Allergen note
Whole-wheat flour itself is not a common allergen, but introduce it separately from other common allergens like wheat to monitor for any rare reactions.
How to serve
For infants (6+ months), mix 1-2 teaspoons of cooked whole-wheat porridge into purees; for toddlers, try 1-2 tablespoons in pancakes or muffins for a nutritious finger food.
Preparation
Always cook whole-wheat flour thoroughly by boiling or baking to eliminate raw flour risks, and puree or mash it into a soft, lump-free consistency to prevent choking.
Texture and choking risk
Whole-wheat flour is a low choking risk but can be a inhalation hazard when dry; always mix it into cooked foods like porridge and supervise your child during meals.
Starting ages are typical guidance for healthy, full-term babies who show signs of readiness. Your paediatrician may advise differently, especially where there is a family history of allergy.
Track first tastes and reactions
Log when your child first tries whole-wheat flour, note any reaction and see it in the allergen tracker.
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