Gluten-free grows but fears remain

Restaurants are recognising the need to cater to people with a gluten allergy, but there are concerns about a lack of staff awareness that could cause dangerous reactions.

Fears of cross-contamination between gluten-free ingredients and food containing gluten have forced some diners to stress the importance of safe food-handling practices to waiters.

Gluten-free dining options had increased across WA in the past year and Coeliac WA members had a choice of about 300 restaurants that catered to their dietary requirements, member services officer Nikki Watson said.

"You'd be pretty hard pressed now to go to a restaurant that wouldn't have at least one gluten-free option on its menu," she said.

"There's still that level of not quite understanding cross-contamination and making sure that if an item is made gluten-free that it's kept separate."

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Strange Grains Gluten-Free Bakery owner Jenny Holten was diagnosed with coeliac disease 20 years ago.

Her Leederville bakery makes baked goods in a "dedicated gluten-free environment" for many of Perth's top restaurants and hotels and orders have grown "massively".

"Demand in WA is absolutely huge. We can't keep up with it – we're expanding like mad at the moment," Ms Holten said.

"We get a lot of queries from big stores in the Eastern States, but we can't do it.

"We don't have the room to make anymore than we're doing at the moment until our new big oven goes in and we'll double production, but we've already got people lined up and waiting in WA."

The former anthropologist, who has worked in the restaurant industry since the 1970s, said demand for gluten-free food had grown considerably since the 90s.

Gluten-related health problems prompted Victoria Park vet Martine van Boeijen to share her tips on gluten-free dining on her food and travel blog Chompchomp.

The 38-year-old said dining options were improving and expanding in WA because chefs and waiters with relatives who had food allergies were more willing to accommodate diners' dietary requirements.

"There are some amazing places that do it really well and there are others that have tried to jump on the bandwagon but don't have the full understanding of cross-contamination, which is really crucial," she said.

"For coeliacs it's not just a matter of not eating gluten, but they can't eat food that's been prepared around gluten; for example they can't use the same toaster, baking trays or cutting boards.

"I've had a few incidences where I've gone out to places that aren't as knowledgeable about contamination and I got sick, even though I was told it was gluten free."

Ms van Boeijen suggests checking restaurants' websites to gauge the variety of gluten-free dishes.

"I rarely will just walk in somewhere and expect that they can accommodate me because I think that's a lot of pressure for a kitchen," she said.

Coeliac WA tips for dining out:

Use our online restaurant finder. These restaurants are either professional members or have been recommended by members as offering a good selection of gluten-free options.

If you know which restaurant you will be going to, try to research ahead of time. Many have menus on their website.

On arrival at the restaurant, politely explain to the waiter that you require a gluten-free diet and ask if they will be able to cater for you.

Be realistic with your expectations - it is highly unlikely that everything on the menu will be gluten-free.

Be prepared to pay more, as often it does cost more for restaurants to provide gluten-free alternatives.

If something doesn't seem right, don't just assume it is gluten-free, question it.