The following foods can cause food allergies or food sensitivities:
Gluten (gliadin) products.
Wheat products
Wheat starch
Wheat bran
Wheat germ
Cracked wheat
Hydrolyzed wheat protein
Spelt (may be tolerated by people with wheat issue)
Kamut (large-grained variety of wheat)
Einkorn
Emmer
Triticale (less gluten than wheat)
Durum flour
Graham flour (coarse whole-wheat flour)
Farina
Semolina (coarse ground wheat flour)
Some beers
Bulgar wheat (steamed, dried, and crushed wheat)
Couscous-granular semolina
Seitan (protein rich food made from wheat gluten)
Rye products (contains less gluten than wheat)
Rye flour
Pumpernickel flour
Barley products (contains less gluten than wheat)
Hulled barley (most nutritious barley)
Barley grits (hulled and cracked)
Pearl barley (bran removed, steamed, and polished)
Barley flour (made from pearl barley)
Barley malt
Oat products (contains no gluten or gliadin)
Contains gluten from wheat contamination in the field
Use certified gluten-free oats if allergic to gluten
Milk products (lactose and casein)
Milk (high in lactose sugar)
Fresh (unripened) cheese
Cottage cheese
Pot cheese
Ricotta cheese
Cream cheese
Ripe (aged) cheese
Yogurt
Kefir
Soy products
Tofu (soybean curd or bean curd)
Meat analogs or substitutes
Miso
Soybean oil
Soy cheese
Soy nuts
Soy sauce
Tamari
Tempeh
Edame (fresh green soy beans)
Corn products
Cornmeal
Water ground
Stone ground
Corn starch
Masa harina (treated with limewater or calcium oxide)
Millet
Quinoa (all 8 essential amino acids)
Amaranth
Summary #661.
