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

Some good news on this podcast from Julie Greene of the CCA and Marina Michaelides of Kinnikinnick.  Kinnikinnick has partnered with the Canadian Celiac Association in celebration of their 30^th birthday.  Partnering with the CCA means helping them with ongoing special projects.  In this case, Kinnikinnick is sponsoring the wide distribution of the Growing Up Celiac book for families.  Additionally, they are hosting a contest for kids which will run for 30 days, with a terrific prize pack each day!  Kids are encouraged to go on the CCA website to enter (with a parent or guardian) by spotting the difference in two pictures – kids love to do that!  I am thrilled that Celiac Kid Stuff stickers and wristbands were chosen to be a part of the prize packs.

Kinnikinnick is also introducing some new products for their birthday, including three new flavours of Kinni-TOOS cookies.  Currently, if you place an order of a minimum $50 you get a box with all the new flavours together (until supplies last).  If you haven’t purchased from Kinnikinnick in a while you may not realize that they have switched most of their products to “free from” most of the major allergens including milk and eggs (they were always nut free).  If you enjoy Kinnikinnick foods, (and who doesn’t) now is the time to order while they are in a great giving birthday mode!

Here’s the link to the CCA website to enter the contest – https://www.celiac.ca/

Also, here is where you can order directly from Kinnikinnick – https://www.kinnikinnick.com/

Here’s the link for my website Celiac Kid Stuff – https://celiackidstuff.com/

Sue’s Websites and Social Media –

Podcast https://acanadianceliacpodcast.libsyn.com

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

Email – acdnceliacpodcast@gmail.com

Celiac Kid Stuff – https://www.celiackidstuff.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 –

Baking gluten free can be a challenge.  I remember, before I started my small bakery, I tried hard to refine my recipes till they were just right.  Often, as is common with gluten free baking, I could make something just fine one day, and when I would try the next day, I would get a different outcome.  Humidity and rice flour is just one of the challenges.

Often, I would have a customer come into the bakery to ask if something could be made free from something like, milk or eggs or nuts.  Sometimes I could do that.  It did take trial and error – my amazing brownie recipe isn’t amazing if I just leave out the walnuts!

If you’re not familiar with baking and baking ingredients you might not know how integral some of those requested omissions can be to a recipe.  Milk adds moisture and protein. Eggs are for binding, adding protein, giving lift and helping strengthen a rise when baked.  Nuts, and often we used almond meal, again give strength with protein, as well as texture, and allow the finished product to hold it moisture and freshness.  These are just some of the examples of ingredients, that people ask me to leave out.

My challenge was whether I wanted to offer baked goods which I felt would be inferior, but would meet the needs of the customer.  My choice as a business person was mostly no.  There were a couple of foods I made that with minor substitutions gave a similar product and met one of these needs (amazing chocolate cake).  In that case, I removed the original cake from our menu and only prepared the version without milk and butter.

Offering “free from” versions of common foods and having them look, taste and behave (maintaining freshess) like the original is a much bigger challenge then baking gluten free without those restrictions.  As well, the supply line for ingredients must be vetted not only for contact with gluten, but the other free from ingredients as well.

I spoke to Jerry Bigam of Kinnikinnick a couple of years ago about their choice to go free from the top allergens throughout their entire product line.  He knew it would take time.  I realized it would be difficult.  I understand they have had some ups and downs, but they are doing it and doing it well.

You may never have baked gluten free, but take it from me, gluten free baking is challenging, free from gluten free baking is something that deserves recognition!

A Conversation with Julie and Megan from the Canadian Celiac Association.

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

As the pandemic has progressed, organizations have become more creative in adapting their annual events to still continue, but in a different format.  That is certainly the case with the Scotiabank Run being held in Toronto.  The CCA is heading up Team Celiac and inviting anyone across the country to Step Up for Team Celiac and participate in whatever way they can – choose a suitable distance, walk and run, challenge yourself with more than one distance, or run during the in-person event in Toronto.  Other cities host Scotiabank Runs and some of our celiac groups are very involved in the events in their own locations, but if you can’t participate locally, or the Toronto run is your local run, head to the CCA website to sign up to Step Up for Team Celiac.  Julie and I also discussed the upcoming virtual CCA conference, which has a different format this year.  The first day is for the yet to be, or recently, diagnosed with the second day being for the those of us who have been diagnosed more than a couple of years.  The CCA is also asking for our help in formulating their proposal for labelling of some foods, including supplements that do not currently fall under the labelling regulations for food.  More information on these initiatives can be found on the CCA website – www.celiac.ca

You can learn more about many of the topics we discussed on the social media platforms for the CCA and the Events page of the website at –

www.celiac.ca/news-events/events/

Sue’s Websites and Social Media –

Podcast https://acanadianceliacpodcast.libsyn.com

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

Email – acdnceliacpodcast@gmail.com

Celiac Kid Stuff – https://www.celiackidstuff.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 –

My husband tells me I have the best jobs, and work hard, problem is, most of my jobs are volunteer and don’t pay me anything.  I learned from my mother how satisfying being a volunteer is.  As a child not yet in full-time school, she brought me along with her to the local “old folks home”.  Now we call that a long-term care facility, and retirement homes, many with great facilities, have sprung up everywhere.  Those many years ago a long-term care home was part of our community and I learned very young, that the very old were usually very kind.

To me, being a part of a volunteer organization came naturally, I grew up with it.  Nowadays, time seems to be so much more precious, and it’s difficult to pull yourself away from your time-consuming and ultimately valuable family responsibilities to simply give of your time.  I can’t fault anyone who isn’t able to see their way clear to volunteer.  In some circumstances we can only consider being able to allocate that time to a charity or not-for-profit, as a luxury.

It occurs to me that with everything else going on in our lives, if we can somehow take some of the time for things we are doing already and focus it toward a bigger purpose, maybe that can allow us to do more.  Most of us are trying to do more on a regular basis, and it can be exhausting.  This brings me to the organized runs, in this case the Scotiabank Run.  You aren’t asked to organize the run, or even organize a team.  The ask here, is for you to take the time you already allocate for a walk or run and make that time do double duty.  Chances are a couple of times of week at least, you walk the dog, or walk the kids to the park, or go for a run, or hike – let’s do the same thing, but make it count more – double duty.  That’s a perspective on volunteering and supporting our community that most people can get behind, and involved in.  Sometimes we just have to be creative to make it work.    

A Conversation with Cinde Little

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

On this episode I speak with Cinde Little, a guest I recently spoke with on the podcast regarding her virtual baking classes.  Cinde has released a comprehensive course for those new to gluten free, as well as those who are continuing to struggle with the gluten free lifestyle.  In Cinde’s words –

“This is an introduction to my course called HEALTHY ME, a guide to take you from overwhelmed to confident in 30 days. The course is for you if you’re new to the gluten free diet or still struggling to stay on it. Your lifestyle is as individual as you are so the course allows you to determine what is most important right now. It’s designed to be personal and includes 9 areas of life because a gluten free lifestyle isn’t just about the diet. HEALTHY ME is an acronym that stands for: Healing, Eating, Advocate, Lifestyle, Travel, House Rules, Your Community, Medical Team and Education. As soon as you register for the course you get instant access to all 9 video modules, a workbook with personal action plan and a Resource Guide to get started right away. Follow this link to register or learn more: https://everyday-gluten-free-gourmet-school.teachable.com/  Visit my website at https://everydayglutenfreegourmet.ca/ and CLICK on the HEALTHY ME COURSE tab to see the course details and sign up. I’m Cinde, the Everyday Gluten Free Gourmet, sharing tips and recipes to help you create a gluten free lifestyle you love.”

Sue’s Websites and Social Media –

Podcast https://acanadianceliacpodcast.libsyn.com

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

Email – acdnceliacpodcast@gmail.com

Celiac Kid Stuff – https://www.celiackidstuff.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 –

It’s been more than 25 years since my diagnosis.  I am grateful for my diagnosis.  Over those 25 years, I’ve tried to participate in the celiac/gluten free community, taking an active part to improve the lives for those whose medicine is the gluten free diet.

Strange thing though, I can’t remember many details of those early years.  I remember flopping down on my bed in tears because I’d made a dinner for the family, and I couldn’t eat any of it.  I remember having my daughters tested and Deanna’s coming back positive.  I remember searching for a gluten free cake recipe to make for her fifth birthday.  I even remember going to my first (and only) dietitian appointment – but honestly I don’t remember much – I was pretty overwhelmed.

What I do remember was the pain before my diagnosis, and how, over time, it went away.

Operating my gluten free bakery, attending CCA conferences and being the contact in my area for the newly diagnosed, I’ve met and helped many people and families who were facing this new challenge.  Trouble is, so many years on, I can’t remember much about the day-to-day issues and struggles. 

A few years ago, I went back to college to take courses in media, public relations and event management.  One assignment we had was to write about something we considered ourselves an expert in.  The choice was simple.  I would write about what it’s like to get a diagnosis of celiac disease.  My paper was informative and comprehensive until the instructor started asking “simplistic” and “dumb” questions.  The questions were on purpose to make me realize that as an “expert”, I should be writing for someone who knows little of the subject matter.  This is an old concept, but it was new to me – “The Curse of Knowledge”.  It’s difficult to un-learn something, especially if it’s one of the cornerstones of your overall knowledge on a subject.  I was humbled.  I could explain the damaged villi in a small intestine, but I wasn’t explaining what happens for the first meal after the doctor gives the diagnosis, or how to look differently at your kitchen.  Way before learning to read labels, there is a time of panic, not being able to feed yourself for so many reasons.  I’d forgotten that, and I have to work hard to put myself back in that position, so I can help others.  It’s people like Cinde, natural educators who take the curse of knowledge and work with it, who can really make a difference for so many.

A Conversation with Ellen Bayens

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

I look forward to chatting with Ellen Bayens of www.theceliacscene.com at the beginning of every month to get caught up on celiac and gluten free news that has come to light over the past few weeks.  On this episode, Ellen and I speak about a press release from the UK regarding the price increase of rice flour and how it might affect gluten free food producers.  Ellen also tells us a diagnosis story from a family with a young daughter which highlights many of the frustrations felt by families with a sick child.  Both Ellen and I are excited to talk about a new venture we’ve started to support celiac kids and their families.  Our website www.celiackidstuff.com has begun selling stickers and wristbands that let kids tell everyone around them that they are special, they are celiac, and they need to eat a gluten free diet.  The stickers and wristbands are aimed at kids from ages 4-12, as well as special stickers for caregivers to use when sending food to school or get togethers.  On a similar, but different note, Ellen and I speak about restaurants in her area.  There seems to be abundance of places to get gluten free fish and chips, or maybe I noticed this because its such a treat for me, and hopefully, other celiacs as well.  Ellen mentions a very clean brand of jerky that is well labelled gluten free and free from other additives.  Also, if you are in the Victoria area, we identify a discount you can get, just for mentioning www.theceliacscene.com.

Soaring Cost of Gluten-Free Ingredients Could Trigger Price Hikes

Another Cautionary Tale of a Child’s Delayed Celiac Disease Diagnosis

Celiac Kid Stuff – stickers and wristbands www.celiackidstuff.com

Enjoy Tacos at the Beach!

Introducing 100% Gluten-Free Bare Bones Fish & Chips in Port Alberni

900 Degrees Wood-Fired Pizza Flips to Gluten Free!

Pirate Chips Every Day – All You Can Eat

Rock Cod Cafe Now Almost 100% Gluten Free!

NEW! Introducing Country Prime Meat Snacks

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 –

Okay, I can’t help myself but to be excited about launching our new website www.celiackidstuff.com, in an effort to equip kids and their parents with the tools they need for the kids to go out into the world and back to school.

I remember years ago, when I hosted a week of summer sleep away camp for celiac kids here in Ontario, we spent some time talking about what it was like to be a kid with celiac disease.  One thing that keep coming up was something even adults find draining – having to explain that you can’t eat gluten, what it is and why. 

Most kids learn quickly that their foods can be different from their friends, and over time, they are able to articulate that.  For the most part, young children, don’t realize that all adults who offer them food don’t actually understand their special needs.

The camp kids said social situations were the worst.  Having to single yourself out when all you want to do is fit in.  As adults this can be difficult, but for a child it can be devastating. 

We made the stickers and bracelets cool, so that kids would be proud to use and wear them.  Each child has a unique identity, and the stickers and bracelets help children feel more confident about their differences.

We decided to make the bracelets in green and purple.  I was thinking one of those colours would likely appeal to any child.  I was surprised to see that kids want both, and even want to wear them at the same time!  I think that’s great! 

If you have a celiac child, or know a family with a celiac child, please tell them about this new resource.  Thanks!