Singapore is an incredible place to visit—but if you’re gluten-free, dining here isn’t as simple as it looks.

Finding safe gluten-free meals in Singapore is much easier when you understand the challenges.

TL/DR

9 Things You Must Know About Eating Gluten-Free in Singapore

1. Gluten isn’t well understood.

Celiac is rarely diagnosed in Singapore, so most people have no experience with gluten, hidden ingredients, or cross-contamination.

2. Gluten-free often gets confused.

It’s commonly mistaken for vegan, dairy-free, or “anything white.” Even glutinous rice is misunderstood.

3. Key ingredients to watch:

Soy sauce, hing (asafoetida), Shaoxing wine, oyster sauce, Worcestershire sauce, Milo, and barley water.

4. Cross-contamination is a serious risk.

Shared woks, fryers, and especially shared boiling water are common in kitchens.

5. English is spoken—but doesn’t mean “gluten” is understood.

Dining cards help, but awareness is low even with good communication.

6. Say “flah,” not “flour.”

Flour is pronounced differently here. If you say “flour,” locals may think you mean flower petals.

7. There are very few safe restaurants.

Only a handful are dedicated or trusted. Most are Western-owned or operated by chefs with gluten-free experience.

8. Avoid hawker stalls.

High risk, low awareness, and shared equipment make these unsafe for celiacs.

9. Everything is more expensive.

Gluten-free items are imported and often cost double due to shipping and demand.

What To Do Next:

• Download Free Restaurant Shortlist
  Get our quick list of dedicated and trusted gluten-free places in Singapore.

• Watch the Next Video: Hidden Gluten in Local Foods
  Learn where gluten hides in sauces, drinks, and everyday dishes—some of these will surprise you.

• Upgrade to the Full Gluten-Free Singapore Travel Toolkit
  Get access to the complete guide, bilingual dining cards, printable PDFs, recommended restaurant map, airport tips, and more.