ASCIA Dietary avoidance - wheat

Dietary guideASCIA Dietary Avoidance for Food Allergy FAQ should be printed in conjunction with the ASCIA diet sheet for peanut.

pdfASCIA PCC Dietary Avoidance FAQ 2021227.27 KB 

pdfASCIA PCC Dietary avoidance wheat 2019121.5 KB

Wheat is found in many foods, and often in foods we do not suspect. Avoiding wheat is essential for people with confirmed wheat allergy. It is important to read and understand food labels to be able to choose the right foods.

The following foods and ingredients CONTAIN wheat and should be avoided:

Atta flour

Graham flour

Wheat

Bulgar

Kamut

Wheat bran

Burghul

Matzoh

Wheat flour

Couscous

Seitan

Wheat germ

Cracker meal

Semolina

Wheat meal

Durum

Spelt

Wheat starch

Farina

Tabouleh

Wheat berries

Gluten

Triticale

 

Check labels on the following foods to see if they contain wheat and if they do, avoid them:

Baked goods

Flavouring (natural/artificial)

Pastry/tarts

Battered foods

Hydrolysed vegetable protein (HVP)

Playdough

Beer

Ice cream cones

Processed meats

Biscuits

Icing sugar

Rusks

Bread (other than gluten free)

Instant drink mixes

Sauces/gravy mixes

Breadcrumbs

Liquorice

Soy sauce

Breakfast cereal

Lollies

Soups

Cakes/muffins

Malt, malted milk

Snack foods

Canned soups/stocks

Meat/seafood substitutes

Starch

Cereal extract

Multigrain or wholemeal foods

Stock cubes

Coffee substitutes

Mustard

Surimi

Cornflour (from wheat)

Pancakes/waffles

Vegetable gum/starch

Donuts

Pasta/noodles

 

The following ingredients are all made from wheat (caramel colour, dextrose, glucose powder, and glucose syrup), but may be tolerated by some people with wheat allergy.

Gluten free foods

Gluten is one of many proteins in wheat, barley, oats and rye. Most people with wheat allergy can tolerate oats, but the decision to include certain foods should be discussed with a clinical immunology/allergy specialist.

Approximately 20% of people with wheat allergy may be allergic to other gluten containing cereals such as barley, rye or oats.

Ask a clinical immunology/allergy specialist if all gluten containing foods should be avoided.

People with wheat allergy should carefully check the labels of all products, including those that are gluten free.

Wheat alternatives

The biggest challenge when avoiding wheat is finding alternative breads, cereals and pasta.

The following table outlines some substitutes:

Instead of:

Use:

Breads, cereals, pastas made from wheat flours and grains.

Breads, flours, cereals, pastas made from:

Amaranth

Arrowroot

Barley

Buckwheat

Chickpea (besan)

Coconut

Corn

Gluten-free flours

Lentil

Lupin

Millet

Oat

Pea

Polenta

Potato

Psyllium

Quinoa

Rice

Rye

Sago

Soy

Sorghum

Tapioca

Snacks such as muesli bars and muffins

Rice and corn crackers/cakes, gluten free savoury biscuits and crackers

Treats such as biscuits and chocolate

Plain salted potato chips, corn chips, rice chips, and gluten free sweet biscuits

Beer

Brands made from hops or barley

The food lists included in this document are not exhaustive. People with food allergy should check foods labels each time products are purchased.

© ASCIA 2019

ASCIA is the peak professional body of clinical immunology/allergy specialists in Australia and New Zealand.

ASCIA resources are based on published literature and expert review, however, they are not intended to replace medical advice. The content of ASCIA resources is not influenced by any commercial organisations.

For more information go to www.allergy.org.au

To donate to immunology/allergy research go to www.allergyimmunology.org.au

Updated October 2022

 

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