Most allergy sufferers wont end up with allergies to all these grains as well as wheat, but Jacob did. Unfortunately for me it seems that when I get him adjusted to a new diet and find foods he will eat, months later he has a new allergy to them! I Hope that this trend is ending!
Oat, Rye, and Barley are in the grain family along with corn, wheat, and rice. Luckily the use of these grains have not permeated every manufacturing process (as wheat and soy seem to have), but an allergy to any of these can complicate shopping safely.
Oats can be found in desserts, granola, cereals, crackers, breads, as well as lotions, and skin care products- so read labels! Look out for the following ingredients:
- “Gluten-free oats – species of cereal grain and the seeds of the Avena sativa plant
- Granola cereal – rolled oats mixed with various ingredients and used especially as a breakfast cereal
- Instant oats – very thin, pre-cooked oats that need only to be mixed with a hot liquid; usually have flavoring and salt added
- Kelloggs all-bran cereal – bran cereal; some ingredients are wheat bran, oat fiber, and corn syrup
- Oat bran – outer casing of the oat
- Oat bran hot cereal – cereal made from oat bran
- Oat flake cereal – flakes of natural oat bran and whole grain wheat; can contain other ingredients depending on brand, and other ingredients
- Oat flour – flour from ground oats
- Oat groats – minimally processed, with only the outer hull removed; nutritious but chewy and needs to be soaked and cooked a long time
- Oat milk – milk substitute made from fermented oat or oat flour
- Oatmeal – any crushed oats, rolled oats, or cut oats
- Oats – species of cereal grain and the seeds of the Avena sativa plant
- Plain granola cereal – rolled oats mixed with various ingredients and used especially as a breakfast cereal
- Quick cooking oats – thin flakes of oatmeal that cook up in about three or four minutes, more processed and mushier than old-fashioned oats
- Quick oats – thin flakes of oatmeal that cook up in about three or four minutes, more processed and mushier than old-fashioned oats
- Rolled oats – oat groats that have been rolled into flat flakes under heavy rollers
- Steel-cut oats – groats that have been chopped into small pieces; chewier than rolled oats.”
An alternative to Hot oatmeal I have found to use is Arrowhead Mills Organic Rice and Shine Hot Cereal, which I add a bit of cinnamon, sugar and applesauce, to entice Jacob to eat it!
Barley is an “annual cereal grain; in beer, ale and whiskey and considered identical to wheat.” Below are the ingredients to beware of:
- “Barley flour – considered identical to wheat flour
- Barley malt – a sweetener produced from sprouted barley; dark, brown, thick and sticky
- Beer – hops is used as flavoring and stability agent in beer
- Beer vinegar – vinegar made from beer that is made in Germany, Austria and the Netherlands; often described as having a malty taste
- Malt – a sweetener produced from sprouted barley; dark, brown, thick and sticky
- Malt vinegar – vinegar made from malting barley; an ale is then brewed from this and allowed to turn into vinegar and aged
- Whiskey – distilled from fermented grain mash and aged in oak casks, distilled from corn, rye, or wheat
- Worcestershire sauce – widely used fermented liquid condiment originally manufactured by Lea & Perrins; a flavoring used in many dishes, especially with meat; made with malt vinegar, molasses, sugar, salt, anchovies, tamarind, onion, garlic, spices and flavoring”
Rye ingredients to look out for are:
- “Pumpernickel – coarse, dark, slightly sour bread made of unbolted rye.
- Rye – grass grown extensively as a grain or foliage crop
- Rye flour – fine powder made from rye
- Rye milk – milk substitute made from fermented rye or rye flour
- Triticale – artificial hybrid of rye and wheat
- Vodka – some types of vodkas are distilled from corn, rye, or wheat
- Whiskey – distilled from fermented grain mash and aged in oak casks, distilled from corn, rye, or wheat”
All allergy list information has been directly quoted from the following site: http://www.cookingallergyfree.com/allergens/allergen_listing
There are a lot of different types of alternative grains available for use in baking; so you should be able to find some that work with your other allergens. Some of the alternative grains I use are: coconut flour, Cybele Pascals Bakers Handbook flour recipes, White or brown rice flour, corn meal, Amaranth flour, Quinoa flour, Millet, and Sorghum flours. Many of my baking flours I use I order from NavanFoods.com. I find the prices, especially shipping are great!~ Any order over $100 ships free! I also use the special dietary restriction check list available on her site, to find new and safe foods to try!
For some very useful gluten-free baking tips and ideas be sure to check out GYGI Blog, and read their great info and charts on baking with Coconut Flour, and a Gluten-free conversion chart for recipes!~ I LOVE this!