An Allergy-Friendly Welcome to the World of Gluten-Free Eating


by Little Northern Bakehouse 

Peanuts and soy. Pistachios and cashews. Sesame and tree nuts. Food allergies don’t always travel alone. And if a roulette wheel of possible cross-reactivity combinations isn’t challenging enough, autoimmune disorders like celiac disease sometimes tag along to make the daily routine of navigating food even more complex. 

People living with severe food allergies may have up to a five-fold risk of celiac disease[1]. Just as food allergies can develop at any age, a diagnosis of celiac disease can show up to throw you a gluten-free curveball after you’ve been living with food allergies for years. 

Whether you (or a loved one) are new to gluten-free eating because you’ve been diagnosed with celiac disease, a new wheat allergy, or non-celiac gluten-sensitivity, adjusting to gluten-free living on top of food allergies is enough to make anyone feel like “overwhelming” doesn’t begin to cover it. 

Why? Because although there are more certified gluten-free options on grocery store shelves than ever, many of them use top 8 allergens to make up for the gluten they take out. Nuts show up in ingredients like almond meal or coconut flour to take the place of gluten’s protein in crackers or cookies. Eggs stand in for gluten’s binding and thickening powers in everything from baked goods to sauces.

For gluten-free people without food allergies, substitutions like these are a gift for flavor, texture, and variety. Not so much if you already carry an epinephrine auto-injector for IgE-mediated food allergies.

But don’t despair. While being new to gluten-free—especially with food allergies—isn’t always as easy as swapping gluten-filled foods for gluten-free ones, there is more joy to be found in a world without gluten than ever before.

To help you find your way, Little Northern Bakehouse’s Ultimate Guide for the New to Gluten-Free offers a plant-based, allergy-friendly welcome to the world of gluten-free eating. In it you’ll find tips to help with everything from stocking your pantry to spotting hidden gluten on labels, plus stories from real people who’ve been there.

You’ll also find easy weekday gluten-free recipes that are free from nuts, eggs, dairy, and sesame (we even include soy-free options too)—and a bonus resource guide filled with links to even more gluten-free, allergy-friendly recipes and products you’ll love. All free to download when you sign up for our monthly email newsletter.

Our deliciously gluten-free breads, buns, bagels, and pizza crusts are vegan and free from the top allergens. So whether you’re allergic to peanuts, tree nuts, egg, dairy, sesame, soy, or wheat, you can experience the joy of the real thing—gluten-free—every day.

Get your FREE Ultimate Guide for the New to Gluten-Free today!

[1] Pillon, R., Ziberna, F., Badina, L., Ventura, A., Longo, G., Quaglia, S., Berti, I., Prevalence of celiac disease in patients with severe food allergy. Allergy: European Journal of Allergy and Clinical Immunology, 70: 1346–1349, 2015. Available from:, accessed April 4, 2022.