Ruqayyah Snyder
Milk is naturally gluten-free, and in Australia, products that contain milk must declare it on their labels. However, some milk products may contain gluten due to contamination, and some nutritional supplements that are gluten-free may not comply with the Australian definition of gluten-free. In Australia, food labelled gluten-free must not contain any detectable gluten and must not include oats or malt. People with coeliac disease or gluten intolerance may need to be careful about the milk products they consume.
| Characteristics | Values |
|---|---|
| Definition of gluten-free in Australia | No detectable gluten |
| Gluten-free products | Fresh meat, fruit and vegetables, milk, nuts, rice, corn |
| Gluten-containing grains | Wheat, rye, barley, oats, spelt, triticale, kumut, dinkel |
| Gluten-containing products | Soy milk, beer, medications, sauces, dressings, confectionery, sausages, pies, pizza, custard powder, icing sugar mixture, baking powder, etc. |
| Gluten-free alternatives | Xanthan gum, gluten-free cornflour |
| Gluten-free diet | Should not be started before coeliac disease is diagnosed by a doctor or specialist |
| Coeliac disease in Australia | 1 in 70 Australians suffer from coeliac disease |
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What You'll Learn
Milk is gluten-free and safe to consume
Milk is naturally gluten-free and safe to consume, even for those with coeliac disease. Gluten is a group of proteins found in grains such as wheat, rye, barley, and sometimes oats. It is also found in products derived from these grains, such as malt.
In Australia, products that contain gluten must declare it on their labels. To be labelled gluten-free, a product must not contain any detectable gluten, oats, or malt. This is because coeliac disease, which affects around 1 in 70 Australians, causes an abnormal immune response to gluten, damaging the small intestine.
However, it is important to note that while milk is naturally gluten-free, some dairy products may contain gluten. For example, custard powder often contains gluten, and other dairy products may be contaminated with gluten during food handling and preparation. Therefore, it is always important to read labels and ensure that gluten-free products do not come into contact with gluten-containing foods.
Some people may also have a gluten intolerance, which can cause symptoms such as bloating, tiredness, abdominal pain, skin problems, and headaches. For these people, avoiding gluten can improve their gastrointestinal symptoms. However, a recent Australian study suggests that those with gluten intolerance may not be sensitive to gluten but rather to other dietary factors, such as FODMAPs.
In conclusion, milk is naturally gluten-free and safe to consume, even for those with coeliac disease. However, it is important to read labels and ensure that gluten-free products are not contaminated with gluten, especially for those with coeliac disease or gluten intolerance.
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Gluten-free labelling requirements in Australia
Gluten is a protein found in wheat, rye, barley, and other similar grains. It can cause adverse health effects in people with coeliac disease and gluten sensitivity. In Australia, Food Standards Australia and New Zealand (FSANZ) set the standards for food labelling, which is outlined in the Food Standards Code.
According to the Food Standards Code, a gluten-free claim on a product label is known as a nutrition content claim. A gluten-free claim can only be included on a product label if the product contains no detectable gluten. Under Schedule 4 of the Food Standards Code, gluten-free products must not contain any gluten. Testing methods in Australia allow for detections as low as three to five parts per million, which is called ‘the limit of detection’. Anything below this limit contains no detectable gluten and is considered ‘gluten-free’.
It is important to note that this is different from other international regulations, such as those in the United States, the United Kingdom, and the European Union, which allow gluten-free products to contain up to 20 parts per million of gluten. Oats are naturally gluten-free but contain a protein called avenin, which is similar to gluten. Oats can become contaminated with gluten from other grains during harvest or storage at the farm level. Any foods containing oats or oat products cannot be labelled as ‘gluten-free’ in Australia.
Food businesses can make gluten-free products in the same facility they use to produce other gluten-containing products or any other allergens by using good allergen management practices. These practices include creating a product schedule, along with appropriate controls for cleaning, sanitising, and preventing cross-contamination. If a food business is making a nutritional claim, they must be able to prove that the product meets the claim. For gluten-free products, this will likely include laboratory testing and demonstrating processes to ensure products remain free from gluten during processing. They will also be required to show this on the nutrition information panel on the packaging, indicating that gluten is not detected.
The use of the name of any disease on food packaging, in advertising, or on a menu is considered a high-level health claim and is not permitted. An exception is when the disease name appears within the logo of a reputable endorsing body. Therefore, the terms ‘coeliac’ or ‘coeliac disease’ cannot be used unless a product is endorsed by Coeliac Australia.
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Coeliac disease and the need for gluten-free diets
Coeliac disease is an autoimmune response to gluten, a protein found in wheat and several other grains. When people with coeliac disease consume gluten, their immune system reacts abnormally, causing damage to the lining of their small intestine. This results in symptoms such as diarrhoea, stomach pain, nausea, bloating, and other gastrointestinal issues.
The only treatment for coeliac disease is a strict gluten-free diet, which must be followed for life. This involves excluding all sources of gluten from the diet, including wheat, rye, barley, oats, spelt, and triticale. Many foods are naturally gluten-free, such as meat, fish, fruits, vegetables, rice, and most dairy products. However, gluten can be found in unexpected places, including processed foods, sauces, dressings, condiments, and even non-food items like medicines and lip products. Therefore, it is essential for those with coeliac disease to become experts at reading ingredient lists and understanding hidden sources of gluten.
Transitioning to a gluten-free diet can be challenging, but there are resources available to help. Dietitians can provide guidance on maintaining a balanced and nutritious diet, and organisations like Coeliac Australia offer ongoing information, support, and recipes. It is also important to separate kitchen utensils, dishes, and other food preparation items used for gluten-containing foods to avoid cross-contamination.
While a gluten-free diet is necessary for those with coeliac disease, it is not recommended for everyone. Unless someone has diagnosed coeliac disease or a proven gluten intolerance, there is usually no need to avoid gluten. In fact, some gluten-containing foods provide important nutrients, and a gluten-free diet may be lacking in whole grains, fibre, and micronutrients.
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Gluten-free alternatives for sauces and condiments
Gluten is a protein found in wheat, rye, barley, and oats. A gluten-free diet is the only known treatment for coeliac disease, which affects around one in 100 Australians.
When adopting a gluten-free diet, it is important to check the labels of sauces and condiments, as gluten can be a hidden ingredient in products like HP Sauce, Branston Pickle, and Worcestershire sauce.
Mustard
Colman's English Mustard Powder is gluten-free, but the jarred sauce contains wheat. Tracklements Strong English Mustard and French's Classic Yellow Mustard are also gluten-free options. Dijon mustard is usually gluten-free, but always check the label.
Yeast Extract
Most supermarket-owned branded yeast extracts are gluten-free, including Tesco, Sainsbury's, Aldi, Morrisons, Lidl, and Asda. Vegemite has a gluten-free version available in the UK.
Brown Sauce
ASDA Just Essentials Brown Sauce and Tesco's own brand Brown Sauce are gluten-free alternatives to HP Sauce.
Hoisin Sauce
Yau's sauces are completely free from gluten, wheat, dairy, and nuts, offering a gluten-free alternative to hoisin sauce.
Salad Dressing
A classic Caesar salad dressing can be gluten-free and dairy-free, excluding anchovies, making it suitable for vegetarians.
BBQ Sauce, Gravy, and Pasta Sauce
There are several gluten-free options available for these sauces, both homemade and store-bought.
When choosing gluten-free sauces, look for products labelled "certified gluten-free" and produced in dedicated gluten-free facilities. Alternatively, make your own sauces at home to ensure they are gluten-free and save costs.
It is important to note that gluten-free alternatives may not be necessary unless you have coeliac disease or a diagnosed gluten intolerance. Always consult a healthcare professional or dietitian for personalized dietary advice.
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Gluten-free shopping options in Australia
Gluten-free shopping in Australia has become increasingly common, with around one in 100 Australians affected by coeliac disease. According to one of Australia's largest supermarket chains, 40% of shoppers seek gluten-free foods.
Gluten-free diets involve avoiding foods that contain gluten, which is found in wheat, rye, barley, and oats. Gluten may also be present in other foods such as sauces, dressings, confectionery, sausages, and soy milk. Fortunately, there are now many alternative gluten-free products available in Australia, making it easier for those with coeliac disease or gluten intolerance to find suitable options.
When shopping for gluten-free foods in Australia, it is important to read the labels carefully. All packaged food in Australia must declare if an ingredient is derived from a gluten-containing cereal, and products labelled as "gluten-free" are suitable. Organisations like Coeliac Australia offer resources and support for those following a gluten-free diet, including cookbooks and information on gluten-free products.
There are also several online platforms and websites dedicated to gluten-free shopping in Australia. For example, GF Nation offers a wide range of gluten-free products, including baking flour, tortillas, pretzels, and brownie mix. GF Nation also provides a tag filtering system that allows customers to search for products that meet their specific nutritional and dietary needs. Similarly, websites like GF Products Australia aim to help shoppers find gluten-free products in Australian supermarkets by providing a platform to browse and filter different gluten-free options.
It is important to remember that nutritional requirements may vary for those with coeliac disease or gluten intolerance, so it is always recommended to consult a dietitian or healthcare professional before making significant dietary changes.
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Frequently asked questions
Gluten is a protein found in grains such as wheat, rye, barley, and sometimes oats. It helps bind ingredients together and gives dough its stretchy texture.
Yes, milk is naturally gluten-free. In Australia, products that contain gluten must be labelled, and those labelled gluten-free must not contain any detectable gluten.
People with coeliac disease or gluten intolerance may seek out gluten-free products. Coeliac disease affects around 1 in 70 Australians and can cause damage to the intestinal lining. Gluten intolerance can cause similar symptoms, including bloating, tiredness, abdominal pain, skin problems, and headaches.
Gluten-free products are available at most supermarkets in Australia, often in a dedicated section. Stores like Terra Madre offer a wide range of gluten-free options, and online retailers can also be a good source for gluten-free foods.
