Our 100% gluten free café in Teneriffe has successfully met the stringent accreditation requirements that include an on-site audit, staff training and laboratory testing of menu items. People with coeliac disease can’t eat gluten – a protein found in wheat, barley, rye and oats. For them eating gluten free is not a lifestyle choice but the only form of medical treatment currently available.
Wilde Kitchen owner Mark Rockley said, “People who need to exclude gluten from their diet can find it difficult to trust that their meal is truly gluten free. “Coeliac Australia accreditation provides our customers with extra confidence that at Wilde Kitchen they can select anything from the menu or display cabinet without fear of becoming ill.”
Eating out is one of the biggest challenges faced by people with coeliac disease and while there are many gluten free options available at food businesses research shows that many meals may be compromised by cross contamination. “At Wilde Kitchen, we’ve had diners with coeliac disease almost in tears when they read our menu and discover they can enjoy their meal without worry,” Mr Rockley said.
Coeliac Australia president Michael Bell said, “One of the biggest concerns for people with coeliac disease is ensuring meals are completely free of gluten contamination, even crumbs.”
Coeliac Australia has developed a suite of resources to help food businesses eliminate the risk of gluten contamination and prepare gluten free options that comply with national food regulations.
“We congratulate Wilde Kitchen on their initiative to be the first accredited site in Queensland and urge the hospitality industry to embrace our food service programs and help people with coeliac disease dine out with confidence,” Mr Bell said.
For more information about Coeliac Australia’s Gluten Free Accreditation Program and Gluten Free Online Training go to coeliac.org.au/food-industry