Food Storage and Allergies (including gluten free)

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This isn’t the first time we’ve confessed we’re clueless about a specific topic. If you’ve been around long enough, you’ll remember our big Small Spaces Storage Solutions confession. Well we’re here to confess again. When it comes to food storage and allergies, especially gluten free (which we get tons of emails about) we just don’t know our stuff!


Well, we’ve had one of our readers (who we’ll formally introduce soon) offer to do some guest posting on these difficult topics. She already has a great list of ideas to help those with allergies adapt their food storage plans. We also wanted to let you guys ask questions now so that we can have her tailor the posts to fit the most common concerns and questions. So everyone -if you know someone with a food allergy, or have one yourself, what have you ALWAYS wanted to know? Feel free to leave a comment on this post, on our facebook page, or email us at Be sure to share this post with anyone you know who might have questions of their own.

We look forward to hearing from you, and introducing you to our gluten-free and allergy expert :). We’ll start the first post in the New Year, and create a special page to index all the future posts. We’re happy to help coordinate getting this information out to people, even though it’s something we don’t know much about ourselves yet!

  • Shelly

    My daughter has several allergies (wheat, dairy, eggs, pineapple, and some tree nuts). Sure there are several freeze dried foods out there that she could in theory have but they are often processed in facilities that handle many of the things she is allergic to. Is anyone aware of a company that prepares food storage items in facilities clean of these common allergens?

  • IDAllergicMom

    Hi, I am allergic to gluten, dairy (casein) and eggs. The rest of my family eats normally. I am looking for a list of what to store for myself for a year’s worth of food. Just don’t know the proportion, and since what I have purchased for my family is mostly premixed dehydrated recipes (teriyaki, lasagna, etc.) that all contain things I can’t have. I just don’t want to miss any ingredients I will need to stay healthy and have SOME interest in the food I am eating. Can U help?

    • I would just substitute out item for item with foods you can eat. So instead of storing wheat, store a different grain. For dairy and eggs you can consider getting protein from other sources such as meats or extra legumes. Hope that helps a little!

  • Dyergroup6

    Have you started your gluten-free posts yet? I am a huge food storage fan. My DH was just diagnosed with Celiacs, and when we found out, I cried about the 1000 pounds of wheat and all the LDS cannery food I have which we can’t use now because of cross contamination. We have to start all over again…I guess I’m I’m just going to have to do a lot of research.

  • JessicaE

    It seems that Gluten-free is everywhere now.  I was able to find GF 72-hour kits ideas with a simple search, but I’m having trouble finding anything about dairy-free food storage.  My son is completely intolerant of milk protein, not just lactose.  He also can’t tolerate soy, or cocoa.  I’m really looking forward to some helpful ideas to allow us to fill out our food storage.  Hope to see some soon.

  • Pmpilates

    I found out 6 years ago I was inhalant, ingestion, and touch anaphylactic to peanuts, tree nuts, and shellfish!  Needless to say I had to give my entire food storage away!  I have not caught up yet.  It is not easy to find flours, sugars, and other baking ingredients that are nut free.  Also, every major dehydration or freeze dried company supplies all the food storage companies with their ingredients which means their is not one —- not one that is safe from cross contamination.  Almonds seem to be in everything and then there is a shellfish contamination!  So, unless a major player comes in as a nut free manufacturer of freeze dried etc…… we must can, mylar bag, or #10 can everything that is safe ourselves!  Fun Fun Fun!  My family has a 6 month supply of Wise Food and special ordered theirs without the almond cereal.  So I will do the other 6 months in items in buckets etc……..and then my own year supply- at this points it is jam!  🙂  Hee Hee!

  • My little brother have food allergy and now were looking for more gluten free food for her. I would love some ideas for what to store have, and how rapid you reply. I have founds lots of information about the topic and comments.

  • Anonymous

    An Allergy is a disorder of the immune system. Allergies can cause a runny nose, sneezing, itching, rashes, swelling or asthma. A food allergy is an immune system response to a food that the body perceives as harmful.

  • hmf

    My son is nut allergic, I am sunflower seed allergic, and my husband is a type 1 diabetic. My son is also a special needs toddler. I am interested in easy ways to get started, really focusing on nut free options.

  • Ryanlewisfam

    I actually had stopped reading your blog when my two kids were diagnosed with Celiac Disease. I just didn’t think there would be any way you would cover gluten free food storage. I am so glad I checked in and found this post! I am really concerned about having long term food storage and still haven’t figured out a solution. All the long term food storage that we worked so hard to get is not gluten free because of the contents or because of cross contamination possibilities at the cannery. I have thought about borrowing a canner and canning things at home to avoid cross contamination but I don’t know how long to store gluten free grains. So far I have a bunch of rice and beans in 5 gallon buckets but its not enough.

  • wasatchmama

    My daughter is very lactose intolerant and I’ve been wondering what to store for her. I can’t wait to see what your mystery contributor posts!

  • Kbaldridge06

    I have two kids with Celiac disease and so we always keep at least a month of food on hand for them in case anything happened. How do you store things for the long term when storing gluten free grains? We eat a LOT of rice and some millet. I would like to see a food calculator that has a gluten free option!!! You can’t just replace rice with the wheat it calls for because wheat is higher in protein, fiber, and other nutrients that rice does not have. Any thing on gluten free food storage would be awesome!

  • Maggie

    We have been putting up gluten free foods for a year now. After many house of searching the internet we have found some good sources. Bob’s Red Mill in Portland has an entire line of flours and baking supplies. You can buy large quantities or small. The Ready Store carries freeze dried GF foods for long term under both Mountain House and Sarasota. We invested in a drier and use the Dehydrate2store website a great deal. Mountain Rose Herbs had organic medicinal and cooking herbs. We also bulk order from a local market and get bulk pricing. Because GF foods are more expensive we shop sales locally, buy fresh and dry ourselves and use Bob’s Mill for the bulk of our flours and grains

    • Bementd1

       Be careful of the “allergen free” products at the Ready Store.  I asked them if their peanut free items were truly peanut free.  Meaning are they processed in a facility with nuts and I was told they are processed in the same room!  Scary.  I certainly wouldn’t want to find out in an emergency by having my peanut allergy kid go into anaphylaxis. 

    • Bementd1

       Be careful of the “allergen free” products at the Ready Store.  I asked them if their peanut free items were truly peanut free.  Meaning are they processed in a facility with nuts and I was told they are processed in the same room!  Scary.  I certainly wouldn’t want to find out in an emergency by having my peanut allergy kid go into anaphylaxis. 

  • TK

    I’m with Andrea… Lactose intolerant myself and allergic to blueberries.
    Not sure what my son is but he can’t eat raw carrots, can eat cooked carrots. Mellon and bananas make his throat itch. Think he may be a bit lactose intolerant too.
    Am interested in lactose free storage and recipe tips.

  • Sharon

    Celiac here also and vegetarian. Since I found out I am celiac I added fish back into my diet and dropped most all vegetaian meat substitutes. They have gluten in them. I’m storing canned tuna, salmon and kippered herring. I have some unflavored textured vegetable protein stored but can’t find flavored tvp that is gluten free. McCay’s vegan beef flavoring and chicken flavoring are gf. I’m storing beans and gf pasta and peanut butter. Using my excalibur for drying veggies and fruit. I have powdered milk and powdered eggs, I have some oil and some rice and have a hand mill for grain. I figure I will grind rice that I have stored and buy field corn in place of wheat. If tvp makers would make flavored tvp that is gluten free and label it that would help a lot,

    • Ms Robbie

      Check out honeyville food products, they have gluten free products

  • KT

    I’m very excited for this new segment! My husband was just diagnosed with Celiac and one of my first thoughts was what about all that wheat we have in food storage?! I would love some ideas for what to store – especially since I’ve heard how quickly most gf flours go rancid…

    • Maggie

      Use your wheat for sprouts it doesn’t seem to both us this way

  • Jenne

    I am lactose intolerant and allergic to dairy. However I can have some cheeses, especially hard. Also, I have to check the ingredients on everything for sulfates. I carry an epipen for my allergy to sulfa, which goes by many names. It’s the key ingredient in Accent flavor enhancer, it’s in potato pearls and hash browns and used to keep apples, apricots, and veggies green or bright. Whenever the Relief Society does a food storage challenge or anything involving food(because someone always uses their food storage) I have to pass, I’ve had way too many allergic reactions which trigger an asthma attack and hives. I’d love to see more warnings in your recipes using allergic ingredients so I can look for an alternative. Thanks!!!!

    • Jenne

      Typo, Sulphur, not sulfa, however I am allergic to sulfa drugs as well. Sulphur Dioxide is a preservative in MANY things and goes by many names, so I’d love a list of items prepared for food storage that are safe.

  • Nini2033a

    Wow! Well this is one area where I feel like I am slowly making progress. We are a family of 5. Allergies run rampant with 2 of us having over 20 allergies that cause painful hives, plus…One is Diabetic, 4 are casein intolerant, 3 are corn allergic, 3 are soy intolerant but for some reason can handle small amounts of GF Tamari, 2 are Gluten Free.That pretty much cuts out all prepared foods in a regular market and all the freeze dried foods that are not just one basic item. So, we store only basic ingredients, no mixes. We store grains, not flours (millet, sorghum, rice, Quinoa) and legumes which we grind ourselves. We store powdered potato based milk (Vance’s Dari-free). My biggest problem is that I have no idea what amounts to try to store of these basic items.
    2 children are away at college in other states for most of the year. My DH (the diabetic) travels hundreds of miles daily for work. He needs to watch his carb intake.
    I am just at the point of figuring out some meals that the whole family can eat. So, if a person is supposed to have 400# of wheat for a year storage, how dows that transalate to different grains? They all have different weights. In GF baking, apparently it is more sucessful to measure by weight than by cups. A cup of wheat flour weighs 125 grams, a cup of quinoa flour weighs 112 grams and a cup of potato flour weighs 180 grams. They all act differently in baking, some like coconut flour soak up more liquid than others. So how much to store?
    Also, food bars such as Datrex all seem to have gluten in them. What emergency foods or bars should go in the BOB? At this point we have beef jerky and nuts and dried fruits.
    At this point I feel like we have a good start, but no ready made meals or quick meals for difficult days.

  • Heidi Bateman

    I know augason farms (formerly blue chip) has some GF products- but they can get expensive fast! What is the best way to build a GF food storage for less money with more nutrients (i.e. not just white rice)?

    Also- I’m stumped on what would be best to put in a 72 hour kit. I’ve got a few Hormel complete meals (some of the varieties are GF) but almost everything else you usually put in a 72 hr kit is poison for my poor husband!

  • Sabrapalmer

    Gluten intolerant here. I would love some ideas and suggestions!!!

  • I’m trying to figure out just how to even eat now that I’m nursing a wheat-intolerant (not sure if it’s just wheat or gluten) daughter. This is very timely julie and Jodi—thank you. I look forward to the guest “speaker”. I cannot eat wheat now while I am nursing (and may have to give it up) and I already cannot eat raw vegetables, no poultry, dairy or tree nuts (peanuts and almonds are okay and pecans in small amounts–nothing else) and I don’t tolerate white rice or quinoa. My nursing career with this one may be saved by you;)

  • I have severe food allergies, (nuts, peanuts,scallops,tomoatoes, coconuts) plus I am an insulin dependant diabetic.. so if there is any help you can give it i would truly appreciate it.. being a convert and new to this whole thing complicates it even more with my food alleriges.. thanks

  • Andrea

    I’m so glad to see this! My daughter is lactose intolerant-severely lactose intolerant and most food storage items have dairy in some form in them (even if it’s jsut as a preservative. I’d love to have ideas on lactose free food storage. Thank you..

  • Roseanne

    I have to agree with Meredith. I’m a Celiac as well, and would really love to be able to find out which long-term storage foods from the major producers are gluten-free. I know some of them label their products, but I’m never really sure about the items coming from places like Mountain House – are they cross-contaminated? That sort of thing is key if you’re a Celiac with digestive symptoms, like me. Can’t imagine being in a bunker and spending all day on the toilet.

  • Celiac here too – I’ve always wanted to know best kinds of GF flours to store – and how to store them. Now I mostly keep them in the freezer since a lot of them tend to go rancid quickly. Also best kind of grinder to turn the grains into usable flours – by that I mean super fine to fine. I think bean flours are pretty gross honestly, so using lots of space to store them does’t sound like me. I generally use sorghum flours, amaranth, rice (brown and white) plus sweet rice, cornstarch and flax. I’m working on growing amaranth and millet (this past year) and sorghum this next year and figure out the best way to do that, so I’m really interested in grains you can grow yourself as well! LOL
    So jealous of my friend Holly – her dad just visited her and he took her grinder and an old stationary bike and put them together – exercise while you mill flour!

    • Rosefield12

      I’d love to see the plans for the exer-grinder, I have one of each. to put them together would be awesome

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