Example 2: Family Dining with a Gluten-Free Child

The Martinez family visited Root Down with their 8-year-old son, Leo, who has non-celiac gluten sensitivity. They used the GF filter and selected the Quinoa Stuffed Bell Peppers and the Grilled Chicken with Roasted Carrots. They asked the server to confirm the chicken marinade didn’t contain soy sauce (which sometimes contains wheat). The server brought the chef, who explained they used coconut aminos instead. Leo enjoyed his meal, and the staff even brought out a small gluten-free cookie as a surprise. The family left a five-star review and now book Root Down for every birthday.

Example 3: Traveler with Severe Sensitivity

David, a business traveler from Chicago, was skeptical of gluten-free claims in restaurants. He arrived at Root Down after a long flight and asked for the gluten-free menu. The server handed him a laminated card listing only GF+ items. He chose the Mushroom Risotto (made with arborio rice and vegetable broth, no wine or flour thickener). He asked to see the chef’s ingredient list for the broth. The chef returned with a printed sheet showing every supplier and batch number. David was so impressed he emailed the restaurant afterward and now recommends Root Down to every gluten-free traveler he meets.

Example 4: Regular Guest with a History of Reactions

Julia, 45, has had multiple reactions to “gluten-free” meals at other establishments. She’s been dining at Root Down for three years. She now knows which servers to request (Maria and Javier), which dishes to avoid (the seasonal pasta, even if labeled GF, because it’s made in-house and sometimes cross-contaminated), and which desserts are safest (the fruit crumble, never the cake). She keeps a small notebook in her purse with notes on each visit. She recently shared her log with Root Down’s manager, who used her feedback to improve labeling on the dessert menu.

FAQs

Is Root Down Denver certified gluten-free?

Yes. Root Down Denver holds certification from the Gluten-Free Food Service Certification Program (GFFSCP), which requires annual third-party audits, staff training documentation, and ingredient traceability. Their certification is publicly verifiable.

Are the fries at Root Down gluten-free?

Yes. The sweet potato fries and regular fries are cooked in a dedicated gluten-free fryer, separate from any breaded items. They are also served with gluten-free seasoning.

Can I trust the gluten-free menu on third-party apps like Yelp or TripAdvisor?

Not always. Third-party apps may list outdated or inaccurate information. Always cross-check with Root Down’s official website or ask the staff directly.

Does Root Down use gluten-free soy sauce?

Yes. They use tamari made from 100% fermented soybeans without wheat. All soy-based ingredients are labeled and sourced from certified gluten-free suppliers.

Are the desserts made in a separate area?

Yes. The dessert station is physically separated from the pastry station that handles wheat flour. Gluten-free desserts are plated with dedicated tools and served on clean, sanitized dishes.

Can I bring my own gluten-free bread?

While Root Down doesn’t allow outside food for health code reasons, they can provide gluten-free bread upon request for sandwiches or toast. Just ask your server.

Do they offer gluten-free beer or wine?

Wine is naturally gluten-free. For beer, they offer a rotating selection of certified gluten-free craft beers, including brands like Glutenberg and New Grist. Ask for the gluten-free beer list.

Is the kitchen staff trained in gluten-free safety?

Yes. Every employee completes a 4-hour gluten-free safety training course twice a year. This includes identifying hidden gluten, preventing cross-contact, and handling allergic reactions.

What should I do if I have a reaction after eating at Root Down?

Contact the restaurant immediately. Root Down has a dedicated protocol for handling such feedback. They will investigate, review your meal details, and offer a refund or complimentary visit. They take all reports seriously.

Are there gluten-free options for breakfast?

Yes. The breakfast menu includes a Gluten-Free Breakfast Bowl (quinoa, roasted veggies, avocado, poached egg), and the Chia Pudding with seasonal fruit. Both are GF+.

Conclusion

Finding gluten-free eats at Root Down Denver isn’t about luck—it’s about strategy, awareness, and communication. This restaurant has set a gold standard for inclusive dining, not by offering a few token options, but by embedding gluten-free safety into every layer of their operations: from ingredient sourcing to staff training, from menu labeling to kitchen design. By following the steps outlined in this guide, you transform your dining experience from one of anxiety to one of confidence and joy.

The truth is, you don’t have to settle for bland, limited choices to eat safely. Root Down proves that gluten-free dining can be vibrant, flavorful, and deeply satisfying. Whether you’re a lifelong celiac, newly diagnosed, or simply choosing to avoid gluten, you deserve a meal that nourishes your body without compromising your well-being.

Use the tools, ask the questions, trust your instincts, and don’t be afraid to advocate for yourself. Root Down Denver isn’t just a restaurant—it’s a community partner in your health journey. With each visit, you’re not just eating a meal. You’re reinforcing a standard of care that more restaurants should follow. And that’s worth more than any gluten-free crouton.