Wheat allergy and gluten allergy are not the same A wheat allergy is an allergic reaction that is induced by eating food products that contain wheat. If you have a wheat allergy, you might experience a range of effects after eating wheat, including an upset stomach, a rash, wheezing, and swelling.

Wheat allergy occurs when your body produces antibodies to proteins found in wheat. In celiac disease, a specific protein in wheat — gluten — causes a different kind of abnormal immune system reaction.

Your allergist can provide you with guidance on which grains are safe for you. Options for wheat-free grocery shopping include foods made from other grains such as corn, rice, quinoa, oats, rye and barley. The recent growth in gluten-free products is making it easier to manage a wheat allergy.

A wheat allergy occurs when your immune system has an abnormal reaction to any of the proteins present in wheat. When a person with a wheat allergy comes into contact with wheat, their body perceives the wheat as a threat. The body sends out antibodies to attack it.

Antihistamines may reduce signs and symptoms of minor wheat allergy. These drugs can be taken after exposure to wheat to control your reaction and help relieve discomfort. Ask your doctor if a prescription or an over-the-counter allergy drug is appropriate for you. Epinephrine is an emergency treatment for anaphylaxis.

Most of these alternatives are entirely gluten-free, and many are also low-carb.

1. Rye bread. Share on Pinterest Rye bread is rich in fiber.
2. Sourdough bread.
3. Corn tortillas.
4. Gluten-free bread.
5. Gluten-free multiseed bread.
6. Sprouted bread.
7. Lettuce and leafy greens.
8. Sweet potatoes.

Made using rye grain flour, sourdough bread is another fantastic alternative. As the bread is typically made using fermented grains, it also has a host of other benefits including easier digestion, more bioavailable nutrients and the presence of probiotics. It is easy to bake and can be made at home.

Wheat-free alternatives Those following a wheat-free diet can eat rice, oats (labelled ‘gluten-free’), corn, rye and barley. Gluten-free bread flours contain combinations of buckwheat, chickpea (gram), corn/maize, millet, potato, rice and tapioca flour.

Wheat sensitivity – symptoms like bloating, cramps, diarrhoea and sickness come on quite slowly, usually hours after eating wheat.

Guide to Non-Wheat Flours

• 1 / 12. Rice Flour (Gluten-Free)
• 2 / 12. Tapioca Flour (Gluten-Free)
• 3 / 12. Potato Flour (Gluten-Free)
• 4 / 12. Buckwheat Flour (Gluten-Free)
• 5 / 12. Amaranth Flour (Gluten-Free)
• 6 / 12. Corn Flour (Gluten-Free)
• 7 / 12. Chickpea Flour (Gluten-Free)
• 8 / 12. Oat Flour (Gluten-Free)

When dining out, emphasize naturally wheat-free foods, such as plain grilled meat, fish, poultry, prepared with no marinades, sauces, or breading, or gravies. Oder vegetables and potatoes with no sauces. Beverages may include fruit juices, coffee, tea, wine and distilled alcohol.

Wheat flour. Use flour made from rice, potato starch, soy, tapioca, or corn instead. If you can’t tolerate gluten, look for gluten-free baking powder.

In most cooking uses you may substitute whole wheat for all-purpose flour without issue. Start by swapping one-third of the amount of flour in your recipe for whole wheat (if your recipe calls for 1 cup flour, use ⅓ cup whole wheat and ⅔ cup all-purpose).

All-purpose flour, also known as white flour, is usually made from a mix of hard and soft wheat, to achieve the ideal protein content (figure, 10 to 12 percent, but it varies by brand). Whole-wheat flour, as implied, is made up of the whole wheat kernel—endosperm, bran, and germ.

Almond flour is a little more moist than wheat flour, and doesn’t have quite the same binding qualities. You’ll do best to substitute 1:1 to begin with, as many recipes respond well to this direct replacement. Aim for a relatively stiff batter, adding more almond flour until you’ve found your desired texture.

Yes, almond flour can be a wonderful flour to bake with and amazing white flour substitute; however, it cannot be swapped on a one-to-one, measure-for-measure or cup-for-cup basis in recipes that call for wheat or gluten-free flour.