Wheat Allergy Alternative Foods

Common cereals and potatoes represented by rice, millet, and corn, miscellaneous beans represented by chickpeas and lentils, and pseudocereals represented by quinoa and buckwheat can cover all wheat use scenarios as long as allergens are checked, and there is no need to worry about dietary restrictions.

Let’s first clarify a common misunderstanding: Many people confuse wheat allergy with celiac disease (gluten allergy). The former is an allergic reaction of the immune system to specific proteins in wheat, while the latter is an autoimmune disease targeting gluten. However, the range of alternative foods for the two basically overlaps, and the content mentioned below is applicable to both groups of people.

The first reaction of most people who have just been diagnosed with wheat allergy is, "Am I going to have to eat white rice all the time from now on?" ”Two years ago, I met a high school student who had just been diagnosed. He said with a sad face that he could no longer eat the hand pancakes at the school gate. I gave him the idea of ​​spreading pancakes with mung bean flour, and coating sausage and lettuce with sweet sauce. He later told me that it was more delicious than the original wheat pancakes, and even his classmates who were not allergic to it were rushing to get it every day.

Many people ask whether oats can be eaten. There is currently no unified conclusion in the academic community: some allergists believe that as long as they choose pure oats that have been certified gluten-free and are not contaminated by wheat, most people with wheat allergies can safely eat them.； However, some studies have shown that about 10% of people allergic to wheat will have a cross-allergic reaction to the oat protein in oats, which may even induce airway edema in severe cases. Therefore, to be on the safe side, it is recommended to do an allergen prick test before deciding whether to add oats to the diet.

If you like to bake, don’t just use a single type of rice flour. The baked product will be dead and taste like chewing bricks. The best formula I have tried is rice flour mixed with 20% chickpea flour and a little xanthan gum. Whether it is making cookies or baking toast, it is soft enough. Although it does not have the stringy chewiness of wheat flour, it is perfectly fine for daily consumption. Last time I used this recipe to make a birthday cake embryo for a child with allergies. The child even ate two pieces and rushed to get them. The parent said that this was the first time since he was diagnosed that he didn’t have to worry about eating birthday cake.

Be careful when buying processed foods. Don’t just look at the ingredients list and place an order without worrying about wheat. Be sure to look for the allergen warning column on the packaging. Many manufacturers share production lines, and even if there is no wheat in the ingredients, there may be trace amounts of wheat protein due to cross contamination. A friend of mine had fallen into this trap before and bought a soda cracker that was advertised as "wheat-free". After eating it, his face became red and rashed. Later, when he flipped to the bottom of the package, he read in ant-sized letters "This production line processes wheat and nut products at the same time." He regretted it.

Nowadays, there are two completely different dietary ideas among allergic people. It’s hard to say who is right or wrong, it all depends on the degree of allergy: one is the “absolutely cautious” group, which buys all ingredients with formal gluten-free certification, never eats out, not even takeout, and cooks all meals by itself. This type is suitable for people with severe allergies who can induce shock even if exposed to a few milligrams of wheat protein. It has the highest safety factor.； The other type is the "flexible adaptation type". If you only have a minor allergy, such as a rash or gastrointestinal discomfort after eating wheat, you only need to make it clear to the merchant not to add pasta when eating out. If you encounter a very small amount of cross-contamination occasionally, you don't need to be too anxious. Instead, you don't have to put too much dietary pressure on yourself.

Speaking of interesting things, I recently discovered a novel way of eating noodles. I use mashed yam mixed with tapioca flour to make noodles, cook them until they are slippery, and top them with tomato and egg marinade. They taste the same as ordinary hand-made noodles. Even people like my mother, who has been eating wheat noodles for decades, can't tell the difference. Pseudo-cereals such as quinoa and buckwheat are far related to wheat, and the probability of allergies is extremely low. However, there are very few exceptions. When you eat them for the first time, you can taste a small amount to observe the reaction, and don't be too nervous.

In fact, there is really no need to regard wheat allergy as a dietary shackle. I have met many friends with allergies who have researched alternative foods a lot. They eat more varieties than those of us who are not allergic, such as corn flour corn flour with braised pork, hot and sour noodles made with sweet potato flour, cookies baked with coconut flour, and some people can even use tapioca flour to make bubble milk tea pearls that are almost exactly the same as the original ones. They bounce very well when chewed. After all, the possibility of delicious food has never been provided only by wheat.