The 5 Best Places for Gluten Free Around Summit County

For people who avoid gluten, eating away from home often involves more than scanning a menu for an appealing dish. Ingredients, substitutions and kitchen preparation all matter, particularly for diners with celiac disease or other medical reasons for avoiding gluten. Fortunately, Summit County’s dining landscape includes restaurants and specialty food businesses that offer alternatives ranging from pizza and baked goods to seafood, bowls and French macarons. The Best of Summit highlights local places giving diners more ways to find food that aligns with their dietary preferences while still making flavor central to the experience.

Pure Kitchen

Pure Kitchen builds much of its menu around whole foods and accommodates several dietary preferences, making it a natural option for diners seeking gluten-free choices in Frisco. Its menu identifies gluten-free items and extends across salads, bowls, sandwiches, soups and other fresh preparations, with vegan and vegetarian selections represented as well. Grain bowls combine vegetables, proteins, sauces and other ingredients into substantial meals, while salads provide another route for diners looking for vegetable-forward dishes. Smoothies and fresh beverages complement the food. Pure Kitchen also makes modifications possible across parts of the menu, giving customers additional flexibility when navigating dietary restrictions. The counter-service format keeps the experience casual.

Baked In Breck

Baked In Breck brings dietary flexibility into the custom dessert process rather than limiting customers to a single standard alternative. The Keystone bakery creates cakes and cupcakes to order and offers gluten-free options alongside its conventional recipes. Customers can build desserts from an extensive collection of cake flavors, fillings and buttercreams, with the final combination tailored to the occasion. The broader menu includes flavors such as chocolate, vanilla bean, lemon, carrot, chai spice, cookie butter and brown butter, while fillings range from fruit compotes and mousses to salted condensed milk caramel and ganache. Cheesecakes and other specialty desserts expand the choices further. Because Baked In Breck operates through advance orders rather than as a traditional walk-in bakery, customers can discuss dietary needs while planning a dessert.

Pat + Bear Macarons

Pat + Bear Macarons focuses on a French pastry that traditionally relies on almond flour rather than wheat flour. Macaron shells are made from ingredients such as finely ground almonds, sugar and egg whites before being paired with a filling, giving the confection its characteristic crisp exterior and softer interior. Pat + Bear specializes in these small pastries, producing them in an assortment of flavors and colors rather than treating macarons as a minor addition to a larger bakery menu. The format works particularly well for celebrations and gifts because multiple flavors can be combined in one assortment and arranged into colorful displays. For customers interested in gluten-free desserts, the almond-based structure of the macaron offers an alternative to conventional cakes, cookies and pastries made with wheat flour.

Nowhere Pizza & Pub

Nowhere Pizza & Pub makes one of the most shareable comfort foods more accessible by offering a gluten-free crust option. Guests can select from the restaurant’s specialty pizzas or build a pie around preferred toppings, creating flexibility for groups whose dietary needs differ. Pizza remains the centerpiece, but the pub format extends the menu beyond pies with wings, salads and other casual food. Nowhere operates mountain locations that include Copper Mountain and Keystone. Beer and other drinks reinforce the pub side of the concept, while televisions and a relaxed atmosphere keep the experience straightforward. The gluten-free crust gives diners who avoid traditional wheat-based pizza dough another way to participate when pizza is the group’s choice for dinner.

The Carlin

The Carlin combines a restaurant, tavern and inn in downtown Breckenridge, with a seafood-forward culinary program that provides a range of naturally gluten-free or adaptable possibilities. Its restaurant emphasizes fish, shellfish, meats and seasonal accompaniments, moving beyond the pasta, bread and pizza that dominate many mountain-town menus. The raw bar is a central part of the concept, with oysters and other seafood contributing to a menu influenced by coastal dining. Downstairs, the tavern presents a more casual counterpart to the main restaurant while maintaining the property’s focus on food and drinks. Because preparations and accompaniments can determine whether an individual dish contains gluten, diners with dietary restrictions can discuss specific selections with the restaurant when ordering.

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