Wheat may be introduced as soon as baby is ready to start solids, which is generally around 6 months of age. Wheat is a common allergen in children, so take care to introduce the grain in small amounts at the start. 

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—the wheat plant has an extensive family tree with many varieties 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. For example, common wheat is used to make bagels, beer, bread, couscous, crackers, croissants, flour tortillas, naan, noodles and pasta, pita, pizza dough, plant-based meat, udon, and many more delicious foods.

For information on other wheat products, check out our pages on bread, couscous, freekeh, Khorasan wheat, and pasta.

Yes. Wheat offers plenty of carbohydrates plus some fiber and protein, too. However, some types of wheat offer more nutrition than others. The amount of processing also plays a vital role in nutrition. Let’s take a look at three everyday wheat products:

Wheat Berries. The most nutritious way to serve wheat is the wheat berry, which is simply the whole grain kernel with the inedible husk removed. A wheat berry can be milled to make flour, but when served as a whole grain, it offers lots of nutrition thanks to the kernels’ key components: the fiber-rich bran, the starchy endosperm, and nutrient-packed germ. These parts of the kernel contain lots of fiber, protein, and nutrients like iron, magnesium, selenium, and B vitamins. Wheat berries contain beneficial plant compounds like carotenoids, lignans, and phytosterols that can support heart health.   

Whole Wheat Flour. Whole wheat flour is a great choice when baking for a child. When wheat berries are milled to make flour, sometimes producers include the bran and germ; other times these parts of the grain kernel are stripped away. That’s the difference between whole wheat flour and white flour, which consists of only the starchy endosperm. Pound for pound, whole wheat flour contains more calories, protein, fiber, and nutrients like iron, zinc, and B-vitamins than white flour.

White Flour. White flour contains fewer nutrients than whole wheat flour, but it still offers plenty of carbohydrates to energize growing babies. White flour has many monikers: all-purpose, bleached, cake, enriched, pastry, self-rising, unbleached, and wheat flour. Each type has slight variations in the amount of nutrients, with enriched flours generally offering the most nutrition of white flours.

★Tip: Choose organic wheat when budget and access allow it—or opt for alternative grains like amaranth, buckwheat, Khorasan wheat, or quinoa. Conventionally-grown wheat is commonly sprayed with pesticides that can negatively impact human and environmental health.   

Sprouted bread is an excellent choice for babies. Sprouted bread is made from grains that have begun the germination process, meaning that the seeds have started to sprout from exposure to water and warm temperatures. Not only does this process yield more nutrients than whole wheat grains, sprouted grains help the human body better absorb these nutrients from the food. 

Another great choice is sourdough bread. Sourdough bread is made with a starter dough that consists of water and wheat. As wheat ferments in water, the starter dough develops natural yeast and breaks down gluten. Like sprouted breads, sourdough is also easier to digest, plus the nutrients in them are also more easily absorbed by the human body than bread made with refined white flour. 

Learn more about the best breads for babies.

Yes. Whole wheat berries, bread, and many products made from wheat are potential choking hazards. For information on how to modify foods to reduce the choking risk and to see age-appropriate cuts and shapes for babies, see our page on choking hazards.

As always, make sure to create a safe eating environment, stay within arm’s reach of a baby during mealtime, and check out our age-appropriate serving suggestions.

For more information, visit our section on gagging and choking and familiarize yourself with common choking hazards.

Yes. Wheat is one of the most common food allergens in children.  Fortunately, two-thirds of children outgrow the allergy by their 12th birthday. Also, keep in mind that breads often contain multiple grains and other added ingredients, such as milk, sesame, and soy, which are also common allergens.

It is important to note that wheat allergy is not the same as celiac disease. While a wheat allergy may be outgrown, celiac disease requires a strict, lifelong gluten-free diet and lifestyle.  A gluten “allergy” is typically a misnomer, often in reference to celiac disease. 

If your baby has a family history of allergies or if you are concerned that your baby may be allergic to wheat, talk to a pediatric health care provider before introducing wheat at home. As you would when introducing any new food, start by offering a small quantity for the first couple of servings and watch closely for any signs of an allergic reaction. If there is no adverse reaction, gradually increase the amount over future servings.

While rare, some individuals have a condition known as wheat-dependent, exercise-induced anaphylaxis, which can result in a severe allergic reaction if the person exercises within a few hours after eating wheat. These patients should avoid eating wheat in the four hours before strenuous activity. 

Lastly, individuals with Oral Allergy Syndrome (also known as pollen food allergy syndrome) may be sensitive to wheat, particularly those who are allergic to grass pollen. Oral Allergy Syndrome typically results in short-lived itching in the mouth. It is unlikely to result in a dangerous reaction. 

Recommended Guide: Introducing Allergens

Yes—as long as a child does not have wheat allergy, non-celiac gluten sensitivity, or celiac disease.

Gluten is simply 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 a wheat allergy or celiac disease. In some cases, this may be non-celiac gluten sensitivity. However, gluten-containing grains can also contain certain carbohydrates that are difficult for some individuals to digest.