Wheat is one of the eight allergenic foods that are responsible for approximately 90% of all food allergies. Wheat is less allergenic than other foods in this group and less likely to cause multi-organ, severe, life-threatening reactions.10 Allergy to wheat is more prevalent in children than adults and is considered a transient allergy of infancy/childhood. Wheat allergy is often outgrown in early childhood, in most cases by age 3-5 years,11 but 35% show a persistent allergy into adolescence.12 While previous studies using food-specific IgE antibodies have determined diagnostic decision points that indicate a high likelihood of clinical reactivity for certain foods, namely milk, egg, peanut, and fish,6-8 wheat-specific IgE levels do not seem to be useful predictors of food challenge outcome, enabling reduction in need for food challenges. Furthermore, false-positive IgE reactions to wheat and other cereals are frequently seen in grass-allergic patients due to insignificant cross-reactivity between water/salt-soluble proteins.13,14 Therefore, identification of wheat proteins associated with symptoms to wheat is of importance.