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

This episode is a more like a tech review.  I look at three different apps that can be used to make our gluten free lives easier.  I review “Find Me Gluten Free” that allows you to find restaurants that have gluten free options on their menus.  You can also read reviews from other app users have been to each restaurant.  The second app I looked at was “Gluten Free Food Finder”.  This app lets you use your phone camera to scan the bar codes on different food items to see if they are gluten free or not.  It takes a bit of practice to use the app, but I found it very quick and helpful.  The information regarding the products is input by other app users, so when I found a product not in the database, I added it.  It was simple.

The third app looked at the restaurants at Disney parks and properties.  This is a very useful tool for planning any trip to Disney, especially if you have a child eating gluten free.  There are lots of reviews as they relate to the presented menus and many tips from past guests.  The difference with this app is that only the gluten free options are presented, you don’t have to sift through the entire menu.  My daughter used this app and said – “An amazing app for a trip to Disney, so you can plan ahead and enjoy your day just as much as anyone else.  Easy to use, and constantly being updated.”

You can use Find Me Gluten Free on a PC or tablet at –

Find Gluten Free Restaurants | Find Me Gluten Free

Find Me Gluten Free helps you find gluten free restaurants near you. Best rated gluten free app for iPhone and Android!

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 –

Being gluten free, we often don’t feel part of mainstream society and specifically mainstream food culture.  I can see that using helpful apps, like the ones I talk about in this episode is one way to streamline some of the cultural issues around food, both eating out and purchasing.

It will take time for us, as a group to see the full potential of this new technology.  The Find Me Gluten Free app is still mostly used when travelling, but there is no reason it can’t help you decide where to dine closer to home.  The shopping app should be able to expand the variety of ingredients you place in your shopping cart, and thereby expanding your meal choices.

We have the technology, what’s left is how we use the technology and incorporate it into our everyday lives.  This is our challenge.  I’m going to take that challenge and let the apps guide some of my choices over the next few months.  I’ll let you know if the apps have actually changed anything in my day to day life or on trips.  Someone one said “we live in exciting times” – I think they are correct.

Let’s start the blog with the Show Notes for this episode:
On this episode I interviewed Corinna Meckelborg, author of an innovative cookbook that tackles the dilemma of family meals to accommodate multiple allergies. Her e-book (downloadable) handles a variety of allergies and how to mix and match family meals to suit everyone. The book is called Weeknight Allergy Buster. Corinna has a special contest to give away 10 copies but you must enter by Thursday, August 23rd – here’s the link for the contest and pre-sale of the book.

https://friendlypantry.lpages.co/weeknight-allergy-buster-presale
After that date, you can buy the e-book and check out Corinna’s webpage at –
www.friendlypantry.com

You can also follow her on social media –
Facebook: https://www.facebook.com/friendlypantry/https
Instagram: https://www.instagram.com/friendlypantry/
Pinterest: https://www.pinterest.ca/kidsfoodallergy/

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 –

When I had my bakery, I was always challenged with how many ingredients I was prepared to eliminate from the foods we made for sale. Different customers would often ask for dairy-free, egg-free, nut-free, vegan and other alterations to my recipes. Gluten free formulation for baking is much like a chemistry experiment and it is often not an easy swap or removal.
As a business it was decided to only concentrate on making quality gluten free foods. Once we developed recipes, if we could easily make an ingredient substitution and the product was of the same quality, we could then make special orders, but otherwise, we stuck with just gluten free. Some ingredients like nuts and dairy can sometimes but substituted, but not always, depending on their purpose in the formulation.
A retail store once asked for cases of my brownies, some with walnuts, as I normally made them and some without walnuts. I can still remember the frustration of baking off the nut-free brownies, only to have them collapse and not bake evenly. This may not be the case with a different brownie recipe, but the one I developed used the protein in the nuts to add to the texture and bake-ability.
There is a tendency currently for bakeries to be free from many ingredients. This will often satisfy allergies to dairy, nuts, corn, soy as well as a vegan preference. I can understand the business decision, but I firmly believe that removing a long list of ingredients from baked goods does not produce the best gluten free foods. Yes, the foods can be consumed by a wider range of people, and that is a plus, but to look strictly at the quality of the food for someone only requiring gluten free, or only dairy free, or only nut free, foods often fall short.
Having more food restrictions other than gluten can be very frustrating. I have spoken before about my late-in-life allergy to flaxseed. Most free-from allergen and vegan baked goods contain flaxseed to compensate for the lack of eggs. When I attended a food conference last year, the organizers were hard pressed to accommodate gluten free and flax free. They worked with a local specialty bakery that produced free-from vegan baked goods to meet all the special requests – except mine. I understand that requesting gluten free can be tricky for food suppliers and to add a further allergen complication on top of that makes the job harder. I accept my inability to digest gluten and I cope well with that, but the flaxseed allergy is something I just don’t need. I can’t presume to understand how difficult it must be to have a variety of allergies within a family, and I’m glad that someone like Corinna is tackling that everyday issue.

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

I had the pleasure of interviewing Treena Duncan, the incoming President of the Canadian Celiac Association.  Treena has some great ideas on how the CCA can look forward with new initiatives to benefit both members and the public.  It also seemed the appropriate time to extend an invitation to the different chapters to catch us up on what they have been doing for their members and in their communities.  Some chapters were happy to share about events and others had inventive projects and fundraisers.  For more information go to:

http://www.celiac.ca

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 have long been a supporter of the Canadian Celiac Association.  Not just because I’m a member, and not just because it’s Canadian.  When I lived outside of Canada, I was a member of the local celiac organization where I lived.

We don’t give it much thought, but our condition – celiac disease or non-celiac gluten sensitivity isn’t popular with big business.  There’s no medication to sell us.  Food companies want our business, but it’s nothing like the money from sponsorship in the medical field.  We are fortunate that our condition doesn’t require medication, or expensive treatments.  The price we pay for that is a lack of big business sponsorship.  You only have to compare the efforts of the CCA to those of other medical support group organizations to realize that big business puts money where they will make money.

I’m comfortable with that.  Comfortable having an organization that relies on its members to support its efforts and each other.  The CCA has accomplished many things for us.  An example is Canada’s progressive labelling laws – something that would not have been done without the CCA.

I often refer to the CCA as our voice.  The way to be heard it to have a louder voice. The way to have a louder voice is to have more members using that voice.  Membership is a powerful voice.

Let’s start the blog with the Show Notes for this episode:
I spoke with Val from Purest Gluten Free located in Perth, Ontario which is mid-way between Ottawa and Kingston. Purest supplies single ingredients flours and baking products along with mixes. All of their products are free of the top allergens. They are currently available in many health food stores and recently have begun to be carried by Walmart.
You can also find many products on Amazon Canada for delivery anywhere in Canada.
Their website is: https://purest.ca/

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 was fortunate to operate a gluten free business when most of the businesses making similar products in Eastern Canada were relatively small. I knew most of the players and respected their efforts. We were like a small club. I operated my bakery for over 10 years, and it has been 3 years since the bakery closed. In those 13 years, the gluten free industry in Canada and the world has changed drastically.

Some of my competitors were bought out by larger companies, some, like my bakery closed for a variety of reasons, and others are still going. Of the ones still going, like Purest, adjustments or pivots have been made.

Thirteen years ago, no one could have predicted that gluten free would be so widely known and recognized. Gluten Free has penetrated every type of food, whether baked or convenience. I think the biggest change is the willingness of large companies to incorporate at the very least a gluten free option in their list of products. Some companies have gone all in, making a whole range of products that meet our gluten free standards.

I appreciate that companies are not participating because they want to please us, but rather as a sound business decision. They recognize that we are a force, not large, but consistent in the market.

The explosion of social media is being closely watched as a market indicator. I’ve been surprised just how many people want to identify as celiac and gluten free on Instagram and in Facebook groups.

The takeaway for food companies, both the ones that were around 13 years ago and the new kids on the block is that we have a variety of needs. Those eating gluten free are from a wide range of ethic groups and varied tastes. The common desire for both the food producers and the consumers is gluten free first – meet or exceed government regulations for gluten content, and make food that tastes good. This may not sound like a tall order, but compared to the grocery shelves 13 years ago, it’s really something to celebrate. I am happy to support the strong gluten free food industry in Canada.

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

This week’s conversation is with Paul Valder of The Gluten Free Certification Program.  This is the organization that certifies food production facilities to be able to use the round gluten free symbol we are all familiar with on our food labels here in Canada.  For more information about the certification program go to:

http://www.glutenfreecert.com/

For information about the program from the Canadian Celiac Association go to:

https://www.celiac.ca/living-gluten-free/gluten-free-certification-program/

For a list of food producers currently certified check on the following directory:

http://www.glutenfreecert.com/consumers/certification-directory

Thanks to this week’s sponsor The Celiac Scene at www.theceliacscene.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 –

The podcast is a great reflection on the Gluten Free Certification Program.  You may have seen other symbols, other than the GFCP symbol on your gluten free foods.  I referenced in the podcast a “wild west” situation when it comes to gluten free symbols.  Let me explain.

In order for a manufacturer to claim their products are gluten free, there must be less than 20 parts per million (ppm) of gluten in the food.  Any food producer can make this claim, but they must be able to support the claim if they are ever challenged.  The GFCP logo is very recognizable and holds the food producers accountable, but there are other logos, some more official than others.

If a food producer chooses to, they can create their own logo that says gluten free and incorporate it into their labelling.  In Canada, we are fortunate to maintain a high standard for food manufacturing, and the gluten free claim is part of that standard.  We also have a system for reporting questionable claims on a label through the Canadian Food Inspection Agency.

A gluten free claim on a label can take different forms, but the essence of the claim is trust.  Do you trust the company making the product, or the product itself to be gluten free as claimed.  Next time you stroll down the grocery aisle, pay closer attention to the different symbols and logos that tell you a food is gluten free; you will likely be surprised at the variety of symbols all meaning the same thing.  I suppose it’s a good thing we breeze past these symbols, that just tells me that we have a strong food industry producing trusted gluten free foods.