Newly diagnosed – start here



If you’ve recently been diagnosed with coeliac disease, you’re not alone – and you don’t have to learn everything at once.

The early days after diagnosis can feel really overwhelming. There’s a lot of information, a lot of change, new routines and often very little guidance about what actually matters first. This page is designed to help you get oriented, focus on the essentials, and find trusted Australian information without overload.


WHAT MATTERS MOST RIGHT NOW

In the early stages after diagnosis, the most important priorities are:

  • Understanding what coeliac disease is and why a strict gluten free diet is essential and really important
  • Learning the basics of avoiding gluten and cross-contamination
  • Knowing which Australian organisations provide clear, evidence-based guidance

You don’t need to become an expert straight away. Learning happens over time.


START WITH TRUSTED AUSTRALIAN INFORMATION

The following resources provide clear, reliable, Australian-based information to help you understand your diagnosis and get started safely:


UNDERSTANDING GLUTEN FREE STANDARDS (AU/NZ)

Gluten free standards in Australia and New Zealand are different from those used in many other countries. Understanding these differences is important, particularly when eating out, shopping or buying imported products.

In Australia and New Zealand, food labelled gluten free must:

  • Contain no detectable gluten
  • Not contain wheat, rye, barley, or oats

This is a stricter standard than in many other parts of the world, where products labelled gluten free may:

  • Contain small amounts of gluten
  • Include ingredients not permitted under Australian standards

Key points to know:

  • Australian and New Zealand gluten free standards are stricter than many international standards
  • Oats are not permitted in foods labelled gluten free in Australia and New Zealand
  • Barley and rye are not allowed in gluten free foods in Australia and New Zealand
  • International gluten free products may be produced under different gluten thresholds and labelling rules
  • Extra care is needed when travelling or purchasing imported foods


IMPORTED FOODS & AUSTRALIAN LABELLING REQUIREMENTS

Imported foods sold in Australia must comply with Australian and New Zealand food standards, including gluten free and allergen labelling requirements. When overseas packaging does not meet local labelling rules, products should carry an additional Australian compliance label or sticker showing correct ingredients and allergen information. This sticker is usually white and covers the ingredient and nutritional panel on the product packaging.

If an imported product is labelled gluten free overseas but does not meet Australian standards, it cannot be sold as gluten free in Australia, even if it is considered acceptable in another country.

Extra care is needed with imported foods, as packaging, symbols and wording may reflect international standards rather than Australian requirements.


REPORTING INCORRECT OR MISLEADING GLUTEN FREE LABELS

If you come across a product sold in Australia that appears to be incorrectly labelled or promoted as gluten free, there are several appropriate places to report it.

You do not need to be certain a product is unsafe to raise a concern. Suspected non-compliance can be reported for assessment, and reporting helps protect others and uphold Australian gluten free standards.

Reporting helps protect others and supports enforcement of Australian food standards. You do not need to be certain a product is unsafe to raise a concern – suspected non-compliance can be reported for assessment.


WHAT COMES NEXT

You don’t need to figure everything out immediately. Over time, you’ll learn more about:

Those topics are covered in other sections of the Resources Hub, when you’re ready.