Gluten is a protein found naturally in wheat flour and can cause damage to the intestines of people suffering from coeliac disease, among other symptoms. These symptoms may occur when exposed to even small amounts of gluten, including in foods that may be labeled 'gluten-free' if the food has been inadvertently cross-contaminated. Such cross contamination can happen when flour particles become airborne.
We utilise wheat flour extensively in our bakery each day and due to the nature of our preparation methods and the lack of separate gluten-free kitchen, we cannot advise that any of our products would be suitable to anyone suffering from coeliac disease.
Our macarons are not made with any gluten, however they are at a very high risk of cross-contamination as they are baked on the same trays as other products.