If you are allergic to wheat, you probably know that wheat contains four proteins that could trigger an allergic reaction: albumin, globulin, gliadin and gluten. In the United States, wheat is a common part of the diet. It can be found in bread crumbs, bulgur, many cooking flours, farina, modified starch, starch and in a variety of baked products. Fortunately, the federal Food Allergen Labeling and Consumer Protection Act (FALCPA) requires listing “wheat” as an allergen. Fortunately, avoiding wheat has become easier, as more “gluten-free” products become available in marketplaces.

If you have a wheat allergy, you need to recognize that wheat may be hard to detect.  Some sources of wheat are couscous, emmer, gelatinized starch, soups, spelt, triticale, hydrolyzed vegetable protein and vegetable gum.

When eating out, inform your server about your wheat allergy. Always ask plenty of questions, before you take your first bite.

To find others with this food allergy!