B – Barley

Barley is a cereal grain with a nutty flavour.  It can be found in soups, risotto and beer.

Gluten-free food: How to remember what not to put on the menu

R – Rye

Rye is a grain closely related to wheat and barley. You can find it in breads, beer and some alcoholic substances like vodka and whiskey. 

Reuben Sandwich

Gluten-free food: How to remember what not to put on the menu

O – Oats

Oat is a cereal grain commonly used in breakfast dishes (porridge) and baking recipes, like these Aussie ANZAC biscuits.

Gluten-free food: How to remember what not to put on the menu

W – Wheat

Wheat is a cereal grain that is used for flour.  It can be found in bread, porridge, crackers and biscuits, Muesli, pancakes, pies, pastries, cakes, cookies, muffins, doughnuts, gravy and breakfast cereals. Other byproducts of wheat include semolina and malt. 

Gluten-free food: How to remember what not to put on the menu

S – Spelt

Spelt is a type of wheat that can be most commonly found in breads and rolls as well as specialty biscuits and crackers.

Recipes

Find more recipe ideas: 

Gluten-free dinners​

Gluten-free entertaining

10 gluten-free lunch recipes

For more ways to eat better, check out our Healthy recipes collection.