Some people are allergic to the proteins in wheat, and it is recognized as a major allergen in many countries. The EU broadens this category, including all gluten-containing cereals in this group of allergens. In addition to allergies, there are also other reasons for some guests to avoid consuming gluten, so it is important for you to understand the issues and know your options.
Good to Know
| Avoid: |
| Wheat |
| Any variety of wheat grain (bulgur, couscous, einkorn, emmer, farina, kamut, seitan, semolina, spelt) |
| Any form of wheat (bran, durum, germ, gluten, grass, malt, sprouts, starch) |
| Wheat flour |
| Wheat germ oil |
| Hydrolysed wheat protein |
| Cereal extract |
| Matzoh |
| Pasta |
| Cooking sprays |
| Artificial vanilla |
| Cake icing |
| Gravy |
Not an exhaustive list. Read ingredient labels carefully
| Avoid: |
| Gluten |
| In addition to avoiding the foods listed under wheat those with gluten intolerence must avoid these: |
| Wheat and wheat varieties (durum, emmer, spelt, farro and einkorn wheat) |
| Rye |
| Barley |
| Oats (cross-contact risk) |
| Buckwheat is not related to wheat and is considered safe to eat |
Not an exhaustive list. Read ingredient labels carefully
Check labels
| Ale and beer |
| Asian cuisine |
| Baked goods and baking mixes |
| Breaded / batter-fried foods |
| Breakfast cereals |
| Ice cream |
| Processed meats and meat patties |
| Sauces and salad dressings |
| Soups |
| Starch |
| Ketchup, malted items (e.g. malt vinegar) |
Not an exhaustive list. Read ingredient labels carefully
People with wheat allergies, coeliac disease and non-coeliac gluten sensitivity account for up to 10% of the population. Roughly 20% of people with a wheat allergy, will also experience a cross-reaction with other gluten-containing cereals. Therefore, when reviewing your recipes, make note of the presence of all cereal grains noted in the table to the left.1
Did you know
While oats themselves don't contain gluten, they should be avoided due to cross-contact with gluten-containing cereals during harvest.
Replace one cup of wheat flour with:
| 1-11/4 cups rye flour* |
| 7/8 - 1 cup rice flour |
| 1 cup maize (corn flour) |
| 1 cup potato flour |
| 1 cup soy flour + 1/4 cup potato starch |
| 1 1/3 cups rolled oats or oat flour* |
| 5/8 cup rice flour +1/3 cup rye flour* |
| 5/8 cup rice flour + 1/3 cup maize flour |
| 5/8 cup potato starch |
| 1/2 cup soy flour + 1/2 cup rice flour |
| 1/2 cup potato flour 1 1/2 cup rye flour* |
*not suitable for people avoiding gluten-containing cereals
Sources
- C. Ortiz et al (2017) “Celiac disease, non cealiac gluten sensitivity and wheat allergy: comparison of 3 different diseases triggered by the same food,” Rev Chil Pediatr 88(3), pp. 417-23
- Powers, C. & M. Abbott Hess (2013) Essentials of Nutrition for Chefs, 2nd Edn. Chicago: Culinary Nutrition Publishing
- Food Allergy Research & Education (2017) “Common Allergens” www.foodallergy.org
