Ingredients associated with "Grain allergy":

These are the ingredients that we have associated with the grain allergen. If grain is selected in your user profile, recipes with the ingredients below will be marked as risky while searching for recipes to suit your allergy diet.


  • Buckwheat flour - flour derived from buckwheat seeds, darker than wheat flour, can be eaten by people who react to gluten
  • Fine noodle - very thin noodles
  • Flour - fine powder that is made with grains; see specific type of flour for allergens - commonly made from wheat, but also made from corn, rye, barley, rice, buckwheat, amaranth, quinoa, kamut, barley and other grains
  • Millet - group of small-seeded species of cereal crops
  • Millet flour - fine powder made for ground millet
  • Milo - grain sorghum having white, yellow or pinkish seeds
  • Noodle - thin strip of unleavened dough that has been rolled, dried and cooked in boiling water; the dough is a paste made out of ground grain mixed with water
  • Pasta - type of food made from flour of certain grains mixed with water and/or eggs
  • Pie crust - a shell usually made of a pastry (from ingredients such as flour, butter, shortening or eggs)
  • Pie shell - a shell usually made of a pastry (from ingredients such as flour, butter, shortening or eggs)
  • Quinoa - a tall crop plant of the goosefoot family, cultivated for its small, ivory-colored seed, which is used as a food staple
  • Quinoa flour - fine powder made from quinoa seed
  • Quinoa milk - milky drink derived from the quinoa seed
  • Sorghum - numerous species of grasses, raised for grain
  • Sorghum syrup - syrup made from the juice of the sorghum grain

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