Let’s start the blog with the Show Notes for this episode:

Who knew that more than a dozen years after sitting with Kim Koeller at the banquet of a Canadian Celiac Conference, we’d be talking on my podcast about her results of a survey of gluten free consumers formulated over ten years.  It’s always interesting to me when someone is able to pull on their past experience and career and bring it to the gluten free arena. Kim was a management consultant to whom taking the pulse of consumers was a vital indicator of how interested businesses should proceed.  Thanks Kim for bringing your expertise our way.  I have included a link for the infographic Kim sent to me.

2018 Research Consumer Infographic Gluten Free Passport and Gluten Free Media Group (1)

Sue’s Websites and Social Media –

Podcast – acanadianceliacpodcast.libsyn.com

Podcast Blog – acanadianceliacblog.com

Facebook – @acanadianceliacpodcast

Twitter – CeliacPodcastCA

Email – acdnceliacpodcast@gmail.com

Baking Website – suesglutenfreebaking.com

Instagram – @suesgfbaking

YouTube – https://www.youtube.com/playlist?list=PLUVGfpD4eJwwSc_YjkGagza06yYe3ApzL

(search Sues Gluten Free Baking)

Email – sue@suesglutenfreebaking.com

2018 Research Consumer Infographic Gluten Free Passport and Gluten Free Media Group (1)

My Thoughts –

Being a gluten free consumer is very similar to the many stages of acceptance of celiac disease.

First, we deny our condition and for some reason, think we can still buy the same products we always did, only to find out we can’t eat them.

Next, we do our best to become educated on gluten in all its many forms, and read labels like some sort of ninja shopper.

Then, we scour the stores to replace each and every food item we previously enjoyed.

I remember times when I would read a label and be angry because the manufacturer only had to replace one item to make the food gluten free, why wouldn’t they have done that?

Eventually, we become comfortable with our new normal; getting back to buying the same things most weeks, often checking labels and looking for GF symbols, but settling into an altered lifestyle, with hopefully healthy gluten free choices.

Sometimes, it’s hard to remember back to when I questioned ingredients, labels and health claims on foods.  I’m comfortable shopping for gluten free.  It’s only when I’m in a different country that I become very diligent once more and read (or translate) everything to ensure its safety.

The results of this consumer survey indicate the areas where we have become comfortable, and which we still need to work on.  Seems we need to work on others, in social situations, in restaurants, on airplanes and anywhere else we may need to eat.  It’s not us, it’s them.  Be gentle, be informative, and look forward to how much we will learn and grow in the next ten years.  I need to post a reminder in my calendar to fill our Kim’s next survey – in 2027!

Let’s start the blog with the Show Notes for this episode:
I love Vendor shows, and the one at the CCA National Conference in Ottawa in June did not disappoint. If you would like more information on the companies I interviewed, or their products, click on any of the links below.

http://www.glutenberg.ca/en/verify_age
https://purest.ca/
https://camino.ca/
https://www.schnitzer.eu/en/product-worlds/

https://nourishbakery.ca/
https://www.kinnikinnick.com/index.cfm
http://www.patsypie.com/
https://www.myonlyoats.com/
https://www.rizopia.com/

Sue’s Websites and Social Media –
Podcast – acanadianceliacpodcast.libsyn.com

Podcast Blog – acanadianceliacblog.com
Facebook – @acanadianceliacpodcast
Twitter – CeliacPodcastCA
Email – acdnceliacpodcast@gmail.com
Baking Website – suesglutenfreebaking.com
Instagram – @suesgfbaking
YouTube – https://www.youtube.com/playlist?list=PLUVGfpD4eJwwSc_YjkGagza06yYe3ApzL
(search Sues Gluten Free Baking)
Email – sue@suesglutenfreebaking.com

My Thoughts –
Just when you think you know almost about everything about something, and in my case that’s new gluten free products on the market, I find another one, then another one.

I remember sitting with a group of my long time celiac friends and looking back ten years to what we had hoped would change over those 10 years. We wanted better awareness from restaurants, doctors, friends and family and we also wanted better gluten free foods to be more available. We all agreed that those hopes had actually, come to fruition. What we could not have seen was the explosion in gluten free foods.

Nowadays, a bad, dry chalky gluten free (insert product name – bread, cake etc) would not be around very long. Gluten free food production has come such a long way. Companies that were once the makers of mediocre foods have stepped up their game, listened to us, their consumers, and improved their products. Food science is now working hard to use more natural products to replace the chemicals that once riddled our foods.

Meeting with vendors, both old and trusted, along with new and inventive has given me such confidence in the gluten free industry. At this point I really challenge myself to imagine what the next 10 years might bring – it’s a fun challenge that I’m up for!

Let’s start the blog with the Show Notes for this episode:
On this Episode of the podcast, I speak about my experiences with my gluten free bakery and how that led to my own gluten free baking show on cable television. You can reference the links below to find segments from the show online and through the website for the baking show. You can email me at acdnceliacpodcast@gmail.com or at sue@suesglutenfreebaking.com

Sue’s Websites and Social Media –

Podcast – acanadianceliacpodcast.libsyn.com
Podcast Blog – acanadianceliacblog.com
Facebook – @acanadianceliacpodcast
Twitter – CeliacPodcastCA
Email – acdnceliacpodcast@gmail.com
Baking Website – suesglutenfreebaking.com
Instagram – @suesgfbaking
YouTube – https://www.youtube.com/playlist?list=PLUVGfpD4eJwwSc_YjkGagza06yYe3ApzL
(search Sues Gluten Free Baking)
Email – sue@suesglutenfreebaking.com

My Thoughts –
I said pretty much all I had to say about my experience on this very different episode of the podcast. It was a big decision to speak so openly about my experiences. I think the big take away here is that my diagnosis and later my daughter’s diagnosis became the most positive catalyst in my life – I got my health back and have been able to share what I have learned with others.

Let’s start the blog with the Show Notes for this episode:
On this Episode of the podcast, I spoke with Manny Sabares of Only Oats, a Canadian company that produces gluten free oats safe for celiacs. They use a strict purity protocol that tracks the farmers, the fields, the seeds, the truck transport and only lets the oat grains into the mill once they have been tested to less than 5ppm of gluten (20 ppm is the gluten free standard).

Only Oats is “rolling” out a new line of Organic Gluten Free Oats. Rolled Oats, Quick Oat Flakes and Steel Cut Oats that are both certified Gluten Free and Organic.

I’m a big fan of the brand, and asked them to donate oat product for an episode of my baking show about gluten free oats. I have had a great relationship with the company every since. I have worked with them on their customer experience, and will be creating recipes for their new website later this year. In the meantime, you can find the recipes from my oats show at https://www.suesglutenfreebaking.com/oatmeal.

You can access the website for Only Oats (it is set to be updated to include recipes later this summer) at www.myonlyoats.com. As well, you can find Only Oats on Facebook.

Sue’s Websites and Social Media –
Podcast – acanadianceliacpodcast.libsyn.com
Podcast Blog – acanadianceliacblog.com
Facebook – @acanadianceliacpodcast
Twitter – CeliacPodcastCA
Email – acdnceliacpodcast@gmail.com
Baking Website – suesglutenfreebaking.com
Instagram – @suesgfbaking
YouTube – https://www.youtube.com/playlist?list=PLUVGfpD4eJwwSc_YjkGagza06yYe3ApzL
(search Sues Gluten Free Baking)
Email – sue@suesglutenfreebaking.com

My Thoughts –
I operated a gluten free bakery for more than ten years and was at loose ends when it closed. I had the idea to approach my local cable television station about doing a gluten free baking program. I went on to work YourTV, the community channel of Cogeco Cable in Ontario. If you live in Ontario, and subscribe to Cogeco, you will periodically find the shows in your Cogeco OnDemand feature. For everyone else, the station has been good to post some of the segments on YouTube, and those can be accessed by searching YouTube for Sue’s Gluten Free Baking (or using the link above).
In Canada, and in my case, in Ontario, television cable companies have a mandate to re-invest a portion of their billings into community television. Community television can mean any programming that would be of interest to the local community. My program fell into that definition, so YourTV resources were used to produce my show. I was assigned a professional producer, and I was the community producer and host. In my initial production meeting to set the tone and schedule for filming, my producer asked if I had any community connections that I could involve in the production. I did have connections and they were happy to be involved. I had my local butcher work with us if we needed meat products (for our Christmas show), my hairdresser was prepared to do my hair for filming, a local makeup artist offered to make me look presentable, and my connections with a national grocery chain allowed us to film a segment in the store. Involving community is a driving force behind this volunteer-based television programming.
When it came to putting together a show around gluten free oats, I wasn’t sure if a large company from Saskatchewan would be interested in partnering with me on my small baking show. I reached out and Only Oats reached back. The company was started by farmers with an interest in producing our special oats, so my program was a great way for them to give back, and to show off their products. As time went on, I reached out again if I had a question about oats,
and they contacted me with questions about baking and recipe creation. We worked together on a couple of occasions, and I’d like to think it was a natural progression for Only Oats to invite me to create recipes for their new website. Recipe creation is my thing, it was when I operated the bakery, and it still is. I’ll keep you posted as the recipes go online, and hopefully you’ll enjoy gluten free oats, in all their forms, as much as I do.