A Canadian Celiac Blog

May is Celiac Awareness Month and I am pleased to be collaborating with the Canadian Celiac Association to produce podcasts to support their theme of “Beyond the Gut”.  This episode is a discussion with Registered Dietitian Esther Assor who works with the Endocrinology Program at the Hospital for Sick Children in Toronto.

Esther and I discuss the prevalence of celiac disease in children with Type I diabetes, how it effects those individuals and what makes them both the same as, and different from other celiac patients. For more information on celiac disease and the gluten free diet please check out the CCA website at www.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

     (search Sues Gluten Free Baking)

Email – sue@suesglutenfreebaking.com

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

My Thoughts –

It was a couple of years after my diagnosis of celiac disease when I first met someone with both celiac and type I diabetes.  I was at a dinner, which I had organized for a celiac group where I lived.  I forget now, but it must have been a special occasion because this was a fancy restaurant.

I was completely taken aback when the woman beside me, who I knew was celiac, said excuse me, reached under the table, pulled back the table cloth and stabbed her thigh with a needle.  I hadn’t known she was diabetic and was not prepared for this at dinner.

I have often thought of this woman and how my struggles with celiac disease and the gluten free diet were simple compared to her negotiating gluten free and type I diabetes.  In the podcast Esther explained how, nowadays, with so much more gluten free food on the market there is more choice for us.  If there are other concerns, other allergies, or conditions at least now we can choose from the larger variety of products available. The woman I sat beside at dinner did not have the options for gluten free food that we have today.  Food labelling and blood monitoring is better than it was years ago.  Life for someone with type I diabetes and celiac disease is better than it has been, but I think back to one of the last things Esther said in our interview “there’s a lot to learn”.  It will be people like Esther, and her colleagues who will keep investigating, performing studies and counselling patients, that will be at the forefront of a better quality of life for those with both type I diabetes and celiac disease.  Thank you, Esther!   

Let’s start the blog with the Show Notes for this episode:

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

     (search Sues Gluten Free Baking)

Email – sue@suesglutenfreebaking.com

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

My Thoughts –

When I listen to Dr. Rashid list off the many non-gut symptoms, I have to stop and think.  Did I experience that?  When I really think about it, I can put tick marks after many of the symptoms he spoke about. 

I remember being at a CCA conference years ago and the topic around the table was driving at night.  It seemed common that many older celiacs had given up on driving in the dark.  This interested me, as I was only about 40 but had lost my confidence in night driving.  I didn’t feel I could see the lines on the road, I was struggling to see any lines as I was coming up to them, and was not able to see them at all at a distance in the dark. 

I remember this happened before my diagnosis and in the first few years after starting the gluten free diet.  Things are better now, my body is absorbing more nutrition, I am eating better and I drive confidently at night.

When I hear about the non-gut symptoms, I remember my eyes.  Would I have ever complained to my family doctor that I was hesitant to drive at night – not me!  I don’t think my doctor would have made the connection either, and as Dr. Rashid pointed out even an ophthalmologist wasn’t aware of the link between eyes and celiac – and he was celiac himself. 

It’s easy to blame the medical professionals for our delays in diagnosis.  They are somewhat to blame, but to be fair, the symptoms don’t lend themselves to an easy diagnosis.  Hopefully, this is something that will change as research and technology progress.  The more you know! 

May is Celiac Awareness Month and I am pleased to be collaborating with the Canadian Celiac Association to produce podcasts to support their theme of “Beyond the Gut”.  On this episode I speak with Melissa Secord, Executive Director of the CCA regarding their campaign during Celiac Awareness Month, along with new resources they are making available this month.  Melissa also fills us in on a ground-breaking event taking place in Toronto later in May called “The State of Celiac Disease in Canada Leadership Forum”, during which experts, business people, government representatives and others who have an interest in Celiac Disease will come together to talk, learn and network.  You can find out more on the CCA website at www.celiac.ca.

The second half of the podcast is a charming interview with Tom Doyle of Promise Gluten Free from Ireland.  Tom talks to us about the care taken to develop and prepare their baked goods, and why Canada was a logical market for them.  Here’s a link for more information – www.promiseglutenfree.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

     (search Sues Gluten Free Baking)

Email – sue@suesglutenfreebaking.com

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

My Thoughts –

Bread from Ireland? I remember the first time I heard about a bakery in Ireland wanting to export to Canada.  As Tom mentioned, that was seven years ago (wow time flies).  I remember thinking, what’s the point, we have some very good bakeries here in Canada.  We don’t seem to be under-served.  We can get some form of gluten free bread at most grocery stores.  We’re good.

Are we?  Yes, we are only 1% of the population, with a few more percentage points for those not diagnosed celiac, but still committed to the diet for their health, but do we need more choice?

While I mull over a question like this, I think about the “wheat world”.  Do they import baked products from other countries to satisfy their tastes?  Yes, they do!  Do they want a variety of bread formats and styles?  Yes, they do!  Do we deserve to have a choice from a larger selection of products?  Yes, we do!

I’m a fan of many of our Canadian gluten free products, and I often feature them on the podcast.  But that shouldn’t be to the exclusion of other gluten free foods.  I live near the US border and find there are gluten free foods in US stores that I really like and will shop for when given the opportunity.  When I’m in the US, I regularly see many of our Canadian brands on store shelves and that makes me happy.  Everyone gets more variety and choice.

Why shouldn’t we welcome good gluten free from anywhere it makes sense to import it from?  Thanks to better awareness and diagnosis, there is a strong market for gluten free foods.  We are the beneficiaries of that.  It all comes down to us being a voice that’s being heard by business, government and medical professionals.  Thanks, CCA for helping us with our voice, and thanks to all those innovative gluten free food manufacturers for giving us great choices.

Let’s start the blog with the Show Notes for this episode:

May is Celiac Awareness Month and I am pleased to be collaborating with the Canadian Celiac Association to produce podcasts to support their theme of “Beyond the Gut”, a look at the less common symptoms leading to a diagnosis of celiac disease.  This week I speak with Dr. David Stevenson, President of the Ontario Dental Association.

We discuss some abnormal dental issues that may be a direct cause of undetected celiac disease.  We also chat about how a diagnosis can change the way your dental professional structures your care.  Surprisingly, we also highlight the importance of sharing a full medical history with your dentist, even though you don’t think it has anything to do with your teeth.

The CCA has an informative document on the link between dental health and screening for celiac disease.  You can find that at https://www.celiac.ca/wp-content/uploads/2019/04/CD_Dental.pdf

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

     (search Sues Gluten Free Baking)

Email – sue@suesglutenfreebaking.com

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

My Thoughts –

How often are we stopped in our tracks when we arrive for an initial appointment at a new health care provider with a multi-page form asking for our medical history?  Filling out these forms is often tedious without much justification.  Or so I thought.

My conversation with Dr. Stevenson reminded me that our health care professionals, be they doctors, physiotherapists, optometrists, chiropractors, dentists, or anyone else we visit to help us get better and stay better, work with pieces in a puzzle.  A major piece, our health history is an important tool they can use to help put the puzzle together.

This works better in retrospect than it does in the present.  I had two miscarriages before learning I had celiac disease.  Should this have shown up as a red flag?  Not on its own, but coupled with continuing digestive issues, low iron and a low immune system, yes, it would have helped in a diagnosis.  I didn’t think to tell my OBGYN that I had stomach issues and was getting every cold and flu all the time.  It was up to me to provide that information, and without it, my diagnosis came years after my miscarriages.

It’s easy to blame our health care system for long delays in the diagnosis of celiac disease.  It’s a tough nut to crack, but some of the responsibility is ours.  Have you ever discussed your digestive issues with your dentist?  Me neither.  Would it have helped me get diagnosed earlier?  There’s no way to tell, but it couldn’t have hurt. 

Next time I’m asked to fill in a health history form, I’ll use more care, think more about my answers and make a better attempt to provide my piece of the puzzle.  That’s the first step towards me helping me feel better, and I’m the only one who can provide it.

Let’s start the blog with the Show Notes for this episode:
I was intrigued to speak with Dr. Herbert Brill of William Osler Health System regarding the study he did with other health care professionals on the efficacy of the DGP blood test with children referred for further consultation in screening for celiac disease. The study focussed on children with a negative TTG test and a positive DGP test. The study concluded the test was not useful in screening children for celiac disease in the general population. You can find an article about the study on the William Osler Health System website at the following link –
http://bit.ly/DGPTestStudy
This study was brought to my attention by a post from Ellen Bayens of The Celiac Scene. You can subscribe to her newsletter at www.theceliacscene.com. Thanks Ellen!

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

     (search Sues Gluten Free Baking)

Email – sue@suesglutenfreebaking.com

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

My Thoughts –

After I was diagnosed with celiac disease and started on a gluten free diet, it was time to investigate if either of my young daughters had the condition.  I have written before about my older daughter, then turning 5, being diagnosed and my younger daughter, then 2 being found negative.  For our family, it was a good experience and watching her thrive almost immediately on a gluten free diet made it all worthwhile.

Since then, and with my involvement with the Canadian Celiac Association, I have known many families to go through months of uncertainty, and not being able to switch to a gluten free diet without a proper diagnosis.  I feel for these families.  There is not much that can be done.  As a parent, you may be feeding your child food that is making him or her sick, but you can’t change that, prior to diagnosis.

As an adult, on the path of diagnosis, you can understand the situation.  You must keep gluten in your diet to get it right.  As a parent, you can’t take the pain from your child, and you unfortunately must just trust the testing, the doctors and the system.  Easier said than done.

The study done by Dr. Brill and his colleagues, hopefully makes this process easier.  Families who were preparing for an endoscopy and a diagnosis, may be spared the worry for them and the procedure for their child. 

When we think of research into celiac disease, we commonly think of a cure, new testing methods, or a medication for symptoms.  We rarely think of improving the current screening process, but this study will make a difference for families with sick children.  Years from now, we may have a cure, or we may have a medication, and it will be the culmination of many different studies and trials.  Thank you, Dr. Brill and your colleagues for your efforts.

Let’s start the blog with the Show Notes for this episode:
This week I speak with Selena Devries, a Registered Dietitian who is taking on the task of starting a Celiac Kid’s Camp in Kelowna BC. Selena has the sponsorship of the Kelowna Chapter of the CCA, as well as local businesses. We chat about her plans for the camp, as well as my experience organizing a kid’s camp in Ontario. If you would like more information about the Kelowna BC camp go online to www.healthbean.ca. I also mention the Rod McDaniel’s Celiac Kids Camp operated by the Calgary Chapter of the Canadian Celiac Association. You can find out more about the Calgary camp at www.calgaryceliac.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

     (search Sues Gluten Free Baking)

Email – sue@suesglutenfreebaking.com

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

My Thoughts –

It’s been quite a few years since I organized a celiac kid’s camp in Ontario.  When I spoke with Selena about her plans for a camp, it allowed me to reflect on the many things I found were often common among kids with celiac disease.

Most importantly, they don’t want to be different.  They don’t want to stand out, especially at meal times, when friends and classmates gather for socializing.  They often feel alone.  They often have less self-confidence in physical activities.  They have been sidelined, in more ways than one. These are just my observations. 

As a parent of a celiac child, I know I tried extra hard to make her life “normal”, if somewhat wrapped in bubble-wrap.  The best way I found to make my daughter feel normal was for her to interact with other kids with celiac disease. 

We attended a CCA conference together when she was 8 or 9 and she met another girl who was celiac, and also had a celiac Mom.  They shared many interests and hit it off instantly.  I invited the mother and daughter to visit us, which they did, and we had a great time, eating gluten free and letting the girls become fast friends.

It’s hard to estimate how much the girls gained from their friendship, but it did last for many years.  Now that they are both adults and getting on with their lives, I can see the positive impact having peers with celiac disease made on my daughter.  I tried hard to make my daughter’s life “normal”, but in reflection, maybe the best part of being normal was having a supportive friend – or friends as she later made at camp.  Today, my daughter is a well-adjusted adult who takes her celiac disease in stride, just like her celiac friends.

Let’s start the blog with the Show Notes for this episode:

The Gluten Free Garage is Toronto’s premiere Gluten Free Vendor Food Show.  This year the Gluten Free Garage is happening the day after the CCA is holding an important conference, meetings and fund raiser in Toronto.  On this episode I speak with RonniLyn Pustil the energy behind the event being held on May 26th.  I was at the GF Garage last year with my podcast and am excited to attend again this year.  As the CCA is a sponsor, RonniLyn was able to secure Shelley Case to speak at the event.  Lots of interesting speakers and delicious products will be there.  Jess of GFWifey will be there collecting GF food for the foodbank, a project she is passionate about.  You can find the Gluten Free Garage online at www.glutenfreegarage.ca or on Instagram @glutenfreegarage.

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

     (search Sues Gluten Free Baking)

Email – sue@suesglutenfreebaking.com

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

My Thoughts –

I love some gluten free food shows.  I say some, because I know how hard it is to attract a good combination of food producers to a show.  The food producers must be reliable – they must show up with plenty of food.  They must prove that their products are made to suitable gluten free standards and they should be setting realistic prices.

Many of the most innovative gluten free producers can be found throughout Canada at farmer’s markets.  It’s there where you get a chance to talk directly to the person who conceived the recipe, or managed the production of the food.  You can ask the questions that make a difference to you.  The problem with most of these food producers is that they can’t keep up with demand when it comes at a specialty food show, or for retail outlets.  Often, the only place to get their goodies is at their market stalls.

The best GF food shows are curated to include these small producers.  Curation takes, time, energy and passion.  The curator (in the case of GF Garage is RonniLyn), must ask all the questions you’d ask at the farmer’s market and then some.  They must be assured that these gluten free foods are safe for the patrons attending the show.  This is a huge responsibility and one that large food shows organized primarily for profit often don’t do well.

I support what RonniLyn is doing, as I support what Kathy Smart is doing in Ottawa for her food show.  These are two passionate women who make our experiences at their food shows memorable.  Thanks, RonniLyn and Kathy – we’ll do our best to eat our way through your food shows to make your efforts worthwhile!

Let’s start the blog with the Show Notes for this episode:

Have you ever been excited or anxious to fly, but then realized you still had to worry about what you’d be able to eat while waiting to board, or worse still what would happen if the flight was delayed and you’re stuck beyond the security line with nothing to eat?  My guest this week, Lisa, has taken it upon herself to write to Customer Service at the Vancouver Airport to request more gluten free options.  We chat about her motivation, how the airport responded to her and a great example of how one airport is stepping up for gluten free food.  Lisa originally posted her letter to the airport on her facebook page and has since re-posted it.  You can find her on facebook @GFKetogirl.

Here’s the link to the Pearson Airport in Toronto webpage I spoke about – https://torontopearson.com/foodanddrink/#utm_source=social&utm_medium=twitter&utm_campaign=retail2018

Here is the email for customer service at Vancouver Airport YVR – customercallcentre@yvr.ca

YVR also provided contact information for the airlines using YVR – http://www.yvr.ca/en/passengers/flights/airlines-and-destinations

Here is the email to contact the Canadian Air Security Authority (CATSA) regarding questions about taking food items through security – correspondence@catsa.gc.ca

Here is a link to the list of solid food items CATSA permits through screening – https://www.catsa-acsta.gc.ca/en/travelling-solid-food-items

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

     (search Sues Gluten Free Baking)

Email – sue@suesglutenfreebaking.com

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

My Thoughts –

I used to fly more than I do now.  For many years we lived outside of Canada and flew home a couple of times a year.  I worked as a travel agent during that time, which also allowed me to take advantage of some special offers, so I travelled for pleasure more than most people. 

I remember one of the first times I ordered a gluten free meal – I was pleased when my meal was placed in front of me at the very beginning of the meal service.  I was set, but thought, out of courtesy that I should wait for my husband to get his meal before I started to eat mine.  That was lucky, as when his came, and I compared it to mine, I realized they didn’t get mine right.  It was a pasta dish with chicken and although mine looked somewhat different, the pasta was the same.  The airline had no explanation and no back up.

I learned to always take food with me on board, as I’m sure most people on a special diet do.  Life gets more complicated when you have a stop-over, have to change planes and sometimes have a long wait.  I found, just as Lisa did, that some airports have more options than others.  Most of my layovers were in Atlanta.  I learned quickly that many of the hotdogs where fine to eat if they handled the wiener properly and never put it in a bun.  It wasn’t long before I had a plan for my layover in Atlanta which included a couple of quick stops at select kiosks. 

When my daughter was diagnosed at age 5, the plan worked for her too.  I would leave my husband with our younger daughter and Deanna and I would go off to get our safe food.  They could eat anywhere. 

Having a plan is still the best approach.  Nowadays, you can look up more information online before flying to make the best of a new airport.  You should always have a food plan before you leave home – I usually do.  I suppose this lesson is more for those newly diagnosed.  Take some time to figure out the food before you leave home, and don’t expect solutions – make your own.

PS – Always travel with safe snacks!

Let’s start the blog with the Show Notes for this episode:

This episode is a follow-up interview with Ellen Bayens of The Celiac Scene on our favourite foods.  Episode 45 looked at many of our favourite foods, but in retrospect, most of the foods mentioned weren’t particularly healthy.  We thought it would be best to level out the options with a chat on our favourite healthy gluten free foods.  Ellen sent me the links to the recipes she chatted about, all are gluten free and some also fit into a low carb high protein diet –

• https://jenniferbanz.com/90-second-microwave-bread
• https://www.dietdoctor.com/recipes/keto-asian-cabbage-stir-fry
• https://alldayidreamaboutfood.com/new-york-style-keto-cheesecake/
• https://kirbiecravings.com/keto-low-carb-microwave-cheesecake/

Here’s the recipe for the low-calorie gluten free english muffins I spoke about –

¼ cup oat flour (make sure it’s labelled as gluten free)

½ tsp baking powder

Pinch of salt

Blend together and add –

1 egg

2 Tbsp unsweetened applesauce OR plain Greek yogurt

Stir till well blended.  Spray or grease a cereal bowl or ramekin and spoon half of the mixture in, cover with plastic wrap and microwave on high for 1 ½ – 2 minutes.  Makes 2 muffins.

This photo is from Francine who co-hosted with me on the Gluten Free Weigh In podcast.

Ellen can be found online at theceliacscene.com, and also on facebook and Instagram.

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

     (search Sues Gluten Free Baking)

Email – sue@suesglutenfreebaking.com

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

My Thoughts –

Changing to a gluten free diet was hard.  I’ve said it before and I’ll say it again.  Getting the diagnosis that a gluten free diet is the only treatment for a condition you have suffered with for many years is life-changing and the best thing that ever happened to me – but it was still hard.  It became harder when my daughter was diagnosed and I tried to feed her everything I remembered from my childhood.

It’s only been over the past 5 years or so that my diet has made the huge shift in the direction of being healthier.  This isn’t to say that I don’t sometimes snack on gluten free pretzels, or chips or even chocolate, but I am much more aware of the fat and calories these foods contain.

As we all realize, knowing what’s in our food doesn’t necessarily lead to making the best food choices.  Healthy isn’t like gluten – it’s there or it’s not – healthy is subjective and appears in many different degrees. 

Deciding to have weight loss surgery was a big decision, but one I am glad I made.  I had always struggled with my weight, and when I had to eat gluten free, I found enough unhealthy foods to keep me overweight. It wasn’t difficult.  With the popularity of gluten free growing and manufacturers jumping on the bandwagon, the trend was to make something gluten free that was closest to its wheat counterpart.  In most cases the result was a food high in fat and sugar to compensate for the difference in taste and texture.

Since my surgery, my diet has evolved.  I now enjoy choosing healthier foods on a regular basis.  I love salads and don’t crave breads – I still enjoy them occasionally, but don’t crave them.  I eat smaller meals, but more often. The big switch to gluten free was a dramatic change, but working with the gluten free diet to make it healthier for me was gradual and will continue.  The baker in me will always be looking for the next recipe to make something healthy, satisfying and nourishing.  Make it gluten free and make it healthy-ish and I’m there.

Let’s start the blog with the Show Notes for this episode:
On this episode I interview a blogger from Toronto, Ashley Gismondi, who is a proud Italian-Canadian. Ashley shares how her gluten free diet fits with the foods she was brought up on. She chats about cooking with her Nonna as a young child and lets us know about some Italian favourites that can be easily made gluten free. Ashley can be found online at www.celiacandthe6ix.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

     (search Sues Gluten Free Baking)

Email – sue@suesglutenfreebaking.com

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

My Thoughts –

It’s funny what you remember from your childhood.  My heritage is British, but along the way, my family took a liking to many kinds of foods.  My father travelled on business for extended periods of time, and one of his favourite places to go was Italy.  I remember as a child he would come home and amaze us with the few words he had learned in Italian.

My mother was a good cook, not a very adventurous one, but the food produced in her kitchen was nourishing, flavourful and satisfying, or in a word, memorable.  My mother was always keen to cut recipes out of the newspaper, something that I don’t know even appears in newspapers today.  I would often find yellowed, dog-eared scraps of printed paper with a favourite recipe on the counter or tucked into her recipe drawer – yes, it took a whole drawer to contain her carefully curated recipe collection.

Most Saturdays, my mother made spaghetti sauce.  I never thought much of it until, as an adult, I realized that this was common in Italian homes, but not-so-common in other homes.  Since my father had travelled to Italy so many times, he appointed himself the pasta cooking expert.  I’m not sure if this venerated position existed in other households, but it certainly did in ours.  There was a special pasta pot, he always used a kitchen timer and took over the kitchen for those brief minutes until the pasta was perfectly “a la dente”.

Making spaghetti on a Saturday was something my parents collaborated on for as long as I can remember.  I can assure you, I didn’t leave home without the recipe.  Now, when I make the meat sauce (it has to be a double recipe to save some for the freezer), my home smells like it did when I was a kid.  It came up in the podcast, and just thinking about it, I can savour the rich aroma of Mom’s meat sauce on the stove.  Some things remind you of home, the smell of my Mom’s sauce recipe reminds me of so much more and yes, the original recipe was always gluten free.