Tips for Managing a Wheat Allergy

 

Baking

When baking with wheat-free flours, a combination of flours usually works best. Experiment with different blends to find one that will give you the texture you are trying to achieve.

 

Try substituting 1 cup wheat flour with one of the following:

• 7/8 cup rice flour
• 5/8 cup potato starch flour
• 1 cup soy flour plus 1/4 cup potato starch flour
• 1 cup corn flour

Keep in Mind

• Read labels carefully. At least one brand of hot dogs and one brand of ice cream contains wheat. It is listed on the label.
• Many country-style wreaths are decorated with wheat products.
• Some types of imitation crabmeat contain wheat.
• Wheat flour is sometimes flavored and shaped to look like beef, pork, and shrimp, especially in Asian dishes.

 

Commonly Asked Questions

 

What is the difference between celiac disease and wheat allergy?

Celiac disease and wheat allergy are two distinct conditions. Celiac disease, or celiac sprue, is a permanent adverse reaction to gluten. Those with celiac disease will not lose their sensitivity to this substance. This disease requires a lifelong restriction of gluten.

 

The major grains that contain gluten are wheat, rye, oats, and barley. These grains and their by-products must be strictly avoided by people with celiac disease.

 

Wheat-allergic people have an IgE-mediated response to wheat protein. These individuals must only avoid wheat. Most wheat-allergic children outgrow the allergy.

 

Are kamut and spelt safe alternatives to wheat?

No. Kamut is a cereal grain which is related to wheat. Spelt is an ancient wheat that has recently been marketed as safe for wheat-allergic individuals. This claim is untrue, however. Wheat-allergic patients can react as readily to spelt as they do to common wheat.

 

How to Read a Label for a Wheat-Free Diet
Avoid the following ingredients:

• Bread crumbs
• Bran 
• Cereal extract
• Couscous 
• Cracker meal 
• Enriched flour 
• Gluten 
• High-gluten flour, high-protein flour 
• Semolina wheat 
• Vital gluten 
• Wheat bran, wheat germ, wheat gluten, wheat malt, wheat starch 
• Whole wheat flour 
• Gelatinized starch 
• Hydrolyzed vegetable protein 
• Modified food starch, modified starch 
• Natural flavoring 
• Soy sauce 
• Starch 
• Vegetable gum, vegetable starch