Having a wheat allergy is different from having gluten sensitivity. Gluten is a type of protein that's in wheat and other grains like barley and rye.
If you have a wheat allergy, remember that gluten-free isn't the same as wheat-free. While many gluten-free products don't have wheat, some may originate from wheat but are still low in gluten. Read ingredients lists to avoid wheat.
Spring is in the air. Literally. From weeds to spores to grass and tree pollens, the warm weather is almost here, driving airborne allergen levels through the roof. That means your allergy symptoms -- the sniffling, sneezing, and itchy eyes -- are in overdrive and apt to stay that way for months.
What can you do? WebMD asked some of the country's leading allergy experts to weigh in with answers to your top questions about spring allergies. Here are suggestions for helping you find some much-needed...
You may be able to eat these grains instead of wheat. Always check with your doctor before trying them:
Wheat flour. Use rice flour, potato starch flour, soy flour, tapioca flour, or corn flour instead. If you can't tolerate gluten, look for gluten-free baking powder. When you're baking, remember that wheat-free and gluten-free flour may be drier, may not rise as much, and may have a crumbly texture.
Noodles. Use wheat-free pastas instead. They can be made from lots of different grains, including quinoa, corn, potato, rice, or beans.
Breadcrumbs. In recipes like casseroles, fried chicken, eggplant parmesan, or meat loaf, substitute shredded parmesan, crumbled wheat-free crackers, or cornmeal.
Thickeners. Thicken sauces and gravies with cornstarch or rice flour. Pureed tofu can work, too.
Beer. Instead of beer in recipes, use apple juice or wine.