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Introduction
Wheat is an ingredient in a wide range of foods. Some children’s symptoms may be caused or made worse by foods containing wheat, for example asthma, itchy skin and gastro-intestinal problems. This diet sheet will help you to avoid all foods containing wheat.
All wheat based and manufactured foods containing wheat must be excluded from the diet.
Wheat allergy or intolerance should not be confused with Coeliac disease, which is an autoimmune reaction to gluten (a protein found in wheat, oats, barley and rye).
Labelling
Food labelling legislation states, wheat (also rye, barley and oats along with other allergens) must be labelled on any packaged and manufactured foods. Foods sold loose (e.g. from a bakery, delicatessen butcher or café) and foods packed for direct sale (e.g. sandwich bars, market stall, some catering products) must also be clearly labelled.
May Contain Labels
Some food labels say, for example, ‘may contain wheat’. This means that although wheat is not deliberately added to the food, the manufacturers cannot guarantee that the product does not contain small amounts. If you have a wheat allergy these food products should be avoided.
Manufactured Foods
When you buy any tinned, packet or other processed foods, the list of ingredients should always be checked.
Wheat is present in foods in many ways. Wheat derivatives are listed below and any foods containing these ingredients should be avoided:
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Wheat flour, bread, cakes and biscuits made with wheat flour |
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Breadcrumbs |
Wheat Bran |
Couscous |
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Wheat Binder |
Wheat Gluten |
Spelt |
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Wheat Germ Oil |
Wholewheat Pasta |
Rusk |
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Wheat Thickener |
Wheat Germ |
Semolina |
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Bulgar Wheat |
Wheat Starch |
Bran |
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Hydrolysed Wheat Protein |
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Loose, Unwrapped and Unpackaged Foods
Any foods sold loose or unpackaged may be at risk of cross contamination (this means wheat in food may contaminate other foods). Information about ingredients should be available at the point of purchase. When you buy food to eat out you may need to ask staff for information about ingredients.
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Foods Allowed |
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Milk
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Milk Products
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Eggs
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Fats and Oils
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Breakfast Cereals
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Flours, Grains, Flaxseed and Pasta
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Breads
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Foods to Avoid |
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Milk Products
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Eggs
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Breakfast Cereals
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Flours, Grains and Pasta
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Breads
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Foods Allowed |
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Meats, Poultry and Alternatives
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Fish and Fish Products
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Vegetables
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Fruit and Nuts
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Biscuits and Cakes
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Foods to Avoid |
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Meats, Poultry and Alternatives
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Fish and Fish Products
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Vegetables
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Fruit and Nuts
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Biscuits and Cakes
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Foods Allowed |
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Puddings and Desserts
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Soups and Sauces
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Sugar and Confectionery
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Preserves and Spreads
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Beverages
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Miscellaneous
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Foods to Avoid |
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Puddings and Desserts
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Soups and Sauces
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Sugar and Confectionery
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Preserves and Spreads
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Beverages
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Miscellaneous
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Sample Meal Plan
Breakfast
- Wheat free cereal and milk
- Wheat free bread toasted with margarine and jam
- Fruit
- Fruit juice or water
Mid-morning/Mid-afternoon
- Milk substitute, squash or water
- Plain crisps, popcorn, wheat free cake or biscuit, fruit
Snack Meal
- Sandwich with suitable bread and margarine
- Meat, fish, poultry, egg or vegetarian filling
- Salad or vegetable sticks
- Fresh fruit
Main Meal
- Meat, fish, poultry, egg or vegetarian alternative
- Potato, rice, quinoa or wheat free pasta
- Vegetables or salad
- Fresh fruit, canned fruit, jelly or pudding made without wheat
- or using wheat free substitutes
Before Bed
- Milk or hot chocolate
- Wheat free bread toasted with margarine and jam
- Wheat free cereal with milk
Baby Foods
Many commercial baby foods contain wheat or wheat products. Remember to check the label. You may wish to contact the company to receive an up-to-date product list.
Homemade Weaning Foods
Suitable first weaning foods are fruits and vegetables. These should be cooked with no added salt or sugar and pureed or mashed to the correct consistency for your baby.
Suitable Finger Foods
By 6-7 months your baby can be offered finger foods to encourage self-feeding. Suitable wheat free finger foods include:
- Cooked vegetable sticks e.g. carrot, courgette
- Pieces of peeled fruits e.g. banana, soft tinned fruit, apple or pear
- Wheat free biscuits or breadsticks
- Fingers of toast (using suitable bread) with margarine
- Cooked pasta shapes (using suitable pasta)
- Baby rice cakes or wheat free cereal
- Cubes of cheese
Tablets and Medicines
Some medicines may contain wheat as a filler so check with your doctor or pharmacist to ensure they are suitable.
School Dinners
It should be possible to arrange wheat free meals at school or nursery. Your dietitian will be able to provide plenty of information about the diet to make it easier for the school. Alternatively, your child can take a wheat free packed lunch.
Eating Out
If you are eating out with your child, ask about ingredients before you go. Check out the restaurants website before you go. Many now give allergy information - if you are not sure do not give it to your child.
Wheat Challenge
Many children will outgrow intolerances as they get older. Your doctor or dietitian will suggest that wheat is reintroduced into your child’s diet at some stage and will provide you with the necessary instructions.
If there is a possibility that your child may react severely it will be recommended that the challenge is given under hospital supervision. Some children require a life-long wheat free diet.
Baking Without Wheat
Recipes made with flour other than wheat flour are often very crumbly. Xanthan gum can be added to wheat free recipes, particularly bread to help make a better product.
Try adding ½ teaspoon per 180g of special flour for cakes and 1 teaspoon per 180g of special flour for bread. This is available in supermarket “Free From” aisles and health food shops or from the stockists listed on the following page.
Ingredients for Wheat-free Bread (quantities in brackets are approximate UK conversions)
- 1 cup (125g) of rice flour
- 1½ tbsp (25g) sugar
- 1¾ tsp gluten free baking powder
- ½ tsp salt
- 1 egg
- ½ cup (120ml) of milk
- ⅛ cup (30ml) of vegetable oil
- Preheat oven to 180°C or 350°F
- Combine dry ingredients and give them a good dry mix to ensure even distribution
- Beat egg lightly and add it with the other liquids to the dry ingredients
- Mix thoroughly until the batter is a similar consistency to a muffin mix
- Pour into a greased small loaf tin
- Place on the centre rack of the oven and bake for 20 minutes
- Check with a skewer to ensure the loaf is baked right through
- Allow to cool in the tin for 30 minutes
- Once cool slice and enjoy
Useful Websites
Online Shopping
Publications
Allergy Free Cookbook by Alice Sherwood
Publisher: DK Books - ISBN: 978 1 4053 1260 8 - £14.99
I’m Hungry: Easy Family Recipes free from milk, egg, soya, wheat and gluten by Tanya Wright RD & Adam Fox
How to Cook for Food Allergies by Lucinda Brune-Gardyne, 2007
Publisher: Rodale - ISBN: 978 905744 04 6
The Department of Health recommends that all children between the ages of six months and five years old should take supplementary vitamins A, C and D in the form of vitamin drops unless they are drinking 500mls of infant formula per day.
Contact us
If you have any queries relating to this information, please contact the Dietetics service.
About this information
Service:
Dietetics
Reference:
DT/132
Approval date:
1 June 2026
Review date:
1 June 2029
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Important note
This page provides general information only. It is developed by clinical staff and is reviewed regularly every 3 years for accuracy. For personal advice about your health, or if you have any concerns, please speak to your doctor.