outgrown even earlier, by the age of three. three. evenoutgrown earlier, by of the age five orsix.Oftentimes it is it byof will outgrow the age allergy children with wheat About 80-90% of good. isvery allergy believed detail, it isgenerally that the prognosis forwheat Prognosis for Wheat Allergy Prognosis Wheat for Although studies have not yet looked atthis question in • • • • Cooking • Snacks some cooking substitutes. not call forflour. Here we have for several suggestions cooking,do it mayWhen be difficult to find recipes that Baking powders often contain wheat. Inorder to Thickening substitutes millet, oat, buckwheat,Amaranth, arrowroot, corn, flour,cup substitute 1 flour - Wheat-free For 1 cup of wheat-free snacks foryourSome great wheat-allergic cup potato or arrowroot starch. starch. cup potato orarrowroot and2/3 tartar baking sodawith 2/3cup cream of substitute forbakingpowder, blend 1/3cup of also be used. also be used. potato, rice, soybean, tapioca, andquinoaflour may these mixtures: any of of child include oat cakes orrice cakes. • • • • • • • • 1 1/3 cup ground rolled oats or 1 1/8 cups oat rolled oats or11/8cups oat 1 1/3cup ground white rice1 flour, potato starch,6 parts 2parts brown rice flour,2 parts soy 1part flour, 1part Tapioca flour Sago Potato flour Rice flour Arrowroot flour tapioca flour part tapioca flour For about foodallergies, morevisit: detailed information RESOURCES disorders.eosinophilic gastrointestinal IgE-mediated food allergy, gastrointestinal foodallergies, including awide variety of food of management allergy, and Center provides comprehensive services in the evaluationThe Food Allergy and Program at Children’s NationalFOOD ALLERGY PROGRAM Medical • The Food Initiative• The Allergy (www.faiusa.org) (www.foodallergy.org) Food andAnaphylaxis• The Network Allergy Children’s NationalMedical Center www.childrensnational.org Children’s National Medical Center Supported by a grant from the from bya grant Supported 111 Michigan Avenue,111 Michigan NW Washington, DC20010 Food Program Allergy Phone: 202-476-3016 or fVisitors Board of Fax: 202-476-2280

ALLabout WHEAT ALLERGY Overview of Wheat Allergy Management of a wheat allergy Wheat substitutes Wheat is a type of grain. There are four wheat proteins There are a number of wheat substitutes on the market Common sources of wheat that are responsible for most wheat allergies: albumin, globulin, today. Oftentimes, it takes some looking in order to find The only way to prevent a wheat allergic reaction is to avoid gliadin, and gluten. Wheat allergy is more common in children them. If you can’t find them at your local grocery food products containing wheat. Wheat is found in a number of than adults, and is usually outgrown in childhood. About 20% store, try a specialty grocery mart or a health food foods such as breads, cereals, pastas, baked goods, and crackers. of children that are allergic to wheat are allergic to other types store. The following ingredients indicate the presence of wheat: of grains as well. Wheat is also one of the most common Breads • Bulgur food triggers of eczema. Wheat is found in many food • These bread substitutes are usually Are • Couscous products. It will take some practice (and research) to be able found in a separate section of other • Durum to find wheat-free foods, and initially it will seem like wheat is the grocery store, away from grains • Emmer in everything! However, with time you will become a pro. We the other breads. okay? • Einkorn hope the information below will help as we go through how • Wheat-free breads • Farina to recognize wheat-free foods, some common and unexpected include breads made Remember that • Flour (including all-purpose flour, enriched, sources of wheat, and wheat substitutes from rice, quinoa, about 20% of children cake, graham, high protein, high gluten, and pastry) amaranth, that are allergic to wheat • Kamut buckwheat, are allergic to other types • Semolina and potato. of grains as well. Since The difference between wheat allergy and • Spelt • Rye bread wheat substitutes use other celiac disease • Sprouted wheat grains in place of wheat, be sure Wheat allergy is commonly confused with celiac disease. is usually • Triticale to discuss with your allergist Wheat allergy is an IgE-mediated response to wheat protein. wheat-free, • Vital wheat gluten whether your child is allergic Celiac disease is an autoimmune disorder of the small intestine although still be • Wheat (bran, germ, gluten, grass, malt, starch) to any other grains and that is caused by a reaction to gluten. People with celiac sure to check the • Whole-wheat berries which substitutes are disease must avoid wheat, rye, oats, and barley because all of ingredients label or call the manufacturer recommended. these grains contain gluten. Celiac disease can lead to serious Reading the Labels to make sure there are no problems such as malnutrition and intestinal damage if it is left It is important to read all food labels carefully to look for traces of wheat. untreated. wheat. The Food Allergen Labeling and Consumer Protection • Gluten-free breads are made Act requires all food products that contain wheat clearly list with rice, soy, and non-wheat wheat on the ingredients label. Always check the labels, even flours. if a product has been safe for your child in the past because Cereals ingredients often change unexpectedly. If you have any questions • Wheat-free cereals include corn flakes, about a food product being wheat-free, don’t hesitate to call the rice flakes, kasha, porridge oats, quinoa manufacturer and ask questions. flakes, millet flakes, and rolled oats. • Hot cereals that are most likely wheat-free are oatmeal, grits, and millet. • It is still important to check the labels on all of these cereals or call the manufacturers to make sure there is no wheat.