New Zealand is one of the most celiac-friendly countries in the world. Its strict FSANZ labeling laws — which require declaration of any gluten-containing ingredient with no minimum threshold — make grocery shopping exceptionally safe, while strong public awareness driven by Coeliac New Zealand means most restaurant staff understand cross-contamination concerns. Traditional Māori and New Zealand cuisine is heavily rooted in naturally gluten-free ingredients like kūmara, seafood, and hāngi-cooked meats, making it easy to eat safely and authentically.