Beefy's Maroochydore

Description

Coeliac Australia Accredited.

They make and sell a range of Gluten Free Products and are proud to be endorsed by Coeliac Australia. All Beefy’s gluten free pies, sausage rolls and sweets are produced on separate and/or shared equipment that is cleaned systematically and inspected prior to production of their gluten free products. Their gluten free range is individually packaged to ensure zero cross contamination.

Beefy’s gluten free pies and gourmet sausage roll taste so good you won’t believe they’re gluten free and are available in all Beefy’s South East Queensland stores. Snack-size and lunch-size pies and sausage rolls are now available. Their hot chips are also gluten free, and they have gluten free sweet treats too, including gluten free lamingtons.

Beefy’s Gluten Free Signature Steak Pie and Beefy’s Gluten Free Steak, Bacon & Cheese Pie has been awarded ‘WINNER Australia’s Best Gluten FREE Pie’ at the Official Great Aussie Meat Pie Competition in 2015, 2016, 2020 & 2021.

Business status: OPERATIONAL

Photos:

Photo by: Beefy’s Maroochydore

Disclaimer

Whilst coeliacs have reported safe dinning at each of these restaurants, remember to always be your own health advocate and let the restaurant know your specific needs. We recommend calling ahead to discuss ways to avoid cross contamination so you have a safe and confident dining experience.

The information contained in this post is for general information purposes only. The information is provided by the community and while we endeavour to keep the information up to date and correct, we make no representations or warranties of any kind, express or implied, about the completeness, accuracy, reliability, suitability or availability with respect to the website or the information, products, services, or related graphics contained on the post for any purpose.

Reviews

We would love you to review the gluten free restaurants featured on our Website. Please try to keep reviews relevant to our Coeliac and gluten intolerant community.

For example, how was the quality of the gluten free choices? How was staff knowledge in relation to gluten free options and cross-contamination minimisation?