Restaurants & Food Service

While it is estimated that 1 in 70 Australians has coeliac disease, a 2010 Coeliac Australia survey shows that up to 2.4 million Australians follow a gluten free diet to some degree. This has resulted in an increasing demand for gluten free options at restaurants and cafés.

To assist the food industry to meet customer demand for gluten free options, Coeliac Australia has developed the Gluten Free Standard for food service providers. This Standard outlines mandatory and best practice processes for the preparation of gluten free options.

Why offer gluten free?

The gluten free consumer is very loyal if they have a good dining experience. A recent member survey reported:

  • 90% would be very likely to return to a restaurant where they had a good gluten free experience and 8% said they would be likely to return.
  • 65% said that the coeliac in the party chooses the restaurant.

Remember, it is not just the gluten free customer, but potentially their family and friends that you could be missing out on.

How do I offer gluten free choices?

Providing gluten free menu items does not only require that the individual components of the dish are free from gluten, but also that at all stages the gluten free meal remains free of cross contamination from gluten-containing sources.

The Standard outlines each stage of food preparation and offers both mandatory and best practice options. The Coeliac Australia online training will guide you through the best practice principles and offer practical advice on how to implement in your kitchen.

Making a gluten free claim

All claims must adhere to the Food Standards Australia and New Zealand (FSANZ) code, specifically Standard 1.2.7 Nutrition, Health and Related Claims.

Any statements made must not be false, misleading or deceptive to the consumer. This includes menu and website descriptions. (See False or misleading statements on ACCC website). 

There are only two claims that can accompany gluten free menu items:

  Gluten Free – no detectable gluten
  Low Gluten – not suitable for people with coeliac disease. Tested at below 200ppm

The following claims are not acceptable ways of making a gluten free claim:

×  Gluten Friendly
×  Suitable for people with coeliac disease
×  May contain traces of gluten
×  99% gluten free
×  Wheat Free

How Coeliac Australia can help

For more information on the Gluten Free Standard for food service providers or the Gluten Free Accreditation Program, please contact our office.

Reach your target audience

Download our National Media Kit to learn about the many opportunities offered by Coeliac Australia and the state Coeliac organisations.

Additional links - Food Standards’ main responsibility is to develop and administer the Australia New Zealand Food Standards Code (the Code), which lists requirements for foods such as additives, food safety, labelling and GM foods. - HACCP Australia is a leading food science organisation specialising in the HACCP Food Safety Methodology and its applications within the food and related non-food industries.



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