Wheat (gluten?) allergy, where do I start?

[Mokhwrar]

So after an elimination diet, it appears the youngest is most deffinitly reacting to when I eat wheat.

Thankfully, this isn't my first experience with this topic, my second child was allergic to dairy.

Anyway, if you're allergic to wheat, are there similar grains that should be avoided? Also, where can I find a list of wheat by-product/wheat gluten's hidden names in ingredients? I rarely by processed, but from my dairy experience, know all about where weird things can pop up when you didn't expect them to.

Thank you for any help!

[Mokhwrar]

I found this:

more than likely they will be allergic to other wheat such as spelt and Kamut.

Wheat is often a cryptic contaminant of many foods more obvious items are bread crumbs, bran, cereal extract, couscous, cracker meal, enriched flour, gluten, high-gluten flour, high-protein flour, seitan, semolina wheat, vital gluten, wheat bran, wheat germ, wheat gluten, wheat malt, wheat starch or whole wheat flour. Less obvious sources of wheat could be gelatinized starch, hydrolyzed vegetable protein, modified food starch, modified starch, natural flavoring, soy sauce, soy bean paste, hoisin sauce, starch, vegetable gum, specifically Beta-glucan, vegetable starch.

Ok, so anything to add to that list???

People with wheat allergy who are gluten sensitive may also need to avoid related cereals, rye and barley, which have similar glutinous proteins.

I'll be sure to try these out in a proper manner to see if they're an issue.

Again, thanks for any input.

[Chinese Pistache]

We're dealing with this, too. My ds reacts to wheat, so I'm avoiding wheat and gluten (gluten is found in rye, barley, oats--unless gf--, spelt, etc.).

Anyway, this link has some helpful info about ingredient names: http://www.wholesomebabyfood.com/allergy.htm

There are lots of recipes in the "recipe" sticky of this forum, too.

[SuzymomofLaura]

I agree it would be useful to make sure if your LO is reacting to all gluten or just wheat. You could do a trial by eating rye or barley (contains gluten but isn't wheat). Obviously you have to cut both wheat and gluten out at first, until things are stable, so it may take some time before you can actually trial anything. (With our DD it took us 6 months to find out it was 'just' gluten, which ofcourse means wheat is out but we can do GF wheat flour, which is nice) The more foods you can use the better, no?
Good luck!