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Food Standards Australia New Zealand Logo


(January 2019)

Food and ingredients to avoid if you are allergic to wheat:

  • Bran
  • Breadcrumbs
  • Bulgar or bulgur or burghul
  • Couscous
  • Cracker meal
  • Farina
  • Flour *
  • Gluten
  • Graham flour
  • Kamut
  • Matzoh
  • Risone
  • Rusk
  • Seitan
  • Semolina
  • Spelt (dinkel)
  • Tabouleh
  • Triticale
  • Wheat +
  • Whole wheat berries

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

  • Baked goods (e.g. bread, cakes, doughnuts, muffins, pastries)
  • Baking mixes/powder
  • Battered foods
  • Biscuits
  • Bread
  • Breadcrumbs
  • Breakfast cereals and muesli
  • Canned soups and stocks
  • Confectionery
  • Flavouring (natural/artificial)
  • Canned soups/stocks
  • Icing sugar
  • Ice cream cones
  • Liquorice
  • Malt, malted milk
  • Maltodextrin
  • Pancakes
  • Pasta
  • Processed meats
  • Sauces/gravy mixes
  • Snack foods
  • Soy sauce
  • Starch (e.g. edible, gelatinised, modified, vegetable, wheat)
  • Textured or hydrolysed vegetable protein (TVP, HVP)
  • Stock cubes
  • Surimi
  • Vegetable gum/starch

*All-purpose, Atta, bread, durum, cake, enriched, graham, high gluten, high protein instant, multigrain, pastry, plain, self-raising, soft wheat, steel ground, stone ground, wholemeal, whole wheat.

+ Bran, flour, germ, flakes, meal, sprouts, starch, cornflour.

This is not a complete or comprehensive list of ingredients to avoid but is intended to be helpful information for people living with wheat allergy. It is NOT meant to replace medical advice given by your doctor.

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