 Dealing with gluten-free
Your problem is really incredibly common. I've had som many gluten-free requirements from guests at my restaurant the I decided to go through the whole menu and determine what is and is not gluten free, and then I wrote a menu specific to those needs. I've already got vegan dishes on the menu for both lunch and dinner, so this was just another step in a different direction. My understanding is that soy is questionable, but depends on the manufacturer, but obviously I wouldn't encourage you to take an unknown risk.
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