Cross-Reactive Proteins
The below foods are known to cross-react with wheat:
- Cow’s Milk
- Alpha-Casein + Beta-Casein
- Casomorphin
- Milk Butyrophilin
(The above are specific proteins found in dairy products)
- Whey Protein
- Milk Chocolate
- Yeast
- Oats
- Millet
- Rice
- Corn
The below foods are often over-consumed on a gluten-free diet resulting in potential allergies:
- Buckwheat
- Sorghum
- Hemp
- Sesame
- Amaranth
- Quinoa
- Tapioca
- Teff
- Potato
- Eggs
