Intolerances to wheat and gluten are both relatively common, but they're distinct conditions and shouldn't be confused.
Let's start with the basics. Wheat is a cereal grain cultivated worldwide as a staple food source – in fact, it's the most widely grown and traded food crop globally, and the second most produced overall after maize. Most bread is made from wheat, but it also appears in breakfast cereals, pasta, pizza, pastries, pancakes, scones and cakes.
Gluten, meanwhile, is a major component of wheat and other cereals like barley and rye – a dense protein blend that helps store the plant's seeds. It's widely used in processed foods for its chewy, elastic texture and stabilising properties. Beyond bread, gluten shows up in vegetarian meat alternatives, beer, soy sauce, ice cream and ketchup, among many other products. Some wheat flour-based baked goods are even fortified with additional gluten for extra volume, stability and texture.
Types of Intolerance
A food intolerance, sometimes called a food sensitivity, is when particular foods or drinks trigger uncomfortable physical symptoms centred in the digestive system – distinct from allergies, which involve the immune system and can, in serious cases, be life-threatening.
Food intolerances can develop for different reasons: a genetic cause, stress or general poor health, or simply consuming more of a food than the body can comfortably process.
The Difference Between Wheat and Gluten Intolerance
Since gluten is a major component of wheat, these two intolerances are understandably sometimes confused. So what's the actual difference?
Someone with a wheat intolerance has difficulty digesting wheat specifically. Typical symptoms include:
- Bloating
- Stomach pain
- Skin issues like eczema, acne, rashes or itching
- Joint pain
- Disproportionate tiredness
These symptoms, which vary in intensity from person to person, are triggered specifically by wheat. Someone with a genuine wheat intolerance (rather than gluten intolerance) should be able to tolerate other cereals like barley, maize or rye without issue.
Gluten intolerance is a little more involved. If you struggle to digest gluten, you're also, by definition, wheat intolerant – but your symptoms may also be triggered by other gluten-containing grains.
Gluten intolerance symptoms overlap with wheat intolerance – bloating, stomach pain, joint pain and fatigue – but can also include:
- Headaches
- Nausea
- Diarrhoea
Understanding the difference matters because if you have a gluten intolerance, the range of foods you'll need to avoid or limit is broader than with a wheat intolerance alone.
If you suspect a problem with wheat or gluten, tracking your food intake and symptoms can help identify a connection – keep in mind reactions may not happen immediately, sometimes appearing hours or even days later.
It's also worth talking to your GP. They may recommend testing to rule out coeliac disease, a more serious autoimmune condition related to gluten that can cause significant health problems if left unaddressed. Your GP may also refer you to a nutritionist for intolerance assessment, though waiting times for this kind of appointment can be lengthy.
A quicker option is our at-home sensitivity test – simply send in your sample using the provided kit, and you'll receive a full laboratory analysis with a detailed breakdown of any sensitivities identified.
The range of wheat- and gluten-free products available in supermarkets keeps growing, both in variety and quality. And for some people, avoiding the trigger for a period can lead to symptoms genuinely easing over time, though this varies from person to person and isn't guaranteed for everyone. If you'd like a deeper dive specifically into gluten intolerance, our gluten intolerance guide covers this in more detail.
