Gluten-related disorders intolerances, mainly lactose intolerance. People can also experience adverse effects of wheat as result of a wheat allergy. Gastrointestinal symptoms of wheat allergy are similar to those of coeliac disease and non-celiac gluten sensitivity, but there is a different interval between exposure to wheat and onset of symptoms. Wheat allergy has a fast onset (from minutes to hours) after the consumption of food containing wheat and could be anaphylaxis. The treatment of wheat allergy consists of complete withdrawal of any food containing wheat and other gluten-containing cereals. Nevertheless, some patients can tolerate barley, rye or oats. Antibodies to α-gliadin have
Rye bread "maslin" (or variants of the name) was the bread of the better-off peasants for hundreds of years, in contrast to the white manchet bread eaten by the rich, and the horsebread eaten by the poorer peasants, which was made of cheaper grains including oats, barley and pulses. Wheat-rye breads, particularly light rye (sissel) and American pumpernickel, but also a combination known as "marble rye", are very closely associated with Jewish-American cuisine, particularly the delicatessen. The bulk of the flour is white wheat flour (often a less-refined form known as "first clear"), with a substantial portion of rye mixed in for