Wheat Allergy

Commonly confused with celiac disease, a wheat allergy is an allergy to wheat products
only. If you have a wheat allergy, exposure to a wheat protein causes an immune
response and an allergic reaction. Someone with a wheat allergy can be allergic to any
of the four classes of wheat proteins – albumin, globulin, gliadin, and gluten. If you have
a wheat allergy you might also be allergic to barley, oats and rye, however, this is rare.

If you are not allergic to grains other than wheat, a wheat-free diet is less restrictive than
a gluten-free diet. The only treatment is to strictly avoid all food products that contain
wheat as an ingredient.

Commonly listed wheat-derived ingredients:
Bulgur
Cereal extract
Cracked wheat
Durum flout
Durum wheat
Emmer
Einkorn
Farina
Farro
Flours made from wheat (all-purpose, bread, cake, enriched, graham, high-gluten, high-
protein, pastry)
Kamut
Semolina
Spelt
Sprout wheat
Triticale
Wheat
Wheat berries
Wheat bran
Wheat gluten
Wheat malt
Wheat starch

Extra care must be taken when consuming the following foods. Be sure to
read labels carefully.

Baked goods
Beer
Bread and rolls
Bread crumbs
Bread crumbs
Breakfast cereals
Cakes
Cereals
Condiments, such as ketchup
Cookies
Couscous
Crackers
Dairy products, such as ice cream
Farina
Gelatinized starch
Hard candies
Hydrolyzed vegetable protein
Jelly beans
Licorice
Meat products, such as deli meats and hot dogs
Modified food starch
Muffins
Natural flavorings
Pancakes and waffles
Pasta
Semolina
Soy sauce
Spelt
Tortilla, made from flour
Vegetable gum

Naturally wheat-free grains to enjoy:
*remember gluten-free products will be wheat-free, but wheat-free products will not be
gluten free

Amaranth
Arrowroot
Barley
Buckwheat
Bulger Wheat
Chia
Corn
Flax
Legumes (dry beans, peas, lentils)
Millet
Nuts
Potatoes
Quinoa
Rice
Rye
Rye Berries
Sorghum
Soy
Spelt
Tapioca
Teff
Wild Rice

Cooking substitutions:
Thickeners – to replace 1 Tbsp. of wheat flour in recipes:
– 1 ½ tsp cornstarch, potato flour, or rice starch
– 1 Tbsp. white or brown rice flour
– 2 Tbsp. quick-cooking tapioca
– 2 Tbsp. tomato paste or vegetable puree

To replace 1 cup of wheat flour in a recipe:
– ¾ cup + 2 Tbsp. rice flour
– ½ cup potato starch flour and ½ cup soy flour
– 1 cup corn flour
– ¾ cup coarse cornmeal