Did you see my last post about children who have a milk allergy and/or egg allergy? I hope you got to read it. If not, you can read it here. Today, I'm going to touch on two more common food allergies. Wheat and corn.
A wheat allergy is one of the most common childhood food allergies,but it may affect adults as well. People with a wheat allergy has developed a specific antibody to a wheat protein, and sometimes more than one.
The best way to avoid an allergic reaction to wheat is to avoid it all together. Unfortunately, there is an extensive list of foods that contain wheat.
Here are a few:
many baked products, including cookies, cakes, donuts, muffins, crackers, pretzels, waffles, and bread
many breakfast cereals
coffee substitutes and instant chocolate drink mixes
sauces, soy sauce, Worcestershire sauce, gravies, and condiments, such as ketchup
couscous, pasta, and noodles that are made with wheat or semolina
ice cream and ice cream cones
processed meats, such as hotdogs
meat, crab or shrimp substitutes
Barley, oats, and rye also contain some of the proteins contained in wheat. A person with a wheat allergy may be allergic not just to wheat, but to rye, oats, and barley too.
One of the most important things that you can do is to check food labels. If wheat is in a certain food, it should be listed on the label of that food, and should be avoided if you have a wheat allergy.
There are some substitutes that you can get and they come in the form of "gluten free". Grocery stores now tend to have a large selection of gluten-free products. These can include, cereal, chips, breaded meats, pizzas, baking mixes and many more.
Corn is a much less common food allergy than most of the others.
If you have a corn allergy, you should avoid corn as much as you can. It is in foods that you would expect, like corn oil and corn muffins, but it's also in foods that may not look so obvious. For example, it can be found in deli meat, jam, bread, salad dressing, cereal, and canned fruits. Before eating something, it is important to read the food label.
Substitutes for Corn Oil: You can substitute with another safe oil such as canola oil, soybean oil, or grapeseed oil.
Substitutes for Baking Powder: (For each teaspoon of baking powder):
1 tsp baking soda and 1/2 tsp cream of tartar
Substitutes for Corn Starch: 1 1/2 tsp arrowroot starch, 1 Tbsp wheat starch, 1 1/2 tsp tapioca starch, 1 1/2 tsp potato starch, 2 tsp quick cooking tapioca, 1 tsp xanthin gum
Substitutes for Corn Syrup: you can substitute 1 cup of corn syrup with 1 cup granulated sugar plus 1/4 cup water
Substitutes for Powdered Sugar: Most commercially prepared powdered sugar contains cornstarch, but they do make powdered sugar that does not contain cornstarch. It is imperative that you read food labels.
Substitutes for Vanilla Extract: Corn-free vanilla extract is available in stores.
So, as you can see, even though having these food allergies can sometimes be complicated, luckily there are some substitutions that you can use to make cooking a little less stressful!