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FOOD & DRINK

Australia Is Getting a New Gluten Free Meal Delivery Service

Delivering coeliac-friendly food right to your doorstep.
By Libby Curran
August 30, 2017
  shares

Australia Is Getting a New Gluten Free Meal Delivery Service

Delivering coeliac-friendly food right to your doorstep.
By Libby Curran
August 30, 2017
  shares

At last, the gluten free gods have answered your prayers. The Gohil family — whose coeliac-friendly products have been gracing local supermarket shelves for 20 years — are making lives even easier, launching the country's first dedicated gluten free, ready-cooked meal delivery service.

Just like the recently launched Freshara is doing for Australia's vegan contingent, The Gluten Free Meal Co is opening up the meal delivery game to a whole new group of foodies, with a collection of nourishing, ready-prepared dishes endorsed by Coeliac Australia.

They've also done away with the whole subscription caper. Instead, users simply order by selecting from the lineup of $9.90 single-serve meals on The Gluten Free Meal Co's online menu. And, while there's a minimum spend of $65 for each order, you will score free delivery Australia-wide.

All meals are whipped up in a state-of-the-art facility and undergo external gluten testing before arriving at your doorstep — although by the looks of that menu, they're designed to tempt taste buds just as much as any gluten-filled goodies. We're talking global-inspired main dishes like crumbed fish fillets and a country-style chicken pie, a solid range of vegetarian meals, and even a dessert selection featuring sweet treats like chocolate profiteroles.

"The gluten free community deserves the same privilege of eating a wide variety of high-quality, nourishing food as everyone else," said Pran and Jitesh Gohil. "We're so excited that we can look after everyone with this fantastic range of delicious mains, finger foods and desserts that are indistinguishable from dishes everyone enjoys."

For more information about The Gluten Free Meal Co visit www.gfmeals.com.au.

Published on August 30, 2017 by Libby Curran

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