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

I often get asked about how to manage a gluten free home kitchen.  Having had a commercial gluten free bakery, I have some tips that I was able to apply to my home kitchen.  During the episode I also reference a YouTube video called 5 Things Everyone Should Know About Gluten Free – you can find it at

http://bit.ly/5ThingsAboutGlutenFree

The website for my gluten free baking show can be found at https://www.suesglutenfreebaking.com

Sue’s Websites and Social Media –

Podcast https://acanadianceliacpodcast.libsyn.com

Podcast Blog – https://www.acanadianceliacblog.com

Facebook – @acanadianceliacpodcast

Twitter – CeliacPodcastCA

Email – acdnceliacpodcast@gmail.com

Baking Website – https://www.suesglutenfreebaking.com

Instagram – @suesgfbaking

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

(search Sues Gluten Free Baking)

Email – sue@suesglutenfreebaking.com

New Podcast – Gluten Free Weigh In – https://glutenfreeweighin.libsyn.com

My Thoughts –

Again, this is one of those episodes where I talked through my thoughts on the podcast, so I don’t have very much to add.

It does make me remember how difficult it was to both switch my kitchen over to a safe gluten free environment and then to educate my family to help me keep it safe.  So much to learn, and in such a short time.  If you are in that situation, just make one change at a time, involve your family as you switch over to a safe gluten free space.  Maybe you have kids, who can help you decide on what colour container to use for gluten free and where to store things.  Getting my family on board from the beginning was a huge help for me.

It is hard to look back on those early days, partly because they were not easy, and partly because I can truly appreciate how much my family has rallied behind me and changed everything they do in the kitchen to meet the needs of the gluten free family members.  Way to go folks – couldn’t have done it without you!

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

During the summer I had a very interesting chat with Cinde Little of Everyday Gluten Free Gourmet.  Cinde is first a foodie, and she brings that love of food and curiosity of new flavours and combinations to the gluten free experience.  I made some of her recipes and thoroughly enjoyed them.  You can find Cinde’s blog at https://www.everydayglutenfreegourmet.ca

Twitter – @LittleCinde

Instagram – everyday.gf.gourmet.ca

Facebook – Everyday Gluten Free Gourmet

Sue’s Websites and Social Media –

Podcast https://acanadianceliacpodcast.libsyn.com

Podcast Blog – https://www.acanadianceliacblog.com

Facebook – @acanadianceliacpodcast

Twitter – CeliacPodcastCA

Email – acdnceliacpodcast@gmail.com

Baking Website – https://www.suesglutenfreebaking.com

Instagram – @suesgfbaking

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

(search Sues Gluten Free Baking)

Email – sue@suesglutenfreebaking.com

New Podcast – Gluten Free Weigh In – https://glutenfreeweighin.libsyn.com

My Thoughts –

It’s hard for me to remember back before gluten free – it’s been more than 20 years, but one thing I do remember was a curiosity surrounding new foods and new recipes.  I am an accomplished gluten free baker, but as I’ve said before on the podcast, I’m not a great cook – good enough for my family and to tackle the odd dinner party, but nothing extraordinary.

Before gluten free, I tried everything, not only to eat, but to make.  I remember once having a Japanese dinner party, inviting friends and even buying a sake set to enjoy the authentic wine.  Once I required a gluten free diet, that all changed.  Like you, I struggled just to get nutritious meals on the table that were safe for me and my family.  The fancy stuff and extra effort got left behind.

It’s refreshing to speak with Cinde, to see her approach to gluten free, maybe it’s because she doesn’t have to eat gluten free, or maybe she’s just a true foodie.  Regardless, the recipes and perspective she brings to bolstering our day to day eating the same old thing is like a breath of fresh air.

Thanks Cinde for taking the time and putting in the effort that many of us on a gluten free diet, can’t seem to achieve – approaching the diet with a curiosity and wonder that can expand horizons.  I’ll still make my same old recipes, tried and true, but now with some new recipes, I can sprinkle a little bit of new taste and magic into my meals and my diet.

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

This episode is a conversation with Ellen Bayens of The Celiac Scene about our favourite Gluten Free things.  Here’s our list –

Ellen – Duinkerken Multi-Grain Bread Mix, Little Northern Bakehouse Bread, Schar Chocolate Covered Graham Wafers, Cloud 9 Pancake/Waffle Mix, Red Robin Restaurant, 6 Mile Pub in Victoria, Floating Fish Store in Victoria, Rizopia Pasta, Tinkyada Pasta, Royal Spice Restaurant, Rawthentic Eatery, Real Food Corn Thins, Wendel’s True Foods Gluten Free in Langley BC, Wild Poppy Bakery in Ladysmith BC, chocolate mousse, M&M Meats Too Tall Chocolate Cake GF, salted licorice

Sue – Tutti Biscotti Orange & Dark Chocolate, Pamela’s Pancake & Baking Mix, New York Fries, salads at MacDonalds, Boston Pizza chicken wings, The Junction Restaurant in Seeley’s Bay Ontario, Go-Go Quinoa pasta, Wow Desserts cheesecakes as restaurant desserts, grilled cheese sandwich, Chapman’s Ice Cream and PaneRiso ice cream cones, M&M’s, Reece’s Peanut Butter Cups

You can find Ellen at www.theceliacscene.com.

You can find Cinde Little at – https://www.everydayglutenfreegourmet.ca

Sue’s Websites and Social Media –

Podcast https://acanadianceliacpodcast.libsyn.com

Podcast Blog – https://www.acanadianceliacblog.com

Facebook – @acanadianceliacpodcast

Twitter – CeliacPodcastCA

Email – acdnceliacpodcast@gmail.com

Baking Website – https://www.suesglutenfreebaking.com

Instagram – @suesgfbaking

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

(search Sues Gluten Free Baking)

Email – sue@suesglutenfreebaking.com

New Podcast – Gluten Free Weigh In – https://glutenfreeweighin.libsyn.com

My Thoughts –

Funny thing, if someone heard a couple of celiacs chatting, they would assume they were both “foodies” as the conversation will inevitably turn to food and restaurant choices and favourites.  Sharing our finds, our successes and our creations is the best way to help others who may be struggling.

I can remember back to a time when everything gluten free was new and I didn’t know where to turn just to feed myself, let alone enjoy it, or appreciate it.  Even though gluten free is more known now and every grocery store has something to feed us, there are still many at the beginning of this journey, and yes, they still struggle.

Do you ever see someone in the gluten free section at your local supermarket pondering over the choices like they were reading Greek?  I have, and if it’s not too intrusive, I’ll introduce myself as a celiac and help them make some choices, maybe not for them, but for a loved one.

We all have our favourite foods, the list is honed from the many times we have tried and been disappointed, as well as those times we have been pleasantly surprised.  I encourage you to share your lists, as Ellen and I have done.  Who knows, your favourites are likely shared by others.  I think I’ll have an ice cream cone now.

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

This week was a bit different – I spoke about a video I felt compelled to make about the

5 Things Everyone Should Know About the Gluten Free Diet.  Here’s the link –

http://bit.ly/5ThingsAboutGlutenFree

I was quizzed so many times while I had the bakery about the diet and questions surrounding those on it, I felt that maybe a video might answer those top 5 questions as follows:

Who needs to eat a gluten free diet?

How much gluten is too much? – A tiny bit of gluten makes a huge difference.

What happens when someone who shouldn’t eat gluten eats some?

How can anyone be sure they’re eating gluten free?

How can I prepare a meal for someone eating gluten free?

Sue’s Websites and Social Media –

Podcast https://acanadianceliacpodcast.libsyn.com

Podcast Blog – https://www.acanadianceliacblog.com

Facebook – @acanadianceliacpodcast

Twitter – CeliacPodcastCA

Email – acdnceliacpodcast@gmail.com

Baking Website – https://www.suesglutenfreebaking.com

Instagram – @suesgfbaking

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

(search Sues Gluten Free Baking)

Email – sue@suesglutenfreebaking.com

New Podcast – Gluten Free Weigh In – https://glutenfreeweighin.libsyn.com

My Thoughts –

Not too much to add to about my thoughts on the 5 questions – I did that in the podcast.  What I can share was the difficulty in translating the answers to simple video segments.

I love M&M’s (almost too much) and I remember sitting around the kitchen table with my girls when they were young playing simple math games with a small bag of M&M’s. How many of each colour, add colours together and the ever-popular subtraction (in our mouths).  I thought this might work, so after counting out 94 M&M’s without red or yellow, I added 1 red and 5 yellow.  I dropped them a few times onto the white surface before I got all of them to stay together.  Afterwards – you guessed it, I played subtraction.

Parts per million as a concept is tricky to illustrate in video.  I didn’t even want to estimate a million of anything.  Crumbs were the answer, and everyone has them in their toasters.  In our house we have two matching toasters one black for wheat products and one white for only gluten free.  It wasn’t hard to find or show crumbs on a white background.

Even more difficult than parts per million was to show what happens when someone eats gluten.  I didn’t want to get graphic, and everyone’s pain and discomfort is different.  My main goal with this segment was to show the effects lasted for days and that ingesting gluten is nothing one gets over quickly.

How can anyone eat gluten free – this one was easy – Labels, Labels and Labels.  We all, over time, get used to it.  Odd to watch others in a grocery store, never reading a label.  It’s second nature to me now.

Lastly, I wanted to illustrate eating simply.  I normally have a big salad or some homemade soup for lunch.  Often on a restaurant menu the only thing we can eat is a salad (to be safe), but the truth is most of us (celiacs) love salads.  I noticed this when feeding a summer camp of celiac kids – I could never make enough salad.  That’s a good thing.

The challenge I’m left with after uploading the video is to have people watch it.  You can help me by sharing it, especially with those around you who either need some education on the subject or just some reinforcement of what you’ve already told them.  Then my job will be done!