Wheat allergy is an immune reaction to wheat proteins and differs from celiac disease (gluten intolerance). Wheat is found in bread, baked goods, pasta, and many processed products. Here you can see which foods are classified as suitable or unsuitable with a wheat allergy.
With Wheat Allergy, 213 foods are currently allowed and 55 foods are not recommended. Check all foods in the interactive tool above.
Wheat-free grain alternatives are well suited: rice, corn, buckwheat, millet, quinoa, gluten-free oats, potatoes, and legumes. Meat, fish, eggs, dairy, vegetables, and fruit are naturally wheat-free.
Wheat allergy is an immune reaction (IgE-mediated) to wheat proteins. Celiac disease is an autoimmune condition triggered by gluten (in wheat, rye, barley). With wheat allergy, other gluten-containing grains (rye, barley) are usually tolerated; with celiac disease they are not.
Wheat is found in many products: bread, rolls, pasta, cakes, pastries, breadcrumbs, soy sauces (often contain wheat), soups, spice mixes, and ready meals. Always check ingredient lists and allergen labeling.
Yes, pure rye bread without wheat is generally tolerated with wheat allergy, as rye contains different proteins than wheat. However, mixed breads made from rye and wheat are not suitable. If you suspect cross-reactivity between rye and wheat, consult an allergist.
Good alternatives are rice, corn, millet, buckwheat, quinoa, amaranth, and oats. Spelt and kamut are botanically closely related to wheat and are often not tolerated with wheat allergy.
Gluten-free products contain no wheat and are therefore suitable for wheat allergy. However, check the ingredient list as some gluten-free products may contain other allergens like eggs, milk, or nuts.