Gluten Free Restaurant Card

How to Use This Card

Print the restaurant card below and carry it with you when eating out. Hand it to the server or manager at the start of your meal. The card explains coeliac disease clearly and outlines cross-contamination risks. It's less confrontational than verbal explanations and gives restaurant staff clear guidance. Use it for casual dining, fine dining, and takeaway. Some restaurants already have gluten-free information on their website; print that too and bring it as backup.

Australian Restaurant Card

COELIAC DISEASE INFORMATION FOR RESTAURANT STAFF

I have coeliac disease, a serious medical condition where gluten (found in wheat, barley, and rye) damages my intestines. Even tiny amounts cause illness. I need to avoid all gluten.

WHAT IS GLUTEN?: Wheat, barley, rye, and foods made from them contain gluten. Oats, rice, corn, and potatoes do not (unless cross-contaminated).

WHAT I CAN'T EAT: Bread, pasta, flour, regular sauces, soy sauce, deli meats, breaded foods, anything with wheat flour or malt.

WHAT I CAN EAT: Meat, fish, eggs, rice, potatoes, vegetables, fruit, salads (with oil and vinegar, not regular dressing), rice noodles, corn tortillas, gluten-free pasta if available.

CRITICAL: Cross-contamination matters. Please: (1) Use clean utensils and cutting boards. (2) Don't cook my meal on the same surface as regular bread. (3) Use a clean fryer or don't deep-fry my food. (4) Don't thicken my sauce with flour. (5) Check all sauces and marinades for gluten.

THANK YOU for taking this seriously. If you have questions, please ask.

US Restaurant Card

COELIAC DISEASE INFORMATION FOR RESTAURANT STAFF

I have coeliac disease, an autoimmune condition where gluten (found in wheat, barley, and rye) damages my small intestine. Even trace amounts cause an immune reaction and illness. I need a completely gluten-free meal.

WHAT IS GLUTEN?: Wheat, barley, rye, and products made from these grains contain gluten. Corn, rice, potatoes, and oats (if certified gluten-free) do not contain gluten.

WHAT I CANNOT EAT: Bread (wheat or mixed), pasta, flour, breaded foods, regular soy sauce, Worcestershire sauce, beer, anything containing wheat, barley, or rye flour or malt.

WHAT I CAN EAT: Meat, poultry, fish, eggs, rice, potatoes, corn, vegetables, fruit, beans, gluten-free pasta (if available), corn tortillas, tamari (gluten-free soy sauce).

PREVENTING CROSS-CONTAMINATION: (1) Use clean utensils and cutting boards (not those that touched bread). (2) Use a separate fryer if you have one, or don't deep-fry my food. (3) Don't thicken my sauce or food with flour. (4) Verify all sauces, marinades, and seasonings are gluten-free. (5) Prevent flour dust from contaminating my food.

Thank you for keeping my meal safe.

Tips for Using the Card

Hand the card to your server or the manager immediately, before ordering. Say: 'I have coeliac disease and need a gluten-free meal.' Give them time to read the card. Ask clarifying questions: 'Can you confirm the sauce has no gluten?', 'Will this be cooked on a clean surface?'. If the restaurant seems unsure or dismissive, consider going elsewhere. Your health is more important than the meal. Most restaurants take this seriously once they understand it's a medical condition, not a preference.

When Not to Use the Card

If you have a dedicated gluten-free menu, you may not need the card. If the restaurant has already demonstrated understanding of coeliac disease and cross-contamination, the card is less necessary. Use your judgment: if you sense confusion or carelessness from staff, hand over the card. It's a safety tool, not a social statement.

Sources

FSANZ, Coeliac Australia, Celiac Disease Foundation, FDA, Beyond Celiac