A Canadian Celiac Blog

A Conversation with Ellen Bayens of The Celiac Scene

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

It’s early February and time again to welcome Ellen Bayens of theceliacscene.com back to the podcast to discuss some of the news and happenings she has brought us from the celiac and gluten free world.  Ellen and I talk about a couple of studies, one to do with universal testing of children for celiac disease and the other is a very small study looking at managing the gluten free diet.  We also chat about food blogs, and in particular one from Teresa of Gluten Free KOB, as a compliment to her online baking courses.  Gluten Free Oreos have hit the market in Canada which prompts a lively discussion following much controversy over social media regarding package labelling.  Recently, I received an email from a woman in England who produced a short film called “Glutened”.  It is a must-see for everyone with celiac disease, and for those around them.  I will be interviewing the producer for this podcast in the near future.  Listen for the interview and you can watch the film at https://vimeo.com/486284734

Study Urges Universal Screening for Celiac Disease in Children

Managing a Gluten-Free Diet Affects All Levels of Society

Introducing KOB Gluten-Free Baking Resource – FREE Printer-Friendly Recipes & Instructional Videos

‘Glutened – The Film’! The everyday life of a newly diagnosed celiac who finds her gluten-free groove!

Direct link to the short film “Glutened” – https://vimeo.com/486284734

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 –

Gluten Free Oreos – not sure I ever thought I’d be typing that phrase.  There are many things I missed when I was first diagnosed.  One was oreos, mostly because I enjoyed them with my daughters.  Once my oldest was diagnosed at age five, we began searching for her favourite foods in a gluten free version. 

I have over the years, been able to make almost anything I missed.  I even made a version of gluten free oreos – yumm!  Most of the time however, I was quite contented with the KinniTOOS cookies from Kinnikinnick.  This does make me think of the many gluten free versions of things that we now have widely available.  Who would have imagined gluten free Kraft Dinner (mac & cheese)?  We have so many flavours of ice cream, for instance – Chapman’s Cookies & Cream, along with a multitude of cake mixes to rival any gluten selection of the grocery store.  Snack foods abound including different flavours and shapes of pretzels, corn chips, a large assortment of puffed food snacks (rice, corn, lentil etc.), many from the big label brands. 

We can’t forget about pasta.  When I was first diagnosed we had rice pasta, white or brown.  I was fine with that as it filled the need.  Over time, we have been treated to some amazing pastas made from a variety of ingredients I would never have thought would have worked for the humble pasta dishes I was making.  Even the big names like Catelli and Barilla have developed excellent products.  Corn, quinoa, chickpea, lentil and multigrain to name a few of the huge variety we find to tempt us.

I’m excited to try the new gluten free Oreos.  But I’m more excited when I realize how the gluten free diet has been accommodated and even catered to by some very large food companies with some excellent products.  Gone are the days when our food was just edible.  These new foods give more hope for the newly diagnosed.  The diet is hard, but these innovative products bring it within reach of many more.  Good for Us!

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

This week I invited Mike and Cam from The Celiac Project Podcast: 2 Guys Talking Gluten Free to join me to tell their diagnosis stories and motivation for starting a podcast about celiac disease.  The most noticeable difference from my podcast to theirs is that Mike and Cam are men, and in my case, most of my celiac friends are woman, so hearing their stories and perspective was very interesting.  Mike started the podcast after producing the film “The Celiac Project”.  You can find out more about the film on his website – https://www.celiacproject.com/

You can listen to their podcast wherever you listen to podcasts or at https://celiacprojectpodcast.libsyn.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 –

Talking to Mike and Cam got me thinking about when I was first formulating my plans for this podcast.  I went back to school a few years ago and discovered podcasts on my long drives to and from.  I was excited to see how many different subjects and interests were being covered.  I also realized the freedom it gave to the content creators.  I had worked with a tv producer to make two seasons of my baking show and was beginning to understand the constraints of tv – the segments had to be a certain number of minutes, I had to be careful to reference brand names only when it was necessary, and greatest of all, it took a handful of talented people to make 23 minutes of television.

Podcasts are different.  They can run any length.  They can be produced to any level the creator feels comfortable.  They can be on any subject and are only constrained by the creator’s knowledge and imagination.  Podcasts can utilize different formats – interview, sole chat, group chat, storyline, serial, and the list goes on.  Podcasts, for the most part aren’t in seasons, and can be stand alone, or consecutive. 

These freedoms appealed to me.  I wondered if I could do it all myself.  The first thing I did was decide I wanted to talk about celiac disease and the gluten free diet, and interview others in the field.  Next, I called Melissa at the Canadian Celiac Association to see how my efforts mighthelp  to get their message out.  They were happy to be supportive of the podcast, and Melissa was my first guest.

The differences from my story those of Mike and Cam, can be put down to my involvement with the CCA.  I wanted to make a new form of media to compliment what the CCA was doing.  Mike and Cam, although their starting point was the film The Celiac Project, they branched out to whatever suited the format of “2 Guys Talking Gluten Free”.  Our styles are different, our perspectives are different, but I’m sure some of our audience is in common.

I will become a regular listener to their podcast, and I’m sure our paths with cross again, and we’ll learn from each other.  Best thing is, I now know two more guys who are celiac.

A conversation with Selena Devries RD

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

I’m joined again on the podcast by Selena Devries, a Registered Dietician specializing in gut issues, as well, she is also celiac. Selena has developed a comprehensive course for anyone with persistent gut issues after their celiac diagnosis.  This course is very indepth and Selena will be working closely with course participants on an individual basis.  The course begins in late January, but before that, a shorter course is available to anyone who might be interested, but not sure if it’s right for them.

http://www.selenard.com/ where you can sign up for Selena’s newsletter and other resources

Instagram celiac_made_simple 

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 –

Many people have pivoted from in person classes and consultations to virtual ones over the past year.  It was a necessity for most, not just for the providers, but also for the consumers of these sessions.

I think the most unique utilization of this technology is the virtual cooking or baking class.  There are a few talented cooks and bakers that have used their skills in this way.  I can see the benefits of these online classes far after covid is a factor in our day to day lives.

On the other hand, Selena had provided virtual dietician appointments before the pandemic turned our lives upside down.  Now she’s taking her expertise to another level with videos and structured classes.  Many of us will meet with a couple of dieticians in our celiac journey, but very few of us will have a consultation with a dietician who is an expert in gastric issues, as well as being celiac herself.

We are fortunate to have Selena to help us, and with her classes, she is accessible to anyone from coast to coast to coast.  That is remarkable.  I know many people are accessing their family doctors and specialists via zoom meetings these days, for appointments, and now you can have a specialist dietician “partner” teaching and giving you individual advice as well.

Covid-19 has dealt the world an awful blow, but there are a few things, developed by ingenious people, that I hope remain after life goes back to normal.  You may remember, as I do, the science-fiction tv shows when I was a kid, showing a patient with a doctor who had some fantastical handheld gadgets that gave readings and the doctor could reference some faraway expert for the diagnosis.  That does appear to be our future, and in some ways our present.  I intend to embrace the new ways of doing things and help promote those who are forging new paths.

A Look Back on the Podcast for 2020

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

This episode is one of my rare solo episodes.  I felt it was important to look back on 2020 and examine how the events of 2020 effected the topics covered and listenership of the podcast.  None of us could have predicted how the corona virus pandemic would change everything in our lives, or how long the upheaval would go on for.

It was somewhat therapeutic for me to look back at all the topics covered and guests welcomed on the podcast.  I am able to mention some of the important shows, along with some of my favourite conversations, as well as how the episodes rated among my listeners.

You can find a list of all my podcasts along with show notes and a player at –

acanadianceliacpodcast.libsyn.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 –

This will be short and sweet, as I have already shared my thoughts on a year of podcasts.

The only thing I have left to say is how privileged I feel to be able to produce this podcast for a very special audience.  Before starting the podcast, I read pros and cons about targeting a podcast to a relatively small niche of people – those who are celiac and gluten free.  A friend of mine who has long been involved with social media is still trying to get me to remove “Canadian” from the podcast title, as this further narrows my niche.  I am not deterred.  I am a part of that niche, and every week I strive to provide information and guests that I find interesting.  So far, it seems to be what you want to hear as well.  I’ve made some great friends through my podcast, especially Ellen Bayens (of theceliacscene.com), who I speak with every month.  This work is a great way to keep things current, keep me thinking and continuing to contribute.  None of this matters without you taking the time to listen.

Thanks for Listening!

A Conversation with Ellen Bayens

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

On this episode I speak with Ellen Bayens of theceliacscene.com who brings us up to date on what’s in the news regarding celiac disease and the gluten free diet.  December is normally a quiet month when it comes to releasing new medical information from studies, and this December was no different.  We speak about a study that considers reducing the requirement for a biopsy to diagnose celiac disease.  Ellen also fills us in on the safety of the Pfizer Covid19 Vaccine.  As well Ellen and I talk about some new resources available to celiacs, not only the newly diagnosed, but for those of us who have been following a gluten free diet for many years.  During 2020 many gluten free businesses were faced with difficult decisions – continuing to struggle, or changing their business model.  Each gluten free business/service is unique and Ellen and I talk about how some are meeting this challenge.  You can find more information about our topics at –

Bye Bye Biopsy for Adults with Celiac Serology 10 Times Higher Than Normal

Is Pfizer’s COVID19 Vaccine Safe for Celiacs?

HEALTHY ME – A Gluten Free Lifestyle Course 

Gluten-Free Businesses Diversifying Due To Covid / Reinventing Themselves. 

The Art of Slow Food Opens 100% GF Wood-Fired Pizza Food Truck! 

Introducing El Faro Gluten Free Flour IXIM Tortillas, Seasonings, Salsas & More, Made by Taco Revolution Food Truck

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 –

I enjoy speaking with Ellen every month, it keeps me on top of current celiac/gluten free news and topics.  That’s one of the reasons I started the podcast.  It’s now been almost three years since my first podcast debuted at the end of January 2018.  So much has happened for me since that time.  I have attended many different celiac/gluten free events, met lots of experts, both in the medical field as well as entrepreneurs and others with a story.

It’s quite a job to look back on all of my podcasts, over 150 now, so many guests, so many topics.  What I have attempted to do in the past, and will again this year, is look over my podcasts for this past year and talk about what I’ve learned.  Ellen eluded to my plans in this week’s episode.  You should know I look back with mixed feelings.  Some episodes were crammed with medical information, and I was often on the edge of not understanding, but hopefully, I was able to present this information in a way as to bring some degree of understanding to the topic.  Other episodes were conversations with entrepreneurs in the gluten free space.  These episodes varied quite a bit.  I tried to relate my own gluten free bakery experience to these businesses, I usually left with a great respect for what these people were trying to accomplish. 

Some of my favourite episodes talked about how the gluten free diet has changed people’s lives.  From a medical perspective, the gluten free diet is our only “cure”, but I was more interested in how people re-arranged their diet, culture, needs, wants and family life to accommodate gluten free.  Of particular interest were individuals who came from a different cultural background from me – Italian, East Indian, Polish etc.  I’d like to do more of this series.  If you are, or know of someone who would like to discuss gluten free and how you’ve adapted your/their culture to meet it’s challenges, please contact me (acdnceliacpodcast@gmail.com). 

When I look back on the past three years, I can see I’ve grown as a celiac.  My knowledge, my contacts, my experiences and my confidence have all grown.  I feel richer for having done the work to produce the podcast.  I can only hope you feel something positive for listening.

A Conversation with Dr. Jocelyn Silvester & Ellen Bayens

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

I recently spoke with Dr. Jocelyn Silvester for Episode 149 of the podcast regarding the “Doggie Bag” Study which looked at the actual amounts of gluten that were contained in our seemingly gluten free diet.  Dr. Silvester has gone on to look at some of the everyday ways we handle our food to identify, then quantify the risks of contamination from gluten containing ingredients.  Her experiments included cooking gluten free pasta, sharing a knife with gluten foods, and using a toaster along with risks for children in the classroom.  The results of her studies are surprising and somewhat concerning.  The Canadian Celiac Association has looked at these findings and believes that more research needs to be done on this topic.  No one is ready to change the recommendations for handling gluten free foods to avoid contamination with gluten, but these studies do give us pause to think.  I was concerned about the interpretation of these results and decided to invite Ellen Bayens of theceliacscene.com onto the podcast to discuss how some of this information can relate to our day to day lives.  Ellen was able to help me put the study findings into perspective. 

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 –

I’m sure it’s obvious listening to the podcast that I was uncomfortable talking about deliberately going against my gluten free food rules.  After Dr. Silvester sent me the study documents, I printed them off, found a quiet place to sit and began reading.  I remember I started to squirm, and my breathing became shallow, I was becoming anxious.

Many things in our lives are grey areas, areas where we apply our judgement.  As we mature, our judgement, hopefully, gets better.  The gluten free diet requires little judgement.  It’s very black and white.  If there is risk of gluten in a food, I don’t eat it.  It’s simple and it’s the way I’ve lived for twenty-five years now. 

It’s hard to have an open mind to science when it up-ends your tried and tested “rules”.  Hence, my anxiety.  I’ve spent a great deal of time thinking about how to deal with Dr. Silvester’s findings.  Likely, I’m taking this matter seriously because I often meet with the newly diagnosed to help them start their gluten free journey.  Does this change anything, how do I answer, when confronted with these study results?  The answer is in the study results.

Now that I’m familiar with Dr. Silvester’s findings and have talked through their implications with Ellen, I can confidently discuss the topic with anyone who challenges me with the science presented here.  These studies measured risk, not safety.  Every day, we measure risk in all sorts of ways – should we wear boots with heels to walk outside on an icy day? No, we should wear boots with treads.  Should we rely on one knife, or one pot of water to keep our food safe? No, but just as with the boots with heels, if we’re careful, we might be fine, not particularly safe, but maybe fine.  Ellen had a good point when she talked about the social side of eating a strict gluten free diet, hopefully these studies will help you balance your risk, with your “mature” judgement, and you’ll be fine.

A Conversation with Melissa Secord, Executive Director of the Canadian Celiac Association.

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

It’s December and that means the arrival of the Holiday Survival Guide from the The Canadian Celiac Association.  On this episode I speak with Melissa Secord, Executive Director of the CCA about the guide, including some special covid related content.  It’s a year like no other, we will all have to be content with smaller gatherings, but that doesn’t mean we can’t make those times special with traditional baking and giving.  Covid has taken a toll on a significant portion of our population, which we must remember and assist at this difficult time.  One initiative of the CCA is a program to identify gluten free donations to foods banks, so they can be saved for those requiring gluten free.  This year is very different, and the CCA has given us lots of ways to make it special.  You can find the guide on the CCA website at www.celiac.ca.

Melissa also talked about a peer support desk that will be monitored during the month of December, and is prepared to answer questions to help those with celiac disease and gluten sensitivity cope during the holidays.  You can reach the support desk at (905) 507-6208 ext 224 or toll free at 1-800-363-7296 or by email at askthecca@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

Email – sue@suesglutenfreebaking.com

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

My Thoughts –

We all want to do our part to help; help fellow celiacs, help those less fortunate, help those who are not in a position to help themselves.  This year has shown a great uptake in the need for foodbanks.  I was saddened to see the news reports in March of food banks being overwhelmed.  On my first grocery shop in March (my husband and I alternated once weekly trips), I decided to spend a certain amount each shopping week to buy donations to the local food bank.  My choices were baby foods, as gluten free was too complicated and the food banks had enough to worry about. 

For years, many of the volunteers at food banks were older, retired people, looking to give back, once they had more time to do so.  Those volunteers are now being told to stay home.  Society in general is asked to stay home, shop less often, don’t attend gatherings and keep to their small family circles. 

Foodbanks are feeling the squeeze, less donations, more demand and fewer volunteers.  Involvement with food banks has been something our local celiac chapter has struggled with for quite a few years.  Normally our Christmas get-together happened at a local restaurant and attendees were asked to bring a gluten free donation to the food bank.  Everyone was generous.  Once the donations were collected, someone offered to deliver them to the local food bank and ensure they understood this food was gluten free and should be reserved for those who need it.  Once we left the food, it was out of our hands, we could only hope the food bank had the resources to keep it separate, and get it to where it was needed most.  An imperfect system at best.

I suppose that’s why I was so excited to talk with Melissa about the “Save Me for Gluten Free” campaign to help food banks get gluten free donations into the hands of those who need them.  This solves the problem.  It will take some buy in from the food banks, and some education with volunteers, but for the most part, we, as celiacs, have done the work to provide others who require gluten free with the food they need.  It’s a simple solution that allows food banks to do what we all want them to – provide nutritious food for anyone who is lacking in it.  I’d like to see this program expanded and encouraged throughout the year.  After we finished recording, I shared my thoughts about this with Melissa.  We are both keeping our fingers crossed that this simple idea will solve a growing problem.  I encourage you to donate gluten free and attach a “Save Me for Gluten Free” symbol to bag with the donation.  Simple and hopefully effective.

A Conversation with Cinde Little, the Everyday Gluten Free Gourmet and Saima from Breadables

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

On this episode we talk again about gluten free baking.  Specifically, we look at flour blends.  Almost everyone who has baked gluten free will agree that one flour – rice flour, almond flour, oat flour, none of them can stand alone and always need to be blended with another grain or starch to get the taste, texture and mouthfeel in the final ingredient.  Cinde Little, who online is known as the Everyday Gluten Free Gourmet has developed a guide to the different flours and suggestions for combinations to make a wide variety of baked goods.  I also talk with Saima from a new company called Breadables.  Saima has worked hard to develop a flour blend for roti, which is an Indian flatbread.  I know from some of my previous podcast guests, and my own investigation and trials, that roti made gluten free was an elusive thing.  Saima has solved this problem and is making her mix available for sale, currently by mail, and soon from their website.

Downloadable Gluten Free Flour Guide – need to know info about the 8 most common flours/starches.

Downloadable Gluten Free Flour Guide – Everyday Gluten Free Gourmet

I created this downloadable Gluten Free Flour Guide to help you learn a little more about gluten free flour. To be able to make adjustments and substitutions more confidently since this is a skill gluten free bakers need.

11 Gluten Free Flour Recipes

https://everydayglutenfreegourmet.ca/2020/05/29/11-gluten-free-flour-recipes/


YouTube Channel – playlist of How To Use gluten free flour series
https://www.youtube.com/playlist?list=PLTv8jSV3FbiBiSlNatsDEfpff8MjhAtJh

Breadables can found on Facebook at GFBREADABLES. 

You can reach Saima by email at gfbreadables@gmail.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 –

My gluten free baking hasn’t always been about the flour blend.  I started baking gluten free when there were very few flours available at specialty health food stores.  It’s hard to image today, but twenty-five years ago, gluten free flour was white rice flour and three starches – tapioca, potato and corn. 

My first gluten free cookbook was the The Gluten Free Gourmet by Betty Hagman.  This book was a wonder to me.  Betty didn’t shy away from trying to make anything.  She had a flour blend, but most recipes were written using different amounts of the simple flours and starches.  I still use some of those original recipes today.  Her later books featured some innovative flours that are more common today.  She was a trailblazer.  Her first book was my baking bible for many years.

My go-to blend was from her first book.  In years past, whenever a couple of us gluten free bakers got together, we were all talking about the recipes we’d tried or played around with from Betty’s books. 

Years later, I was fortunate to get to know two other popular gluten free cookbook authors – Donna Washburn and Heather Butt.  Their first book, 125 Best Gluten Free Recipes was such a success they went on to write many more, I think there were at least nine!  Donna and Heather lived within an hour of me, and I was fortunate to meet them, and even pick their brains for problems in the bakery on more than one occasion.  I was thrilled when they asked me to contribute to their books.  Donna and Heather baked from scratch, not from flour blends.  I don’t think many of us realize how relatively “new” flour blends are.

Gluten free baking has come a long way in 25 years.  I still use some recipes from Betty’s first book, as well as from Donna and Heather’s first book.  These were many of the flavours I got used to when there wasn’t much choice in gluten free and I still enjoy them today.  Donna and Heather are Canadian treasures and at least one their books can be found on the bookshelves of most gluten free bakers in Canada.  I was fortunate to meet Betty Hagman once.  It was in an elevator at a CCA event, and I didn’t exactly meet her.  She was a very small woman, with a serious face, and I was too dumbstruck to speak to her.  She isn’t with us any longer, but her cookbooks are her legacy and for that I am thankful.

A Conversation with Ellen Bayens

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

Ellen is back with us for her monthly roundup of news from theceliacscene.com.  We chat about a new study released from the Mayo Clinic regarding giving children antibiotics under the age of two and if that puts them at a greater risk for other diseases and conditions as they get older – celiac disease figures into this study.

Some good news – a recent study finds those with celiac disease are not at greater risk of contracting Covid-19.  This was very welcome news during this time of increasing cases.

Ellen and I were pretty much both on the same page when it came to discussing the adoption of a gluten free diet by those without diagnosed celiac disease and now there is a study to dig deeper into this.

We looked at some innovative gluten free products – of note – Gluten Free Oreo cookies, authentic rustic corn tortillas and emergency preparedness meals from two companies that offered gluten free options.

Ellen brought to my attention two gluten free businesses who have uniquely pivoted during this time of Covid – KOB with an online Christmas recipe Book and Wild Poppy Marketplace.

Do Antibiotics in Childhood Increase the Risk Factor for Celiac Disease?

Why Do People Go Gluten Free When They Don’t Need To?

Gluten-Free Oreo Cookies Coming in 2021

Celiacs Not at Higher Risk of Contracting COVID-19

Introducing Tilly’s Galley Easy Gourmet Meals

Introducing TOTAL PREPARE Emergency Meals

Introducing MAiiZ Nixtamal Tortillería

KOB Gluten-Free Christmas Bakery e-Book

Wild Poppy Market Ladysmith

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 –

Oreo Cookies.  This is a bit of a milestone for the gluten free community.  There have been lots of big companies jumping into gluten free over the years.  Notable ones include Betty Crocker with a GF Bisquick, Brown Rice Krispies from Kellogg’s, Breton Crackers with two GF options, Quaker Oats, Barilla with a line of GF pasta and Club House spice blends in a GF format.  This is only a small fraction of the big food companies that have expanded their offerings in the direction of gluten free.

Why is the release of the gluten free oreo cookies such a big deal then?  We have a few reliable gluten free producers who currently offer gluten free sandwich cookies, and they’re very good.  But there is something about the oreo cookie that gives me a warm feeling inside. 

I suppose it has something to do with memories from childhood.  We saw commercials for oreo cookies, convinced our Moms to buy them and learned to dunk and twist them apart just like the kids on TV. 

As I mentioned in the podcast, I’ve made my own oreo type sandwich cookies, and they were quite good, but they weren’t oreos.  It’s taken Christie Foods a long time to release the gluten free version of oreos and that might be a very good thing.  On the whole, most companies releasing GF versions of some of their best-selling products do a good job to replicate the taste and texture of the wheat version.  I can only suspect that Mr. Christie took more time to get it just right.  My expectations are high for the GF oreo cookies.  They will have some very powerful memories to live up to – not only the taste and texture, but the feeling of twisting and dunking.  I can’t wait!

A Conversation with Dr. Jocelyn Silvester

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

It was a year and a half ago that I first heard about a new study, teased at a forum of high level business people and researchers put together by the Canadian Celiac Association.  Two doctors hinted at tidbits of their findings when they looked at the actual amount of gluten in a gluten free diet.  At that time, I spoke with Dr. Jocelyn Silvester, and she promised to speak again with me when the study had been properly submitted for publishing.  This episode is that long awaited conversation.

Is there gluten in the gluten free diet?  The answer is yes.  But the research study, performed in Manitoba, was able to tell us so much more.  The study is referred to as the “Doggie Bag Study”, but it has a lengthy proper name – Determination of Gluten Grams Ingested and Excreted By Adults eating Gluten-free.

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 –

Dr. Jocelyn Silvester is a pleasure to talk to.  She is Canadian, works mostly in Boston, but does other work with associates in Canada.  When I spoke with her recently, she was visiting family in Canada, unable to make a planned trip for work in Nunavut.

When we finished recording, we continued to chat.  She told me she was surprised that I didn’t ask her about participants in the study eating at restaurants and how that effected their results.  I had thought about asking a restaurant question, but in my celiac mind, it didn’t make much of a difference where the food came from, if someone perceived it to be gluten free. 

Dr. Silvester’s thoughts on gluten free food from a restaurant are as follows – “Food is on a spectrum.  Growing your own vegetables and plucking your own chicken, you are pretty confident, but when you buy the chicken from the butcher and the vegetables are packaged and have a sauce on them, that’s different, and so even though you’re cooking it in your own home and preparing it in your own home, it’s not necessary that you really are on top of all the gluten that’s in it.”

Dr. Silvester has done lots of interviews about the Doggie Bay Study, but not many with a celiac interviewer for a celiac audience.  We understand that every meal is an issue – even a snack of a gluten free cookie you may have made at home from scratch, could be a problem, the same as a simple steak and baked potato eaten at a restaurant.  We only have so much control over the gluten free aspect of our food.  Gluten free foods testing under 20 ppm are fine, unless you eat substantially more than one serving at time.  Dr. Silvester is right – Food is on a spectrum, and our spectrum is from zero to 20 ppm, along with a reasonable volume – I can live with that.