What is the difference between Wheat Allergy and Wheat Intolerance?

For clarity they are NOT the same thing: Wheat Allergy is a severe sudden onset allergic reaction to a certain protein component of wheat. That is, it's an auto-immune response of the body. Usual symptoms are immediate coughing, asthma, breathing difficulties, and/or projectile vomiting. It can cause life-threatening responses in allergic people. See Anaphylactic responses.

Fortunately, true Wheat allergy is quite rare (less than ½ % of population). These people must observe a strict Wheat-free diet to remain healthy.

HOWEVER, most people who speak of wheat allergy are really referring to Wheat intolerance caused by Gluten - a very complex protein found in wheat and some other grains. It affects one in seven people or 15%.

Wheat Intolerance (Gluten intolerance)

Wheat Intolerance is when you have difficulty digesting wheat, which may seem less important. It is a slower onset but certainly involves the immune system.

Gluten intolerance appears as chronic symptoms like aching joints, gastro-intestinal problems, depression, eczema, low blood iron levels and others.

Wheat intolerance caused by Gluten (contained in Wheat, rye barley and oats) is associated with serious Health Risks like diabetes, bowel cancer, anaemia and osteoporosis.

What are the Symptoms of Wheat Allergy and Wheat Intolerance?

Wheat allergy causes the same sudden onset symptoms caused by other allergens - coughing, asthma, nausea, vomiting, diarrhea, hives, rashes etc.

However the symptoms for Wheat Intolerance are much more varied and usually have a delayed onset - up to 2 or 3 days later. This is why they are traditionally difficult for doctors to diagnose. They can be:

# Gastro-intestinal (stomach bloating and cramping, diarrhea, flatulence, constipation etc.)

# Neurological: headache, memory loss, behavioural difficulties, depression

# Immune: poor resistance to infection, mouth ulcers, arthritis

# Skin rashes, eczema, psoriasis, itching flaky skin

# General: food cravings, tiredness, chronic fatigue, unwell feeling

Label ingredients that indicate the presence of wheat proteins

* Bread crumbs

* Bran

* Cereal extract

* Couscous

* Cracker meal

* Enriched flour

* Gluten

* High-gluten flour, high-protein flour

* Semolina wheat

* Vital gluten

* Wheat bran, wheat germ, wheat gluten, wheat malt, wheat starch

* Whole wheat flour

Label ingredients that may indicate the presence of wheat protein

* Gelatinized starch

* Hydrolyzed vegetable protein

* Modified food starch, modified starch

* Natural flavoring

* Soy sauce

* Starch

* Vegetable gum, vegetable starch

Replacement grains for Wheat Intolerance:

When using flours and meals other than the wheats, keep in mind that these have little ability to rise on their own. But by replacing 25% to 30% of the wheat flour in leavened breads, or up to 50% in other baked goods, you can enhance their flavor and nutritional content without diminishing their ability to rise. Still, expect whole grain baked goods to be denser and nuttier, and not as highly-risen as baked goods made with refined flours. Fortunately, it's a taste that's easy to acquire.

Try some of the following flours in combination with wheat flour in muffins, rolls, quick breads, and yeasted breads, or in combination with whole wheat pastry flour in cakes, scones, cookies, and brownies. For flatbreads and griddlecakes, you may experiment with proportions, or substitute all of the wheat flour with an alternative flour.

Amaranth Flour: Milled from the exceptionally nutritious seed crop that was long ago the staple food of the ancient Aztecs, amaranth flour has a distinctly nutty flavor and aroma. Combine with wheat flour or kamut flour, or for wheat-free baking, amaranth flour teams well with a lighter-textured flour such as barley.

Barley flour: This delicate flour contributes to a moist, cake-like crumb when combined with wheat flour. Low in gluten, use in combination with wheat flour for baking, but used alone, it works well to make tender pancakes.

Buckwheat flour: A dark, intensely-flavored flour, this is milled from buckwheat groats, which are the hulled, crushed seeds of the buckwheat plant, but technically not a grain at all. Still, buckwheat flour has made its mark in blini (Russian crèpes), soba noodles, sourdough breads, and buckwheat pancakes.

Cornmeal: A revered food with Native American heritage, cornmeal comes in several varieties, including water-ground and stone-ground, as well as several hues-white, yellow, and blue. The tastiest cornmeal is stone-ground and un-degerminated, which can be purchased packaged or in bulk. With no gluten at all, cornmeal must be used in conjunction with wheat flour in any baked goods that need to rise.

Kamut flour: A relative of durum wheat, kamut was all but lost to its ancient Egyptian heritage until it was revived by a Montana entrepreneur in the 1970s. Kamut flour is sometimes recommended for those allergic to common wheats. Powdery and mildly flavored, it can be used on its own to yield light-textured baked goods.

Oat flour: Soft, delicate oat flour, finely milled from rolled oats, is a welcome addition to many forms of baking. Oat flour can replace up to 50% of wheat flour in baking powder-risen recipes, or used completely on its own in cookies.

Quinoa flour: Milled from nutrient-dense quinoa, a revived ancient grain, quinoa flour contributes a tender, moist crumb and adds a rich, nutty flavor and aroma to baked goods. Substitute up to 50% quinoa flour for wheat flour in most any baking powder-risen recipes.

Rice flour: Both white and brown rice flours are available; both have a mild character, but predictably, the latter is more nutritious. If rice flour is used in too high a proportion, the results can be dry and crumbly. Replace wheat flour with up to 25% rice flour in most any baked goods recipes.

Rye flour: Dark rye flour, the least refined form of this type of flour, is even more nutritious than whole wheat flour. And who can resist fresh, hearty rye bread? Equal proportions of rye and wheat flour can be used in yeasted and quick breads or rolls. Rye flour is also a top choice for use in sourdough breads.

Spelt flour: One of the most ancient of cultivated wheats, spelt, like kamut, has made an impressive comeback. Spelt flour has a flavor and texture similar to that of whole wheat flour, yet more complex. Like wheat flour, it is excellent for use in yeasted breads, where it can be used on its own.

Teff flour: The flour milled from the tiny teff seed has been a staple grain crop in Ethiopia for millennia. The main ingredient in injera, the national bread of that country, teff products have slowly made inroads in our country's natural foods markets. Try substituting 25% to 30% of wheat flour with assertively-flavored teff flour in baked goods.