Fact sheetDiet specifications

Published on 1 Nov 2011

Allergy diet - wheat free

This document is part of the ACI Diet Specifications for Adult Inpatients. It is not to be used for patient education.


To provide a diet that excludes all wheat products.


Avoids all foods containing wheat or triticale (a hybrid of wheat and rye). Other grains excluded from a gluten-free diet (e.g. rye, barley, oats) are permitted on this diet.


  • wheat allergy
  • wheat intolerance.

Nutritional adequacy

Nutritionally adequate.


It is not possible to provide a full list of all permitted commercial products; the following are general guidelines only. Wheat-based ingredients (eg flour and starch) are found extensively in prepared and commercial products. Product labels need to be read carefully. The following ingredients indicate the likely presence of wheat: cornflour, starch, modified starch, maltodextrin, dextrin and thickeners 1400–1450. Products labelled as low gluten, may contain gluten, or manufactured on the same line as products containing gluten, are not usually suitable. Sauces can be thickened with gluten-free products (such as xanthan gum) instead of wheat starch.


Suitable for use in paediatrics when combined with an age-appropriate diet.

Specific menu planning guidelines

Allowed Not allowed
Hot main dishes

Plain cooked beef, lamb, pork, poultry and fish, free of gluten-containing additives

Casseroles prepared using maize cornflour or gums as thickening agents

Eggs, legumes


Meat dishes with additives containing wheat starch, e.g. soy sauce

Casseroles thickened with flour or wheaten cornflour

Crumbed meat or fish, pizza, pies and pastries

Sauces, gravies Gluten-free sauces or gravies

Soy sauce

Gravy thickened with flour or wheaten cornflour

Starchy vegetables / pasta / rice

Plain boiled, roasted and mashed potato

Rice, rice noodles, polenta, gluten-free pasta

Scalloped potato

Regular pasta, most noodles, couscous

Vegetables All others Vegetables with thickened sauces (e.g. white sauce or cauliflower au gratin)

Clear soups (with gluten-free stock-cubes)

Soups thickened with gluten-free flours, rice, gluten-free pasta, lentils and pulses

Most commercial soups containing thickeners, cereals or grains, e.g. noodles, pasta
Sandwiches Sandwiches made on gluten-free bread Processed meat or other fillings containing starch
Salads, dressings

Cheese, egg, beans, tuna, salmon

Plain cooked beef, lamb, pork and poultry

Pasta salad, Waldorf salad, coleslaw

Mustard, pickles, mayonnaise

Check all other ingredients, e.g. roasted meats, for ingredients containing wheat

Breads, cereals

Gluten-free bread

100% rye pumpernickel

Rice cakes

Rolled oats, rice- and corn-based breakfast cereals, gluten-free breakfast cereals

Psyllium, buckwheat, barley, rye, millet, amaranth, sorghum, quinoa, wild rice

All other breads (most rye breads also include wheat flour)

Many commercial breakfast cereals, including regular muesli, bran cereals, semolina, wheatgerm, Weet-Bix™

Malted products, spelt, bulghur

Croissants, crumpets

Spreads Butter, margarine, jam, honey, peanut butter Vegemite™, Marmite™
Hot breakfast choices All others Sausages, baked beans, spaghetti, pancakes
Fruit All -
Yoghurt All others Yoghurt containing wheat-based ingredients
Desserts Custards without cornflour thickeners, creamy rice, jelly, ice-cream, sago, tapioca

Cakes, puddings

Custards made with commercial custard powder

Fruit pies, pastries and crumbles

Milk and cheese All others Soy milk usually contains wheat
Beverages All others

Drinking chocolate, Ovaltine®, Milo®, Aktavite®

Biscuits Gluten-free biscuits only All others

Cream, salt, pepper, tamari, wine vinegar, arrowroot, nuts and seeds

Some highly purified wheat products: glucose, caramel colour (150), dextrose

Beverage whitener, malt vinegar, icing sugar mixture


  1. Australasian Society of Clinical Immunology and Allergy. Food allergy – other foods (soy, wheat, egg).
  2. Royal Prince Alfred Hospital Allergy Unit. Allergy information sheets.
  3. American Dietetic Association. Nutrition care manual. Chicago: ADA; 2009.
  4. Anaphylaxis Australia. Allergen cards. 2007.
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