A wheat allergy should not be confused with “gluten intolerance” or celiac disease. Celiac disease (also known as celiac sprue), which affects the small intestine, is caused by an abnormal immune reaction to gluten. Usually diagnosed by a gastroenterologist, it is a digestive disease that can cause serious complications, including malnutrition and intestinal damage, if left untreated.

How to Avoid Wheat*

The federal Food Allergen Labeling and Consumer Protection Act requires that any packaged food product that contains wheat as an ingredient must list the word “Wheat” on the label. The law states that any species in the genus Triticum is considered wheat. Please be sure to read all product labels carefully before purchasing and consuming any item. Remember that ingredients change from time to time, so check labels every time you shop. If you are still not sure whether or not a product contains wheat, call the manufacturer. Always take extra precaution when dining in restaurants or eating foods prepared by others. If you are ever in doubt about any product or dish, don’t eat it.

The following ingredients indicate the presence of wheat protein:

• Bread crumbs
• Bulgur
• Cereal extract
• Couscous
• Durum, durum flour, durum wheat
• Emmer
• Einkorn
• Farina
• Flour (all wheat types, such as all-purpose, cake, enriched, graham, high protein or high gluten, pastry)
• Kamut
• Semolina
• Spelt
• Sprouted wheat
• Triticale
• Vital wheat gluten
• Wheat (bran, germ, gluten, grass, malt, starch)
• Whole-wheat berries

• Wheat may be found in ale, baking mixes, baked products, batter-fried foods, beer, breaded foods, breakfast cereals, candy, crackers, frankfurters and processed meats, ice cream products, salad dressings, sauces, soups, soy sauce, and surimi.
• The following flour substitutes are available and may be used by people with wheat allergies if tolerated: amaranth, arrowroot, buckwheat, corn, millet, oat, potato, rice, soybean, tapioca, and quinoa flour. Please check with your doctor before including these in your diet.
  

* Source: Food Allergy Initiative