They have a different singular gluten-free option each week, but they are in the same display as their gluten donuts and the only separation is the wooden trays that they’re displayed on. I asked and all donuts are made in-house, but the man at the register couldn’t answer about if there is separation in time and space for the preparation of the gluten free donut flavor, as well how well the mixing bowls, ovens, and equipment are cleaned before making of the gluten-free donut. I chose to eat a chocolate donut which was delicious and didn’t get sick that day but I did have swollen joints a few days later but it could have been from any number of restaurants I ate at in the days before it started, so it IS risky. Cross-contamination is just evident… everywhere.