Wheat allergy should not be confused with gluten sensitivity! Wheat allergy is a life threatening condition that occurs when allergy ( IgE) antibodies interact with wheat proteins, resulting in
symptoms such as facial swelling, throat swelling, hives, and difficulties breathing.
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.
Avoid foods which contain:
These foods may contain wheat:
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.