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
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.
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.
Resources Available from FAAN
The following are some helpful resources that may be ordered online or by calling FAAN at (800) 929-4040.
How
to Read a Label for a Wheat-Free
Diet
Great Foods Without Worry
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