A longtime vegan paradise for those hoping to indulge, chef Tal Ronnen’s Crossroads Kitchen also happens to provide a variety of gluten-free dishes. The dietary sensitivity makes the upscale Melrose restaurant one of the more popular dinner destinations out that way, and Ronnen says 90 percent of the menu can be made gluten-free.

Pizzana’s chef Daniele Uditi is known for his crispy, chewy pizza crusts, normally made with double zero flour and a fermentation process that takes about 48 hours. But Pizzana’s gluten-free pizzas, made with tapioca flour, hold their own against the classic: for a $3 charge, you can turn any of the restaurant’s cult-favorite pies — from the charred-and-sweet diavola to the creamy cacio e pepe — gluten-free for dine-in or to take and heat at home.

Honey Hi is a the type of restaurant that can only be celebrated Los Angeles. Sit down in the bright inviting dining room and order the gluten-free pancakes, toast, and sandwiches.

My Two Cents cooks Southern classics at this Mid-City restaurant, including gluten-free mac and cheese. If that’s not enough, the gluten-free fried chicken will do nicely.

Husband and wife team Marlo Vinzoni and Ligurian chef Gianba Vinzoni have owned Cinque Terre West for years, and know the locals well. Gianba took ample time to develop both gluten-free pizzas and pastas for those avoiding gluten, and the results are fantastic.

Pikunico is very clear about its menu. While the fried chicken sandwich is not gluten-free, you can opt for its gluten-free fried chicken sans bun (choosing from thighs, wings, and tenders); its gluten-free chicken tenders are also available in a family basket with accompanying sides. Owner Kuniko Yagi’s side dishes are worth a taste, especially the baked Japanese sweet potato ume with crème fraîche, and pickled jalapeño.

For some of the best gluten-free bread in town, head to this sliver of a bakery on Montana Avenue in Santa Monica. At Breadblok, you’ll find tangy olive loaves, slim French baguettes, soft brioche, and croissants that are so buttered and flaky you might mistake them for their wheat-flour counterparts (full disclosure: these croissants are somewhat denser than the classic but no less delicious). Aside from bread, the kitchen also offers breakfast and lunch options like brioche French toast, smoked salmon tartine, and a slew of baguette sandwiches.

Birdie G’s, a sleek indoor-outdoor restaurant near Bergamot Station in Santa Monica, is deeply gluten-free-friendly without sacrificing creativity. Gluten-free menu items (and items that can be modified to be gluten-free) are labeled clearly and plentiful, from rice flour-battered king trumpet mushrooms to the mind-bogglingly crispy pickle fried chicken (a gluten-free, dairy-free dish that was available for pickup during the height of the pandemic and now makes appearances on the weekly menu).

Shojin, with a branch in Downtown, specializes in plant-based Japanese vegan cuisine, with a tasting menu, a la carte offerings, and even an allergen-free kids menu. And everything on the menu is gluten free from top to bottom.

From the minds behind Venice’s beloved Sinners & Saints bakery, 401k food and wine on Lincoln is a somewhat hidden gem as an all-gluten-free restaurant (versus a restaurant that offers some gluten-free options). Celiac and gluten-intolerant diners can eat their way through a menu that features breadsticks, biscuits, and grilled baguette, as well as comfort classics like buffalo chicken strips, mini corn dogs, and beer-battered fish and chips. Hours are 4 p.m. to 9 p.m. Wednesday through Sunday.

It’s not often that a chain as strong as Mendocino Farms offers such a variety of gluten-free choices, but that’s precisely the case here. Gluten-free bread can be subbed in at every turn for $1.50 more, making options like the Peruvian steak sandwich a popular pick.

Taco Maria is where you go to indulge in chef Carlos Salgado’s wonderful and inspired menu. The Costa Mesa restaurant is mostly gluten-free without even trying, with aguachile, citrusy spicy blue prawns, a confit duck with mole, or marinated cactus with fermented jalpeno.