Abstract: Wheat is one of the staple food for human, while it is also a major allergic food, and it can trigger a variety of allergic diseases. Currently, wheat flour allergenicity could be reduced by the application of thermal and non-thermal processing. Thermal processing includes autoclaving and baking. Non-thermal processing includes high hydrostatic pressure, pulsed ultraviolet light, enzymatic modification, stepwise polishing, acidolysis and γ-irradiation. Among them, autoclaving, pulsed ultraviolet light, enzymatic modification, stepwise polishing, acidolysis and γ-irradiation could significantly reduce wheat allergenicity and have high potential for the future application. However, the mature technology for the production of hypoallergenic wheat products is still under development, and it should be highlighted.