• Image of Food Allergy Committee for Tolerance

    Food Allergy Quick Guide

    Image of wheat stalks

    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.

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