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Learn moreWheat
Grain
Age Suggestion
6 months
Iron-Rich
Yes
Common Allergen
Yes
When can babies have wheat?
Wheat may be introduced as soon as baby is ready to start solids, which is generally around 6 months of age.
The nutty, nutritious wheat plant has come a long way since prehistoric times when humans began growing and eating the ancient grain. Now one of the world’s most cultivated cereal grains—second only to corn—there are lots of varieties of wheat to try, from einkorn to emmer, farro to freekeh, semolina to spelt. However, one type of wheat dominates the worldwide market: common wheat, or “bread wheat” as it is sometimes called because of its popularity in baking. At harvest time, farmers thresh the seed from the grass, and from there, the grain kernels are processed to create hundreds of food products.
How do you serve wheat to babies?
Every baby develops on their own timeline, and the suggestions on how to cut or prepare particular foods are generalizations for a broad audience.
6 months old +:
To introduce wheat, offer a very small portion of a food like wheat porridge or puree with breadcrumbs on a spoon or your fingertip. Gradually increase the quantity offered as long as your baby shows no symptoms of an allergic reaction. Subscribe to the Solid Starts App for step-by-step guidance, including quantities, schedules, and answers to common questions.
Once wheat is successfully introduced, keep it in the diet regularly (ideally twice a week) to help prevent wheat allergy from developing. Serve wheat porridge like infant cereal, cream of wheat, or wheat farina, or you can make porridges from the whole wheat berries as long as they are cooked in the liquid until completely soft. Offer the porridge for baby to scoop with their hands or serve with a pre-loaded spoon. You can also use wheat flour to make pancakes or breads and other baked goods, or serve pastas made from wheat.
9 months old +:
Continue to serve wheat porridges and pancakes, as well as meatballs and patties with cooked wheat berries mixed in. Offer these foods cut into bite-sized pieces to help babies practice their developing pincer grasp, where the index finger and thumb come together to pick up smaller pieces of food. At this age, you can also offer cooked wheat berries on their own or as part of a grain salad, using a fork to flatten the grains to make them easier for self-feeding.
If you are introducing wheat at this age, offer a very small portion of wheat in the form of food like porridge or puree with breadcrumbs on a spoon or your fingertip. Gradually increase the quantity offered as long as your baby shows no symptoms of an allergic reaction. Once wheat is successfully introduced, keep it in the diet regularly (ideally twice a week) to help prevent wheat allergy from developing. Subscribe to the Solid Starts App for step-by-step guidance, including quantities, schedules, and answers to common questions.
12 months old +:
Continue serving cooked wheat berries on their own and as part of dishes like grain salads, porridges, or stews. Offer milled wheat in the form of warm cereals and use wheat flour in the family’s favorite baked goods. At this age, consider offering the food with an age-appropriate utensil for practice. If the child is not interested in using utensils, keep in mind that using utensils can be exhausting for new eaters, and many children toggle back and forth between feeding themselves with their fingers and utensils. Try not to apply too much pressure—consistent and accurate utensil use will come in due time—probably after the second birthday.
Introducing common allergens to babies can be scary. We have a First 100 Days plan that walks you through exactly when to introduce each one with the right amount of time between them.
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Is wheat a choking hazard for babies?
No. Wheat in forms like porridge, cooked wheat berries, and flour present a low risk when safely prepared for a child’s age and developmental ability, though many products made from wheat could pose an increased risk of choking. To reduce the risk, prepare and serve wheat in an age-appropriate way as described in How to Serve. Note that loose, cooked wheat berries are more likely to scatter in the mouth, which can cause gagging or coughing. If baby is struggling to manage the food, consider mashing the grains with the back of a fork or adding broth, milk, or a sauce to help the grains stick together. As always, create a safe eating environment and stay within reach of baby during meals.
Learn the signs of choking and more about choking first aid in our free guides, Infant Rescue and Toddler Rescue.
Is wheat a common allergen?
Yes, wheat is classified as a common allergen, and is one of the most common food allergens in children. Fortunately, two-thirds of children outgrow the allergy by their 12th birthday.
Introducing wheat early and serving regularly throughout the toddler years can help prevent wheat allergy from developing.
Although most babies will never experience an allergic reaction to food, delaying introduction to common food allergens like wheat may actually increase the risk of an allergy developing. Babies with eczema or an existing allergy to another food may be at increased risk of developing a wheat allergy, particularly if introduction is delayed. The early introduction of wheat (as soon as they are developmentally ready for other solids) is especially important for these babies. If baby has known food allergies or severe eczema and is already 7 months of age or older, consult your doctor before introducing wheat at home, as it may be safer to introduce the allergen under medical supervision.
For babies without severe eczema or pre-existing food allergy, common allergens such as wheat can typically be introduced at home. Start with a small amount prepared in an age-appropriate way. Learn how in the How to Serve section. For step-by-step guidance on how to safely introduce wheat, subscribe to the Solid Starts App.
Can wheat cause oral allergy syndrome?
Yes. While rare in babies, people with oral allergy syndrome (OAS) may be sensitive to wheat, particularly those who are allergic to grass pollen. OAS typically results in short-lived itching, tingling, or burning in the mouth, and can also result in gastrointestinal distress (abdominal pain, cramping, bloating, or diarrhea) in some cases. While uncomfortable, OAS to wheat is unlikely to result in a dangerous reaction.
Can babies eat gluten?
Yes, as long as a child does not have celiac disease, non-celiac gluten sensitivity, or wheat allergy. Read more in our Celiac FAQ.
Gluten is a type of protein in wheat and other grains such as barley, rye, and some oats. Gluten is edible, but it becomes problematic for individuals with celiac disease, an autoimmune disease characterized by damage of the small intestine when gluten is consumed. Some individuals may be sensitive to gluten but may not have an allergy or celiac disease. In some cases, this may be non-celiac gluten sensitivity, but this is uncommon in babies. Talk to a health care provider if you are concerned about issues related to gluten and digestion.
Is wheat healthy for babies?
Yes. Wheat is rich in carbohydrates, fiber, iron, magnesium, selenium, various B vitamins, and zinc. Plus, it offers a dash of protein, in addition to antioxidants. Together, these nutrients work to provide energy to fuel baby's play and exploration. They also support baby's digestion, red blood cells, electrolyte balance, hormones, metabolism, taste perception and more. Wheat comes in many forms, from wheat berries, to white and wheat flours, and more. All forms are nourishing for baby's needs.
Is whole wheat or white better for babies?
Whole wheat offers more fiber, iron, zinc, and B vitamins, while products made with white flour are sometimes fortified with iron and other nutrients. Offering a mix of both over time exposes baby to different textures and flavors.
Can babies eat wheat germ and wheat bran?
Yes. Wheat germ and wheat bran can be stirred into oatmeal, yogurt, purees, or batters to add fiber, iron, zinc, and B vitamins. Start with a small amount, as the added fiber can be filling and may cause some digestive discomfort if introduced in large quantities all at once.
Our Team
Written by
Dr. Rachel Ruiz
MD, FAAP, CLC
Dr. Sakina Bajowala
MD, FAAAAI
Kim Grenawitzke
OTD, OTR/L, SCFES, IBCLC, CNT
Venus Kalami
MNSP, RD, CSP
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