Coeliac disease and gluten-free safety
A plain-English overview and practical tips.
What coeliac disease is
Coeliac disease is an autoimmune condition. When you eat gluten, your immune system attacks the lining of your small intestine, causing damage and preventing proper absorption of nutrients. It is not the same as a wheat allergy or non-coeliac gluten sensitivity. If you suspect you have coeliac disease, see a clinician for proper testing—do not start a gluten-free diet before diagnosis, as that can affect test results. Coeliac Australia and your GP can point you to the right support.
What "gluten-free" means in Australia
Australia has strict rules. FSANZ (Food Standards Australia New Zealand) defines what can be labelled gluten-free. In Australia, oats are not considered gluten-free under these rules, even when they are purity-tested—unlike in some other countries. If a packaged product is labelled gluten-free in Australia, it must meet the standard. Restaurant food is different: there are no mandatory labelling rules, so you rely on staff knowledge and kitchen practices.
Dining out tips
When eating out, ask about fryers (shared or dedicated?), prep separation, and whether staff understand cross-contamination. Best practice: message or call ahead for complex dietary needs. If staff seem unsure or dismissive, it is okay to walk away. Your safety comes first. OpenPlate helps by showing community reports about kitchen practices—use them as decision-support, not a guarantee.
Confusing ingredients
Some ingredients derived from wheat can still be gluten-free depending on processing. Wheat-derived glucose syrup is one example: refining can reduce gluten to undetectable levels. In Australia, always check the allergen statement on the label. If a product is labelled gluten-free here, it must meet FSANZ requirements. When in doubt, contact the manufacturer or refer to Coeliac Australia.
Alcohol and beer
Distilled spirits are often gluten-free because distillation removes gluten protein. Beer made from barley or wheat is generally not gluten-free. Gluten-removed beers exist but opinions vary. Always check the label and, when unsure, verify with the manufacturer or Coeliac Australia.
Lentils, pulses, and buckwheat
Gluten cross-contact can occur in grains, lentils, pulses, and buckwheat when they are grown or processed near wheat, barley, or rye. Rinsing helps; choosing reputable brands with clear labelling can reduce risk. Follow Coeliac Australia guidance for the most up-to-date advice on these ingredients.
How OpenPlate helps
OpenPlate shows community-contributed signals: kitchen profile (mixed vs GF-only), evidence strength (how much and how recent the reports are), and venue responses. Venue owners can respond to community experiences to clarify practices. We are decision-support, not a guarantee. Always confirm with the venue and use your own judgment. OpenPlate does not verify venue claims.
Sources and disclaimer
This page is not medical advice. Consult your clinician and Coeliac Australia for diagnosis and dietary guidance. Australian rules apply; some linked sources are international.