Wheat-Free Diet

What are the symptoms?

Wheat allergy symptoms may include any of the common symptoms of food allergies, including skin rashes or hives, gastrointestinal distress, breathing problems, or many other possible symptoms. In severe cases, a life-threatening reaction called anaphylaxis may occur. To avoid an allergic reaction to wheat, ask about ingredients at restaurants or others’ homes, and read food labels. Be aware that processed foods can be a source of hidden (unlabeled) wheat. For example, “flour” usually means wheat. Individuals who have coeliac sprue (gluten-sensitive enteropathy) need to avoid all foods containing gluten, including wheat. A gluten-free diet excludes all foods containing wheat, rye, barley, and buckwheat. The following is a list of foods that should be avoided on a wheat-free diet. This is not a complete list and it would be prudent to consult with a health care professional for more information.

What do I need to avoid?

To avoid wheat and wheat products ask about ingredients at restaurants and others’ homes, and read food labels. The following list is not complete. Consult with a healthcare professional before making any significant changes to your diet.

Bulgar wheat
Couscous
Flour: cake and pastry, durum, gluten, graham, wheat flour, whole wheat flour
Hydrolysed vegetable protein (HVP)
Semolina
Wheat bran
Wheat grem
Wheat starch

Note:Buckwheat is not wheat. It’s listed below in Best Bets.

These foods may include wheat. Use with caution, if at all:

Baked beans
Baking powder (some)
Biscuits
Bouillon cubes and extracts
Bread crumbs
Breaded foods
Breads
Cakes, pastries, or cookies (commercial or prepared)
Canned fish
Cheese sauces or spreads (unless known to be wheat-free)
Cloudy lemonade and ginger beer (some)
Commercially prepared fruit pie fillings and jams
Commercially prepared gravies, salad dressings, sauces, or condiments containing wheat flour
Commercially prepared mustard
Crackers
Creamed or scalloped potatoes (unless thickened with cornstarch)
Creamed or scalloped vegetables (if thickened with flour or topped with bread crumbs)
Creamed products
Egg dishes thickened with flour
Luncheon meats
Malted milk and drinks
Meat and poultry containing flour
Meat tenderizers (if made from monosodium glutamate [MSG])
Muffins
Mustard powder (some)
Pancakes
Pasta noodles
Pre-molded hamburgers
Pretzels
Pudding (commercial or homemade, thickened with wheat flour)
Rolls
Sauce and gravy mixes
Sausage (unless they are pure meat)
Soups containing commercially prepared noodles, macaroni, or spaghetti
Soup mixes and bases
Soya sauce, Tamari (unless wheat-free)
Stewed fruits thickened with flour
Sweets dusted with wheat flour to prevent them from sticking
Tomato sauces
Waffles
Wieners

Best bets

Items marked with a (G) should be avoided by those who are sensitive to gluten:

Almond: flour and meal
Amaranth: whole (as hot cereal, flour, puffed
Barley (G): whole hulled, flakes, flour
Buckwheat: whole groats, cereal, flour (raw or roasted)
Cassava: flour (whole root, dried, ground; tapioca starch is refined from this)
Chestnut: flour
Chickpea: flour
Linseed: flour and meal
Hazelnut: flour and meal
Jerusalem artichoke: flour
Kamut® (G): whole, flakes, flour, pasta
Legume flours: yellow and green pea; red and green lentil; white, lima, and pinto bean
Millet: whole grain, flour
Oats: Scotch style, flour, oat bran, rolled flakes
Pearled millet: whole, flour
Potato: flour, starch
Quinoa (pronounced KEEN-wah): whole, flour
Rice (short, medium, long grain): whole, flour, pasta, puffed, cakes, crackers
Rye (G): flakes, flour, crackers (that contain no wheat)
Soya: flakes, grits, soya flour
Spelt (G): whole, flakes, flour, pasta
Tapioca: starch flour, “pearls”
White sweet potato: flour
Wild rice: whole, pasta
Yam (true yam): flour

Are there any groups or books associated with this diet?

American Academy of Allergy, Asthma and Immunology
www.aaaai.org

Food Allergy Network
www.foodallergy.org

International Food Information Council Foundation
www.ific.org/

Celiac Disease and Gluten-Free Diet Support Page, with information on wheat-free foods, manufacturers, and recipes
www.celiac.com

Bibliography

Houba R, Heederik D, Doekes G. Wheat sensitization and work-related symptoms in the baking industry are preventable. An epidemiologic study. Am J Respir Crit Care Med. 1998;158:1499–503.

Krause, MV and Mahan LK. Food Nutrition and Diet Therapy. 7th ed. Philadelphia, PA: W.B. Saunders Company; 1984.

Varjonen E, Petman L, Makinen-Kiljunen S. Immediate contact allergy from hydrolysed wheat in a cosmetic cream. Allergy. 2000;55:294–6.

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The information presented in Foodnotes is for informational purposes only and was created by a team of U.S. registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2005.

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