On November 5, the young woman, who had just turned 19 two days earlier, experienced a severe reaction after eating a brownie given to her by a friend. The teenager was aware of her peanut allergy and typically exercised caution, but she was unaware that the sweet treat contained roasted peanut flour, an ingredient often used as a gluten-free substitute.
“The second bite, she realized something was wrong,” Hannah’s father, David Glass, shared with WISN. He went on to explain that her friend had brought the brownie from a women’s group on campus, and while it was made with peanut flour to cater to gluten-free students, it failed to consider those with serious peanut allergies.
