An extensive gluten free menu at Doncaster's specialist Thai restaurant. Curries, salads, soups, noodle dishes and stir fries, freshly cooked by Rin in our 67 Copley Road kitchen.
Gluten free Thai food is one of the more common dietary adaptations we make at our Copley Road kitchen. Rin has been cooking it for over ten years across South Yorkshire, and the system is straightforward: tell us when you order, and your dish comes off a clean wok, with gluten free soy sauce where it's needed, and ingredients verified gluten free at the source. The kitchen handles gluten free orders every week - it is not an unusual request, and we will not make it feel like one.
Always let our team know when you order if you have coeliac disease or a gluten sensitivity. When ordering, just say "I need gluten free" - that is enough for Rin to take it from there. Rin prepares each gluten free order with full care - clean wok, gluten free soy sauce, and no shared cooking surfaces. If you have coeliac disease specifically, our coeliac-friendly Thai dining guide goes into the kitchen protocol in more detail.
Rin has been cooking authentic Thai food across South Yorkshire for over ten years. She's careful about ingredients and takes dietary requirements seriously. Here's how we handle gluten free orders in practice.
Mae Ploy curry pastes and tom yum paste imported from Thailand - both confirmed gluten free. Lee Kum Kee Panda Brand Oyster Sauce - certified gluten free on the label. Tiger Tiger gluten free rice noodles used in Pad Thai, Pad See Eew and the wider noodle range.
Tell our team you need gluten free when ordering. We swap regular soy for gluten free soy sauce in any noodle, stir fry or fried rice dish that uses it.
Our crispy belly pork is fried in fresh, dedicated oil with no flour coating - just salt-cured pork belly. Zero cross-contamination from battered or wheat-coated items.
Every dish is cooked fresh in a clean wok per order. Rin tastes and adjusts as she cooks, and she'll personally make sure your gluten free order is prepared with full care.
All six Thai curries are gluten free. We use Mae Ploy curry pastes imported from Thailand - chillies, lemongrass, galangal, kaffir lime, garlic, shrimp paste and spices. No wheat, no thickeners. Curries are simmered with coconut milk and finished in the wok per order.
Naturally gluten free across the board. Fresh herbs, lime, fish sauce and chilli - traditional Thai salads with no wheat anywhere.
Tom Yum uses Mae Ploy paste (gluten free) finished with fresh aromatics. Tom Kha is built from scratch with fresh galangal, lemongrass, kaffir lime and coconut milk - naturally gluten free. Grang Jead Won Sen uses mung bean noodles - naturally wheat-free.
Rice noodles are naturally gluten free. We use gluten free soy sauce in place of regular soy when you let us know - just mention it when ordering. Our Pad Thai sauce is mixed fresh per order with tamarind, palm sugar, fish sauce and lime - no wheat anywhere in the build.
All available gluten free with our soy sauce swap. Our oyster sauce is Lee Kum Kee Panda Brand Gluten Free Oyster Sauce - certified GF, no wheat. Crispy belly pork is fried in dedicated fresh oil with no flour coating, so cross-contamination is not a concern.
All rice dishes are naturally gluten free. Fried rice variants need a gluten free soy swap - just let us know.
Some questions come up regularly enough at the table or on the phone that they are worth answering upfront. These are the things gluten free diners care about most when they are deciding whether to order. For broader guidance on dining out with coeliac disease, Coeliac UK is the recognised UK authority.
Each dish is cooked in a single wok per order, and the wok is washed between different orders. When you order gluten free, that wok has come straight from a wash, not from a previous customer's Pad Kra Pao.
Our starters use wheat wrappers and we will not pretend otherwise. If you are coeliac and someone at your table is ordering spring rolls or dumplings, tell us when you order - we can plate your dish first and seat you mindfully. Honest conversation works better than assumptions.
Our Moo Krob is salt-cured pork belly fried in fresh, dedicated oil with no flour coating. No batter, no dredge, no wheat. Some restaurants use a shared fryer that handles battered items - we do not.
Pad Thai sauce, satay sauce and the chilli dips are built per order rather than pooled in shared bowls. Cross-contamination from a shared sauce bowl is not a concern in our kitchen because shared sauce bowls are not part of how Rin works.
To be straight with you, two of our menu sections rely on seasoning bases that contain wheat. We won't put these on the gluten free list:
Everything else above is either naturally gluten free or made gluten free with a soy sauce swap. If you're unsure about anything, please ask us when you order - we'd rather check than guess.
Five tables, hands-on cooking, and time to look after every guest. Whether you're coeliac, gluten-sensitive, or just want to know what you're eating - we'll take care of you.