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The gluten-free collection pulls together every meal on our menu that's prepared without wheat, barley or rye. That covers most of our roast meat dishes, all of our rice-based meals (basmati or cauliflower rice), the lamb korma, and a number of curry and stir-fry options. Wheat-based dishes (penne pasta, hokkien noodles, low-carb spaghetti where it contains wheat starch) are excluded from this collection. Examples include Roast Beef with Steamed Vegetables, Lamb Korma with Basmati Rice, Grilled Chicken with Cauliflower Rice, Chickpea Korma, and Thai Green Curry.

What Sets These Meals Apart

No wheat, barley or rye in the recipe
Sauces, marinades and gravies are made in-house, so we know exactly what's in them (no hidden wheat in soy sauce or thickeners)
Same protein and portion sizing as the standard meals (no shrinking the meal to make it fit a diet)
Cross-contamination is managed in the kitchen, but we are not a fully gluten-free certified facility, so coeliac customers should review their personal threshold
Cooked fresh weekly and delivered chilled across NZ

How to Build a Gluten-Free Week

Start with the protein you want (chicken, beef, lamb, or plant-based) and pick the rice or vegetable bases instead of the noodle or pasta versions. A balanced week might include Grilled Chicken with Basmati Rice, Roast Beef with Steamed Vegetables, Lamb Korma with Cauliflower Rice, Satay Chicken with Cauliflower Rice and Chickpea Korma. If you live with someone who eats gluten, the gluten-free dishes work well for shared meals since the sauces are identical to the wheat-based versions, so you don't end up cooking twice. Cross-shop the dairy-free meals collection if you need both filters, the low carb meals collection for cauliflower rice options, or the lamb collection if you want a single-protein deep dive.

Coeliac Safety and Reading the Allergen Panel

We formulate every gluten-free recipe without wheat, barley or rye, and use tamari or verified gluten-free soy sauce in dishes that need a soy base. Stock bases, marinades, curry pastes and spice blends are sourced from gluten-free suppliers. We are not a fully gluten-free certified facility, so customers managing coeliac disease should review their personal threshold before ordering. Cross-contamination is managed through separate prep surfaces and equipment where practical, and trays are sealed before dispatch to prevent in-transit contact with gluten-containing dishes. The allergen panel on each product page lists every ingredient flagged for gluten content. If a specific dish or batch isn't clear, contact us before ordering and we can confirm the source documentation for that recipe.

FAQs

Are the meals certified gluten-free?

The recipes are formulated without gluten ingredients, with all sauces, marinades and stock bases checked for hidden wheat. The kitchen is not externally certified gluten-free, since we also produce wheat-containing dishes (penne pasta, hokkien noodles) on the same site. People with coeliac disease should review the allergen statement, contact us with specific questions, and ideally check tolerance with a small order before committing to a recurring delivery.

Is soy sauce in the meals gluten-free?

Yes. We use tamari or a verified gluten-free soy sauce in dishes that need a soy-based seasoning, including the teriyaki, honey soy and satay sauces. Standard soy sauce contains wheat, so this is a deliberate substitution to keep the dishes gluten-free. Source documentation is available on request if you need to verify the supplier for coeliac compliance.

What about the curry pastes and spice mixes?

We use gluten-free curry pastes and spice blends throughout, including for the Thai green curry, Indian korma and chipotle dishes. Many commercial spice mixes contain wheat-based fillers as anti-caking agents, so we source from suppliers who confirm gluten-free formulation. Sources and supplier documentation are available on request if you need to verify for coeliac compliance.

Can I combine gluten-free with low-carb?

Yes. Filter by both gluten-free and low-carb on the menu to see the cross-section. Most cauliflower rice and steamed vegetable dishes meet both criteria, including Roast Beef with Steamed Vegetables, Grilled Chicken with Cauliflower Rice, Lamb Korma with Cauliflower Rice and Satay Chicken with Cauliflower Rice. The Penne Bolognese with Low Carb Spaghetti depends on the spaghetti supplier, so check its allergen panel.

How do you avoid cross-contamination?

We prep gluten and gluten-free dishes on separate surfaces and equipment where practical, with dedicated boards and utensils for the gluten-free run. We are transparent that this is a shared kitchen (we also produce wheat-containing pasta and noodle dishes), so anyone with severe coeliac sensitivity should review their tolerance carefully. Each tray is heat-sealed before dispatch, which limits any in-transit cross-contact with gluten-containing dishes in the same box.

Are oats used in any meals?

Not currently. Oats are not part of our standard recipes, so the gluten-free range is also oat-free for anyone managing avenin sensitivity (a protein in oats that some coeliacs react to). If we add oat-containing dishes seasonally, they would be flagged separately on the product page and excluded from the gluten-free filter.

Is the bolognese gluten-free?

The Penne Bolognese contains wheat from the penne pasta, so it's excluded from this collection. The Beef Bolognese with Low Carb Spaghetti depends on the spaghetti supplier, since some low-carb pastas use wheat starch and others are made from konjac or chickpea flour. Check the product page for the current recipe and allergen breakdown before ordering.

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Explore our menu

Gluten-Free Meals Without the Compromise

What Sets These Meals Apart

How to Build a Gluten-Free Week

Coeliac Safety and Reading the Allergen Panel

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