Guidelines for Managing Food Allergies: Wheat Allergies
ID
FST-202NP
Remember to ALWAYS read food labels carefully and watch for hidden allergens. Hidden allergens are ingredients derived from or containing major food allergens with common names that may be unfamiliar to consumers. Foods or ingredients to AVOID if allergic to wheat: (This is not an exhaustive list.)
Baking mixes (most)
Crackers
Cream sauces
Enriched flour
Farina
Flour tortillas
Gluten
Gravy
Graham flour
Hot dogs (some)
Macaroni
Modified food starch
Noodles
Pastas
Postum/malted milk
Salad dressings (some)
Sausages
Soy sauce
Spaghetti
Vegetable gum
Vegetable starch
Wheat
Wheat bran
Wheat germ
Substitutes
Barley flour
Cornstarch
Corn tortillas
Oat bran
Oatmeal/Oats
Polenta
Popcorn
Potato flour
Rice
Rice cakes
Rice flour
Tapioca
Wheat-free breads/crackers
Wheat-free cereals
Wheat-free pasta
Alternative food sources that provide important nutrients if avoiding wheat:
Complex carbohydrates, B-vitamins, fiber: other whole grains, corn, barley, millet, rice, oats, potatoes
Note on celiac disease: In addition to wheat, barley and rye contain the gluten protein thatmust be avoided by those with celiac disease.
Virginia Cooperative Extension materials are available for public use, reprint, or citation without further permission, provided the use includes credit to the author and to Virginia Cooperative Extension, Virginia Tech, and Virginia State University.
Virginia Cooperative Extension is a partnership of Virginia Tech, Virginia State University, the U.S. Department of Agriculture, and local governments. Its programs and employment are open to all, regardless of age, color, disability, sex (including pregnancy), gender, gender identity, gender expression, genetic information, ethnicity or national origin, political affiliation, race, religion, sexual orientation, or military status, or any other basis protected by law.
Publication Date
February 3, 2021
