Review of Springside Inn

Sean, the owner is very knowledgeable and understanding of food allergies and Celiac. The restaurant has changed to using rice flour and other flour substitutes as thickeners for their soups and gravy. They also have corn pasta and GF rolls. If you call ahead a few days and let them know you are GF they will go out of their way to make sure you have not only a safe but very delicious meal!

Celiac friendly?

Yes