Best Gluten-Free Bakeries in Sydney
For a long time, Sydneysiders with gluten intolerances or coeliac disease had to settle for crumbly, dry, and – let's be honest – subpar imitations of beloved baked goods. Gluten is the general name for proteins commonly found in wheat, rye and barley, which act as the glue that helps shape a loaf of bread or makes a croissant light and airy. It’s an integral part of traditional baking, which means it’s hard to replicate the same results without it.
These days, the initials GF are familiar and frequently found on cafe and restaurant menus all over town. But we’ve also seen the rise of dedicated bakeries reimagining the croissant, the doughnut and more for those with a gluten intolerance. And some of their creations are so convincing, you’d hardly know the difference. This guide will help you track down the best of them.