Let’s start the blog with the show notes for this Episode –

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

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

My Thoughts –

I’ve said it before, but it’s worth repeating – I truly enjoy meeting others with celiac disease, gluten intolerance or those on a gluten free diet for other health related issues.

I spend a great deal of my time involved with many things celiac, but apart from local support meetings much of this is done from my desk, my computer, and over my microphone.  Some of my other work is keeping up to date on podcasting, mostly by listening to podcasts about podcasting, and following up on supportive leads. 

What’s missing is contact with people I don’t know.  People may know me from my podcast, or from my baking show or website, but I relish the opportunity to finally meet.  Podcasting is a fairly intimate medium, people set aside time to spend with me and my guests and it’s often their “me” time.  You can spend time reading a magazine or a book, listening to music, or watching television, but for someone to choose to listen to my podcast is a great honour.

Other podcasters, for instance about true crime, or real estate, or knitting, often never have the opportunity to meet their listeners.  I am truly fortunate to be able to connect in person to some of my listeners at events like the Gluten Free Garage.  It gives me such pleasure to get feedback from listeners. 

Feedback, may be the bane of social media, but believe it or not, personal feedback for efforts like a podcast have dramatically decreased over the past couple of years.  Podcasts are no longer a “fad”, but are becoming more mainstream and more passive.  The act of listening to a podcast does not often allow people to respond back to the creator.  Podcasts are listened to at the gym, in the car, or while walking the dog, so no where near a computer. 

I accept this, and also treasure the times I can speak directly to my listeners.  If you have something you’d like to share, I’d be happy to have an email conversation, or better yet, if you have a suggestion for an episode, in which maybe you participate, all the better.  I don’t sit back and wait for feedback on my podcast – I sometimes go and get it.  Thanks to all who have chatted with me, asked me questions and given me ideas for upcoming episodes.  Listeners are wonderful!

Let’s start the blog with the show notes for this Episode –
This week I speak with Samantha who is of Polish Heritage. She is Canadian of Polish decent and has spent some time living in Poland. We chat about traditional Polish foods and how they fit or don’t fit into a gluten free diet. We also talk about family celebrations and how relatives in Poland would view her special diet.
Here’s the recipe she sent for her Lemon Poppyseed Cake –
Lemon Poppyseed Cake

1/3 cup poppyseeds
3/4 cup milk
1/2 cup butter
1 tbs lemon zest (or 1 tbs lemon oil/extract)
3/4 cup sugar
3 eggs
2 cup gluten-free flour blend
1 tsp guar gum
1 1/2 tsp baking powder
1/2 cup lemon juice

Preheat the over to 325F. Place the poppyseeds and milk together in a bowl and set aside.
Beat the sugar and butter together until creamy. Add the eggs one at a time, beating after each one. Mix in the lemon zest or oil. In another bowl combine the dry ingredients. Add the dry ingredients to the butter alternating with the milk and juice (mix milk and juice together first), making three dry additions and two wet. Stir the mixture well after each addition.
Pour batter into a bundt pan and bake for 30-40 mins, until a toothpick comes out clean. Let cool completely before removing from pan.

If you’d like, whisk warm water, lemon juice and icing sugar together for a glaze to top the cake. Pour over the cake while it’s still in the pan.

Orange zest and juice can replace the lemon if you aren’t a lemon fan.
Dairy-free milk and butter can be used instead, but the cake will not brown.
You can bake this in an 8″ round cake pan (50-60 mins), but I found it best in baked in a bundt pan (30-40 mins).

From Samantha Maloney, owner of the former Bez Gluten Free Bakery

Here’s the link to my Perogy Recipe –https://www.suesglutenfreebaking.com/pasta-gnocchi-perogies

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

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

My Thoughts –

I’ve been doing my podcast for about a year and a half now.  Over the past few months, I’ve had people contacting me.  People who felt they had something to share.  Not necessarily for a specific episode or topic, but something that affected them, and they felt might resonate with other listeners.

This is what I do the podcast for – to allow us to both share and learn from each other.  You are likely going about your life, dealing with celiac and/or a gluten free diet, struggling or not, and not necessarily realizing that there are others out there in your same situation.  Not that you’re not unique, but different issues you’re dealing with are shared by others – having a child with celiac disease, helping an elderly parent adjust to a difficult diet, confusion over food labelling, or maybe you just have some questions and you’re not sure who to ask. 

On the podcast, I share about my journey with celiac disease, my difficulties in getting a proper diagnosis, only to find out my daughter had it too.  Sharing about my life has brought everything into perspective for me.  If there’s something you’d like me to cover on the podcast, some question you’d like answered, or something you’d like to contribute to the conversation, please reach out to me.  We can chat over email, over the phone, or record for others to listen to.  I’d say my door is always open, but likely you’re not just down the street – let’s say my microphone light is always on.  You can reach me at acdnceliacpodcast@gmail.com.

Let’s start the blog with the show notes for this Episode –
On this episode I chat with Mike Marshall, Chief Operating Officer at Only Oats. Most of us are familiar with the bright blue 1kg bags of oats – rolled, quick, steel cut and flour. Only Oats was a major sponsor of the State of Celiac events held by the Canadian Celiac Association in Toronto in May, Celiac Awareness Month. Mike tells us why Only Oats is no longer Avena Foods, what has changed in the company and what has stayed the same. He gives us a lesson on how Only Oats is using Purity Protocol to maintain a celiac safe product. Mike also tells us of new stores currently, and soon to be, stocking Only Oats. As well, he teases us with a few new products in the works using the trusted oat source. For more on my personal story with oats, check out my blog at www.acanadianceliacblog.com
You can find the Only Oats website at www.myonlyoats.com
Instagram and Facebook at @onlyoats
Twitter at realonlyoats

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

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

My Thoughts –

I feel I must come clean – I have a bit of a love affair with Only Oats.  After listening to this episode of the podcast, I do sound somewhat obsessive.  Here’s my story –

When I was diagnosed, more than 23 years ago, I wasn’t given much information on the safety of oats.  I read some conflicting information and remember distinctly getting very sick driving home after taking my daughters to a swimming lesson.  While they swam, I had a Quaker Oats bar.  I read the ingredients, no wheat, but it wasn’t wheat that was the culprit.  You often long more for what you can’t have, and this was the beginning of me missing oats.

Fast forward to when the CCA was working closely with a gentleman from the Canadian Government, who they affectionately called “Dr. Oats”.  It was at a CCA conference that Dr. Oats announced that if oats were grown carefully, harvested carefully, transported and processed carefully, we should be able to eat them.  This was revolutionary, I could hardly believe it.  The hurdles were many and they were set high.  I wondered if anyone would ever be able to commercially produce oats to meet these rigorous standards.  I tried oats from Ireland which were “said” to be safe.  These were the first oats I’d had in years.  They were wonderful.  Although I never got sick from eating them, I realized that they were not as safe as they should be.  I try to err on the side of caution when it comes to gluten, so it wasn’t until a small company from Montreal, Cream Hill Estates, started to supply “safe” Canadian oats, that I was able to really indulge.

When I operated the Celiac Kids Camp in Ontario for five years, I remember waiting until the last day to offer the campers oatmeal for breakfast (Cream Hill Estates had graciously donated some).  Most had never eaten it before (unless they were return campers).  We talked about why it was “safe and special” and then they decided if they wanted to try a small bowl.  Everyone did and they all loved it – imagine a group of kids loving oatmeal for breakfast.

I had my bakery when I started enjoying gluten free oats, but I couldn’t bring the oats, or anything made from them into the bakery.  The laws designating which grains contained gluten had not caught up with the new safer oats. 

Things are so different now, Cream Hill Estates is no longer in business, Only Oats is a trusted leader in safe oats, Canadian laws now allow some oats to be labelled gluten free, and I’m enjoying every bowl, muffin and cookie made with Only Oats.  I’ve had the pleasure of working with Only Oats in the past, at a health food trade show, and I’ve kept in touch with them over the years.  Now, when they are anxious to introduce new products, they asked me to help them.  I love baking with oats, I’m thrilled to be part of their team, and excited for what lies ahead for Only Oats.

Let’s start the blog with the show notes for this Episode –

It’s always exciting for me to be invited to an event like the Live the Smart Way Expo in Ottawa in May.  I had interviewed Kathy Smart, the event’s organizer in Episode 55 of the podcast.  Kathy is a popular speaker and talk show guest who can speak about living well and eating healthy on a gluten free diet.  At the event, I asked attendees some questions about celiac disease and living with a gluten free diet, as well I spoke with three food producers that caught my interest and Kathy Smart herself.  Kathy has a very large following in the Ottawa area, and many of the attendees came just to meet and listen to her.  It was a very uplifting weekend, and I hope some of that comes across in the series of short interviews that make up this podcast.

Here is Kathy’s website – livethesmartway.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

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

My Thoughts –

It was very appropriate that the Live the Smart Way Expo was held during Celiac Awareness Month.  A busy month for me, but if someone is not in the loop of celiac support organizations they may not even know that it is Celiac Awareness Month.

I found my time at the Live the Smart Way Expo got me out of the bubble of the CCA, somewhere I am very comfortable.  For this particular weekend, I was chatting with people who are not necessarily associated with any formal celiac support organization and are somewhat going it alone.  Kathy Smart is firmly on the gluten free track, but many of the attendees to this type of health food event, are here for their own personal reasons. 

It’s easy for us to expect all those with celiac disease or with non-celiac gluten intolerance, or others who adhere to a gluten free diet for other health reasons (and there are many), to have joined a support group for help.  There are far more people who commit to a gluten free diet, but choose not to be involved in a support group.  And that’s okay, more than okay. 

Everyone’s story is different, everyone’s pathway to health has unique bumps in it.  Those of us involved in the CCA are, for the most part, all on the same page.  It’s those outside of the CCA, who often teach me the most.  Learning the different stories, both of diagnosis and treatment, give me a broad insight into both the struggles and victories that led up to our meeting.

I like to think of myself as a creative person.  Continuing to be creative requires me to go outside my comfort zone, outside my bubble.  Thank you to everyone at this event, who took the time to talk with me, often on a very personal level.  You have given me new perspective on an issue I live with and counsel others on.  I will try and funnel that new perspective into the podcast and my work with the CCA.

May is Celiac Awareness Month and I am pleased to be collaborating with the Canadian Celiac Association to produce podcasts to support their theme of “Beyond the Gut”.  

The CCA hosted a conference on The State of Celiac bringing together researchers, doctors, dietitians, food producers, influencers and others who had a stake in the future of celiac disease and the gluten free diet.  I was fortunate to attend this event and was able to have short interviews with some of the speakers and attendees.  During this last week of Celiac Awareness Month, the podcast will consist of five interviews each highlighting one of the speakers and topics that I found of interest. 

I work with the CCA all year, but it was a special privilege to be invited to their events in Toronto.  It was a busy weekend, with The State of Celiac Leadership Forum, the fundraiser for research, administrative meetings and my appearance at the Gluten Free Garage to meet with lots of other celiacs and those on a gluten free diet.  It takes a great deal of effort to put on these events and it also takes a great deal of foresight to see how all this work will benefit the CCA in it’s planning for the future.  On this final episode for Celiac Awareness Month, I speak with Mark Johnson, who was instrumental in planning the forum and fundraiser, as well as Treena Duncan, President of the CCA for her views on how these meetings will contribute to the CCA going forward.

For more information on celiac disease and the gluten free diet please check out the CCA website at www.celiac.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

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

My Thoughts –

What a week.  I can only think of a gesture I often use – my hand close to my head, exploding open – it’s been mind-blowing.  As a volunteer with a dynamic organization like the CCA, one wants to feel that we can be all things to all people who need our assistance; in reality, we know we can’t.  We can however, equip ourselves with up-to-date knowledge, compassion, empathy and curiosity at what the future holds.

The State of Celiac Forum reinforced many of those ideals for me.  Experts from different disciplines all working to make our lives better.  These were smart individuals with open minds eager to learn from one another.  Scientists, researchers, doctors, food producers, government officials, and dietitians all gaining a glimpse into the efforts that other professionals were making to ensure our quality of life with celiac disease only gets better.  Each of these people would have made great keynote speakers on their own, but to have them all learning from and networking with, each other, was quite a sight to see and hear.  The atmosphere was very positive and I left the forum on somewhat of a high.

The evening fundraiser for research, again something was new this year, was a great follow-up to the day’s event.  Some of the panelists did double duty on the evening panels, but the audience was completely different.  The questions to the experts were personal and there was a much more intimate feeling in the room.  I was willing drafted into the position of running a microphone around the room, which gave me a better insight into some of the needs of those in attendance.  I particularly remember one girl who started her question by saying:  “I’m 13 and recently diagnosed”.  I had spoken with her earlier in the evening, and she seemed shy in this large room of adults, but she had a voice and she used it.

These events demonstrated that we can always learn more about our condition, not only how to cope with it, but how to deal with and help others.  We can also be part of the bigger voice.  Celiac disease is a young shy voice in a crowded landscape of medical issues, but through the CCA together we have a voice – let’s use it.