IntroductionWhy Offer Gluten Free?Commercial Kitchen ChecklistGluten Free Professional RecipesGluten Free ProductsFAQsVideos

Foodservice Professional's Guide

Introduction
Why Offer Gluten Free?
Commercial Kitchen Gluten Free Checklist
Gluten Free Professional Recipes
Gluten Free Professional Products
Professionals FAQs
Professionals Videos

PROFESSIONALS FAQ

WHAT IS COELIAC DISEASE?

Coeliac disease is a genetic medical condition that results in permanent intestinal intolerance to dietary gluten. The only treatment is a strict, lifelong gluten free diet. If left untreated, the lining of the small bowel is damaged. For those diagnosed with coeliac disease, a gluten free diet is not a choice but a necessity. Even the smallest amount of gluten can cause illness and/or bowel damage.

WHAT IS GLUTEN?

Gluten is a protein found in wheat, rye, barely, triticale (a combination between wheat and rye) and oats and ingredients derived from these grains. When following a gluten free diet, all gluten must be avoided.

Obvious forms include most bread, cakes, biscuits, pastry, pizza, pasta, batter and breadcrumbs unless made from gluten free grains.

Gluten may also be found in processed meat (i.e. sausages, rissoles, smallgoods), cornflour (when made from wheat), stocks, sauces, gravies, icing sugar mixture, mayonnaise, vinegars, mustards and pickles.

WHICH FOODS ARE GLUTEN FREE?

Naturally gluten free foods
A wide variety of foods are naturally gluten free, including:
- Fresh fruits and vegetables
- Fresh unprocessed meat, poultry and fish
- Eggs, fresh nuts and legumes
- Milk (some flavoured milk may contain gluten which will be identified in the ingredient list)
- Fats and oils
- Alternative grains including rice, corn (maize), soy, sago, tapioca, buckwheat, millet, amaranth, sorghum, quinoa, arrowroot and potato flour.

Food labelled as gluten free
A number of products are labelled gluten free. If a food is labelled gluten free, it must contain 'no detectable gluten' according to the Australian Food Standard. These products are suitable for people with coeliac disease even if their ingredient listing contains an ingredient that has been derived from a gluten-containing grain. For example you may sometimes see a gluten free product with "maltodextrin (wheat)" declared in the ingredient listing. In these instances the ingredient is usually highly refined and does not contain any gluten.

Ingredients that may be suitable for people with coeliac disease
Under the Australian Food Standards Code, if an ingredient is derived from wheat, rye, barley, triticale or oats, then this must be declared on food labels. Some of these ingredients are highly processed and are gluten free even though they declare wheat on the label.
Common examples include:
- Glucose or glucose syrup from wheat
- Caramel colour (150) from wheat
- Dextrose from wheat

If you are in doubt contact the manufacturer of the product directly for further information.

WHAT ABOUT LABEL ADVICE LIKE
'MAY CONTAIN GLUTEN'?

Products which list advisory statements on their labels like
'May contain gluten'; or
'Manufactured on the same line as gluten-containing products'
are not suitable for a gluten free diet.

The use of an 'either/or' statement within the ingredient list e.g. maltodextrin (wheat or maize) also excludes a product from being gluten free unless clearly labelled as such.

The statement 'contains gluten' or 'contains wheat' usually indicates the ingredient is not suitable for a gluten free meal.