Wheat-Free Foods at Restaurants

The Mayo Clinic warns that wheat allergies can be life-threatening. Milder symptoms of an allergic reaction include swelling and hives, cramps, diarrhea, nausea and difficulty breathing. Avoiding wheat is clearly important but may be complicated for those who hope to dine out at restaurants. When eating food prepared by others, knowing how to avoid dishes contaminated with wheat allows those with allergies to enjoy their dining experience. In any case, be sure that servers and those preparing dishes know that there is a wheat allergy and to avoid cross-contamination of preparation and serving utensils.

Appetizers

Appetizers that are breaded or fried are not an option for those with a wheat allergy, but never hesitate to ask whether non-breaded alternative means of preparation are available. According to the authors of "Let's Eat Out with Celiac and Food Allergies," Shrimp Cocktail is fine for consumption if no wheat flour is used in the sauce that shrimp are cooked in. Steamed vegetables are a custom dish that can act as an appetizer to accommodate those with allergies. In Mexican restaurants, tortilla chips and salsa are safe because those chips are corn-based. Mediterranean restaurants may offer hummus or Baba Ganoush with veggies; Chinese restaurants may provide all kinds of seafood and sushi for a first course.

Meats

Meats that are cooked in their most natural state are safe for consumption, but those that are processed could contain some contaminants. Chicken nuggets, meatloaf, hamburgers, ham, bacon, burgers and imitation meat products could all have vital wheat gluten, wheat protein, flour or filler added. High-quality traditional steak and seafood restaurants are often safest; just watch out for creamy sauces that might have a wheat flour base and be sure that meat is not breaded or flour-dusted.

Salads

When choosing salads, avoid croutons or artificial bacon bits that likely contain some source of wheat. Avoid dressings if the ingredients are unknown. If ingredients are available, avoid wheat, starch, gluten, vegetable gums, hydrolyzed vegetable protein and natural flavor. Malt-based vinegar is a problem for those with celiac disease, one type of wheat allergy, but apple cider or balsamic vinegar are safe and can be used on salads with oil, salt and pepper. To avoid the trouble, bring your own dressing but take advantage of the bounty of greens, nuts, cheeses and vegetables that many restaurant salads offer. If there's meat on the salad, make sure it's not "mixed meat." Processed meats often include some additives and pose some risk to diners with wheat allergies.

Soups

Broth-based soups may be safest. Cream soups may have wheat included as a thickening agent during preparation. It's important to ensure that no bouillon or imitation seafood is used, because both might have gluten in them. Soups with any kind of pasta, noodles or dumplings will be problematic, so avoid them.