Coeliac

INFORMATION ABOUT THE GLUTEN FREE DIET

There are many grains containing gluten - a rubbery and elastic protein - which are found as ingredients in bread, cakes, biscuits, pasta etc and many types of prepared and commercial foods. Although the gluten free diet will not be difficult to manage, expert assistance and advice are needed initially. Any person beginning a gluten free diet is strongly advised to do so under the guidance of accredited practising dietitians who can give assistance with advice to suit individual needs. There are many obvious foods which contain gluten, but there are also a whole range of ingredients which can come from a gluten source. To become 'ingredient aware' is essential.

If you are not sure of the gluten content of any food, use the general rule - when in doubt, leave it out. Information about gluten free diets can be obtained from: 

• The Coeliac Society of Australia - contact your state society
• Accredited practising dietitians (your doctor can give a referral)

 

LABELLING OF GLUTEN FREE FOODS

 The Australian Foods Standards Code requires that: 

• Food labelled as 'gluten free' must not contain any detectable gluten and no oats or malt
• Food labelled as 'low gluten' must contain less than 0.02% gluten
• The gluten content must be added to the nutrition information panel of a food labelled gluten free or low gluten.

 

The Australian Foods Standards require that ingredients derived from gluten containing grains must always be declared on food labels. This requirement is part of a food standard relating to Mandatory Labelling of Food Likely to Cause Adverse Reactions (including gluten).

We have become experts at maintaining quality and taste in gluten free meals. Long gone are the days where coeliacs felt like they were eating glug.