For anyone with coeliac disease, choosing a restaurant is more than scanning for a gluten-free symbol. It’s a quiet assessment: does this kitchen actually understand coeliac, are the staff trained to take it seriously, and if something goes wrong, will it cost you the next few days? They’re fair questions. Coeliac disease is an autoimmune condition, not a preference, and even a small amount of gluten can trigger a real reaction. We take that seriously at Factory 51, and gluten-free thinking is built into how our kitchen works rather than bolted on as a separate menu.
Why coeliac dining is different from gluten-free by choice
For a coeliac diner, the concern isn’t just the dish, it’s the whole preparation environment. Naturally gluten-free food can still become a problem if it’s cooked in shared oil used for crumbed items, prepared on a surface that’s handled flour-dusted dough, served with a utensil that touched a gluten dish, or dressed with a sauce that hides gluten. That’s why having gluten-free options isn’t enough on its own; it takes staff who understand the difference and a kitchen that can talk honestly about how a dish is made. With us, that conversation is welcome.
A menu with a lot of naturally gluten-free options
Italian food looks gluten-heavy on the surface, but traditional southern Italian cooking leans on naturally gluten-free ingredients: fish, meat, legumes, vegetables, polenta and rice. Our menu reflects that, with much of the antipasti, most of the mains, and a range of sides and salads that are naturally gluten-free or need no change at all. For pasta and pizza, the two areas where coeliac diners usually have to ask more, we have gluten-free alternatives, including gluten-free options through our sister brand VEDE pasta.
What to order
Plenty of our shared antipasti are naturally gluten-free or easily prepared that way, from fire-roasted octopus to baby calamari fritti, crispy pancetta with green beans, and rocket, pear and parmesan salad. Many of our meat and seafood mains are naturally gluten-free too, since slow-braised meats, wood-roasted proteins and simple Italian techniques lend themselves to it. Gluten-free pasta, gnocchi and pizza are available so you can still share the full experience with the table. Because the menu changes seasonally, it’s always worth checking with your server on the night.
What to ask
A few clear questions help us look after you: which dishes are safest tonight; whether the gluten-free pasta is cooked in separate water; whether the fryers are shared with gluten-containing items; and whether a particular dish has hidden gluten in its sauces, stock or marinades. Our team answers these honestly every week, and because we’re a traditional Italian kitchen rather than a dedicated gluten-free venue, we’ll always be upfront about what we can and can’t guarantee around cross-contamination.
The best approach
For the highest level of care, book ahead, note your coeliac requirements when you book (or call us on (07) 3324 0844), and confirm with your server when you arrive. That gives the kitchen the best chance to look after you from the start of the meal.
Frequently asked questions
What are your hours?
We’re open for dinner from 5pm, Tuesday to Sunday, and closed Mondays.
Is Factory 51 safe for people with coeliac disease?
We’re experienced at accommodating coeliac diners and have a wide range of naturally gluten-free dishes. For the highest level of care, call ahead so the kitchen can advise on the safest options for your visit.
Do you have a gluten-free menu?
Rather than a separate menu, our main menu marks the many naturally gluten-free dishes (gf), with gluten-free pasta and pizza alternatives available. Staff can walk you through what’s suitable on any given night.
Where are you and is there parking?
We’re at 51 Holdsworth Street, Coorparoo, about 10 minutes south of the CBD, with on-site and street parking nearby.
Book a table
To dine out with confidence, call (07) 3324 0844 or book online and note your coeliac requirements.
Related reading
Gluten-Free Italian Restaurant Brisbane · Italian Restaurant Brisbane · Italian Restaurant Coorparoo Brisbane
Coeliac-Friendly Italian, Handled With Care
Eating out with coeliac disease takes more than a gluten-free menu item — it takes a kitchen that understands the difference between a preference and a medical need. At Factory 51 there are gluten-free options across the menu, and because the food is made in-house from scratch, the team has clear visibility over ingredients. The single most important step is to tell us when you book and again when you order, so the kitchen can take appropriate care with your meal.
Talk to Us About Your Needs
Every coeliac diner’s sensitivity is different, so we would always rather have the conversation than assume. Let the team know how strict your requirements are and any specific concerns, and they will talk you through which dishes suit and how they are prepared. Like any shared kitchen we are upfront that we cannot guarantee a completely allergen-free environment, which is exactly why that direct conversation matters — it lets us look after you as safely and honestly as possible.
Still a Proper Italian Meal
The aim is for coeliac diners to enjoy a real Italian experience rather than a sidelined one — gluten-free pizza and pasta options alongside naturally suitable antipasti and mains, in a relaxed, characterful Coorparoo warehouse. With the right conversation up front, eating out can feel like a treat again rather than a risk to manage.
Coeliac-Friendly FAQs
Do you have gluten-free options? Yes — across pizza, pasta and other dishes; please flag your needs when booking.
Can you guarantee no cross-contamination? As a shared kitchen we cannot guarantee an allergen-free environment, but we take real care — please speak with the team about your requirements.
Where are you? 51 Holdsworth Street, Coorparoo.
Eating coeliac-friendly? Book a table at Factory 51 and let us know your needs.