Wheat flour or toast with whole meals
How do I eat if I have a wheat allergy?
A wheat allergy severely restricts your diet. People who are allergic to wheat do not only have to do without wheat, but also related cereal products. Even the note “gluten-free” on food packaging does not automatically mean that those affected can consume the product without hesitation. However, if you suffer from a wheat allergy, you can use substitute products without wheat. Flour or bread, for example, is also made from types of grain that do not cause allergies.
People who are diagnosed with a wheat allergy have to make fundamental changes to their diet. Not only wheat and wheat products are taboo for allergy sufferers, green spelled (unripe harvested spelled) and spelled (a type of wheat) must also be removed from the menu. Wheat subspecies such as kamut, einkorn and two-grain also trigger an allergic reaction.
However, a diet without wheat does not just mean giving up gluten. Gluten-free wheat starch is often used as a gluten substitute in products labeled as gluten-free. This is usually not a problem for people with gluten intolerance, but wheat allergy sufferers suffer from allergy symptoms when consuming such foods. For a wheat-free diet, for example, a product must not contain wheat malt, breadcrumbs, bulgur, couscous, vital glue, durum wheat, modified wheat-based starch or wheat bran.
Of course, allergy sufferers have to forego wheat or spelled flour completely. As an alternative, however, flour made from rye, oats, chestnuts, millet, barley or rice can be used for baking. If you need wheat starch for cooking, you can use potato or corn starch as a substitute. Noodles made from durum wheat semolina can be replaced with corn, rice, soy or buckwheat noodles. Buckwheat is a knotweed plant with nutty grains that, despite its misleading name, has nothing to do with wheat. A bread recipe that works entirely without wheat is, for example, our Life Changing Bread. Here you can find more information and ideas for bread substitutes.
From a medical point of view, a wheat allergy is a clinical picture in which the immune system usually reacts excessively to an actually harmless protein in the outer shell of wheat grains. The gluten inside the endosperm can also trigger the allergy. In these cases, the human immune system recognizes the constituents of the grain as hostile foreign substances and produces appropriate antibodies. If these antibodies hit the wheat proteins, inflammation develops, which manifests itself in symptoms such as abdominal pain, digestive disorders or circulatory problems.
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