Venue education: serving gluten-free diners safely
Practical guidance for serving customers with coeliac disease.
OpenPlate does not verify venue claims. This is education, not certification. Always follow Coeliac Australia and FSANZ guidance.
What coeliac disease is
Coeliac disease is an autoimmune condition. When someone with coeliac disease eats gluten, their immune system damages the lining of the small intestine. It is not a dietary preference or intolerance—it is a serious medical condition. Even tiny amounts of gluten can cause harm. The only treatment is a strict gluten-free diet for life.
Australia vs overseas
Australian gluten-free standards are stricter than in some other countries. FSANZ (Food Standards Australia New Zealand) sets the rules here. If you have served gluten-free customers overseas, do not assume the same practices apply in Australia. When in doubt, avoid claiming your food is gluten-free. It is better to say "we cannot guarantee gluten-free" than to risk someone's health.
Oats in Australia
Oats are complicated. In Australia, oats are not considered gluten-free under FSANZ rules, even when they are purity-tested. Oats are often grown or processed near wheat, barley, or rye, which can lead to cross-contact. If your kitchen uses oats in any form, do not claim your food is gluten-free in an Australian context. Be transparent: if a dish contains oats, say so clearly. Customers with coeliac disease need to make their own informed choice.
Cross-contamination: the real risk
The biggest risk in a shared kitchen is cross-contamination. Gluten can travel on shared surfaces, utensils, and oil. High-risk areas include:
- Shared fryers (oil carries gluten from battered items)
- Shared toasters
- Shared cutting boards and prep surfaces
- Flour dust in the air
- Pasta water or shared boiling water
- Shared grills and flat tops
Safe workflow checklist:
- Separate utensils for gluten-free prep
- Clear prep zone, cleaned before use
- Documented clean-down procedure
- Dedicated storage for GF ingredients
- Staff briefing and handover notes for each shift
Labelling and communicating accurately
Packaged food has allergen labelling rules; restaurant food does not. "May contain" on packaged products is precautionary and not a guarantee of safety. For diners with coeliac disease, the best approach is honesty: if you are unsure, say so. Encourage customers to ask ahead of time. For complex queries, offer to respond in writing (email or message) so they have a record.
Wheat-derived glucose syrup
Some ingredients derived from wheat can still be gluten-free depending on how they are processed. Wheat-derived glucose syrup is one example: the refining process can remove gluten protein to levels below the detection threshold. In Australia, check the allergen statement on the label. If a product is labelled gluten-free in Australia, it must meet FSANZ requirements. Rely on supplier statements and official AU labelling rather than assuming.
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 remain a topic of debate. Do not make absolute claims. Always check labels and, when unsure, advise customers to verify with the manufacturer or Coeliac Australia.
Mixed kitchens can still serve safely
A shared fryer does not automatically mean your venue is unsafe, but it is a major risk factor. Many customers with coeliac disease will avoid fried food in a mixed kitchen. You can reduce risk by: offering non-fried gluten-free options; using a separate oil bath or dedicated fryer only if it is truly separate; and being clear about what you can and cannot safely prepare. Tone matters—honest communication builds trust.
How OpenPlate uses venue info
OpenPlate shows "kitchen profile" signals based on community reports—for example, whether a kitchen is mixed or GF-only, and how practices are described. We also allow venue owners to respond to community experiences. If someone reports something that needs clarification, you can add a public response. We encourage owners to respond professionally and factually. Our goal is to help diners make informed decisions, not to judge venues.
Sources
Some links are international; Australian rules apply. This page is not medical or legal advice. Consult Coeliac Australia, FSANZ, and your clinician for authoritative guidance.