Wheat allergy should not be confused with gluten sensitivity!
Wheat allergy is a life threatening condition that occurs when IgE antibodies interact with wheat proteins, resulting in symptoms
such as facial swelling, throat swelling, hives, and difficulties breathing (see symptoms of food allergies for more information on
the symptoms of food allergies).
Gluten sensitivity, or celiac disease, results from an abnormal reaction by the immune system to a protein in grains such as
wheat, rye, and barley called gluten. This non-allergic reaction to gluten damages the small intestine and makes it difficult for the
body to absorb nutrients from the foods that we eat. Symptoms of celiac disease include diarrhea, bloating, abdominal
cramping, weight loss, irritability, and fatigue. Check out this page for more information on this problem.
Wheat avoidance for individuals with wheat allergy:
Avoid foods that contain:
- Bread crumbs
- Cereal extract
- Cracker meal
- Enriched flour
- Graham flour
- High gluten flour
- High protein flour
- Soft wheat flour
- Vital gluten
- Whole wheat berries
- Whole wheat flour
These foods may contain wheat:
- Gelatinized starch
- Hydrolyzed vegetable proteins
- Imitation crab
- Meat substitutes
- Modified food starch
- Natural flavoring
- Soy sauce
- Vegetable gum
- Vegetable starch
Instead of wheat flour, try potato flour, rice flour, soy flour, or corn flour. Rice pasta can be used instead of wheat based pasta.
These can often be found in health food stores and the natural food section of grocery stores.
Make sure to check out the coping with food allergies page for more information on avoidance and useful links!