An allergy to wheat involves an allergic response to a protein in wheat. Gluten is one of the wheat proteins that can cause an allergic reaction.
Wheezing, trouble breathing, coughing, hoarseness, throat tightness, stomachache, vomiting, diarrhea,itchy, watery, or swollen eyes, hives, red spots, swelling, a drop in blood pressure, causing lightheadedness or loss of consciousness, allergic reactions to wheat can differ. Sometimes the same person can react differently at different times.
Information for using wheat substitutes: 1 cup wheat flour equals:
- 1 cup rye meal
- 1 to 1 1/4 cups rye flour
- 1 cup potato flour
- 1 1/3 cups rolled oats or oat flour
- 1/2 cup potato flour plus 1/2 cup rye flour
- 5/8 cup potato starch
- 5/8 cup rice flour plus 1/3 cup rye flour
Be sure to avoid foods that contain any of the following ingredients: Bran, bread crumbs, bulgur, cereal extract, couscous, cracker meal, durum, einkorn, emmer, enriched flour, farina, graham flour, high gluten flour, high protein flour, matzoh, matzoh meal, pasta, seitan, semolina, spelt. Avoid foods and other products that trigger symptoms. Control some symptoms with antihistamines and corticosteroids. Use epinephrine (adrenaline), available by prescription, to reverse anaphylactic symptoms.