Living With Wheat Allergy

Living With a Wheat Allergy

Foods made with wheat are staples of the American and European diet. However, many people are allergic to proteins found in wheat, including gluten. If you are allergic to any wheat protein strictly avoiding wheat and wheat products is the only way to prevent a reaction, which can include stomach upset, eczema, hay fever,asthma and anaphylaxis. But, it is not always easy to avoid these foods since many unsuspecting products contain wheat.

Always check the label ingredients before you use a product. Many processed foods, including ice cream, may contain wheat flour. In addition, check the label each time you use the product. Manufacturers occasionally change recipes, and a trigger food may be added to the new recipe.

Common Names of Wheats and Gluten containing Products.

Gluten / Vital Gluten
Durum wheat
Triticale (wheat and rye blend)
White flour
All-purpose flour
Wholewheat flour
Semolina (refined durum flour)
Couscous (cracked wheat)
Kamut
Spelt
Graham flour
Bulgar (partially cooked and toasted cracked wheat)
Wholemeal flour
Plain and self-raising flour
Barley (extract, flavour, flour, malt)
Farro
Farina

Wheat can be found in many food products in different forms:

• Food Starch
• Corn Starch
• Cereal Starch
• Wheat Protein
  
• Wheat Bran
• And many more
  

What are the alternatives foods?

Today there are many wheat-free alternatives for a wide variety of traditional wheat products.

Below are some alternatives that you can experiment with:

• CORN: flour, pasta, cornflakes, crisp bread, chips, polenta, bread, nachos, tortillas, popcorn. - cornflour is one of the best thickening agents (ensure the corn flour is 100% corn flours with no added wheat flour.
• MILLET: flour, pasta, flakes
  • millet grains are boiled as rice and are very nutritious – good in soups and casseroles
  • millet flakes are great for making your own muesli
• BUCKWHEAT: also called 'kasha’ - flour, pasta
  • despite it’s name, buckwheat is NOT related to wheat at all
  • buckwheat oats are also great for making your own muesli
  • Japanese soba noodles are made from buckwheat.
    
  • Buckwheat flour is useful for making blinis, pancakes and other baking recipes.
    
• RICE: flour, pasta, flakes, cakes, bread
  • basmati or brown rice is best
• QUINOA (pronounced 'keen-wa’): flour, flakes, pasta, quinoa puffs
  • a 'complete’ protein, very nutritious.
    
  • quinoa grains are boiled as rice
  • can be used as an alternative to couscous
• AMARANTH, TAPIOCA (from the cassava plant), ARROWROOT, GRAM FLOUR (from chickpeas), LENTIL FLOUR
  • useful for thickening agents
  • gram flour can be used to make wheat free popadums.

If you are avoiding wheat only and can tolerate oats, rye, and barley then the following may be options for you to explore:

• OATS: oatmeal, flour, oatcakes
• oats make a great breakfast, raw with fruit and chopped nuts
• oatcakes are a good substitute for crackers
• make your own flapjacks or biscuits for a delicious wheat-free treat!
• RYE: bread, flour, crisp bread
  
• ensure bread and crisp bread are 100% rye (check label)
  
• BARLEY: flour
• useful for pancakes

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