Important notice to customers — product packaging changesLearn More


From August 2018, customers will notice our rebranded food packaging start to appear on shelf in all major stockists.

  • CURRENT Packaging
  • new Packaging

We are excited to announce our new packaging will start to appear on shelf from August 2018. This transition to new packaging will occur over a number of months. During this time there will be a mix of current and new packaging on shelf.

There are no major changes to these products, in some instances there is a small name change or slight recipe improvement, see below for the full details.

Products purchased via the website will be delivered to customers in our old packaging until the end of October. From November, products ordered from the website will be delivered in the new packaging.

Please note, our Infant Formula packaging will not be rebranded until later in 2019.

For any questions, connect with our team of accredited practising Dietitians on +61 3 6332 9200

Product name changes

  • Cereal Name Changes
  • CURRENT Packaging Organic Baby Rice
  • NEW Packaging Organic Rice with Prebiotic (GOS) Note: Our Baby Rice recipe has been upgraded to now include GOS Prebiotic
  • CURRENT Packaging Organic Vanilla Rice Custard
  • NEW Packaging Organic Milk & Vanilla Baby Rice
  • CURRENT Packaging Organic Apple & Cinnamon Porridge
  • NEW Packaging Organic Apple & Cinnamon Baby Porridge
  • Ready To Serve Name Changes
  • CURRENT Packaging Organic Banana, Pear & Mango
  • New Packaging Organic Banana, Pear, Apple & Mango
  • CURRENT Packaging Organic Mango, Blueberry & Apple
  • New Packaging Organic Blueberry, Mango & Apple
  • CURRENT Packaging Organic Peach & Apple
  • New Packaging Organic Grape, Apple & Peach
  • CURRENT Packaging Organic Pumpkin & Tomato Risotto
  • New Packaging Organic Pumpkin, Sweet Potato & Tomato
  • CURRENT Packaging Organic Broccoli, Beef & Brown Rice
  • New Packaging Organic Beef & Vegetables
  • Note: We have also upgraded some of our RTS recipes to remove added sugars and to remove some of the more complex ingredients that are not required for young children such as Tamari.
  • CURRENT Packaging Organic Milk Rusks Toothiepegs
  • New Packaging Organic Milk Rusks
Home/Nutrition & Recipes/Articles/Childhood Nutrition/Health Concerns/Getting started on your child’s gluten-free life

Getting started on your child’s gluten-free life

At present, the only treatment for coeliac disease is a lifelong gluten-free diet. The diet should commence immediately following confirmation of the diagnosis.  It’s essential to learn how to get started, how to interpret a food label, and know which nutrients may be of more concern now the diet is gluten-free for life. It is recommended that you seek input from a dietitian with expertise in this area.

For a product to be called gluten-free in Australia, it must not contain oats, malt, or any ingredients derived from them. The final product must also have no detectable gluten. The minimum detectable level currently is <0.0003%. The current food standards require the manufacturer to label the ingredients that have been derived from a gluten-containing grain or indicate the presence of gluten ingredients in the product. Some ingredients from wheat are so refined they contain no detectable gluten and are allowed to be consumed. Your dietitian can help explain this.

Coeliac Australia produces an Ingredient List Booklet with Phone App, which lists more than 800 ingredients and 300 additives used in Australia and indicates whether they are safe for inclusion in a gluten-free diet. This gives you instantaneous information about ingredients when out shopping.

Managing a gluten-free diet

There’s no denying that managing a gluten-free diet can be challenging. It can be especially challenging for children, as they are continually surrounded by gluten on the playground, at daycare, at friend’s homes and at birthday parties. Your child will need to have a full understanding of why they are on a special diet, as you cannot be with them 24/7.

At the very least, train your child to avoid obvious gluten in foods such as:

  • Bagels/muffins/croissants
  • Biscuits, crackers, cakes and other baked goods
  • Bread
  • Breakfast cereals
  • Chicken nuggets
  • Hamburger buns
  • Pasta
  • Pizza

There is a large range of gluten-free breakfast cereals on the market and even gluten-free bagels, muffins and croissants join the GF bread range that is now available.

In modern times we have come to think of a snack as processed food from a packet. Let’s bring back grabbing a piece of fresh fruit or vegetable as a fast snack food. They are pre-packaged and ready to go! These contribute infinitely more nutrients to the diet than a processed packaged snack can. The quality of some GF snack foods is improving though as more food production companies move into the gluten-free market. Many packaged GF ‘bars’ on offer contain nuts, which can be tricky at most daycare centres and schools.

Try these easy gluten-free snack ideas:

  • Cheese with rice crackers or GF seeded crackers
  • Chicken drumsticks/GF falafel
  • Cornthins/rice cakes/GF crackerbread range
  • Dried Fruit and nuts
  • Fruit kebabs
  • Fruit smoothies
  • GF nut and fruit bars/nuts
  • Plain popped corn
  • Quinoa GF microwave snack bowls
  • Rice cakes with boiled egg, cheese, tomato or nut butter
  • Rice crackers with avocado, hummus or GF dips
  • Vegetable sticks with nut butter
  • Yoghurt

Below are some suggestions for lunches or dinners. If you prepare a little more at night than you need, the extra meat or vegetables can be incorporated into lunch the next day.

  • Corn tortillas and GF wraps with GF spread
  • Fried rice with GF soy sauce
  • GF Mexican chilli
  • GF pasta with GF toppings
  • Leftovers
  • Meat/poultry/seafood/eggs/legumes with salad or vegetables
  • Nachos
  • Poké bowl style lunches with protein, quinoa, rice or buckwheat and vegetables
  • Rice and Asian dishes with GF sauces
  • Salads with GF crackers or bread
  • Sandwiches made on GF bread (start by toasting them)

Gluten Contamination

Small, continuous background amounts of gluten from contamination can be enough to damage the intestinal lining, therefore it’s essential that care be taken in the kitchen to reduce cross-contamination with gluten.

To help reduce the risk of gluten contamination:

  • Replace staple pantry foods with gluten-free alternatives that the whole family can enjoy, such as GF soy sauce, GF stock cubes and GF flour, cornstarch
  • Store gluten-free food in separate, clearly marked containers.
  • For little children:- place well-sealed wheat products on higher shelves
  • Use toastie bags when sharing a toaster.
  • Line sandwich makers with baking paper before toasting your GF sandwich
  • Use separate margarine and spreads to avoid contamination with regular bread crumbs.
  • Drain gluten-free pasta first, or have a separate colander
  • Thoroughly wash all chopping boards, pans, cutlery, saucepans, cake tins, storage containers and plates after use.
  • Teach your family to read a gluten-free label
  • Ask if a food is gluten-free when eating out, don’t try to guess the ingredients.


Once your child is on a GF diet, the damage to their small bowel will start to heal. As they may have low levels of some vitamins and minerals at diagnosis, sometimes your doctor will suggest that your child have some extra supplements for a short while. If gut symptoms continue, they may also suggest a low lactose diet while your child’s bowel recovers. This is because the lactase enzyme sits on the end of villi that have been damaged. The loss of the enzyme from bowel damage means your child may not break down milk sugar very well until the villi recover, and the enzymes are restored. If you go lactose-free too, remember to try dairy products every few months to test when your child can again consume regular milk products.

If left untreated and unmanaged, the long-term consequences of coeliac disease are related to chronic systemic inflammation, poor nutrition and malabsorption of nutrients.  Complications ranging from iron deficiency to fertility issues in females to osteoporosis to gut-related cancers may develop. Coeliac disease is becoming better understood, awareness is growing and there are lots of food options available today to support gluten-free eating.



  1. Brown AC. Gluten sensitivity: problems of an emerging condition separate from celiac disease. Expert Review of Gastroenterology & Hepatology, 2012;6(1), 43-55, DOI: 10.1586/egh.11.79
  2. Husby S et al. AGA Clinical Practice Update on Diagnosis and Monitoring of Celiac Disease: Changing Utility of Serology and Histologic Measures: Expert Review. Gastroenterology. 2018 Dec 19. PubMed PMID: 30578783.
  3. Comino I et al. Diversity in oat potential immunogenicity: basis for the selection of oat varieties with no toxicity in coeliac disease. Gut 2011;60:915-922
  4. Hardy et al. Ingestion of oats and barley in patients with celiac disease mobilizes cross-reactive T cells activated by avenin peptides and immuno-dominant hordein peptides. J Autoimmunity, 2015;56:56-65
  5. Anderson R et al. A novel serogenetic approach determines the community prevalence of Celiac Disease and informs improved diagnostic pathways. BMC medicine, 2013;11(1):188.
  6. Green PHR and Jabri B. Celiac Disease. Annual Review of Medicine. 2006,Vol 57:207-221.
  7. Myléus et al. Early infections are associated with increased risk for celiac disease: an incident case-referent study. BMC Pediatrics 2012, 12:194

Content originally sourced from Bellamy’s Organic Australia

About the author

Dr. Kim Faulkner-Hogg: BSc, Grad Dip Nutr & Diet, Adv APD, AN, PhD Kim is an Advanced Accredited Practising Dietitian with more than 20 years experience with coeliac disease and food intolerances. Kim has completed her PhD in Coeliac disease and the gluten free diet and was a consultant dietitian to Coeliac NSW/Australia for a number of years. She has a Private Practice in Malabar, Sydney and she lectures to dietitians, other health professionals, the food industry and the public on these topics.

Important Notice to Parents and Guardians

  • Breast milk is the best for babies. The World Health Organisation recommends exclusive breastfeeding for the first six months of life. Unnecessary introduction of bottle feeding or other food and drinks will have a negative impact on breastfeeding. After six months of age, infants should receive age-appropriate foods while breastfeeding continues for up to two years of age or beyond. Consult your doctor before deciding to use infant formula or if you have difficulty breastfeeding.