-
Ep 200 Ellen’s In Charge
Let’s start the blog with the show notes for this Episode –
It’s finally here – Episode 200 of the Podcast. As promised, I have handed over the podcast to Ellen Bayens of theceliacscene.com to ask me questions, which I didn’t know in advance. This is by far the longest episode of the A Canadian Celiac Podcast. Ellen went out of her way to contact many interesting guests from past episodes to solicit questions and comments. I am humbled by their input and Ellen’s efforts. Thank You to all who participated.
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 –
At over two hours, I’m all talked out – you have all my thoughts. The only other thing I want to say is THANK YOU to my listeners. A podcast isn’t worth the effort if you’re not listening. Thank you for making my efforts worthwhile.
-
Ep 199 Gluten Free Blogger to Author
Let’s start the blog with the show notes for this Episode –
On this episode I have the pleasure of speaking with Taleen Benson blogger and cookbook author. Taleen started her blog after her husband was diagnosed with a condition that required a gluten free, egg free diet. Taleen has a loyal following for her blog called “Just As Tasty”, and she was encouraged to write a cookbook of gluten free, egg free recipes. The book, called “Just as Tasty, Gluten-free and Eggless Baking Through the Seasons” is available for purchase on Amazon. Taleen explained the process of writing her own cookbook as well as having it available with Amazon print on demand. She was kind enough to send along her recipe for Molasses Cookies
Makes about 18 cookies
1 ¾ cups (259g) gluten-free flour blend
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon ginger
½ teaspoon fine sea salt
½ cup (113g) unsalted butter, room temperature
⅔ cup (133g) light brown sugar, packed
⅓ cup (113g) unsulphured molasses
1 tablespoon Bob’s Red Mill Egg Replacer, mixed with 2 tbsp water
½ teaspoon vanilla extract
¼ cup (50g) granulated sugar, for rolling
- Preheat the oven to 350℉. Line baking sheets with parchment paper and set aside.
- In a small bowl, whisk the flour, baking soda, cinnamon, ginger, and salt together. Set aside.
- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the brown sugar until smooth. Add the molasses, prepared egg replacer, and vanilla extract and beat to incorporate. Add the dry ingredients and mix on low speed until combined.
- Roll balls of cookie dough, measuring about 1 tablespoon per cookie, then roll in the granulated sugar. Arrange on the prepared baking sheets, about 2 inches apart. Use your hand to press down on each one to flatten slightly. Bake for 10-12 minutes. Allow the cookies to cool on the baking sheets for at least 10 minutes before removing.
Notes: Once mixed with water, the egg replacer must sit for 1 minute to thicken. If you are not looking to replace eggs, you should be able to use 1 egg instead of the egg replacer.
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 –
Most people have never contemplated writing a cookbook. Getting a publisher, signing a contract, committing to deadlines, working with editors to choose the photos and layout of the content – it all seems like so much work. Yes, money can be made by the author and publisher, depending on the popularity of sales, which depends on many variables and a great deal of effort on everyone’s part.
There has always been an option to self-publish a cookbook. Many of us are familiar with community cookbooks from church or charity organizations or maybe even CCA Chapters. These have always been go-to’s for me as they represented tried and tested family favourite recipes.
The idea that, just like writing a blog and being responsible for content, photography and branding, someone can write a cookbook, and only have it printed as it’s purchased, is revolutionary. In years past, self-publishing meant receiving, storing and selling cases of books from your garage or basement.
Although the technology has made the publish on demand scenario possible, it doesn’t diminish the herculean effort required to bring all the creative aspects together to make a book. There are options to do everything yourself, or employ other creative individuals such as photographers, editors and graphic artists to help with the heavy load. Taleen set an ambitious timeline of publishing in eight months. I can’t imagine how all that work was done in her free time, how all the recipes were tested and re-tested, how all the photos were taken and chosen. Then comes the job of promotion – having something for sale and selling it are two very different things.
Taleen reached out to me as part of her marketing plan for the book. I found her collection of recipes, being both gluten and egg free were unique. The more I found out about her self-publishing journey the more interest I had in speaking with her. Looking back on our conversation, I realize that self-publishing for the on-demand market is something within reach for many, but only a few will actually have the combination of skills to make it successful.
-
Ep 198 Flax and the Gluten Free Diet with Valley Flax Flour
Let’s start the blog with the show notes for this Episode –
On this episode I chat with Howard Selig who is not only a Registered Dietitian, but a trained chef. After recognizing the nutritional benefits of adding flax in the preparation of some foods for residents of a care home, Howard branched out filling the needs of other care homes by grinding flax seeds for them. Providing flax in different forms to others soon became a business. Howard explains the many nutritional advantages of flax and how it can be a benefit to the gluten free diet. With his baking skills, Howard decided to formulate a flour mix, gluten free of course, along with baking mixes (the one for bread just needs you to add water!). Salene Pyke works with Howard and she explained what products they sell and how to get free shipping. You can find out more on their website at www.flaxflour.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 –
When it comes to food, and especially gluten free food, I often over-think things. I remember, years ago, I was alone preparing something or other in my bakery when I started to wonder if I could only have one grain in its many forms (nothing gluten containing) what would I choose.
For me, it wouldn’t be rice. I do like rice and often use rice flour, rice noodles and spring roll wraps, but rice just didn’t do enough. We have some pretty amazing flours at our disposal when baking gluten free, which made my pondering harder.
After much thought, I settled on corn. You may be one of those people who avoids corn for different reasons, but the more I thought about it, the more forms of corn I enjoyed in my diet. Fresh corn in the summer is almost a season on its own. Frozen kernel corn is so easy to use, and retains it’s freshness and flavour. Then I began to think what I enjoy made from corn. Every trip I used to take to shop in the US, always included gluten free Corn Chex – everyone has their favourite flavour, mine, hands down is the corn.
When it comes to baking, corn comes in different forms and varieties – corn flour, corn starch, corn meal, white corn flour. Whenever I am running low on a starch for a recipe, I use corn starch to substitute, it’s available at every grocery store and isn’t expensive.
I remembered my single ingredient obsession while I was talking with Howard Selig of Valley Flax. He was able to explain the many uses of flax, and how it can work with other gluten free ingredients to make a very healthy addition to almost any recipe. With my flax allergy, I have to stroke it off my list, but I can clearly see how flax might be your can’t live without gluten free ingredient. Flax has many nutritional benefits, and best of all, just a small amount added to your diet, gets big results.
Maybe flax will be your over-thinking single ingredient – it would be a great choice. For me, I’ll stick with corn. Now I’m thinking about popcorn – oh no, over-thinking again!
-
Ep 197 November 2021 Roundup
Let’s start the blog with the show notes for this Episode –
It’s the beginning of the month, which means I have the pleasure of chatting with Ellen Bayens of theceliacscene.com. Here’s some of the topics we covered –
There has been very positive feedback on the stickers and wristbands available through www.celiackidstuff.com.
The 200th episode of the podcast is coming up, and we’re turning the tables, so Ellen is asking me questions. You can send your questions, or videos (we’ll only use the audio) to ellen@theceliacscene.com.
We shine a light on a gluten free bakery in Winnipeg calls Cocoabeans. They have recently released four mixes that you can easily make at home – there’s even videos for any of you who might be baking novices. Introducing Cocoabeans Gourmet Gluten-Free Mixes
The Canadian Celiac Association is hosting another great virtual conference this year on November 13th and 14th. The 13th (Saturday) is aimed towards those who have been diagnosed less than two years, whereas the program on the 14th (Sunday) is more indepth for those who have been gluten free for more than two years (anyone can sign up for either). The conference is free of charge, but you are asked to give a contribution towards costs if you can.
If you are new to gluten free, or need a refresher, Cinde Little, the Everyday Gluten Free Gourmet has a new course called Healthy Me focusing on managing a healthy gluten free lifestyle. Find out more at New to Gluten Free?
Ellen talks about a food labelling study looking at accuracy regarding allergens Accuracy in Food Labelling a Concern for the Allergic and a study that looks at issues celiacs encounter while dating Celiacs Who Date Report Anxiety and Admit to Taking Risks When Dining Out
I mention a little bit about my new co-host on my other podcast Gluten Free Weigh In . In early December I will be introducing a male co-host who has just been diagnosed with celiac disease and is involved in a program awaiting bariatric surgery. His story will be so interesting.
As well, Ellen and I talk about restaurants – some on her list are –
• Suggestions Pour in for Celiac-Safe Sushi Restaurants in Victoria • More Sushi!
• Bare Bones Fish & Chips Taking Bookings for Christmas
• Art of Slow Food Opens 100% Cafe & Bakery
• El Faro Fusion for Dining, Shopping and Special Orders
• Join Six Mile Pub for a Gluten-Free Christmas
• Vancouver Island Safe Fries UPDATE: Onion Rings, Fish & Chips & Deep-Fried S’moresAlong with upcoming baking classes and events –
• Candied Sweet & Sour Pumpkin Seeds
• Real Food Corn Thins November Recipe Ideas• Everyday Gluten Free Gourmet Virtual Class Calendar • Priced per household – invite your friends & family!
- November 3 – Gluten Free Biscuits
- November 6 – Master Gluten Free Pastry
- November 24 – Shortbread & Gingerbread Cookies
- Coming soon! December 8 – KIDS CLASS – Cookie Decorating Party
- Purchase a Gift Certificate for a Gluten-Free Cooking Class!
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 –
I’m a baker, Ellen is clearly not a baker. Let me make the distinction between a baker and a cook. A cook prepares meals, all sorts of meals using proteins, vegetables, herbs and spices. A baker prepares breads and desserts and only limited cross-over meals, like pizza. I do not consider myself a very good cook. I can get by and feed my family a variety of nutritious meals, but nothing that requires much skill.
One major difference between cooking and baking is with cooking you can vary recipes to your tastes, make little changes and come out with something unique for yourself and your family. With baking, you pretty much have to stick to a recipe – especially with gluten free! Baking is a chemical equation, and depends on the relative amounts of different ingredients to give a desired texture, look and mouthfeel, regardless of the taste profile. In other words, you must stick closely to a formula in baking.
When I looked at the recipe videos for Cocoabeans Gourmet Gluten Free Mixes out of Winnipeg that utilize tried and true formulations from their bakery, I was drawn back a few years.
I suspect Cocoabeans and I were in similar situations. When I started my bakery, I initially took my home kitchen recipes and expanded them to make much larger volumes. Sometimes expanding a recipe leads to tweeks in the actual recipe to take advantage of scale (if you need 2 tbsp less than one lb of butter, maybe it’s easier to make the other ingredients up, so you use the whole pound). For me and my staff in the bakery, we had a great efficient system with our recipes and mostly used weights in grams instead of volume measurements.
Once the bakery closed, I put the recipes aside for about a year, until I came to an agreement with our local cable channel to produce a gluten free baking show. What an amazing experience. The most difficult challenge was scaling my recipes down to home kitchen size again after making large quantities for many years. It’s a good think I like math, because there’s lots involved in scaling recipes, both up and down. You also need a good knowledge of baking measurements i.e. 1 tsp = 5 ml, there are 4 tbsp in ¼ cup etc. My challenge was to not only scale back the recipes, but test them – this part was fun!
Recently, in some consulting work I do on gluten free recipe development, I was asked to take recipe that I’d developed, using the client’s ingredient and scale it to a sample size mix. Sounds easy, but when you get right down to it, it’s hard to use 2/3 of an egg.
I’m not sure if it’s a flaw, or maybe a happy quirk, but scaling recipes for me is fun! I can only imagine the work, testing and frustration that went into developing the Cocoabeans mixes. The videos are proof that all the work is worth it! You can find out more about my recipes and baking shows at www.suesglutenfreebaking.com.
