Wheat

Wheat can start when your baby is ready for solids, at about 6 months. It is second only to corn among the most widely farmed cereals. The family has many members, including einkorn, emmer, farro, freekeh, semolina and spelt. One type rules the market: bread wheat. At harvest the seeds are separated from the stalks and the kernels are turned into hundreds of foods.

Wheat gives plenty of carbohydrate with some fiber and protein. Its nutrition depends on the form. A wheat berry holds bran, a starchy middle and a nutrient-packed germ, so it is rich in fiber, protein, iron, magnesium, selenium and B vitamins. Whole wheat flour beats white flour gram for gram in protein, fiber, and iron, and in zinc and the B vitamins. Enriched white flour gives the most nutrition among white flours.

Forms

Porridge is the easiest start. Cook it from semolina, baby cereal or cracked wheat. Whole wheat berries must simmer in liquid until fully soft. Flour makes pancakes, bread and pasta.

Loose cooked grains can scatter in the mouth and cause gagging. When your baby has a hard time, squash them with a fork, or stir in some broth, milk, or sauce to bind them.

Gluten

Gluten is a protein found in wheat, barley, rye and some oats. Babies can eat it unless they have celiac disease, gluten sensitivity or wheat allergy. Celiac disease is an autoimmune condition in which gluten damages the small intestine. Talk to your doctor if you worry about gluten and digestion.

Cooked wheat berries are low risk when prepared to suit your child's age. Some wheat-based products, though, can raise the risk. Stay close during meals.

Along with other gluten-containing grains, wheat is a common allergen according to the World Health Organization. It is one of the most frequent food allergies in children, and two thirds outgrow it by age 12. Bread frequently combines several grains with further allergens, like milk, soy, and sesame.

Do not confuse wheat allergy with celiac disease. An allergy can fade, while celiac disease calls for a strict gluten-free diet for life. A so-called gluten allergy usually refers to celiac disease.

In the rare wheat-dependent, exercise-induced anaphylaxis, exercising within a few hours of eating wheat can set off a severe reaction. These people should skip wheat for four hours before hard exercise.

People with pollen food allergy, especially to grass pollen, may react to wheat. They get brief itching, tingling or burning in the mouth, and sometimes belly pain, cramps, bloating or diarrhea. A dangerous reaction is unlikely.