Blanchies on Leisure
Average Reviews
Description
Blanchies is a Coeliac Friendly cafe, they are not 100% gluten free but take all the right steps to avoid cross contamination and every item on the menu can be gluten free. They specialise in gluten free food and know what they are doing.
Blanchies is open for breakfast, brunch and lunch 5 days/week and also does catering. At Blanchies they have lots of 100% GF options on the menu, and other items like burgers/ sandwiches can be altered to be GF. The fryer is 100% GF, meaning all the chips 
battered fish 
, Loaded Gems, Veggie Patties & Famous Chicken Schnitzels 
to name a few items, are ALL GF…. The best part is no-one notices anything different as it’s all cooked fresh and is amazingly delicious 
The team is also cross contamination aware.
At Blanchies all coeliac meals are prepared and cooked separately. All the Grilled & Fried food is 100% Celiac Safe. All Schnitzels, Battered Fish, Beef Patties, Crumbed Cutlets, Nachos, Squid & Sauces are made in house fresh daily & using the best quality produce and all is made Gluten Free.
View menu here
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?
