existing student?

Are you catering for the Gluten Intolerant community?

Coeliac disease affects approximately 1 in 100 Australians and 1 in 5 people are gluten intolerant. Yes, 20% of your patrons are gluten intolerant.  Are you offering a variety of options to meet gluten free requirements?

A gluten-free diet is the only treatment for coeliac disease. Taking gluten out of the diet allows your gut to heal and your symptoms to improve.

Gluten is a protein found in:

  • Wheat (including spelt)
  • Rye
  • Barley
  • Oats

We've also included some handy tips to assist you in catering for the Gluten Intolerant community.

1. Know which foods are safe and unsafe for the Gluten Intolerant

When shopping, take a list with your and make sure you check the labels!

2. Not Sure??? Ask! 

Gluten can be hidden, so if you are not 100% certain that a food is gluten free, contact the manufacturer before buying it!

3. Avoid Cross-Contamination

Have a separate area in your kitchen for keeping your gluten-free products and ingredients. Label your whole grain gluten free flours and put them in the refrigerator or freezer in sealed containers.

Before preparing gluten free foods, ensure your surfaces and utensils are cleaned, sanitised and free from any residue that may remain from products with contain gluten.

4. Trial and error! 

There are more varieties of gluten free products these days and natural food stores can stock a good range. When starting out, purchase a few different brands... try them out and find out which one works for which recipe.

5. Invest in a Good Gluten-Free Cookbook

Enough said! 

6. Another good standby is to keep gluten free bread in the freezer.


If you want further information regarding coeliac/gluten intolerance check out Coeliac Australia website:


You don’t need to only offer steak or fish and salad, check out these great G-Free Recipes: