Food Allergy Quick Guide
If a child in your classroom has a life threatening allergy* to wheat, you should avoid these ingredients in the classroom:
- Bread crumbs
- Cereal extract
- Club wheat
- Cracker meal
- Durum, durum flour, durum wheat
- 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
- Matzoh (also spelled matzo, matzah, matza)
- Sprouted wheat
- 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)
* 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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