Gluten-Free Dining

R&DE Stanford Dining offers gluten-free foods in the dining halls. Students who want additional information or specific questions should contact the dining manager of their hall to review their options and find out how food is prepared and where special gluten-free items are located. When requested, students can also ask to see the labels of prepared food items to better understand the ingredient list.

Gluten-Free menu items on the serving line are marked “Gluten-Free” or “GF”. Dining staff are trained on food intolerances and allergies but we cannot guarantee that cross contamination could not occur as our dining halls are not gluten-free.

Each dining hall will have some gluten-free items available such as gluten-free waffles and breads that can be microwaved. We are not able to provide a gluten- free microwave.

Gluten-free micro-kitchen

During the 2011-12 academic year, R&DE Stanford Dining piloted a Gluten-Free Micro-Kitchen at Arrillaga Family Dining Commons. This isolated area contains a designated cabinet, freezer, microwave and toaster to allow those who are allergic to gluten to find additional foods, condiments (all gluten-free) and appliances to finish preparing  their meals. To join the program and gain access to the micro-kitchen, please email

Please refer to this list for gluten-free items available in each dining hall.

Meat (plain, not breaded, floured, etc):

  • Beef

  • Chicken

  • Pork

  • Turkey (not Deli)

  • Deli Ham

Other items

  • Quinoa

  • Rice (white, brown, basmati, jasmine, saffron)

  • Tofu

  • Corn tortillas

  • Corn Tortilla chips

  • Fruits and vegetables

  • Eggs

  • Smart Balance and Butter

  • Potatoes

  • Potato starch

  • Rice noodles

  • Soy milk

  • Rice milk

  • Vanilla soft serve

  • Gelatin

  • Wallaby yogurt, plain and vanilla

  • Chocolate milk

  • Cheese

  • Hash browns

  • Juices


  • Chicken breast

  • Grass-fed burgers

Salad dressings

  • Olive oil

  • Red vinegar

  • Balsamic vinegar (oil and vinegar OK for salad dressing)

  • Lemon juice (lemon wedges)

Food Allergy/ Intolerance Disclaimer

R&DE Stanford Dining makes every attempt to identify ingredients that may cause allergic reactions for those with food allergies and food intolerances. Every effort is made to instruct our culinary staff on the severity of food allergies. However, there is always a risk of contamination. There is also a possibility that manufacturers of the commercial foods could change the formulation or substitute at any time, without notice. Customers concerned with food allergies need to be aware of this risk. We do not guarantee the absence of cross contamination.

Students with food allergies and food intolerances are encouraged to contact the manager of their dining hall for additional information.