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Australia

High celiac awareness

Certified by: Coeliac Australia

Australia has excellent celiac awareness and strict labeling laws — 'gluten-free' means <3ppm (stricter than the EU). Coeliac Australia certifies restaurants and products.

Capital

Sydney

Language

English (Australian)

Awareness

High

Emergency

000

Many certified venues, staff understand cross-contamination, GF products widely available.

Generally safer choices

Coeliac Australia certified venues
Most naturally GF meat & fish
Grilled barramundi
Pavlova (meringue-based)
Tim Tams GF (available)

Avoid or verify carefully

Wheat-containing Vegemite (original — GF version exists)
Standard ANZAC biscuits
Dim sims (often wheat)
Most pies and sausage rolls
Standard soy sauce

Trusted GF brands in stores

Orgran
Vetta GF pasta
Freedom Foods
Bob's Red Mill (imported)
San Remo GF

Look for these in the free-from / "sans gluten" / "glutenvrij" aisle, or in the diabetic / health section.

Celiac travel tips

Look for the Coeliac Australia 'crossed grain' symbol.
Coles and Woolworths have large free-from sections.
'GF' in Australia means <3ppm — stricter than EU/USA.
Use the Coeliac Australia restaurant app for verified venues.

Words to scan on food labels (English (Australian))

Avoid products listing any of these ingredients:

wheat wheat flour barley rye oats (unless certified GF) malt spelt couscous semolina

Safe to look for on packaging:

gluten free (<3ppm in AU) Coeliac Australia crossed-grain symbol

How to order in a restaurant (English (Australian))

Ask if it's gluten-free

Is this gluten-free? Do you have a coeliac menu?

Ask about cross-contamination

Can you avoid cross-contamination? Clean utensils, separate pan, dedicated fryer.

Say thank you

Thanks so much!

Tip: show, don't tell. Generate a printable card and let the kitchen staff read it directly.

Cross-contamination red flags

Shared fryers (fries, tempura, calamari)
Same toaster used for regular bread
Shared pasta water or noodle broth
Wooden spoons and rolling pins (porous, retain gluten)
Pizza ovens dusted with semolina
Sauces thickened with wheat flour (roux, gravy, bechamel)
Soy sauce, oyster sauce and many marinades
Buffet utensils swapped between dishes
Bulk bins (cross-contact from scoops)
Flour-dusted boards for cutting fruit or cheese

Pack this before flying to Australia

Translation card in English (Australian)
GF snack bars / crackers for travel days
Travel-size tamari packets (for soy sauce countries)
List of certified restaurants near your hotel
Photo of the Coeliac Australia logo so you recognise it
Doctor's note mentioning celiac disease (for customs / pharmacies)
Address of the nearest hospital + emergency number saved offline
Insurance card with celiac listed as a medical condition

Eating-out playbook

1
Research before you go
Check Find Me Gluten Free, the local celiac association's restaurant finder, or our restaurant search for Sydney.
2
Call ahead for dinner
Reserve and mention celiac disease — kitchens that aren't equipped will tell you, and good ones will prep.
3
Show your card on arrival
Hand it to the waiter before ordering, ideally to the manager or chef.
4
Confirm preparation
Ask: clean utensils, separate pan, dedicated fryer, no shared sauces, no flour dusting.
5
Eat off-peak when possible
Lunches and early dinners reduce kitchen pressure and mistakes.
6
Keep evidence
Photo of menu / packaging. If you react, you can report cross-contact and warn other celiacs in reviews.

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Emergency phrase — English (Australian)

I have coeliac disease. Even tiny amounts of gluten make me very sick. Can you please prepare my meal on a clean surface with clean utensils, and avoid any contact with gluten-containing ingredients?

Local emergency: 000Show this to the waiter or chef.