Coeliac in Australia

The names gluten hides behind are the same in every country, so we keep them in one place: our hidden gluten ingredients list. This page covers what changes in Australia: the law behind “gluten-free”, what a “may contain” line means there, oats, labels, symbols, help with costs and the national coeliac association.

Australia at a glance

What does “gluten free” mean on an Australian label?

Under the joint Australia New Zealand Food Standards Code (Schedule 4, compilation in force from 30 April 2026), a food labelled “gluten free” must contain no detectable gluten, no oats or oat products, and no malted gluten-containing cereals or their products.

The Code sets no ppm number: the test is “no detectable gluten”, so the result depends on the lab method. Coeliac Australia says the common sandwich ELISA test detects gluten at about 1 to 3 ppm and measures it from about 5 ppm, and contrasts this with the USA, the UK and the EU, where gluten free products may contain up to 20 ppm.

“Low gluten” is a separate, weaker label: no more than 20 mg of gluten per 100 g of food (200 ppm), so it is not gluten free. Only “free” and “low” may be used with gluten, besides saying a food contains gluten or is high in gluten, so words like “gluten friendly” fall outside the Code, and Coeliac Australia confirms “gluten friendly” is not a permitted term.

A gluten free label is voluntary, but once a business uses it the Schedule 4 conditions apply, to menu items as well as packaged food, Coeliac Australia says. Imported food sold in Australia with a gluten free label must meet the same test, and Coeliac Australia says a gluten free label overrides the ingredient list. Drinks above 1.15% alcohol may carry a gluten label, such as “gluten free” beer.

FSANZ (Food Standards Australia New Zealand) writes the Code, and each state and territory food authority enforces it; complaints go to those authorities or your local council. FSANZ’s work plan, current as of 16 October 2026, lists no change to the gluten free definition.

Can I eat food that says “may contain” in Australia?

In Australia the words “gluten free” are the legal test (no detectable gluten), while “may contain” or “may be present” lines are voluntary and unregulated, so we follow Coeliac Australia: avoiding them is the most cautious choice, but each person decides. We always let a “gluten free” label take precedence over a “may contain” line: by law it means no detectable gluten.

FSANZ says “may contain” and “may be present” statements, known as precautionary allergen labelling (PAL), are voluntary and not regulated by the Food Standards Code, so there is no legal wording, threshold or test behind them. VITAL, the Allergen Bureau’s voluntary industry method, recommends only the wording “May be present: allergen x, allergen y”, applied when an assessment finds an allergen may be present at or above a reference dose.

Coeliac Australia marks these statements as voluntary, separate from the mandatory ingredient list and “Contains” statement, and notes that they are often used unnecessarily.

Are oats gluten free in Australia?

No oat product can be labelled gluten free in Australia, by law, not even specially produced uncontaminated oats sold as gluten free in the EU, UK or US. Coeliac Australia confirms FSANZ does not allow it and says there is no suggestion of changing that.

Specially produced oats are sold with words like “wheat free”, “uncontaminated”, “pure” or “low gluten”; Coeliac Australia says these words are not regulated and do not necessarily mean the oats suit someone with coeliac disease.

Coeliac Australia’s position is individual: if you wish to add oats, it recommends discussing them with your medical team and following the advice they suggest is best for you. For anyone trialling oats, Coeliac Australia says the pack should carry no “may contain” statement for wheat, rye or barley.

How do Australian labels show wheat, barley, rye and oats?

Wheat must be declared as “wheat” whether or not it contains gluten, while barley, oats and rye (and hybrids such as triticale) are declared by name when they contain gluten. If any gluten cereal is present, the word “gluten” must also appear in the bold “Contains” summary statement next to the ingredient list.

This Plain English Allergen Labelling (PEAL) format has applied since 25 February 2024, and older-format stock could be sold only until 25 February 2026. Unpackaged food, in cafés, takeaways and at bakery counters, must still declare these allergens, displayed with the food or given on request.

Beer and spirits do not have to declare barley, rye, oats or wheat, so a beer without a gluten free label need not mention gluten at all. Glucose syrup made from wheat need not declare wheat if it has no more than 20 mg/kg of gluten.

Coeliac Australia’s reading of the label: if wheat, rye, barley or oats are not named in the ingredient list, no ingredient comes from a gluten grain (this covers ingredients, not cross-contact). “Contains: Wheat” without “Contains: Gluten” means a wheat-derived ingredient with no gluten, which Coeliac Australia says is suitable. It lists additives 234 (from barley) and 1400 to 1450 (from wheat) as the only numbered additives to avoid when the label names that grain.

Which gluten free symbols will I see in Australia?

Coeliac Australia’s Endorsement logo, which it describes as the “crossed grain” logo, tells you a packaged product is gluten free and suitable for a gluten free diet. Applicants submit lab results and packaging artwork, and the endorsed products are searchable on Coeliac Australia’s site. On a pack, the word “coeliac” may appear only inside the logo of a reputable endorsing body, such as this trademarked logo, Coeliac Australia explains.

Restaurants and food services can earn Coeliac Australia’s “GF” symbol through its Gluten Free Accreditation Program: a document review, an onsite audit, lab tests showing no detectable gluten in gluten free menu items, and proof of staff training.

You may also see Coeliac New Zealand’s Crossed Grain logo, which certifies products made and licensed in New Zealand and sold in New Zealand and Australia.

Is there help with the cost of gluten free food in Australia?

Coeliac Australia has petitioned the House of Representatives for a subsidy on essential gluten-free foods; its page says the petition has closed and is under Government review.

Who is Australia’s coeliac association?

Coeliac Australia (coeliac.org.au) publishes a “Travelling to Australia” fact sheet on bringing food and medicine in, shopping, eating out, accommodation and domestic flights. Visitors can call 1300 458 836 while in Australia, or email info@coeliac.org.au before arriving.

It lists its accredited restaurants online by state, members get a Member Referred Restaurant Directory, and its advice for visitors is to ring ahead and, where possible, speak to the chef about gluten free choices.

Where can I eat gluten free in Australia?

For places to eat, the HTGF Atlas has hand-picked gluten-free places in Australia, each with dated evidence. Going on to New Zealand? Coeliac in New Zealand shares the same Food Standards Code. All countries: coeliac rules for every country we cover.