Wheat allergy is an immune system response to the proteins in wheat. Most children with wheat allergy will grow out of their allergy in childhood. An allergy to wheat is sometimes seen for the first time in adulthood.

People (almost always adults) who have exercise induced anaphylaxis often have wheat dependent exercise induced anaphylaxis. This means if they eat even a small amount of wheat and then exercise, they can develop a potentially life threatening allergic reaction (anaphylaxis).

Food ingredients that are made from wheat but do not need to be listed on food labels in Australia include:

1. the wheat that is present in beer or spirits;
2. glucose syrups made from wheat starch and that:
   1. have been subject to a refining process that has removed gluten protein content to the lowest level that is reasonably achievable; and
   2. have a gluten protein content that does not exceed 20 mg/kg;
3. alcohol distilled from wheat.

Two new printable/downloadable versions of food allergen cards are available:

Wheat allergen card266.28 KB (A4 sized - perfect for downloading and viewing on your device)

Wheat allergen card 130.98 KB (print then trim to wallet size - perfect for when shopping or eating out)

You can also purchase printed food allergen cards from our online shop.

To make eating out a little easier, A&AA has developed a chef card. You can write or print your allergens on the card. When telling the wait staff at a cafe or restaurant about your allergies, hand over your chef card and ask it to come back with your specially prepared meal. You can also obtain chef cards from our online shop.

There is confusion in the community regarding wheat allergy, coeliac disease and wheat intolerance. Information on food intolerance can be found on the ASCIA website.

Individuals with coeliac disease have an autoimmune response to gluten which causes small bowel inflammation and damage. For more information visit the Coeliac Australia website.

More information on wheat allergy can be found on the ASCIA website.

Content updated October 2021