My list of forbidden foods was a difficult adjustment at first, especially during holidays and when eating out. It\u2019s still difficult even after all these years, and sometimes I do indeed risk it for the literal biscuit. (I\u2019m currently breaking out and exhausted, my menstrual cycle has been thrown out of whack and my joints feel like they need a good coating of WD-40 because I couldn\u2019t ignore the call of a Greek to Me gyro for a second longer last week. We all have our demons.)<\/p>\n
Some places, however, are easier than others. So in honor of May being Celiac Awareness Month<\/a>, here are a few of my favorite gluten-free (GF) eats in town.<\/p>\n Seoul to Soul Bistro<\/strong><\/p>\n Location:<\/strong> 218 N. Sixth. Dinner hours:<\/strong> Thursday through Monday, 5 to 9 p.m. Who needs Colonel Sanders\u2019 Kentucky fried chicken when you\u2019ve got Chef Shawn Foehring\u2019s Korean-style fried chicken (KFC)? I\u2019m not trying to be dramatic, but I nearly cried the first time I tried it. That\u2019s how good it was. What separates Kentucky from Korea in the land of fried chicken, though?<\/p>\n \u201cKorean fried chicken is always starch. They don\u2019t use flour,\u201d Foehring said.\u00a0<\/p>\n Foehring\u2019s KFC employs a blend of five starches to get that signature light, crunchy, flavorful coating. It\u2019s grown a bit of a cult following in the four and a half years since the bistro opened, he said.\u00a0<\/p>\n The menu changes weekly, and a different late-night menu is available Thursday through Saturday, so check out their Facebook page<\/a> for updates. While the KFC is my personal favorite, the menu always has several GF and vegan options.\u00a0<\/p>\n Foehring said his KFC is only offered throughout the last full Thursday through Monday each month, but if you\u2019re reading this within a day or two of the original publication date, you\u2019re in luck. This month was thrown off a little bit, so you have until Monday, June 2 to get your hands on some before it\u2019s gone for another few weeks. (And trust me, you do want to get your hands on some.)<\/p>\n Bailey\u2019s Coffeehouse and Fudge<\/strong><\/p>\n Location:<\/strong> 3024 Broadway. Hours:<\/strong> Monday through Friday, 7 a.m. to 2 p.m.; Saturday, 8 a.m. to 1 p.m.<\/p>\n Three words: pumpkin avocado muffins.<\/p>\n To my fellow chocolate connoisseurs, don\u2019t knock it \u2018til you try it. These things are mildly spiced, highly comforting and completely free of both gluten and dairy. Owner Amy Hendrian opts for housemade oat flour over processed, store-bought flours with tons of additives, but she said the primary ingredients are pumpkin, avocado and bananas.\u00a0<\/p>\n Hendrian has firsthand experience in dealing with severe food allergies outside of her business, as her son is allergic to dairy. She said she struggled to find snacks that were safe and delicious for him, and she often heard of birthday treats passed out at school that he couldn\u2019t have.\u00a0<\/p>\n She recalled a regular customer with young daughters who were gluten-free. As they pointed to various items in the Bailey\u2019s pastry case, the mother often had to explain that they couldn\u2019t have them because they were allergic.<\/p>\n \u201cI just kept hearing, \u2018I can\u2019t have that,\u2019\u201d Hendrian said. \u201cAnd I was like, \u2018Yes, yes you can.\u2019 That\u2019s where my passion for it really started.\u201d<\/p>\n She\u2019s since made pastries that are safe for people with gluten, dairy, egg, soy and other allergies. Now, Hendrian and her team sanitize their workspace and utensils to prepare allergen-friendly treats for their patrons twice a week, available on Tuesdays and Thursdays. The Bailey\u2019s allergen-friendly repertoire has grown over the years, so be sure to check their website<\/a> to see what\u2019s available each week.<\/p>\n (On rare occasions, when heavy order weeks prevent the kitchen from being properly sanitized, allergen-friendly items are unavailable.)<\/p>\n Krazy Cakes<\/strong><\/p>\n Location:<\/strong> 512 Hampshire St. Hours: <\/strong>Tuesday thru Saturday, 7 a.m. to 2 p.m.; Saturday, 8 a.m. to 2 p.m.<\/p>\n I know I\u2019m a little biased, but my favorite thing about Krazy Cakes is that their wall\u2019s worth of a menu<\/a> is almost entirely celiac-accessible.<\/p>\n \u201cI always try to just meet my customers where they\u2019re at,\u201d owner Brian Lash said. \u201cWe started with the bread, and then we kind of just expanded into other things \u2026 It\u2019s important to me to have those options.\u201d<\/p>\n All of their sandwiches and paninis can be made with gluten-free bread, and it\u2019s evenly toasted to buttery, golden perfection every time. They\u2019ll even make French toast with it. GF chocolate and vanilla cupcakes are always available, too, and for a limited time, Lash is offering gluten-free flatbreads \u2014 a secret menu item until they sell out.<\/p>\n Lash said GF items are prepared in \u201ca completely separate area\u201d to ensure as little cross-contamination as possible.<\/p>\n \u201cThat\u2019s something that I take very seriously during the preparation process,\u201d he said. \u201cIt\u2019s not just the product itself. You have to be careful in the preparation, too.\u201d<\/p>\n I switch it up each time I swing by, but one of my favorites is the Krazy Monte, featuring Italian capicola, prosciutto, turkey, gouda and provolone cheese and blackberry sauce. The District Dip, a blend of pepper jack, parmesan and white American cheeses served with corn tortilla chips, is a newfound favorite. Of course, since chocolate is one of my love languages, I typically snag a chocolate cupcake to go.<\/p>\n The Range at KC<\/strong><\/p>\n Location:<\/strong> 830 S. 36th. Kitchen hours:<\/strong> Monday, 5 p.m. to 9 p.m.; Tuesday through Sunday, 11 a.m. to 9 p.m.<\/p>\n
Late night hours: Thursday through Saturday, 10 p.m. to midnight<\/p>\n![\"\"](\"https:\/\/www.europesays.com\/uk\/wp-content\/uploads\/2025\/06\/1-2-1024x610.jpg\")
Korean-ish fried chicken<\/strong> | Aspen Gengenbacher<\/p>\n![\"\"](\"https:\/\/www.europesays.com\/uk\/wp-content\/uploads\/2025\/06\/1-4-1024x732.jpg\")
Pumpkin avocado muffin<\/strong> | Aspen Gengenbacher<\/p>\n![\"\"](\"https:\/\/www.europesays.com\/uk\/wp-content\/uploads\/2025\/06\/1-5-1024x552.jpg\")
The Krazy Monte panini on GF bread<\/strong><\/p>\n![\"\"](\"https:\/\/www.europesays.com\/uk\/wp-content\/uploads\/2025\/06\/2-2-1024x685.jpg\")
A GF chocolate cupcake<\/strong>Photos by Aspen Gengenbacher<\/p>\n![\"\"](\"https:\/\/www.europesays.com\/uk\/wp-content\/uploads\/2025\/06\/IMG_1235-2-1024x564.jpg\")
The Greek Out pizza on GF crust with pepperoni<\/strong> | Aspen Gengenbacher<\/p>\n
![\"\"](\"https:\/\/www.europesays.com\/uk\/wp-content\/uploads\/2025\/06\/1-3-1024x626.jpg\")
The KT\u2019s Hot sandwich \u2014 J. Craig style<\/strong> | Aspen Gengenbacher<\/p>\n