The Ultimate Ruby Tuesday Gluten-Free Menu Guide For 2025
A casual-dining icon offering burgers, steaks, seafood, salads, and lots more, our Ruby Tuesday gluten-free guide aims to expose the hidden gluten in its menu.
Ruby Tuesday is a casual-dining pioneer and legend, but does its fame and heritage alone make it a safe and inclusive space for folks with celiac disease, as well as gluten intolerance and sensitivity, to dine there without worry? 🥩🍖🥓🍗
Well, a quick peek at their menu unravels a world of hidden gluten, all the way from their hearty appetizers to their sweet desserts, with a huge chunk of their menu made with wheat and gluten ingredients in mind. 👉🚫🌾
As such, you won’t be sampling any of their deep-fried, crispy, breaded, or battered dishes, not to mention their cheesesteaks, pastas, handhelds, desserts, and quite a few sides. That said, however, you’re not completely without options! 🍝
Quite a few of their menu items can be modified to become gluten-free, like omitting a few glutenous sides, and perhaps swapping the wheat burger buns for a gluten-free bun instead. But do be mindful of cross-contamination. 🍔🍟
With that in mind, to help you figure out if Ruby Tuesday is a friend or foe amongst those of us with celiac disease, and to make sure you’re able to have a meal there, follow along with our Ruby Tuesday gluten-free menu guide! 👀🔎📑
Table of Contents
Disclaimer
One very important thing to note is that Ruby Tuesday is not a certified gluten-free kitchen, and cross-contamination could occur during normal restaurant service through trace gluten exposure from items prepared in common areas. ⚠️🌾
In other words, even if you order something from their menu that’s naturally gluten-free, there’s no guarantee that it won’t catch traces of wheat and glutenous components such as malt, barley, rye, and/or oats from nearby items. 🥪🥙
It’s not just shared equipment, utensils, and cookware that you have to be wary of, but also the fact that, like most restaurants, cross-contamination from menu items that are stored, cooked, or prepped nearby is a very real hazard. 🔎🍔
As such, it’s a good idea for folks with celiac disease or non-celiac gluten sensitivity and/or intolerance to treat Ruby Tuesday’s menu items, even the safest ones, as having potentially been cross-contaminated unless confirmed otherwise!
If you’re planning to dine out at or order from Ruby Tuesday, the best thing you could do to keep yourself safe is to let the staff know if you have celiac disease and ask them to take extra precautions when prepping your meal. 🍽️🔪
Ruby Tuesday Allergen Policy (Gluten-Free)
On the bright side, at least Ruby Tuesday makes it super easy for you to filter through their huge menu for all the items that you can safely order (and which ones you’d have to avoid), and it starts by heading over to their website. 📑📝
Once you’re on the official Ruby Tuesday homepage, scroll all the way down to the website footer, and then click or tap on the text that says “Nutrition & Allergens”, which will load up a pretty neat interactive widget for you to play with.
First and foremost, this interactive nutrition and allergen widget requires you to select any Ruby Tuesday location, so find one that’s near you or whichever location you’re planning to visit, and then click on the big green “Go” button. 🔎🧾
Doing this will load up a menu bar on the right-hand side of your screen, in which you could set your dietary preferences for this cool interactive widget to automatically filter out Ruby Tuesday’s menu for you, making things a lot easier.
There are three major categories that you can select from before you go ahead and press or click on the “Save & Go!” button to view the final menu, including:
- Allergies or Restrictions – This is the most vital category for us, and for anyone with celiac disease, or if you have a gluten sensitivity or intolerance, make sure to select “Gluten” and “Wheat”, which lets the interactive tool highlight any menu item that contains either one. If you have any other specific allergies or intolerances, you can find them right here, as well.
- Lifestyle Options – Below this, there’s another category to further filter Ruby Tuesday’s vast menu based on specific dietary lifestyles, like whether you’re a strict vegetarian or a vegan, as well as anyone who’s a pescatarian or desires a meal with no pork in it, and much more.
- Nutritional Goals – Additionally, there’s another category here for folks who are conscious about their dietary intake, and you can set the maximum amount of calories, cholesterol, in addition to a bunch of other nutritional information, that you’d prefer to have in your meal.
There’s one other option below that, which is marked “Cross-contact OK”. Ticking this box basically gives the tool a bit more leeway when it comes to menu items that feature a high or moderate level of cross-contamination risk. ✅
If you’re a strict celiac, I’d suggest leaving this box unticked, as it otherwise tells the widget that any form of cross-contamination is a no-no, thus allowing it to be a bit more strict in listing out all the “safe” menu items for us. ✍📝🌾
Appetizers & Kids Menu
Whether it’s shareable starters or children’s mains, Ruby Tuesday’s menu covers the whole gamut, though be warned, as most of their appetizers often include breading, batter, and fried dishes that contain gluten. Moreover, their kids’ meals frequently pair proteins with a deep-fried side or a pasta, so remember to check! 🥔🧀🌶️🍠
✅ Loaded Potato Skins
❌ Mozzarella Sticks
❌ Spinach Artichoke Dip
❌ Chicken Wings
❌ Boneless Wings
✅ Sticky Ribs
⚠️ Cheddar Cheese Queso & Chips
❌ Loaded Cheese Fries
❌ Fried Mushrooms
❌ Stuffed Rib Eye Quesadilla Appetizer
❌ Coconut Shrimp Appetizer
❌ Ruby’s Signature Sampler
❌ Blackened Chicken Quesadilla
❌ Kids Marinara
❌ Kids Chicken Tenders
⚠️ Kids Grilled Chicken
❌ Kids Cheeseburger
❌ Kids Cheese Quesadilla
❌ Kids Mac n Cheese
❌ Kids Crispy Shrimp
❌ Kids Buttery Pasta
❌ Kids Cheese Pizza
✅ Kids Strawberry Sundae
✅ Kids Chocolate Sundae
Just to make sure that we got this right, let’s check out what each dish is made of in detail:
Loaded Potato Skins: Halved potatoes topped with melted cheese and bacon are gluten-free by ingredient in most preparations. Cross-contamination can occur if it’s finished near breaded items or in shared oil. Ask for cleared prep surfaces and confirm toppings and handling.
Mozzarella Sticks: Breaded, battered, and deep-fried cheese sticks contain wheat in the coating and are cooked in shared fryers. This item is unsuitable for celiac disease. Do not order unless a certified gluten-free alternative and dedicated fryer are confirmed.
Spinach Artichoke Dip: Creamy dip served with chips or bread often contains wheat in the accompaniment or thickener. Shared dipping utensils and prepped chips add cross-contamination risk. Ask staff to confirm ingredients and request a verified gluten-free preparation if available.
Chicken Wings: Wings are listed as containing wheat in the official Ruby Tuesday allergen guide when they’re coated or sauced. Shared fryers and sauce lines can also increase cross-contamination risk. Do not order unless staff confirms a gluten-free preparation and a dedicated fryer is used.
Boneless Wings: Boneless wings are breaded or coated and contain wheat by ingredient. They are cooked in shared oil and are unsuitable for celiac disease. Confirm ingredient details and avoid ordering unless staff can confirm a dedicated gluten-free fryer and handling.
Sticky Ribs: Slow-cooked or grilled ribs are typically gluten-free by protein, but some glazes and sauces may include wheat-based thickeners. To be extra safe, ask for the ribs plain or request sauce on the side, and confirm the glaze ingredients to further reduce cross-contamination.
Cheddar Cheese Queso & Chips: Melted cheese dip is often gluten-free by ingredient, but chips and handling can cause cross-contamination. Omit tortilla chips if needed. Request the queso in a sealed container and confirm dedicated utensils and that chips are not fried in shared oil.
Loaded Cheese Fries: Fries topped with cheese and other ingredients may involve wheat-containing coatings or shared fryers. The official allergen guide lists wheat for this item. This is unsuitable for celiac disease unless staff confirm gluten-free ingredients and dedicated fryer use.
Fried Mushrooms: Breaded and deep-fried mushrooms contain wheat in the batter and are cooked in shared oil. This creates a high cross-contamination risk, and the item is unsuitable for celiac disease. Confirm a gluten-free batter and dedicated fryer before considering.
Stuffed Rib Eye Quesadilla Appetizer: This appetizer uses a flour tortilla and contains wheat by ingredient. Shared prep surfaces and grilled pans add cross-contamination risk. Do not order unless a certified gluten-free tortilla and cleared prep surfaces are confirmed.
Coconut Shrimp Appetizer: Coconut shrimp are breaded and fried and contain wheat in the coating. Shared fryers increase cross-contamination. This item is unsuitable for celiac disease unless staff can confirm a gluten-free coating and a dedicated fryer.
Ruby’s Signature Sampler: The sampler combines multiple breaded items, such as mozzarella sticks and boneless wings that contain wheat. Shared frying and combined platters raise cross-contamination risk. This sampler is unsuitable for celiac disease unless components are separately verified.
Blackened Chicken Quesadilla: Prepared with a flour tortilla and grilled filling, this quesadilla contains wheat in the ingredients list. Shared griddle use and handling increase cross-contamination risk. Do not rely on this being safe unless a gluten-free tortilla and a cleared cooking surface are confirmed.
Kids Marinara: Kids’ pasta with marinara uses wheat pasta in the ingredients list, and commonly contains wheat-based components. Shared sauce lines and prep stations increase cross-contamination. This dish is unsuitable for celiac disease unless a confirmed gluten-free pasta option is provided.
Kids Chicken Tenders: Breaded chicken tenders contain wheat in the coating and are cooked in shared oil. This item is unsuitable for celiac disease because of ingredient-level wheat and fryer cross-contamination. Confirm a gluten-free preparation only if a dedicated fryer is used.
Kids Grilled Chicken: Plain grilled chicken is usually gluten-free by ingredient, but common sides may be fried or contain wheat. Request plain grilled chicken and steamed sides, and confirm no marinades, bastes, or shared prep with breaded items to reduce cross-contamination.
Kids Cheeseburger: Cheeseburger includes a wheat bun in the ingredients list, and toppings can be handled on shared surfaces. Ask whether a gluten-free bun is available and request that the patty be prepared on a cleared surface to reduce cross-contamination with breaded items.
Kids Cheese Quesadilla: Made with a flour tortilla and therefore contains wheat by ingredient. Shared griddles and handling increase cross-contamination risk. Do not order unless a certified gluten-free tortilla and a cleared cooking surface are confirmed.
Kids Mac n Cheese: Macaroni uses wheat pasta in the ingredients list, and the dish is therefore unsuitable for celiac disease unless a verified gluten-free pasta substitute is available. Confirm ingredient lists and cross-contamination practices before ordering.
Kids Crispy Shrimp: Breaded and fried shrimp contain wheat in the coating and are cooked in shared oil. This item is unsuitable for celiac disease due to ingredient-level wheat and fryer cross-contamination. Confirm dedicated fryer use if considering.
Kids Buttery Pasta: Plain pasta is made with wheat by ingredient and is therefore unsuitable for celiac disease unless a gluten-free pasta option is confirmed. Ask staff to confirm pasta type and to request gluten-free substitution where available.
Kids Cheese Pizza: Pizza crust contains wheat by ingredient and is therefore unsuitable for celiac disease unless a certified gluten-free crust and dedicated prep/oven procedures are confirmed. Confirm the crust ingredients and how the pizza is handled and baked.
Kids Strawberry Sundae: Ice cream and fruit toppings are often gluten-free by ingredient, but cones, cookie pieces, or shared topping stations can introduce wheat. Request no cone or cookie and confirm that toppings and prep surfaces are cleared to reduce cross-contamination.
Kids Chocolate Sundae: The ice cream base is commonly gluten-free by ingredient. However, cookie pieces, cones, and shared topping stations may introduce wheat. Once again, try asking for no cone or cookie and confirm that toppings and prep surfaces are cleared.
We can see here that most of Ruby Tuesday’s shareable starters and kids’ mains come with a lot of gluten-containing components or high cross-contamination risks, particularly their breaded and fried options. Sure, a few dishes here are naturally gluten-free, but make sure to triple-check the prep for any cross-contamination. 🍔🍕🍟
Pastas, Greens & Goodness
Meanwhile, if you prefer, Ruby Tuesday offers a massive selection of pasta entreés, hearty salads, bowls, and soups. Alas, all of their pasta dishes are off-limits to anyone with celiac disease, as Ruby Tuesday doesn’t offer gluten-free noodle substitutes, and some of the soup dishes here are also thickened with wheat. 🍝🍲🥗🥣
❌ Cajun Chicken Pasta
❌ Chicken & Broccoli Pasta
❌ Chicken Parmesan
❌ Crispy Chicken Mac ‘n Cheese
❌ Parmesan Shrimp Pasta
❌ Chicken Carbonara
❌ Pasta Marinara
❌ Chicken Pasta Marinara
⚠️ Garden Bar
❌ Honey-Glazed Salmon Bowl
⚠️ Rib Eye Caesar Salad
❌ Broccoli & Cheese Soup
❌ Loaded Potato Soup
⚠️ Ruby’s Chicken Caesar (Grilled or Crispy)
⚠️ Salmon Caesar Salad
✅ Balsamic Vinaigrette
✅ Balsamic Vinegar
✅ Blue Cheese Dressing
✅ Caesar Dressing
✅ Extra Virgin Olive Oil
✅ French Dressing
✅ Golden Italian Dressing
✅ Honey Mustard Dressing
✅ Ranch Dressing
✅ Thousand Island Dressing
For context, let’s check out how each of these dishes came to be and take a closer peek:
Cajun Chicken Pasta: Spiced chicken served over wheat pasta with a creamy or tomato-based sauce. The pasta is an ingredient-level gluten source, and sauces may include wheat thickeners. Ruby Tuesday does not offer a verified gluten-free pasta substitute, so this dish is unsuitable for celiac disease; confirm alternatives with staff.
Chicken & Broccoli Pasta: Broccoli and chicken tossed with wheat pasta and often finished in a sauce that may contain added thickeners. The wheat pasta makes this an ingredient-level gluten source. Do not order if avoiding gluten, and confirm with staff for safe alternatives.
Chicken Parmesan: Breaded chicken topped with marinara and cheese, typically served with wheat pasta. The breading and pasta contain wheat by ingredient, and shared prep increases cross-contamination risk. This dish is unsuitable for celiac disease unless the restaurant confirms a safe preparation.
Crispy Chicken Mac ‘n Cheese: Combines wheat macaroni with a breaded, fried chicken topping. Both components contain wheat by ingredient, and shared fryers or prep stations add cross-contamination risk. This item is unsuitable for celiac disease unless staff can verify safe handling.
Parmesan Shrimp Pasta: Shrimp and wheat pasta tossed with a Parmesan-style sauce. If shrimp are breaded, this adds another wheat source. The pasta itself is an ingredient-level gluten source, and sauces may include thickeners. Do not order if avoiding gluten.
Chicken Carbonara: Classic carbonara is prepared with wheat pasta and cured pork in a rich sauce. The pasta is a major source of gluten in the ingredients list, and the dish is unsuitable for celiac disease. Confirm menu options and prep methods with staff before ordering.
Pasta Marinara: Simple tomato sauce served over wheat pasta. The pasta is a major source of gluten in the ingredients list. Ruby Tuesday does not list a gluten-free pasta alternative, so this dish is unsuitable for celiac disease unless the restaurant offers a verified substitute.
Chicken Pasta Marinara: Grilled or sautéed chicken served with wheat pasta in marinara sauce. The wheat pasta makes this an ingredient-level gluten source, and shared sauce lines increase cross-contamination risk. Do not order without confirmation of a verified gluten-free option.
Garden Bar: Greens, vegetables, and plain proteins are often gluten-free by ingredient, but common toppings such as crispy onions, croutons, saltine crackers, and prepared pasta salads introduce wheat and cross-contamination risk. Ask for listed fried or pasta toppings to be omitted and request dressings on the side; confirm salad tongs and prep surfaces are cleared.
Honey-Glazed Salmon Bowl: Salmon finished with a sweet glaze that the official allergen guide lists as containing wheat-based thickeners. The glaze is a major ingredient-level gluten source. Request plain grilled salmon without glaze or confirm a gluten-free preparation to reduce cross-contamination.
Rib Eye Caesar Salad: Steak and romaine are gluten-free by ingredient, but croutons and shared utensils create cross-contamination risk. Request no croutons and ask for the dressing on the side. Confirm that the prep surfaces and tongs are cleared before preparation.
Broccoli & Cheese Soup: A creamy soup that the official allergen guide indicates is thickened with wheat-containing ingredients. This is an ingredient-level gluten source and therefore unsuitable for celiac disease unless staff can confirm a verified gluten-free recipe.
Loaded Potato Soup: Potato soup listed with wheat-containing thickeners or additions in the allergen data. This makes it an ingredient-level gluten source. Confirm soup ingredients and handling; do not order if avoiding gluten unless staff confirms a safe preparation.
Ruby’s Chicken Caesar (Grilled or Crispy): Grilled chicken is usually gluten-free by ingredient, but croutons, breading, and some marinades may include wheat. Request no croutons and plain grilled chicken, and confirm that the dressing and any marinades are gluten-free to reduce cross-contamination.
Salmon Caesar Salad: Salmon and romaine are gluten-free by ingredient, while croutons and shared tongs introduce cross-contamination risk. Ask for no croutons, request dressing on the side, and confirm that prep surfaces are cleared before the salad is assembled.
Balsamic Vinaigrette: Balsamic vinaigrette is typically gluten-free by ingredient and is a safe dressing choice for many. Ask for it on the side and confirm there are no added wheat-containing flavorings or prepared mix-ins. Also, confirm the dispenser and ladles are not shared with wheat-containing sauces.
Balsamic Vinegar: Straight balsamic vinegar is gluten-free by ingredient and useful for dressing salads. Confirm it is not part of a prepared sauce or glaze that includes wheat. Ask staff to confirm handling and that it is dispensed from a clean container.
Blue Cheese Dressing: Blue cheese dressing is often gluten-free by ingredient, but may be prepared near other dressings. Ask for it on the side and confirm ingredient details. Request that staff use clean utensils to avoid cross-contamination with wheat-containing dressings.
Caesar Dressing: Caesar dressing commonly has a gluten-free ingredient profile, but recipes vary. Ask for it on the side and confirm there are no wheat-containing stabilizers or additives. Request cleared utensils to reduce cross-contamination risk.
Extra Virgin Olive Oil: Olive oil is safe by ingredient and makes a reliable dressing alternative. Confirm it is not part of an infused or prepared oil containing wheat-based ingredients. Ask staff to dispense it from a clean bottle or container.
French Dressing: French dressing is often gluten-free by ingredient, but recipes can vary. Ask for it on the side and confirm the ingredient list. Request that dispensing utensils and containers not be shared with wheat-containing sauces.
Golden Italian Dressing: Italian-style dressings are typically gluten-free by ingredient, though formulations vary. Ask for the dressing on the side and confirm the ingredient list and dispensing procedures to reduce cross-contamination.
Honey Mustard Dressing: Honey mustard is usually gluten-free by ingredient, but verify the ingredient list and preparation. Request it in a sealed cup and confirm it was not prepared using shared utensils that handle wheat-containing items.
Ranch Dressing: Ranch dressing commonly has a gluten-free ingredient profile. Ask for it on the side and confirm that prep areas and utensils are cleared to limit cross-contamination from wheat-containing items.
Thousand Island Dressing: Thousand Island is frequently gluten-free by ingredient, but recipes vary. Ask for it on the side and confirm ingredients and dispensing. Request cleared utensils to avoid cross-contamination with wheat-containing dressings.
Ruby Tuesday’s pasta dishes are unsuitable for anyone with celiac disease, made worse by a lack of a gluten-free pasta substitute. In addition, while some of their salads, bowls, and salad dressings can be gluten-free by ingredient, you do need to omit certain toppings and mix-ins, and be wary of cross-contamination! 🥗🍅🥬
Seafood, Chicken, Ribs, Steaks & More
Alternatively, for a taste of something else that’s equally filling, you could find a variety of grilled proteins, fried seafood, ribs, and plated steak entrées at Ruby Tuesday, but be sure to keep an eye out for traces of gluten. This includes breading, glazes, sauces, and any fried sides, in addition to cross-contamination, too! 🥩🍖🥓🔥
⚠️ French Quarter Chicken & Shrimp
✅ Deconstructed Kabobs with Chicken
❌ Chicken Tacodilla
⚠️ Hickory Bourbon Chicken
❌ Crispy Chicken Tenders
⚠️ Asiago Bacon Chicken
✅ Deconstructed Kabobs with Shrimp
❌ Fish & Chips
❌ Coconut Shrimp Platter
⚠️ New Orleans Seafood
⚠️ Hickory Bourbon Salmon
❌ Crispy Shrimp Platter
⚠️ Grilled Salmon
⚠️ Blackened Tilapia
⚠️ Baby-Back Ribs (Half-Rack or Full-Rack)
❌ Rib Eye, Ribs, and Crispy Shrimp Combo
⚠️ 6 oz Rib Eye & Half-Rack Ribs Combo
❌ Ribs & Crispy Shrimp
❌ Triple Play
⚠️ Hickory Bourbon Pork Chop
⚠️ T-Bone Steak
✅ Deconstructed Kabobs with Steak
⚠️ New York Strip
❌ Steak Tacodilla
⚠️ Rib Eye (6 oz or 12 oz)
⚠️ Top Sirloin (6 oz or 8 oz)
⚠️ Top Sirloin Combo (6 oz or 8 oz)
⚠️ Rib Eye Combo (6 oz or 12 oz)
⚠️ New York Strip Combo
Just to make sure that we didn’t miss any hidden gluten traces, let’s take a closer look:
French Quarter Chicken & Shrimp: Blackened chicken and shrimp served with sides and seasoned glazes. The protein is often gluten-free by ingredient, but sauces and fried sides introduce wheat and cross-contamination. Make sure to omit the fried sides and confirm the sauce ingredients.
Deconstructed Kabobs with Chicken: Skewered chicken pieces grilled with vegetables; proteins and veg are typically gluten-free by ingredient. However, make sure to confirm any marinades or basting sauces and request cleared grill surfaces to avoid cross-contamination from breaded items or shared tongs.
Chicken Tacodilla: A folded flour tortilla filled with chicken and cheese, so this contains wheat by ingredient. Furthermore, shared griddles and handling increase the cross-contamination risk. This item is unsuitable for celiac disease unless a certified gluten-free tortilla and cleared surfaces are confirmed.
Hickory Bourbon Chicken: Grilled chicken glazed with a sweet bourbon sauce. The protein is generally gluten-free by ingredient, but the glaze and common fried sides can contain wheat. Request sauce on the side and omit fried sides to reduce cross-contamination.
Crispy Chicken Tenders: Breaded, battered, and deep-fried chicken tenders contain wheat in the coating and are cooked in shared oil. This creates a high cross-contamination risk, and the item is unsuitable for celiac disease unless a dedicated fryer and gluten-free batter are verified.
Asiago Bacon Chicken: Grilled chicken topped with cheese and a Parmesan cream sauce. The sauce may include wheat-based thickeners, and common fried sides introduce cross-contamination. Request that the sauce be omitted and omit fried sides to reduce wheat exposure.
Deconstructed Kabobs with Shrimp: Grilled shrimp and vegetables on skewers are often gluten-free by ingredient when plain. Confirm shrimp are not battered or tossed in a wheat-containing glaze, and request cleared grill surfaces and separate utensils to limit cross-contamination.
Fish & Chips: Beer-battered or breaded fish with fries contains wheat in the batter and is fried in shared oil. This item is an ingredient-level gluten source and is unsuitable for celiac disease. Do not order unless the staff confirms a dedicated gluten-free preparation.
Coconut Shrimp Platter: Breaded, coconut-coated shrimp are deep-fried and contain wheat in the coating. Shared fryers increase cross-contamination risk. This item is unsuitable for celiac disease unless a verified gluten-free coating and dedicated fryer are confirmed.
New Orleans Seafood: Seafood tossed in a seasoned Parmesan cream or similar sauce that may include wheat thickeners. Proteins may be gluten-free, but sauces and suggested fried sides introduce wheat. Request sauce omitted and omit fried sides if needed.
Hickory Bourbon Salmon: Salmon glazed with a bourbon-style sauce that can include wheat-based thickeners. The fish is gluten-free by ingredient when plain, but the glaze and fried sides pose cross-contamination risks. Request plain grilled salmon or confirm glaze ingredients.
Crispy Shrimp Platter: Breaded and deep-fried shrimp containing wheat in the coating and cooked in shared oil. High cross-contamination risk makes this item unsuitable for celiac disease unless staff can confirm a dedicated fryer and gluten-free coating.
Grilled Salmon: Plain grilled salmon is gluten-free by ingredient. Cross-contamination arises from marinades, glazes, and shared sides. Request plain preparation, ask for sauces on the side, and confirm that sides are not fried in shared oil to reduce risk.
Blackened Tilapia: Blackened-seasoned tilapia is typically grilled; seasoning blends are often gluten-free by ingredient but may be prepared near breaded items. Request plain grilled preparation or confirm seasoning ingredients and cleared surfaces to reduce cross-contamination.
Baby-Back Ribs (Half-Rack or Full-Rack): Ribs are protein-forward and gluten-free by ingredient when unglazed, but sauces or glazes can include wheat. Omit sauced finishes or request sauce on the side and avoid fried sides to reduce cross-contamination risk.
Rib Eye, Ribs, and Crispy Shrimp Combo: This mixed platter includes breaded crispy shrimp and therefore contains wheat by ingredient and shared frying. It is unsuitable for anyone with celiac disease because of the breaded component and the fryer cross-contamination.
6 oz Rib Eye & Half-Rack Ribs Combo: The steaks and ribs are gluten-free by ingredient when plain, but sauces and the listed fried sides can introduce wheat. Request sauces on the side and omit fried sides to reduce cross-contamination.
Ribs & Crispy Shrimp: A combination that pairs ribs with breaded crispy shrimp. The shrimp component contains wheat, and the shared frying environment creates a high cross-contamination risk, making this unsuitable for celiac disease unless components are separately verified.
Triple Play: Entree combining multiple proteins, often including breaded or battered items that contain wheat. Mixed platters increase cross-contamination potential. Confirm each component and avoid this plate if any included item is breaded or fried in shared oil.
Hickory Bourbon Pork Chop: Pork chop finished with a bourbon-style glaze that may include wheat-based thickeners. The protein itself is typically gluten-free by ingredient when plain. Request sauce on the side and omit fried sides to reduce wheat exposure.
T-Bone Steak: T-bone is gluten-free by ingredient when prepared plain, but combo options that add crispy shrimp introduce wheat. Request plain preparation and avoid Crispy Shrimp combo options to keep this dish lower risk for cross-contamination.
Deconstructed Kabobs with Steak: Grilled steak chunks with vegetables are usually gluten-free by ingredient if plain. Confirm marinades or basting sauces do not contain wheat and request cleared grill surfaces and separate utensils to reduce cross-contamination.
New York Strip: NY strip is gluten-free by ingredient when grilled plain. Combo options that include crispy shrimp or breaded items add wheat risk. Request plain preparation, sauces on the side, and avoid combos with breaded seafood to reduce exposure.
Steak Tacodilla: Prepared in a flour tortilla or with wheat-containing components, so this contains wheat by ingredient. Shared griddles and handling increase cross-contamination risk. This item is unsuitable for celiac disease unless a gluten-free tortilla and cleared surfaces are confirmed.
Rib Eye (6 oz or 12 oz): Rib eye steak is gluten-free by ingredient when served plain. Sauces, marinades, and combo pairings with fried items can add wheat. Request sauces on the side and confirm no fried sides are included to reduce cross-contamination.
Top Sirloin (6 oz or 8 oz): Top sirloin is gluten-free by ingredient when grilled plain. Avoid combo options that pair the steak with breaded seafood or fried sides. Request plain preparation and confirm that sauce ingredients and prep surfaces are cleared.
Top Sirloin Combo (6 oz or 8 oz): The protein itself is typically gluten-free, but combo pairings and fried sides introduce cross-contamination risk. Ask which sides come with the combo and omit any fried or breaded extras to reduce wheat exposure.
Rib Eye Combo (6 oz or 12 oz): Rib eye plus chosen sides may be gluten-free by ingredient if plain, but combos often include items fried or breaded. Request plain steaks, omit fried sides, and confirm that prep surfaces and cookware are cleared.
New York Strip Combo: NY strip with combo sides can be safe by ingredient when plain, but combo choices may include breaded or fried items that introduce wheat. Request plain preparation, ask for sauces on the side, and omit fried sides to reduce cross-contamination.
In short, the plain grilled steaks, kabobs, and salmon are often naturally gluten-free, but it’s crucial to avoid the breaded entrées, battered seafood, and many glazes or fried sides, all of which are bound to introduce gluten and high cross-contamination risks onto your plate. You should especially be careful with the combos. 🍤🍟🍗
Burgers, Smashed Burgers, Cheesesteaks & Sandwiches
If you’re in the mood for a handheld, then great news, as Ruby Tuesday has loads of them in store, such as smashed burgers, classic cheeseburgers, hoagies, and chicken sandwiches. Normally, the buns and hoagie rolls are what you should be worried about, as well as fried toppings and any breaded proteins, too. 🍔🥪🥙🍟
⚠️ Loaded Guac Smashed Burger
⚠️ Mushroom Swiss Smashed Burger
⚠️ American Smashed Burger
⚠️ Jalapeño Bacon Queso Burger
⚠️ Bacon Cheeseburger
⚠️ Ruby’s Cheeseburger
⚠️ Classic Burger
⚠️ Smokehouse Cheeseburger
⚠️ Impossible Burger
❌ Five-Cheese Cheesesteak
❌ Hickory Bourbon Cheesesteak
❌ Philly Cheesesteak Hoagie
❌ Chicken Parmesan Hoagie
❌ Bacon Club
❌ Ultimate Crispy Chicken Sandwich
⚠️ Grilled Chicken Sandwich
To see how most of these handhelds can be modified, let’s break them down one by one:
Loaded Guac Smashed Burger: Smash-style beef patty topped with guacamole and typical burger fixings is served on a brioche bun by default, which contains wheat. Cross-contamination can come from shared grills and fryers. Ask for the gluten-free bun option and confirm a clean grill.
Mushroom Swiss Smashed Burger: A smashed beef patty with sautéed mushrooms and Swiss cheese comes on a brioche bun that contains wheat. Mushrooms are often cooked on shared surfaces, so request the gluten-free bun and confirm that those mushrooms are prepared on a cleared grill or pan.
American Smashed Burger: Classic smashed patty with American cheese is served on a wheat-based brioche bun. Buns and shared toasters or prep surfaces can introduce cross-contamination. Request the gluten-free bun and confirm the bun and prep area are handled separately from wheat items.
Jalapeño Bacon Queso Burger: Beef patty topped with jalapeños, bacon, and queso sits on a brioche bun. The queso may be prepared near other wheat-containing sauces, and fried jalapeños can be handled in shared oil. Ask for the gluten-free bun and confirm queso ingredients and prep surfaces.
Bacon Cheeseburger: Bacon and melted cheese over a beef patty served on a brioche bun contains wheat by ingredient via the bun. Cross-contamination risks include shared grills and bun handling. Ask for the gluten-free bun and request cleared prep surfaces and separate assembly.
Ruby’s Cheeseburger: Signature cheeseburger is served with a brioche bun that contains wheat. Shared grills, toasters, and assembly counters can create cross-contamination. Request a gluten-free bun if available and confirm the patty and toppings are prepared on a cleared surface.
Classic Burger: A traditional burger with standard toppings is plated on a wheat-based bun by default. Buns and shared equipment are the main cross-contamination concerns with this dish. Ask for the gluten-free bun option and confirm that the staff will use a cleared grill and clean utensils.
Smokehouse Cheeseburger: A burger with smoked toppings and fried onion rings served on a brioche bun; the onion rings and bun introduce wheat. Omit the fried onion rings and ask for the gluten-free bun, and confirm that the assembly and grill are cleared to reduce cross-contamination.
Impossible Burger: Plant-based patty often matches the beef versions and is served on a brioche bun. The patty itself may be gluten-free, but the bun contains wheat, and cross-contact risks exist. Request the gluten-free bun option and confirm handling of the patty and condiments.
Five-Cheese Cheesesteak: Sliced beef and melted cheeses are served in a hoagie roll made with wheat. The roll is an ingredient-level gluten source, and shared ovens or grills increase cross-contamination risk. This item is unsuitable for celiac disease unless a certified gluten-free roll is confirmed.
Hickory Bourbon Cheesesteak: Cheesesteak with a hickory bourbon glaze served on a wheat hoagie roll contains wheat by ingredient in the roll and possibly in the glaze. Shared prep and grill use increases cross-contamination. Do not order unless a verified gluten-free roll is available.
Philly Cheesesteak Hoagie: Classic hoagie with sliced steak and cheese on a flour roll, which is an ingredient-level gluten source. Shared grills and slicing stations add cross-contamination risk. This item is unsuitable for celiac disease unless a certified gluten-free roll and cleared prep are confirmed.
Chicken Parmesan Hoagie: Breaded chicken cutlet with marinara and cheese on a hoagie roll contains wheat both in the breading and the roll. The breaded chicken is an ingredient-level gluten source, and shared fryers increase risk. This item is unsuitable for celiac disease.
Bacon Club: A stacked sandwich with bacon, turkey, and other fillings on wheat bread or a roll is a major source of gluten via the bread. Cross-contamination can occur from shared toasters and prep areas. Do not order unless a verified gluten-free bread or roll is available and handling is confirmed.
Ultimate Crispy Chicken Sandwich: Breaded and fried chicken patty served on a bun contains wheat in the coating and bun, and is fried in shared oil. The ingredient-level wheat and fryer cross-contamination make this item unsuitable for celiac disease. Confirm a safe alternative with staff.
Grilled Chicken Sandwich: Grilled chicken breast served on a brioche bun that contains wheat, while the chicken itself is typically gluten-free by ingredient. Request the gluten-free bun option if available and confirm the chicken is not basted in a wheat-containing marinade and that prep surfaces are cleared.
Thankfully, it turns out that Ruby Tuesday can accommodate folks with celiac disease, as a lot of its handhelds can have their wheat-forward burger buns and hoagie rolls swapped to their gluten-free bun. Nevertheless, most of their breaded and hoagie-style sandwiches are still unsuitable, with no substitutes, either. 🥯👉🌾
Sides & Desserts
Whether you prefer something lightweight to accompany your entrées or if you want to cap off your meal with a sweet finisher, Ruby Tuesday’s sides and desserts are definitely worth a look. However, if you have celiac disease, be mindful of fryers, shared toppings, and dessert dishes that introduce gluten into your meals. 🍟🥔🍠🧀
✅ Coleslaw
✅ Grilled Zucchini
❌ French Fries
✅ Fresh Steamed Broccoli
✅ Loaded Baked Potato
✅ Baked Potato
❌ Loaded Fries
❌ Loaded Tater Tots
✅ Mashed Potatoes
❌ Broccoli & Cheese Soup
❌ Loaded Potato Soup
❌ Mac ‘n Cheese
✅ Roasted Corn
✅ Rice Pilaf
❌ Onion Rings
✅ Roasted Mushrooms
❌ Tater Tots
✅ BBQ Sauce
✅ Hickory Bourbon BBQ
✅ Hot Buffalo Sauce
✅ Mild Buffalo Sauce
❌ Funnel Cake Sundae
❌ Funnel Cake
❌ Dulce de Leche Cheesecake Sundae
❌ Chocolate Brownie Explosion Sundae
❌ Carrot Cake
❌ Chocolate Chip Cookie Skillet
❌ New York Cheesecake
✅ Strawberry Sundae
✅ Chocolate Sundae
❌ Ultimate Chocolate Cake
Just so we’re certain that we didn’t miss any hidden gluten here, let’s break them down:
Coleslaw: Shredded cabbage and dressing are typically gluten-free by ingredient. Cross-contamination can occur from shared prep bowls or utensils. Ask staff to confirm the dressing ingredients and request that it be prepared with clean utensils to reduce cross-contamination.
Grilled Zucchini: Sliced zucchini grilled with oil and seasonings is usually gluten-free by ingredient and low risk when prepared on a cleared grill. Request that it be cooked separately from breaded items and confirm that any seasoning blends contain no wheat.
French Fries: Fries are often fried in shared oil and may be coated or seasoned with wheat-containing mixes. The official allergen data lists fries with heavy cross-contamination, making this menu item unsuitable for folks with celiac disease unless the staff confirms dedicated fryer use.
Fresh Steamed Broccoli: Plain steamed broccoli is gluten-free by ingredient and low cross-contamination risk when steamed separately. Ask for broccoli steamed in a clean steamer and confirm it has not been seasoned or finished with any wheat-containing sauces.
Loaded Baked Potato: A baked potato topped with cheese, bacon, and other add-ons can be gluten-free by ingredient, but toppings and shared prep stations add cross-contamination risk. Remember to request toppings in sealed cups and confirm that any added sauces are gluten-free.
Baked Potato: A plain baked potato is gluten-free by ingredient and often a safe starch choice. Confirm that no added butter blends or prepped toppings contain wheat, and you should also request that the potato be prepared on a cleared surface to avoid cross-contamination.
Loaded Fries: Fries loaded with toppings frequently use shared fryers and may include wheat-containing coatings or sauces. The allergen guide lists loaded fries with wheat; this item is unsuitable for celiac disease unless staff can verify gluten-free ingredients and dedicated fryer use.
Loaded Tater Tots: Tater tots topped with cheese, bacon, and sauces may include wheat in coatings or toppings and are often fried in shared oil. This combination is listed with wheat and is unsuitable for celiac disease unless a safe preparation is confirmed.
Mashed Potatoes: Mashed potatoes are commonly gluten-free by ingredient when made from real potatoes. Watch for added gravies or cream-based thickeners that may contain wheat. Ask for plain mashed potatoes and confirm no wheat-containing thickeners are used.
Broccoli & Cheese Soup: This creamy soup is listed in the official allergen guide as containing wheat-based thickeners and is therefore an ingredient-level gluten source. Do not order if avoiding gluten unless the staff can confirm a verified gluten-free recipe.
Loaded Potato Soup: Potato soup with added toppings or wheat thickeners is listed with wheat in the allergen guide. This makes it an ingredient-level gluten source. Confirm soup ingredients and avoid ordering if staff cannot verify a gluten-free preparation.
Mac ‘n Cheese: Macaroni is made from wheat by ingredient, and the dish is listed with wheat. This item is consequently unsuitable for celiac disease unless a verified gluten-free pasta substitute is available, which Ruby Tuesday does not list by default.
Roasted Corn: Roasted corn kernels are typically gluten-free by ingredient and low risk when prepared plainly. Confirm that no flavored butters, glazes, or seasoning mixes contain wheat, and to be extra safe, you could request plain preparation to avoid cross-contamination.
Rice Pilaf: Rice pilaf is usually gluten-free by ingredient, but some prepared mixes include wheat-containing seasonings or pre-made broths. Ask staff to confirm the ingredient list and request plain rice if there is any uncertainty about added seasonings.
Onion Rings: Onion rings are battered and fried, containing wheat in the ingredients list, and they’re often cooked in shared oil. This item is an ingredient-level gluten source and unsuitable for celiac disease unless staff confirm a dedicated gluten-free batter and fryer.
Roasted Mushrooms: Roasted mushrooms seasoned and finished with oil are typically gluten-free by ingredient. Confirm they are not dusted with seasoned flour or finished with a sauce containing wheat, and request cleared prep and serving utensils.
Tater Tots: Plain tater tots can be made from potatoes but are often fried in shared oil and sometimes coated with wheat-containing mixes. The allergen guide lists tots with wheat in certain preparations, so confirm fryer use before ordering.
BBQ Sauce: Many BBQ sauces are gluten-free by ingredient, but formulations vary. Ask staff to confirm the ingredient list and request sauces in a sealed cup to avoid cross-contamination from shared dispensers or ladles.
Hickory Bourbon BBQ: Flavored BBQ sauces may be gluten-free by ingredient, but some glazes include wheat-based thickeners. Confirm the ingredient list and request the sauce on the side if you need to limit cross-contamination.
Hot Buffalo Sauce: Buffalo-style hot sauce is often gluten-free by ingredient, typically made from peppers and vinegar. Ask staff to confirm there are no wheat-containing additives and request that it be served in a sealed cup to avoid any sauce dispenser cross-contamination.
Mild Buffalo Sauce: Mild buffalo sauce is usually gluten-free by ingredient, but recipes vary. Request the sauce in a sealed cup and confirm ingredient details and handling to reduce cross-contamination from shared ladles.
Funnel Cake Sundae: Funnel cakes are made from a wheat-based batter and are fried, then topped with sundaes; this is an ingredient-level gluten source and unsuitable for celiac disease. Avoid ordering unless a certified gluten-free alternative is available.
Funnel Cake: Plain funnel cake is prepared from wheat batter and deep-fried, making it an ingredient-level gluten source. This item is unsuitable for celiac disease and carries a high cross-contamination risk in shared fryers.
Dulce de Leche Cheesecake Sundae: Cheesecake desserts almost always use wheat in crusts or toppings and are listed with wheat in the allergen guide. This item is unsuitable for celiac disease unless a certified gluten-free cheesecake is confirmed.
Chocolate Brownie Explosion Sundae: Brownies contain wheat by ingredient and are mixed into sundaes. This dessert is an ingredient-level gluten source and unsuitable for celiac disease. Confirm that no gluten-free brownie option is available before ordering.
Carrot Cake: Carrot cake is baked with wheat flour and often contains gluten in both cake and frosting components. This item is an ingredient-level gluten source and unsuitable for celiac disease unless a certified gluten-free cake is provided.
Chocolate Chip Cookie Skillet: Baked cookies contain wheat by ingredient, and the skillet presentation increases cross-contamination risk from shared utensils. This dessert is unsuitable for celiac disease unless a verified gluten-free cookie recipe is available.
New York Cheesecake: Classic cheesecake typically includes a wheat-based crust and is listed with wheat in the allergen guide. This is an ingredient-level gluten source and unsuitable for celiac disease unless a gluten-free crust is confirmed.
Strawberry Sundae: Ice cream and fruit toppings are often gluten-free by ingredient, but cones, cookie pieces, or shared topping stations can introduce wheat. Ask for no cone or cookie and confirm that toppings and prep surfaces are cleared.
Chocolate Sundae: Chocolate ice cream and typical sauces are often gluten-free by ingredient, but cookie or brownie inclusions and shared topping stations may introduce wheat. Request no cone or mix-ins and confirm clean prep surfaces.
Ultimate Chocolate Cake: Rich layer cakes are baked with wheat flour and often include gluten-containing fillings or decorations. This item is listed with wheat and is unsuitable for celiac disease unless a certified gluten-free cake is available and verified.
Nonetheless, most of Ruby Tuesday’s sides are naturally gluten-free, including the steamed vegetables, roasted corn, baked potatoes, and loads more, though it’s worth being cautious about the deep-fried sides, wheat-containing desserts, shared fryers, cross-contamination with the toppings, and dessert crusts, too! 🍰🍧🍦🍨🧁
Beverages
To help quench your thirst, Ruby Tuesday has soft drinks, unsweetened and sweetened teas, lemonades, and bottled water, most of which are also gluten-free by recipe and ingredient. With that said, it’s still worth being careful by confirming any added flavorings or mix-ins, and checking how the drinks are handled. ☕🍵🍺
✅ Gold Peak Tea (Sweet)
✅ Gold Peak Tea (Unsweet)
✅ Coke Classic
✅ Diet Coke
✅ Sprite
✅ Mr. Pibb
✅ Minute Maid Lemonade
✅ Coke Zero
✅ Barq’s Root Beer
✅ Bottled Water
Just so we’re sure that there’s no gluten lurking in these drinks, let’s now analyze each one:
Gold Peak Tea (Sweet): Sweetened brewed iced tea is gluten-free by ingredient when made from tea and sugar. Cross-contamination risk is low, but ask for no added flavored syrups and confirm that dispensing nozzles and ice scoops are clean to avoid cross-contamination.
Gold Peak Tea (Unsweet): Unsweetened brewed iced tea is typically gluten-free by ingredient and poses a low cross-contamination risk. Request no flavored add-ins and confirm staff use clean dispensers and utensils when filling cups to reduce any chance of contamination.
Coke Classic: Carbonated cola is gluten-free by ingredient as a packaged fountain or bottled product. Ask staff to confirm no added flavor shots are used and request a clean cup and lid if you are concerned about shared dispensing surfaces.
Diet Coke: Diet Coke is gluten-free by ingredient in bottled or fountain forms. Confirm that no added flavor pumps are engaged for your pour and request staff to use a clean cup to avoid any cross-contamination from shared stations.
Sprite: Lemon-lime soda is gluten-free by ingredient. If drink stations have optional flavorings or syrups, ask staff to confirm none were added and request the drink be poured fresh from a clean dispenser to reduce cross-contamination.
Mr. Pibb: Spiced cola-style fountain beverage is gluten-free by ingredient. Confirm the dispenser is used only for the listed product and ask staff to avoid adding flavored shots or mix-ins that could introduce gluten-containing ingredients.
Minute Maid Lemonade: Lemonade is gluten-free by ingredient when made from lemon, water, and sugar or from a bottled mix. Ask whether any flavored syrups or garnishes are used and request that the beverage be prepared without added mix-ins to limit cross-contamination.
Coke Zero: Coca-Cola Zero Sugar is gluten-free by ingredient in bottled or fountain form. Request that no additional flavor pumps be engaged and confirm staff use clean serving cups and lids to reduce any cross-contamination risk.
Barq’s Root Beer: Root beer is gluten-free by ingredient in packaged or fountain versions. Ask staff to confirm the dispenser is dedicated to root beer and request a fresh pour from a clean cup if you have concerns about shared nozzles or ice.
Bottled Water: Bottled water is gluten-free by ingredient and the lowest-risk beverage option. Confirm it is an unopened bottle when possible, or request that staff open and hand it to you to avoid shared handling of cups and dispensers.
Standard soft drinks, brewed teas, lemonades, and bottled water are naturally gluten-free, and like most restaurants, they’re usually among the lowest-risk menu items here at Ruby Tuesday. The only hazard that you have to be on the lookout for is flavored syrups, mix-ins, or shared, cross-contaminated dispensers. 🧃🥤🍋
To Sum Up
On the whole, dining out at Ruby Tuesday demands caution if you have celiac disease, or if you have a non-celiac gluten sensitivity or intolerance, as much of their menu and most of their signature dishes contain wheat and gluten.🌾
Be it battered, breaded, or deep-fried dishes, you are discouraged from ordering from a big chunk of their menu, and that’s before you take into account any cross-contamination risks, too. On the other hand, it’s not game over just yet! 🍔🍟
While many Ruby Tuesday menu items are made with gluten, other items on their menu can be specially modified to omit gluten, such as replacing the default wheat burger buns with the available gluten-free bun option. 🥪
On top of that, there are a ton of meaty, protein-centric entrées that offer diners a sizeable range of customizability, allowing you to make special orders that omit any sides or combos that could otherwise introduce gluten onto your plate. 🥩
A lot of their sides and extras are also naturally gluten-free, and as long as you keep your eyes open for any cross-contamination lurking around the corner, you can certainly make a trip down to your local Ruby Tuesday workable. 👍👍
In the meantime, would you like to discover other restaurants with a hearty selection of gluten-free items? Then, make sure to stay tuned to us here at Great Without Gluten for even more celiac-friendly and gluten-free eating out guides! ✍📝
And, while you’re here, you might also want to check out my other gluten-free menu guides and some tasty gluten‑free recipes, too!
If you’re craving other fast-food or casual dining chains and gourmet meals, do check out my other celiac-friendly, gluten-free dining out guides to Rainforest Cafe, Bojangles, Smashburger, Golden Corral, Perkins, Dave and Buster’s, Buca di Beppo, Dutch Bros, White Castle, Hooters, On the Border, TGI Fridays, Bahama Breeze, and more! 🍔🍟🍗
Stay safe and gluten‑aware, my celiac friends! 💖🥗
Frequently Asked Questions
While working on this Ruby Tuesday gluten-free menu guide, I came across some rather interesting questions floating around social media and some foodie forums, particularly on Reddit, so I thought I’d try and answer those burning questions here:
Is Ruby Tuesday gluten-free?
Ruby Tuesday is not a certified gluten-free restaurant, but some menu items are naturally gluten-free by ingredient. The best thing you can do is check out Ruby Tuesday’s interactive nutrition and allergen guide widget, and then filter out items that contain wheat or gluten.
Which Ruby Tuesday menu items are generally lower risk for gluten-free diners?
Lower-risk choices here typically include plain grilled steaks, salmon and chicken, steamed vegetables, baked potatoes, and basic salads without croutons. Always ask the local Ruby Tuesday’s staff to confirm ingredients once more, request prep surfaces be wiped, ask for sauces on the side, and that fried sides are omitted or verified as being cooked separately.
Can people with celiac disease safely eat at Ruby Tuesday?
It’s somewhat workable, but anyone with celiac disease should be extra cautious, as many dishes here contain wheat or are prepared near wheat-containing items, and this creates a high cross-contamination risk. Be sure to let the staff know, ask whether a dedicated fryer or separate prep process is available, and confirm every single ingredient before ordering.
Does Ruby Tuesday offer gluten-free buns or pasta?
Some Ruby Tuesday locations list a gluten-free bun option for handhelds, which can reduce risk for burger orders when the staff can confirm separate handling. Ruby Tuesday does not list a verified gluten-free pasta or noodle option by default, so don’t assume pasta dishes can be made safe unless a particular location explicitly confirms an alternative with you.
How should I order at Ruby Tuesday to minimize gluten exposure?
You can start by browsing the online allergen widget to get a better understanding of which items are safe, then tell your server you need a gluten-free meal. Ask for sauces on the side, request clean prep surfaces and separate utensils, omit fried or breaded sides, and confirm whether any fryers, toasters, or salad bars are shared to reduce cross-contamination.
Photo Credit
Mike Mozart from Funny YouTube, USA, CC BY 2.0, via Wikimedia Commons
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Becky ✍️
Hi, I am Becky. I am a passionate recipe maker and having been a coeliac (celiac) for 30+ years I focus on gluten-free recipes. My blog is my online cookbook of gluten-free tasty recipes. You can follow me on X: @beckygwg
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