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Notes about the gluten free diet
Grains containing gluten - a rubbery and elastic protein - are used as
ingredients in bread, cakes, pasta etc. and many types of prepared and
commercial foods. Although the gluten free diet will not be difficult to
manage, expert assistance and advise are needed initially. Any person
beginning a gluten free diet is strongly advised to do so under the guidance of
accredited practicing 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 (or contact your local state society)
- Accredited practising dieticians (your doctor can give a referral)
Labelling of gluten free foods
The Australian Food 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).
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