Wheat Allergy




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More information:

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  • Bread and bread crumbs (unless specifically labeled wheat-free)
  • Bulgur
  • Cereal extract (a flavor enhancer)
  • Couscous (a coarsely ground pasta made from semolina wheat)
  • Durum (durum flour or wheat)
  • Emmer wheat (also known as farro)
  • Einkorn wheat
  • Farina
  • Flour (all-purpose, cake, enriched, graham, high gluten, high protein, pastry, wheat)
  • Kamut
  • Pasta (unless made from non-wheat ingredients such as rice pasta)
  • Semolina
  • Spelt
  • Sprouted wheat
  • Triticale (a hybrid of wheat and rye)
  • Vital gluten
  • Wheat (bran, germ, gluten, malt, starch)
  • Whole wheat berries

Source: FAACT - Wheat

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  • Ale
  • Baking mixes and baked products
  • Batter-fried foods and breaded foods (Note: specifically ask what the batter/breading contains)
  • Beer
  • Candies
  • Cereals
  • Crackers
  • Gravy or roux (often thickened with flour)
  • Ice cream products
  • Hot dogs and processed meats
  • Pretzels
  • Salad dressings, sauces, and soups (usually thicker soups)
  • Soy sauce
  • Surimi (a paste made from fish or other meats)

Source: FAACT - Wheat

Cross-contact occurs when an allergen is inadvertently transferred from a food containing an allergen to a food that does not contain the allergen. Cooking does not reduce or eliminate the chances of a person with a food allergy having a reaction to the food eaten. Cross-contact can happen through:

  • Food to food - e.g. nuts on top of a salad (even if taken off)
  • Food to object (cooking surfaces and cookware)

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