Food Allergy Quick Guide

Wheat Allergy

If a child in your classroom has a life threatening allergy* to wheat, you should avoid these ingredients in the classroom:

  • Bread crumbs
  • Bulgur
  • Cereal extract
  • Club wheat
  • Couscous
  • Cracker meal
  • Durum, durum flour, durum wheat
  • Einkorn
  • Emmer
  • Farina
  • Flour (all purpose, bread, cake, durum, enriched, graham, high gluten, high  protein, instant, pastry, self-rising, soft wheat, steel ground, stone ground, whole wheat)
  • Glucose syrup
  • Hydrolyzed wheat protein
  • Kamut
  • Matzoh (also spelled matzo, matzah, matza)
  • Pasta
  • Seitan
  • Semolina
  • Spelt
  • Sprouted wheat
  • Triticale
  • Vital wheat gluten
  • Wheat (bran, durum, germ, gluten, grass, malt, oil, starch)
  • Wheat grass
  • Wheat protein isolate
  • Whole-wheat berries

Wheat is sometimes found in:

  • Soy sauce
  • Starch (gelatinized starch, modified starch, modified food starch, vegetable starch)
  • Surimi

* Celiac, while similar to allergy, is an autoimmune disorder, triggered by gluten (wheat, barley, rye and some oats) even in trace amounts. The only way to keep a child safe and free of the symptoms is by strict avoidance. Although celiac is not an allergy, treatment is the same - avoidance.