Gluten allergy is a food allergy triggered by certain proteins within the wheat grain. Gluten allergy is different from gluten intolerance, although in both case treatment is generally the complete avoidance of products containing gluten.

Gluten allergies are triggered by exposure to prolamins or glutelins, two of the four classes of proteins in wheat. Some wheat allergies can be triggered by exposure to other wheat proteins, but these are classified separately from gluten allergies.

General reactions to gluten traditionally include gastrointestinal issues, such as diarrhea and intestinal gas. This reaction is similar to Celiac Disease and gluten intolerance, although the mechanisms are different. A gluten allergy can only be definitively identified by an allergy test.http://www.allergy-details.com/gluten-free-diet/gluten-allergy-symptoms/

People who have a gluten allergy can also develop traditional allergy symptoms such as congestion, irritated skin when contacting products containing gluten, and in extreme cases anaphylaxis, where the throat closes and breathing can be compromised.

The basic treatment for gluten allergy is avoidance. People with a gluten allergy remove all food products from their diet that contain gluten. This includes obvious products such as wheat bread, pasta, and flour, but also many other products that use wheat flour or gluten as an ingredient, such as beer, malt, and products such as couscous, which is actually a wheat pasta.http://www.allergyescape.com/wheat-gluten-allergy.html

Some people with gluten allergies can tolerate small amounts of gluten without having severe reactions. On the other hand, people with Celiac Disease and gluten intolerance must completely remove gluten from their diet to eliminate further damage to their intestines.