Coeliac disease should always be ruled out before following a wheat-free diet. Those with medically diagnosed wheat allergy or intolerance will need to follow a diet that excludes wheat and all foods containing wheat flour and wheat derived ingredients.

A wheat-free diet can include rye, barley and oats, meaning that you can eat rye bread and crackers, barley in soups and casseroles, oat cakes and porridge.  Specially manufactured gluten-free foods such as flour mixes and pasta, may be made from deglutenized wheat, which is unsuitable for wheat-free diets.

Wheat is also 'hidden' in many foods, so you need to look for hidden ingredients when shopping or eating away from home:

- Always read ingredients lists on food labels.
- Check processed foods in wheat-free food guides supplied by supermarkets.
- Avoid contamination from breadboards, toasters and bakeries.
- When eating away from home, check that ingredients are wheat-free (in advance if possible); if in
  doubt, avoid them.
- Take wheat-free meals with you if you are unsure about availability.
- Use this book, collect other recipes and make use of information from wheat-free food
  manufacturers.
- Seek your dietitian's advice to ensure nutritional adequacy and to help you recheck whether your
  wheat intolerance still exists.

Ingredients to avoid:
- Bran, wheat bran, wheat germ.
- Cereal filler, cereal binder, cereal protein.
- Farina.
- Flour, wholemeal flour, wheat flour, wheat starch.
- Rusk.
- Starch, modified starch, edible starch.
- Vegetable protein, vegetable gum, vegetable starch.
- Wheat, durum wheat, semolina, couscous, bulgar/cracked wheat, spelt.

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