Scrambled Eggs
Soft scrambled eggs with chives.
- Tray · Serves 6–10$50
halalgluten-freevegetariancontains milk · eggs
By dietary need
Gluten-Free Catering in Los Angeles
Celiac-grade discipline, not gluten-light marketing — dedicated prep zones, sealed service, and allergen sheets for every dish on the table.
Course by course
The Gluten-Free menu
Breakfast
02 / Dishes
Appetizers & Mezze
05 / Dishes
Salads
05 / Dishes
Handhelds
04 / Dishes
Mains
08 / Dishes
Sides
08 / Dishes
Beverages
02 / Dishes
Dietary
Dietary accommodations for Gluten-Free
Every dish on this menu is labeled, and every protein is halal · zabiha-sourced. Tell us the table and we engineer around it — see our full dietary catering options.
Not asserted — engineered
How we cater Gluten-Free, honestly
Gluten-free catering is where 'gluten-light' marketing does real harm, so we draw the line plainly: we run dedicated gluten-free prep with celiac-grade discipline, but we are not a certified gluten-free facility, and we will not claim to be one. What we operate is a separate gluten-free prep zone with its own boards, pans, and fryer oil, a cross-contact protocol briefed to service staff before every event, and — for celiac-flagged guests — sealed, individually plated service on request so their plate never crosses an open buffet line. That is real discipline; it is not the same as a certified dedicated kitchen, and we say so.
The scale challenge with gluten-free is that gluten hides in the supply chain, not just the recipe: soy sauce, spice blends, thickeners, and fryer cross-contact are where guests get caught out. We track those down to the brand level on an allergen sheet attached to every menu, so a celiac guest or their host can verify a dish rather than trust it. For an event with celiac guests, the protocol is briefed to the captain and the line before doors open, and the sealed individual plating keeps the highest-risk guests off the shared service entirely.
Dedicated gluten-free prep zone with separate boards, pans, and fryer oil
Celiac-flagged guests get sealed, individually plated service on request
Allergen sheet for every menu, listing gluten sources down to soy sauce
Cross-contact protocol briefed to service staff before every event
The Gluten-Free Kitchen
Like the Gluten-Free menu for your event?
Tell us your date and headcount — we’ll tailor this spread to your occasion with clear all-in per-person pricing — crew, delivery and setup included, rentals itemized. Proposal in your inbox within one business day.
✦ business-day reply (1)✦ Halal · Zabiha-Sourced✦ Transparent Pricing
Word of mouth
Hosts, in their own words
Questions
Gluten-Free catering, answered honestly
Can you serve celiac guests safely?
Yes — dedicated prep zone, separate fryer oil, and sealed individually plated service for celiac-flagged guests on request.
Where does hidden gluten show up?
Soy sauce, spice blends, and fryer cross-contact — all tracked on our allergen sheets down to the brand level.
Is your gluten-free menu separate?
No — it’s derived. A dish is marked gluten-free only when every ingredient and its prep path qualify.
Are you a certified gluten-free kitchen?
No — and we say so directly. We require a dedicated gluten-free prep zone with separate boards, pans, and fryer oil, celiac-grade cross-contact discipline, and sealed individual plating for celiac-flagged guests on request. But that is not a certified dedicated gluten-free facility, and we will not imply that it is. We give you the protocol in detail so you and your guests can judge it honestly.
How is a celiac guest served differently from a gluten-avoiding guest?
A celiac-flagged guest can be served sealed and individually plated on request, so their meal never crosses an open buffet line or a shared serving utensil. A guest who is gluten-avoiding by preference is served from the same gluten-free dishes without the sealed handling. We ask which it is during planning, because the kitchen handling is genuinely different.
Where does hidden gluten actually come from at an event?
The supply chain more than the recipe — soy sauce, spice blends, thickeners, marinades, and shared fryer oil. We track those down to the brand on the allergen sheet attached to every menu, and the cross-contact protocol is briefed to the service line before doors open so nothing slips in at the station.
Can a whole event menu be gluten-free?
Yes, and for a celiac host that is often the safest call — building the entire menu gluten-free removes the cross-contact question at service rather than managing it dish by dish. We still run the same allergen sheet and the same briefed protocol, because a fully gluten-free menu is only as safe as the sourcing and the line behind it.
Add to the order
Drinks, pastries and extras for the same delivery
Where we serve
Gluten-Free catering across Los Angeles
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Tell us the date and the headcount — we’ll tailor Gluten-Free to your event and price it per person, with a menu sketch in your inbox within one business day.
$2M · liability insured1 · business-day reply50+ · events