This longtime Upper West Side favorite — where the focus on health and wellness is reflected by its cozy interior and calming music — serves fresh, homemade Indian food. The set menu changes daily, cycling through classics like yellow lentil dal and stewed okra, so diners have a new experience each visit. Most of the dishes are naturally gluten-free and vegetarian, but Ayurveda offers gluten-free naan and a dessert alternative for those who ask. 

Frédérique Jules opened this UES neighborhood gluten-free bakery and restaurant in 2015. With two other locations in Paris, Noglu offers savory dishes like a croque monsieur, frittatas, sandwiches, and pancake, plus gluten-free versions of classic French pastries, including quiche, lemon tarts, and cream puffs. The minimal and modern yet warm interior makes for a welcome brunch stop blocks away from the Guggenheim Museum. 

Owner Helene Godin established this gluten-free, dairy-free, kosher haven in 2011. Standouts include the Amy cake, a mini confetti bundt cake, and the decadent chocolate fudge cookies, which have a crunchy outer crust and chewy center. The bakery also makes custom cakes and has another New York location on the UWS.

The yakitori restaurant with a tasting menu is one of the best places to try Japanese-style meat skewers in New York. Eater critic Ryan Sutton awarded the Upper East Side restaurant three stars. Meat eaters can sample parts of the animal that aren’t widely available at most restaurants, such as soft knee bones, whole heart, neck, and artery. There aren't really wheat products here, but particularly gluten-sensitive folk should notify the staff about allergies to avoid soy sauce.

This UES pan-Asian restaurant offers takes on Thai and Chinese cuisine — and diners can request its separate gluten-free menu, which includes takeout crowd pleasers like the General Tso’s chicken, pad Thai, and pork dumplings. It’s all served in a sleek, bi-level space, though takeout and delivery is available, too.

Owner Erica Fair, who has a wheat allergy, opened this entirely gluten-free bakery in 2017 in the Falchi Building, which is like Long Island City’s Chelsea Market. Treats run the gamut from cinnamon sugar doughnuts and chocolate chip cookies to zucchini bread and blueberry muffins. Custom cakes are available, too, for a gluten-free special occasion.

Gluten-free diners seeking a full-service experience can check out chef Franklin Becker’s spin-off of his popular gluten-free fast-casual spot, the Little Beet. Everything on the menu at this Kips Bay restaurant, helmed by culinary director Matt Aita, is seasonal and gluten-free, meaning people with serious allergies can dine without concern. Expect dishes like cauliflower and mushroom tacos or banana bread with hazelnut butter.

Santina’s colorful, breezy space sits right underneath the High Line — ideal for a brunch or a get-together to catch up with friends. The coastal Italian restaurant’s menu has many items that are naturally gluten-free, such as its selection of cecina, Italian chickpea pancakes. But pastas here are gluten-free too, including a cacio e pepe or lobster fettuccine. Grab a negroni to go along with it. This restaurant comes from Major Food Group, and accordingly, prices here veer on the slightly higher side. Those cecina range from $16 to $24, while mains are all $27 and up. 

The hit taqueria mini-chain serves its tacos on corn tortillas, made fresh each day on-site. Each location has tacos inspired by the Yucatan and beachside taquerias in Mexico — including al pastor, black bean and sweet potato, and al pastor. The restaurant also serves sangrias by the pitcher and a roster of fresh juices, and there are seven other locations.

After chef Marco Canora faced health problems, he revamped his East Village restaurant to focus on what he considers to be healthier food. Hearth now offers more offal, more vegetables, and even a burger without the bread. One section of the menu does offer "grains," but every other section is largely safe for the gluten-intolerant. The farm-to-table food has been a hit; Eater critic Ryan Sutton awarded the new version of the restaurant three stars.

In 2015, chef Amanda Cohen moved her acclaimed vegetarian restaurant from a tiny East Village storefront to a larger space on the Lower East Side. Cohen is particularly sensitive to the fact that people with dietary restrictions visit Dirt Candy; nearly everything can be made gluten-free (or vegan) if asked. People particularly like the Brussels sprout tacos, which come out sizzling on a stone plate.

South Indian cuisine, by its nature, uses minimal gluten products. Dosa Royale in particular knocks out stellar dosas, which are made from rice and black lentils. The Clinton Hill restaurant started as a Smorgasburg vendor, filling dosas with curry, carrots, cabbage, paneer, and more. Nearly all of the dosa options come gluten-free, as do many of the curry and kebab entrees.

Bed-Stuy’s Toad Style is not only largely gluten-free, but it’s also vegan. The whimsical, counter-service restaurant pulls flavors from around the globe in dishes such as barbecue jackfruit, mushroom banh mi, and gluten-free waffles. Any sandwich can be made gluten-free by putting it on a corn tortilla, and the rest of the dishes are already mainly compliant. Bonus: It’s BYOB.