Let’s start the blog with the show notes for this Episode –
This week I interview someone I met on Instragram. I know that sounds a little suspect, but my guest is a celiac who is also a Holistic Nutritionist. She specializes in counselling celiacs who are having a difficult time feeling well on the gluten free diet. She approaches issues from the perspective of four pillars of wellness – nutrition, sleep, stress and mindset. We speak about each of these and how a well-rounded approach to wellness is often helpful to many with celiac for them to feel better again, or maybe for the first time.

You can find Ashley on Instagram at www.instagram.com/ashleyschmidt.celiac

Her website is www.ashleyschmidt.ca

The book she recommended is – The Obstacle is the Way by Ryan Holiday

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

Email – sue@suesglutenfreebaking.com

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

My Thoughts –

When I interview or chat with my guests, I always make notes.  These aren’t notes in sentence form, they are often scribbles of phases or topics we covered.  Sometimes, I write down words that inspire me for my next question or observation.  My scribbles wouldn’t mean anything to anyone else, but they do bring back what was going through my head during our conversation.

After I finished editing my interview with Ashley, one phase I wrote down stood out to me.  My note said “label reading as an opportunity, gift”.  As I read these few words, I was reminded there was a time when I never read labels on food, not ingredients or nutritional information.  That seems hard for me to believe now.

I read labels on everything.  This obviously started out of a need when I began to eat gluten free, but it was also fed by requirements to produce labels for my foods at the bakery.  As a regular person, one doesn’t often reflect on the amount of time and energy that goes into preparing a label for a food product.  There are a multitude of regulations, from the size of the type-set to the order of ingredients.  Thankfully, as consumers we don’t have to know any of that.

As gluten free consumers, what we do need to know, we are forced to learn quite quickly.  Read the ingredients, look for key words, look for hidden sources of gluten, look for food certifications.  Label reading is not instinctive, but it is vitally important for our health.  Once mastered (and it can take years to master), it’s like a magic trick.  A super-power to be able to decipher sources of gluten from a list of uncommon ingredients. I often take this skill for granted, until I see a posting on facebook where someone has taken a picture of the ingredient list on a package only to ask for advice on whether it contains gluten.  Clearly there are many of us out there with the same super-power, because the answers come in fast and furious.  I quite like having this super-power.  I use it often, but only for good.  And Ashley is correct – label reading is an opportunity and a gift, and one I clearly would not have without my celiac diagnosis.

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

May is Celiac Awareness Month and this year it has proven to be a unique time, for the Canadian Celiac Association to both celebrate and pivot to provide support, information and leadership to the celiac/gluten free community in Canada.  I speak with Jaya Mootoo who is the National Manager of Philanthropy for the CCA.  She brings me up to date on the wide variety of efforts by the CCA to meet the needs of our community at this difficult time.  We talked about the online conference held earlier in the month, which is now available to be viewed on facebook.  Here’s a link to the facebook video –

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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

Email – sue@suesglutenfreebaking.com

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

My Thoughts –

Where I live, Celiac Awareness Month has normally been marked by some sort of outreach from the members of our chapter to our greater community.  When we showed up for events we each made sure to wear our small piece of green ribbon as an international symbol.

In larger centres, chapters were, and still are, able to have prominent buildings or landmarks lit up in green.  In my small city, that’s just not practical. 

In any other year, our small chapter could plan a table at our shopping mall to answer questions from the public, or more ambitiously plan a public information event (which included food of course).  This year is different in so many ways. 

The one thing I will remember from Celiac Awareness 2020 will be the virtual conference.  I’ve been to many CCA conferences in locations across Canada, and enjoyed every one of them.  I was disappointed to not be travelling to Regina to meet up with old friends, make new ones and enjoy some local hospitality.  But I was thrilled to still be able to attend so many informative sessions presented by trusted professionals.  It was a long time to sit in front of my computer, but there were some perks.  I was able to get up and make a cup of tea whenever I wanted without having to wait for a tea break.  I was able to check my email and have a text conversation with a friend without seeming to be rude.  I was able to let the dog out and put my feet up on a footstool.  In other words, it was quite comfortable participating in a national conference from the comfort of my home.  I didn’t get to see the sunset over the prairies, but there was no guarantee that was happening with such a busy schedule at a conference.  I also did miss the food. 

If you were to ask almost anyone who has been to a CCA conference what they looked forward to the most, and what didn’t disappoint, likely the answer would be “the food”.  Clearly some conference goers are there primarily for the food – and that’s not a bad thing.  If I think back to some conferences I’ve attended, I remember different speakers, but often forget which conference they spoke at.  The food, and the local entertainment, I can usually remember that clearly. 

What I’ll remember from Celiac Awareness Month 2020 is a conference I could attend from home and having to make my own gluten free meals for the day.  Come to think of it, I do have much more time on my hands these days, so maybe having to make my own meals was all just part of the experience – Two Thumbs Up for the CCA Virtual Conference 2020.

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

Baking Classes – this one is right in my wheelhouse.  This week I chat with Teresa Anderson of Gluten Free KOB from Beaumont, Alberta.  Teresa had previously taught some in person baking classes before stay-at-home orders.  One the orders were given, she decided to take her classes virtual, online.  I attended two classes and was thrilled to talk to her about this versatile resource for anyone wanting to learn to bake gluten free.  You can find out more about the classes at www.glutenfreeKOB.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

Email – sue@suesglutenfreebaking.com

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

My Thoughts –

Operating a bakery, gluten free or wheat is so much work.  Seems the smaller the bakery, the more work, or at least for the owner/operator.  It was a pleasure to have a work environment that was safe, completely free of gluten, where I could work with my head baker and develop new recipes, source new ingredients and prepare seasonal favourites for our customers.

One of my great memories was when I invited members from our local CCA chapter to come on a Saturday and make perogies.  I did the pre-preparation of the ingredients, so when they arrived, we split up into job stations – measuring the dough, rolling and cutting, filling, pinching and boiling.  Once we were done, we all shared a snack of perogies, then everyone left with perogies for their freezers (if they made it that far). 

My perogi afternoon, gave me a real sense of how much people enjoy making for themselves, if only they knew how and had the ingredients.  I always made it a point in my bakery to develop recipes that used common ingredients, simple flours and other ingredients one could mostly pick up in any grocery store.  This was an advantage on the odd occasion when our supply line was interrupted.  The ingredients were simple and accessible, the recipes weren’t difficult, but it was the method that became most important.

When formulating the plan for my cable gluten free baking show, it was the method that had to shine.  The success or failure of gluten free baking can be determined by a great many almost random things – how long you mix a batter or dough and at what speed, resting time, freezing and temperature – each of these, if utilized correctly can have a profound effect on the finished product.  Most of us have had the experience of baking something gluten free a few times, and having it turn out differently each time.  In a bakery, we had to eliminate the variables and incorporate some different methods.

A baking show on tv, with many of the videos now online was my solution.  It’s great to see Teresa come up with another solution – virtual baking classes.  Either way, here’s hoping that more and more of us who need to eat gluten free will gain skills and become more self-sufficient.  If recent events have taught us anything, it’s to be more resourceful, make do with what you’ve got, but make it well.  Happy Baking (gluten free of course)!

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

I always look forward to my monthly conversations with Ellen from thesceliacscene.com.  On this episode we chat about new relaxed FDA regulations for restaurants labelling food, and a surprising study out of Sweden showing an increased risk of death from celiac disease.  Ellen chats about her recent virtual baking class, and I’m happy to announce that I will be speaking with the class creator on next week’s podcast.  Here’s the links to Ellen’s articles on theceliacscene.com.

Is This Really the Time? FDA Relaxes Labeling Requirements for Restaurants & Manufacturers

Swedish Study Links Celiac Disease with Increased Mortality

bit.ly/GlutenFreeKOB

The website for the virtual baking classes is www.glutenfreekob.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

Email – sue@suesglutenfreebaking.com

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

My Thoughts –

Friends.  When times get tough, you really appreciate your friends.  I admit, that although I enjoy producing a podcast, I’m very lazy about phoning friends and having a conversation.  I’m not sure why that is, I’m interested, but maybe I just get lazy.  It’s when I take the time to have a conversation with a friend like Ellen, that I realize how much of an enriching experience it is to share with others. 

The celiac/gluten free journey we are all going through becomes very personal.  Maybe you are the only one in a household going gluten free, or maybe you are responsible for a child eating gluten free.  Either way, it’s very personal.  We often get drawn inward.  We do our best to understand the diet, and research, or ask others when we get stumped, but for the most part it’s up to me.  When I’m in a grocery store looking over the shelves of potato and corn chips, I can watch what other people choose, and I’m just like them (for the most part).  When I’m looking over the gluten free shelves, I’m usually the only one.   When I’m out with friends or family for a meal (oh the good old days!), I’m the one holding up the ordering with questions or requiring assurances from the wait staff.  This can be an isolating condition, even if we have our friends.

For me, I need a variety of friends.  The regular wheat-eaters, and the special ones like me.  The “regulars” will never quite understand, but they do try and be helpful, after all I have chosen them as friends.  On the other hand, the gluten free friends don’t have to understand, they can just support, and that support will always be mutual, again, because I’ve chosen them as friends. 

We all need understanding and support, so we need a variety of friends.  I’ve thrived on the gluten free diet, and in retrospect, I couldn’t have done that without my gluten free friends.  An isolating condition – yes, but one that craves the support of others.  I think I’ve struck the right balance.  I’m good with that.

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

On this episode I have a conversation with Samantha Maloney about economizing in the grocery store.  As many of us are currently only shopping for food about once a week, which forces us to plan our grocery list more carefully.  By shopping once a week, I know I often buy more than I need, because I’m afraid I won’t be back in a store for so many days.  Samantha and I talk about different strategies for different areas of the grocery store, to make your dollar stretch further.  You may find yourself changing your buying habits, and hopefully that is for the better.

Samantha mentioned some websites she refers to for recipes and they are –

Foodland Ontario   ontario.ca/foodland/foodland-ontario

Turkey Farmers of Ontario   makeitsuper.ca

Mushrooms Canada   mushrooms.ca

Paula Roy of Constantly Cooking   http://www.constantlycooking.com

Looneyspoons Collection   janetandgreta.com/recipes

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

Email – sue@suesglutenfreebaking.com

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

My Thoughts –

Sue’s Minestrone Soup Recipe

1 Tbsp oil

3-4 large Italian sausage links

1 clove garlic, minced

1 medium onion, diced

1 large carrot, chopped

1 stick of celery, chopped

1 zucchini, sliced

½ tsp dried basil

½ tsp dried oregano

2 – 796 ml (28 oz) can tomatoes

2 cups chicken stock (or stock powder or paste and water)

½ of a 284g (10 oz) package of frozen spinach (I use chopped)

1 – 546 ml (19 oz) can of red kidney beans

¼ cabbage, sliced and shredded

125 ml (1/2 cup) red wine (optional)

Grated parmesan cheese as a garnish

250 g – 500 g of gluten free macaroni or fusilli, cooked separate from soup

Heat oil, sauté sausages, garlic, onion, carrot, celery, zucchini and spices for 10 minutes.

Add remaining ingredients and simmer for at least 1 hour.  Remove whole sausages, cut into bite-size pieces and return to the soup pot.

By keeping the macaroni separate, the gf pasta will not get mushy and you can simply warm it, add it to a bowl and ladle the soup over top.  Garnish with grated parmesan cheese.  Enjoy.

Makes about 3 quarts.  Soup can be frozen (if you have any left).