Ep 204 January 2022 Roundup

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

It’s not only the beginning of a new month, it’s the beginning of a new year.  What better way to start the year than an engaging conversation with Ellen Bayens of www.theceliacscene.com.  Ellen and I discussed two recent studies –

Celiacs Infected with COVID-19 at No Greater Risk of Complications

Are Celiac Disease & Inflammatory Bowel Disease Linked?

Ellen posed a question regarding the holidays to her Facebook group –

We talked about Stella’s Perogies being available at Walmart in Canada – bit.ly/StellasGFPerogies

For more information on the restaurant we spoke about that was wrongly claiming to be endorsed by Ellen and The Celiac Scene, please see the Facebook post at – https://www.facebook.com/theceliacscene/posts/10161448068918012

You can listen to Aaron’s recent episode 169 of Gluten Free Weigh In on any podcast app or on the podcast website – glutenfreeweighin.libsyn.com

I spoke about the new blue adult wristbands soon to be available on the website www.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 –

I’m not sure there is much more to say about the recent holidays, except that I’m glad it’s over.  This may sound negative and harsh, but for those of us on a gluten free diet, it is a complicated time.

In my household, there’s no question that everything for the holidays and family consumption is gluten free and for the most part made from scratch.  I suppose I have it easy.  Some would say, I set myself up with too much work preparing everything gluten free for everyone, but it doesn’t even occur to me to have two separate dishes/cookies/snacks – one gluten free and one with gluten.

I’ve been making my gluten free pastry for more than 20 years.  I’ve been making tourtiere pies for even longer.  It doesn’t even occur to me to make my pie filling and put it in “gluten” crusts for my wheat eating friends.  My recent delivery of mincemeat pies to my father (not celiac) were gluten free.  It didn’t dawn on me that they were “special” until he told me about sharing one with a woman who is celiac living in the same residence.

Holidays, of any sort, normally have special foods and often require baking of family favourites.  I can’t think of any family favourites that I haven’t successfully converted to gluten free.  The old gluten recipes are, I’m sure, still in my Mom’s stacks of recipes held together with rubber bands.  I suppose I’ll see that my gluten eating daughter, or my nieces get those recipes.  For my family, I’ve made new traditions and they are all gluten free.  Just like you might remember the special taste of your family favourites, it would be odd for any of us to have gluten in our special holiday meals again.  Let’s just say, Family and Friends are welcome at our holiday table, but gluten is not invited.