“Let’s move the flour to the basement pantry,” I said to my husband.  

Since one of our family members has celiac disease, food storage and preparation are special safety considerations.

My husband has been a grain miller in the food industry, and I have a cereal chemistry doctorate. We are fans of grains. However, loose flour can easily spread through the kitchen and contaminate food surfaces.

Celiac disease is not an “allergy” to gluten, a complex group of proteins found in wheat, barley and rye. This autoimmune disorder can greatly harm the intestinal tract because the body mistakenly recognizes the protein as an invader, triggering inflammation and internal damage.

Technically, “gluten” is the elastic protein mixture formed when bread is kneaded. It includes several proteins – most notably glutenin and gliadin.

Managing celiac disease requires lifelong avoidance of any foods with these particular proteins.

Fortunately, when you see “gluten-free” on the label, you can trust it. “Gluten-free” labeling is voluntary, but strict limits for using the claim exist.

When I prepare food for our family, I take special precautions to avoid cross-contact with gluten-containing ingredients, just as I avoid spreading chicken juice around the kitchen. Utensils, bowls and equipment must be carefully cleaned.

How common are food allergies and celiac disease? The information is courtesy of the Food Allergy Research and Education organization and the Celiac Disease Foundation.

• If 100 adults were gathered, about 10 would have a food allergy.
• If 100 children were gathered, about 13 would have a food allergy.
• If 100 people were gathered, one would have celiac disease.

Allergies to more than 170 foods have been reported. Allergic reactions were estimated to cost the U.S. $33 billion in 2024.

If you are planning a gathering, be sure to find out if any of your guests have food allergies so you can plan appropriately.

Currently, nine food ingredients are recognized on food labels as being allergenic: eggs, fish, milk, peanuts, sesame, shellfish, soy, tree nuts and wheat. They are listed right after the ingredients and noted by “Contains” (followed by the allergen).

Companies often produce more than one type of product using the same machinery or other equipment. You may note that some products also include “Processed in a facility that also processes …”. Pay attention to that information if you are very sensitive to certain ingredients.

Allergies can be life-threatening if the symptoms progress to anaphylaxis. For example, symptoms of a shellfish allergy may include tingling in the mouth; abdominal pain; nausea; diarrhea; vomiting; congestion; trouble breathing; wheezing; skin reactions; swelling of the face, lips, tongue, throat, ears or hands; dizziness; or fainting.

If you are preparing food for people with any type of allergy, avoid cross-contamination by using separate serving utensils. Be sure to label your menu items, or place the food package nearby.

See more allergen information from North Dakota State University Extension at www.ag.ndsu.edu/food (click on “Food Safety”).

Here’s a wheat-free recipe, but it could not be consumed by someone with an allergy to peanuts.

Honey-Peanut Cereal Bars (Wheat-free)

¼ cup granulated sugar
½ cup honey
½ cup peanut butter
3 cups wheat-free cereal (Cheerios, Rice Chex, etc.)
½ cup salted peanuts

In a 3-quart saucepan over medium heat, heat sugar and honey just to a boil, stirring occasionally. Remove from heat. Stir in peanut butter until smooth. Stir in cereal and peanuts until evenly coated. Press evenly in a 9-by-9-inch buttered pan, using the buttered back of a spoon. Cool 1 hour. Cut into 4 rows by 3 rows.

Makes 12 servings. Each serving has 180 calories, 9 grams (g) fat, 5 g protein, 25 g carbohydrate, 1 g fiber and 130 milligrams sodium.

(Julie Garden-Robinson, Ph.D., R.D., L.R.D., is a North Dakota State University Extension food and nutrition specialist and professor in the Department of Health, Nutrition and Exercise Sciences.)

NDSU Agriculture Communication – Dec. 24, 2025

Source: Julie Garden-Robinson, 701-231-7187, julie.garden-robinson@ndsu.edu

Editor: Dominic Erickson, 701-231-5546, dominic.erickson@ndsu.edu