Flour Allergies

Not all flours are wheat derived. Several wheat substitutes have been discovered over the years to address availability and certain food processing styles. These flour variations at some point can also cause allergies.

Peanut Flour Allergy and Soy Flour Allergy. Peanut and soy generally come from the same family of plants, which is legumes. Basically, flours derived from peanut and soy would have similar components. The main difference would be the taste and texture of peanut flour from that of soy flour.

Rice Flour Allergy. Uncommon in the United States and European countries, rice allergy is typical in Asian countries where rice is a staple food. Rice flour  allergy, on the other hand, has very little prevalence since it is not being manufactured a lot in the food industry. Furthermore, while rice is not exactly hypoallergenic, this has become an effective substitute to wheat because of its low protein content as compared to most grains.

As a general rule, flour allergy draws a very fine line between different flour sources (that is, grains used to make flour substance). As mentioned above, flour allergies are caused by certain proteins typically found in most grains which are the core foundation of most flours, with the exception of legume-derived flours.

     Below: If you work in a bakery with this much dough, you'll quickly find out if you have any flour allergies.