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People with a wheat allergy must avoid any form of wheat. It is usually labelled clearly as 'wheat', or 'wheat flour' but be careful if anything is labelled merely with 'flour', 'modified starch, 'rusk', and 'bread crumbs' as these could contain wheat. All gluten-free products are suitable for the wheat-free diet.
AVOID Biscuits, bread, bread crumbs, buns, cakes, crisp bread, egg noodles, flour - wheat, rye or barley, fried foods - due to flour in batter, gravy, mustard, mustard powder, pasta - white & brown, pastries, rolls, sausages, semolina, soya sauce, starch (modified), most stock cubes, and wheat.
SUITABLE FOODS Arrowroot, barley, barley flour, buckwheat, bulgur wheat, corn, corn flour, cornstarch, maize meal, millet, polenta, potato, potato flour, quinoa, rice, ground rice, rice flour, rice noodles, rye flour, sago, Schwartz herbs and spices and tapioca, and any other gluten-free suggestions. Use freshly ground pepper only, as some ready ground varieties are mixed with wheat flour.
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