Which common allergen is often found in baked goods?

Wheat is the correct answer because it is a fundamental ingredient in many baked goods, such as bread, pastries, cookies, and cakes. Since wheat contains gluten, it is particularly noteworthy for individuals with gluten sensitivity or celiac disease, making it a significant allergen to consider.

In a bakery context, wheat is pervasive and critical to the structure and texture of baked items. This makes it essential for bakery managers to be aware of its presence in their products and to communicate this to customers who may have gluten-related allergies or conditions.

The other allergens listed, such as peanuts, milk, and eggs, are also commonly found in various baked goods but are often used in more specific recipes or as adjuncts rather than as primary ingredients. While they pose serious allergy risks and should be managed carefully in food preparation settings, wheat is more widely present as a base component in traditional baking.