<<Disclaimer: Verify this information before applying it to your situation.>> The following information is offered to help American and other celiacs cope with living GF in Australia. It is based on my experiences during two months' residence in Melbourne and Sydney. For further information, I can be contacted through 27 April 1995 here in Sydney <[log in to unmask]> and thereafter back in the U.S. <[log in to unmask]>. GF FOOD SOURCES: Rice and other nonwheat flours and various products labeled GF are more widely available than in the U.S. At least two major supermarket chains, Coles and Woolworths, sell flour, corn pasta, crackers, and whole-grain plain rice and corn cereals. Every health food store I have visited also has had a substantial variety of GF products. Fresh GF breads are available at most health food stores, but likely to be delivered only once a week and quickly sold out. Asian grocery stores, as in the U.S., are also good sources. Lactaid tablets and drops, made in the U.S. according to a company representative, are widely available at chemists (pharmacies) but expensive. LABELS: Food labels are similar to those in the U.S., but use a number system for some ingredients. A guide to the numbers is available in chain bookstores but is not particularly helpful on issues we care about. Avoid products containing numbers in the 1400+ range, which includes various starch products. I have had severe reactions to processed foods, including pasta sauce, tahini, and sugared dry ginger, that indicated no suspicious ingredients on their labels. In Melbourne, I bought some rolls whose only listed ingredients were rice and rice sourdough starter. After eating one, I discovered the notation "not for coeliacs" elsewhere on the label. A company representative told me that there was "a little wheat in the binder." My gut agreed. My guess is that small manufacturers, in particular, may not be in complete compliance with the labeling laws. BEWARE! CONTAMINATION: The British standard for GF, less restrictive than the American, is used here and is the basis for the diagnostic threshold in the Home Testing Kit available from its Sydney-area manufacturer for $52 AU. One sample each of the most widely available brown rice flour (Lowan's) and a rice-only bread (Peter and Vicky's Bakery) flunked my tests. A sample of corn pasta passed. I have switched, without noticeable problems, to rice flour packed in Thailand, available from Asian groceries. A representative of the Coeliac Society of NSW sighed deeply and said "yes, it's a problem" when I asked about contamination. OTHER SENSITIVITIES: The Australian labels are not very helpful for celiacs with other sensitivities. The source of vegetable oil in crackers and other processed foods is rarely specified. Almost all breads sold in health food stores as GF contain soy. INFORMATION is available from Coeliac Societies in each State. The Coeliac Society of NSW published a GF product list in 1991 and has decided not to update that list but concentrate on providing information about specific ingredients. According to the 1991 list, all margarines and processed cheeses in Australia are GF. I have not tested that assertion, which may reflect differences between Aussie and U.S. standards. EATING OUT challenges are similar to those in the U.S. A restaurant card such as the one available from GIG/NA is helpful. Remember that most meat served at Aussie barbecues is likely to have been marinated in something not GF. Most tourist area cafeterias sell green and fruit salads. Cappucino provides a few calories for those who can tolerate lactose, but warn the server in advance that you want it "without chocolate" to avoid the possibility of gluten in the cocoa powder that is the standard topping here. Australians are more likely than Americans to recognize the term "coeliac disease," but recognition does NOT mean that someone will understand all of the dietary restrictions. Responding to dinner invitations by saying, "I need to warn you that I'm the dinner guest from hell," has worked well as an opener before telling prospective hosts about my dietary restrictions. Fortunately, my Aussie friends and colleagues pride themselves on not using prepared sauces in their cooking. BRING ALONG: Baking powder GF by local standards is available here, but I am glad that I brought my own, along with jars of xanthan gum and Cook's Vanilla Powder and some packets of Red Star yeast. Agricultural inspectors expressed concern only about the yeast, but did not pursue the matter when I had trouble finding it. I wish I had brought some rice crackers and rice pasta.