Some cuisines can be minefields for coeliacs and anyone else dodging gluten. Mexican, fortunately, isn’t one of them. This popular Inner West eatery throws big flavour punches with its comprehensive menu of Central American favourites, from ceviche and chilaquiles to tamales and tostadas. Most things – like the soft corn tortillas, zingy salsas, slow-braised meats and charry vegies – are happily gluten free by default, and anything that isn’t is clearly marked and easily avoided. 33 Enmore Road, Newtown; maizmexicanfood.com/

There are plenty of things we’ve had to say goodbye to in our post-gluten lives, but it’s the taste (and texture) of really, really good pasta that still visits us in our dreams. And, sure, there’s plenty of decent gluten-free pasta around, it’s usually not quite the same. It seems the team at Ragazzi, one the city’s coolest pasta joints, were just as unsatisfied with what was already out there, because they went and created their own. Combining chickpea, potato, rice and buckwheat flours with eggs, they’ve produced not only a delicious pasta, but one that’s a perfect match for their punchy pasta sauces. Gluten-free cacio e pepe spaghetti? That’s understanding the assignment. Shop 3, 2-12 Angel Place, Sydney; ragazziwineandpasta.com/

As satisfying as tonkotsu broth, chashu pork and an ajitsuke tamago egg are, it’s the noodles that make a bowl of ramen. If you’ve been missing your regular slurpy noodle hit, this airy eatery above a motorcycle repair shop just off busy King Street has you covered, offering not only gluten-free noods, but GF soy and miso in their soupy bowls. Most of the sides – including the excellent fried tofu with gochujang sauce (dusted in corn flour before frying) – are free from gluten too, so you can fuel up enthusiastically, knowing that when you’re done you’ll feel as tuned-up as the bikes downstairs. 1C Whateley Street Newtown; risingsunworkshop.com/

The words ‘gluten-free kitchen’ are like music to coeliacs, scared of close-calls (and outright disasters) in restaurants, cafes and bakeries that prepare their gluten-free dishes in an absolutely not gluten-free kitchen. Leichhardt’s Sebastian Sans Gluten is a breath of fresh (gluten-free) air, the eponymous Paris-trained chef Sebastian crafting gluten-free versions of all our bakery favourites in an entirely GF kitchen. Enjoy all the sausage rolls, baguettes, brownies, tarts, quiches, galettes and flaky, buttery croissants you’ve been missing out on, without any of the contamination panic. 131 Marion Street Leichhardt; sansgluten.com.au/

In only a couple of years, this pan-Asian diner from the team behind Bentley, Monopole and Yellow has established itself as a favourite on Sydney’s CBD dining scene. Known for chef Khanh Nguyen’s inventive mix-and-match takes on Chinese, Japanese and Korean dishes, the eatery is as popular with business lunchers as it is celebs passing through town. The best bit? Pretty much every dish on the expansive menu – including the iconic fish finger boa spiked with dashi and loaded with salmon roe – is available gluten free; just let them know when you’re booking. 171 Clarence Street, Sydney; bentleyrestaurantgroup.com.au/kingclarence

There was a time when it was pretty tough to find a gluten-free pizza in this town. Things have changed, but while many of the big chain pizzerias have come up with their own versions (with varying levels of success), most of Sydney’s fancier pizza places are yet to jump on board the gluten-free train. Thankfully, there’s Madre, the celebrated vegetarian pizzeria in Marrickville that offers a gluten-free base with any of their terrific topping options, like the margherita-style pizza with smoked mozzarella, the mixed mushroom pizza with confit garlic and truffle cheese, and the incredible cacio e pepe pizza drizzled with fermented chilli honey. 205 Victoria Road, Marrickville; pizzamadre.com.au/

Chat is important when you’re dealing with any allergies, whether it’s letting your waiter know about your dietary restrictions, or them passing the info onto the kitchen. Thankfully, not only is Chat Thai’s menu packed with delicious traditional Southeast Asian dishes made from the best, freshest ingredients, but it clearly communicates all allergens and risks so you know exactly what you can (and can’t) order. And, even better, the incredible team at each location takes your dietary restrictions seriously, so while they don’t have a dedicated gluten-free kitchen, you know everyone working the woks is trying their hardest to keep you safe. Good chat. chatthai.com.au

Check out the goodies behind the counters of any of these bakeries dotted around Sydney, and you’ll feel compelled to duck back outside to check the sign and make sure you’re in the right place. That’s because, from the look of them, you’ll have a hard time believing Wholegreen’s stunning range of baked goods is all gluten free. You’ll be just as fooled after a bite, whether it’s from the lamingtons, almond croissants, bundt cakes, sourdough loaves or any other sweet or savoury treats baked daily by owner Cherie Lyden – whose daughter is coeliac – and her team. Want to try your own hand at creating these masterpieces? Wholegreen offers gluten-free flour and pastry for sale, as well as a cookbook and gluten-free baking classes. wholegreenbakery.com.au

Sri Lankan food is punchy, rich, delicious and – best of all – mostly gluten free. That means the majority of the menu at this popular Darlinghurst eatery headed by chef O Tama Carey is in play without any alterations. The main event is Carey’s signature hoppers: crisp-edged, bowl-shaped fermented rice flour pancakes that are perfect for scooping up fragrant dishes like the banana leaf-wrapped fish with coriander curry paste, or the slow-cooked kangaroo tail curry. Even the sambols and relishes – our go-to is the fiery coconut, lime and chilli-laced pol sambol – stay true to tradition without a hint of gluten. A vibrant, spice-laden haven for GF diners. 58 Riley Street, Darlinghurst; lankanfillingstation.com.au/

Sydney is blessed with plenty of world-class dining experiences, whether it’s the sky-high vistas and culinary innovation of Oncore by Clare Smyth, the adventurous pescatarian magic of Saint Peter or the suburban, seasonal creativity of Sixpenny. Best of all, these fine diners all do a great job of catering to pretty much any and all dietary restrictions, like at Quay, where executive chef Peter Gilmore and co-head chefs Troy Crisante and Tim Mifsud will either craft a gluten-free version of each dish or present you with something bespoke. Either way, every course promises to not only be safe to eat, but also spectacular enough to shift your attention away from those breathtaking harbour views. Upper Level, Overseas Passenger Terminal, The Rocks, Sydney; quay.com.au/