A Canadian Celiac Blog

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

This episode begins with a short conversation with Ellen Bayens of theceliacscene.com who gives an introduction for my guest, Laurie Kelly of Millstone Farm on Vancouver Island. Millstone farm has some small animal holdings, but is best known for on-site milling of certified gluten free organic grains. Laurie explains how she and her husband made the leap into grain milling, and why gluten free. Also, Laurie has organized the donation of 6,000 gluten free sugar cookies to local charities, including the Mustard Seed Society in Victoria – the catch is, she’s asking members of the community to come to the farm to decorate the cookies. Currently, the November 20^th date is fully booked, but they are looking to fill some spots on December 11^th. As well, Laurie has a charming story of how her woollen dryer balls caught the eye of some celebrities, and how she was able to mingle with them.

The specialized containers Laurie spoke about were Miron Glass. You can find Millstone Farm & Organics online at https://millstoneorganics.com/ where you can also find links to their Instagram and Facebook pages.

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 Ellen first told me about Laurie and her farm, I was immediately taken with her Cookies for Community donation plan. Certainly the grain milling and her family’s commitment to gluten free are impressive, but for me, there is a special draw for her food donation work.

What Laurie’s efforts highlight to me is that anyone, can craft a way to give back to the food security movement. Some have more resources than others; some have more talents than others; some have more connections than others; but, each of us in our own ways can make a difference. Who would have thought that a farm that mills grains could contribute, but Laurie found a way.

We go through different stages in our lives when “free time” is a more, or less valuable commodity. Many of us are able to contribute gluten free food to a local food bank that has shown a willingness to distribute gluten free foods to those who need them. Others may decide to organize a food drive in their community, family, school or church. The holiday time of year is often when people are most generous, and food banks are happy to be the beneficiaries.

Our small chapter of the CCA here in Kingston, Ontario had normally met during the first half of December for a night out at a safe restaurant. The “price” of admission was a suggested donation of gluten free food, that we would see made its way to the designated food bank. Our members are no different from most other communities in that we are happy, almost giddy, to give, if they know the donation will be going to someone who needs to eat gluten free.

After a recent food drive in our community, I called the food bank to arrange to drop off the carload of food that had been collected. When I arrived, the office manager sought me out, to tell me that just before she was told I was coming, she sent out a tweet asking for gluten free donations, as their supply was getting low. It’s a big equation – clients requiring gluten free food, plus a food bank being able to keep the food separated for those clients, plus a generous community willing to keep re-stocking the gluten free shelves. Giving to a food bank is a great way to help your community, but maybe, just like Laurie, you can come up with another creative way that suits you and your resources.

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

I’m excited to introduce you to a program from the Canadian Celiac Association directed towards those individuals newly diagnosed, their family and caregivers, along with others needing a refresher on the gluten free diet. Nicole Byrom who is a Registered Dietitian working with the CCA, is back on the podcast to tell us about the Newly Diagnosed Pathway. This program is a curated collection of emails that contain different resources and are sent on a periodic basis to educate and inform those who have signed on to the pathway. Nicole mentioned the CCA website, www.celiac.ca; the information email address, info@celiac.ca; along with the helpline phone number (905) 507-6208.  When you open the website, you will also be prompted to fill out the State of Celiac Disease in Canada Health Survey, as well you can find the Newly Diagnosed Pathway under the What’s New tab https://www.celiac.ca/newlydiagnosed/.

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 a stretch to remember back when I was newly diagnosed. I relied almost exclusively on the information provided by the Canadian Celiac Association. How things have changed. Nowadays, the internet is usually the first place – or specifically “google” where the newly diagnosed go to start their gluten free journey.

Herein lies the flaw. Although the internet has thousands of resources regarding gluten free, most newbies don’t know where to start or what information is reliable. We often see people asking questions on facebook pages and, although there are no dumb questions, these questions form the base of information on the gluten free diet with which learning begins. Clearly there is a disconnect when someone is first diagnosed.

For me, I was told gluten was my problem, but I would be fast-tracked to see a dietitian, so that’s where I would begin my education on gluten free. This was many years ago, and at the appointment, I was given a form to fill out to become a member of the CCA, along with a package of printed material to get me started.

These days, it may take a while to see a dietitian, if at all. Information online may not only be  confusing, but can be contradictory. That’s the last thing someone needs when all they want to do is feed themselves (or their child, or their senior relative) safely.

The CCA now has the definitive answer. They’ve thought through what someone needs to know when. During our conversation, Nicole remarked that after the initial emails, you would receive some less important information. She immediately stopped herself to ask me to cut that bit, because all the information was important, and best it be absorbed on a carefully managed schedule.

Well thought out, is a good representation of the program. No program can be all things to all people, and it shouldn’t try to be, but this pathway will stand hand in hand with the newly diagnosed during a most difficult time – Thanks CCA!

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

I’m catching up with Ellen Bayens of theceliacscene.com for our monthly roundup of news about celiac disease and the gluten free diet. We cover topics including a study of the risk of triggering CD in children, testing issues with asymptomatic children and the ever-present issues of eating at restaurants. Other links we spoke about –

The Canadian Celiac Association is requesting you take part in a survey – here’s the link – “State of Celiac Disease in Canada”.

Art of Slow Food

NEWS FROM THE CELIAC SCENE

What We Wish Restaurants Knew About Serving Gluten Free
Fed up with BC Ferries? Sign the Petition!
Antacids & Antibiotics Increase Risk of Triggering CD in Pre-Disposed Children
Asymptomatic Celiac Kids – Healthy on the Outside – Sick on the Inside

A CANADIAN CELIAC PODCAST

Wednesday Podcast Man Brain (FABULOUS!!)
Living with Dermatitis Herpetiformis in Algeria
45 Fall Recipes with Everyday Gluten Free Gourmet
Celiac Scene News Round Up

GLUTEN-FREE WEIGH IN PODCAST
Non-Scale Victories
Aaron’s Protein Needs More Punch

SELENA’S CORNER

Sorting Through Halloween Candy
15 Proteins from Costco
To Oat or Not to Oat?
Book Your Free 15 Minute Phone Call with Selena
Tuesdays Instagram Questions & Answers
Selena’s Symptom Relief Facebook Group

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 –

We all benefit from our communities, but it wasn’t until I put the puzzle pieces together by speaking with Derradji and Aaron that I realized many men with celiac disease are not connected to a community of support.  It’s easy for me to decide what would benefit me in a support group, but men are a completely different situation.

I never gave the needs of men much thought.  It’s not that I didn’t consider them, it’s just that I didn’t realize that they needed different things and resources than women did.  I can’t help but think back to when our local support group got together (pre-covid).  A couple of the men always attended with their wives, which I thought was just convenient, since I assumed their wives were cooking for them, but there may have been a different dynamic going on that completely escaped me.

I’m searching back into my memory for how the meetings were structured and who did most of the talking.  I’m thinking that women took the lead and that’s who I unintentionally was planning the event for.  Hmmm, how does one get out of their own head, in order to meet the needs of others?

The curse of knowledge – or going back to a point where you didn’t have the knowledge that you do now – seems to play a part.  My learning about celiac and the gluten free diet has not only been from the perspective of a woman, it has been in a community of women, with resources made by women.  Clearly, I can’t start again, but I can resolve to stop and think about the community I’m in and pivot to serve that community better.

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

On this episode I’m speaking with a co-host from my other podcast, Gluten Free Weigh In. Aaron has been diagnosed for about one year and I wanted to speak to him about being a man with celiac disease. Overwhelmingly, most celiacs I’ve known are women. We talk about why more men aren’t seeking diagnosis, as well as how most of the resources available are directed towards women. Aaron is in a unique position to discuss this subject matter with me, not only because he’s a man, but he is also a behaviourist, with a Master’s degree in Behaviour Education. Aaron is very animated and honest and will almost certainly challenge some of your perceptions of living with celiac disease. 

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 always felt I could empathize with newly diagnosed celiacs because I’d been there, I’d struggled with the diet, had to feed my celiac daughter and keep her safe, along with learning all the ins and outs of social situations. I had no idea how different the male celiac experience would be. 

Yes, the diet is the same regardless of gender or age, but as someone who often counselled the newly diagnosed, the diet is only the beginning. Social situations, family situations, workplace relationships and the, all important empowerment that keeps us safe, I realize now, present themselves very differently for men and women.

We all have gender biases whether we admit it or not. I think it’s better to admit your bias, that way you can start to see past your ingrained thoughts and sometimes underlying prejudices to appreciate gender differences. This clearly hit home for me when Aaron talked about recipes. As a baker, I have my favourite recipes at hand, I have my Mom’s stack of recipes, and even some from each of my Grandmothers (in their own handwriting). These recipes are part of what makes me, me. I can get over that a man likely doesn’t come with a family legacy of recipes, but the concept of a man not being familiar with reading or following a recipe is very foreign. I may be a bit of a food nerd, but when I get a new cookbook, I read it like a novel. I don’t expect others to do the same, but idea of a recipe and all its connotations is something I interact with everyday.

Some of the moments that made me stop and think in this episode were: are there any male dieticians (there must be); men don’t send food back in a restaurant, or even make a fuss very often; men are reluctant to go to a doctor thinking they should be able to “suck it up” and either get over it, or learn to deal with it; and even once well established on the gluten free diet, will likely not share that information with other casual acquaintances, like people at work.

I’m still trying to come to terms with these and other revelations. In our day and age of being gender accepting, I can see it’s also very important to have gender recognition when living with, or helping someone adjust to a diagnosis of celiac disease and coping with the gluten free diet.

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

On this episode I speak with Derradji Zaarer who lives in Algeria.  Derradji has Dermatitis Herpetiformis or as we often refer to it as “DH”.  DH is essentially celiac disease of the skin.  Diagnosis for DH is often straightforward, as the tiny blisters are usually in symmetric distribution, meaning that if you have them on your left elbow, you will also have them on your right elbow, or wherever else they appear.

Derradji faces many challenges with his rare condition including the availability of the medication normally prescribed.  The limited availability of gluten free food is also something that makes dealing with DH in Algeria very difficult.  With all he is facing, Derradji is doing his best to connect with other DH patients as well as celiac patients both in his country and in other places.  He has found the CCA a reliable website for medical information about DH and the gluten free diet.  If you would like to reach out to him, his email is derradjizaarer@gmail.com.

For more information on DH, you can follow the link to the Canadian Celiac Association at https://www.celiac.ca/gluten-related-disorders/dermatitis-herpetiformis/

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 feel like I say it every month, but it’s so very true – the gluten free diet is hard.  Something that kept going through my mind as I spoke to Derradji, but his situation takes “hard” to a different level.

Prior to speaking with Derradji, I had my regular conversation with Aaron from the Gluten Free Weigh In podcast.  Aaron only found out he was celiac about a year ago, while he was going through the program for weight loss surgery.  Since his surgery, Aaron has been dealing with the emotions and practicalities of eating for a very small stomach, as well as having to eat strictly gluten free.  Something he said to me, made me think, and hit me like a brick after my conversation with Derradji.  Aaron said something to the effect of “this is a great time to be celiac”, as he was looking back to realize only in the last ten or so years has gluten free been widely available in our grocery stores, and the awareness amongst our food producers, restaurants and government has just about kept up with our needs.

That perspective of this being a good time to be gluten free seemed to be in stark contrast to Derradji’s struggles for safe food, not to mention the lack of awareness at all levels in his society.  Aaron, of course is correct.  I’ve been celiac for more than 25 years, and it’s all so much easier now.  The best way I can rationalize the challenges Derradji faces are the stories I heard from celiacs when I was diagnosed.  The stories from years earlier when bread came in a can, labelling made it impossible to determine if something was gluten free, and the medical community treated celiac like some ultra rare condition they didn’t know how to deal with.

I’ve been doing a great of thinking after talking with Derradji.  We can’t now, not know about the struggles of those on a gluten free diet in other countries, just like we can’t not know about the struggles within our own communities when families can’t afford safe gluten free food.  The gluten free diet is hard, but we must acknowledge that it much harder for some.

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

On this episode I speak with Cinde Little of https://everydayglutenfreegourmet.ca/ about a recent post she made on her blog including a list of 45 recipes using seasonal ingredients.  If you’re anything like me, your day-to-day menus could use some imaginative additions as we go into the fall/winter seasons.  Cinde gives us lots of suggestions including switchups for some more traditional recipes.  Everything is gluten free and includes simple to follow instructions with wonderful photos.  Here is a link to Cinde’s blog post – https://everydayglutenfreegourmet.ca/fall-recipe-round-up/

You can follow Cinde on Facebook, Twitter, YouTube and Instagram.  By signing up for newsletter, you will receive notice of new blog posts.  Cinde also teaches both virtual and in person classes from Calgary.  You can find out more about classes and link to a calendar at – https://everydayglutenfreegourmet.ca/cooking-classes/

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 often the case of do as I say, not do as I’ve done, when it comes to expanding my menu horizons.  I have great ideas about adding new foods and ways to cook them, but the reality in my home (and maybe yours) is that I’m up for a one-off switchup, but rarely add a solid new choice to my menu planning equation.  This is, of course, not the case when it comes to baking.  I’m all in for new adventures and recipes, but have to hold myself back because I don’t have the people to eat everything I’d like to bake.

It was against this backdrop that I had my recent conversation with Cinde Little.  I became caught up in her pretty pictures and simple ingredient recipes.  That’s why I suggested you listen to this episode with your computer open to everydayglutenfreegourmet.com.  Recently, I entertained some relatives, who don’t live far away, but for a variety of reasons haven’t made it to our home for an extended stay.  This was my chance, and I took it. 

I made the Scalloped White and Sweet Potatoes https://everydayglutenfreegourmet.ca/recipe/gluten-free-scalloped-white-and-sweet-potatoes/ and they were a huge hit.  I have to admit that mine did not look like Cinde’s.  I think I became impatient and didn’t let some of the liquid cook off, or maybe I misread the instructions and should have removed the foil cover.  In any case, they were amazing!  If you listen to my Gluten Free Weigh In Podcast, you’ll know I try to eat lower calorie and I’m already thinking about the changeups I could make.  My version certainly wouldn’t be as decadent, but it might mean this yummy casserole could become a regular on our table.  Of course, Cindi’s version would always be the one I’d serve to guests (no one counts calories when they’re visiting, do they?).

The other recipe I made was the Pumpkin Ginger Muffins. https://everydayglutenfreegourmet.ca/recipe/gluten-free-pumpkin-ginger-muffins/  Here I did play around a bit.  I didn’t have the crystallized ginger, so I went with mini chocolate chips, which worked out quite well.  Please note that these, and any gluten free muffins benefit from a quick warm up in the microwave before serving.  I love the pumpkin taste and spicing that Cinde uses.  Next time, I think I’ll either try the pumpkin date cake, or add chopped up dates or even raisins to the pumpkin muffins.  So many options.  At some point, curiosity will get the best of me and I’ll make them with the ginger as Cinde intended.

The point of my story is not for you to praise me for trying something new, it’s to show you that we all need a bit of a kick to add new recipes to our menus.  One big challenge can be sourcing recipes that will actually work gluten free.  My go-to is Cinde the Every Day Gluten Free Gourmet.  There are other amazing cooks and bakers out there, and if I keep an open mind and palate, I will likely get to them over time – it’s fun trying.

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

This episode is my recurring opportunity to weigh in on information Ellen Bayens published on theceliacscene.com during the past month.  The challenge of finding safe french fries in restaurants is one that every celiac encounters, so Ellen and I both give our take on the subject.  We talk about the recent recall for M&M Foods along with their gluten free policies.  Island Farms, a dairy on Vancouver Island has recently decided to NO LONGER make their ice creams gluten free, so we look at the impact on the community.  An informative long-term study out of Norway looks at detecting celiac disease in the general population over time.  Arsenic, mercury and lead are all undesirable in our food, and the gluten free diet poses a greater risk of these substances showing up, but there are steps you can take.  We are all familiar with celiac disease, but do you know what makes either a wheat allergy, or non-celiac gluten sensitivity different?

The Canadian Celiac Association is requesting you take part in a survey – here’s the link – “State of Celiac Disease in Canada”.

The CCA has recently launched a program to help the newly diagnosed.  You can find it online at – https://www.celiac.ca/newlydiagnosed/

Selena DeVries has a new online course to help you gain confidence when going out to eat.

Get on the Waitlist – Eating Out with Confidence Online Course 

NEWS FROM THE CELIAC SCENE

• Fries Cooked in Shared Fryers Continue to be Promoted as Gluten Free
• Some M & M Prime Rib Beef Burgers Subject to CFIA Gluten / Wheat Recall
• M & M’s 3-Tier Gluten-Free Policy – this is where you’ll find the main contain chart
• Norwegion Study – 75% of Celiacs Detected via Public Screening Were Undiagnosed
• Island Farms Reverses Gluten-Free Commitment with ‘May Contain’ Provisos – this is where you’ll find the main contain chart
• Arsenic, Mercury, Lead in Rice? Are Concerns Real?
• Celiac Disease vs Non-Celiac Gluten Sensitivity vs Wheat Allergy

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 easy to villainize a food company when a food recall is announced.  Every time this happens, the company is at fault one way or another, but sometimes the circumstances and the responsibility taken by the company renew our faith in their brand. 

When I think about food recalls for gluten in the past, some have left me completely sworn off a brand, and others, like the recent M&M Foods recall, instill confidence in their brand.  They have taken the major step to follow the extensive protocols required to have the CCA logo appear on their foods.  Commitment to these protocols is expensive, and in some cases, without the protocols, a case of undeclared gluten may have gone unnoticed. 

Companies like M&M Foods that are part of the gluten free food program, make a commitment to our health and safety.  Sometimes mistakes are made, but it’s how a company choses to react that makes all the difference.  Did I have the recalled product in my freezer – no.  Would I hesitate to purchase that product in the future – no.  Am I confident that M&M Foods is working hard to make our food not only safe, but exciting – absolutely!

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

Two weeks in August was the culmination of a many hours of work by dedicated volunteers to make Camp Celiac 2022 happen.  I was a member of the Menu Committee and along with others we worked and re-worked a menu for the camp that would be exciting for celiac and non-celiac kids alike.  The force behind camp celiac is Carmen, a member of the Ottawa Chapter of the Canadian Celiac Association.  Carmen spent the most time of the two weeks at camp.  I, and a few others were there for designated days.  Once the hard work of the menu was completed, we reached out to gluten free food partners to supply some of the specialty food.  Our food partners were amazing with their donations, that allowed us to present meals that were enthusiastically enjoyed by all.  For more information on Camp Celiac you can go to their website https://www.campceliac.ca/  You can also join the Camp Celiac facebook group.  If you’d like more information on volunteering for next year, or if you are interested in what it takes to start a camp for celiac kids near you, please email me and we can start a conversation – acdnceliacpodcast@gmail.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 –

If you’ve been listening to the podcast for a while, you’ll know that Camp Celiac is not the first celiac camp I’ve helped with.  There are many different formats for a summer camp that cater to the special dietary requirements of children.  There are day camps, half-day camps, sleep over camps for kids with a variety of special needs, including a special diet.  Many of these camps rely at least somewhat on the efforts of volunteers. 

Each of these different types of camps have a few things in common.  Firstly, to give the children a typical “camp” experience, regardless of their limitations or dietary requirements; secondly, to help campers feel part of a group that is more than just a restrictive diet; and, thirdly to encourage campers to make friends with other campers who they wouldn’t have crossed paths with (or at least not having had much in common).

In the case of Camp Celiac, everything outside of the dining hall is the full-on camp experience.  Campers partake in all sorts of activities and challenge themselves personally, and as part of a group to achieve things that maybe they wouldn’t, or couldn’t have tried outside of camp.

The concept of making friends is, I think the most important thing campers can achieve during their stay at camp, any camp.  In the case of Camp Celiac, a camper may not have ever met another celiac child, let alone one that enjoys polar bear dips and archery.  Being a kid with celiac disease, or non-celiac gluten sensitivity is hard.  These kids need all the support they can get.  Some of the best support is from their peers.  Just as our kids won’t tell us some of their most personal thoughts, but will talk for hours with their close friends, some of the discomfort of growing up gluten free is best shared with a friend, one who uniquely understands.

Having seen celiac kids at the beginning of their camp week and comparing it to the personal growth that has taken place by the end of camp, the experience gives kids more confidence in themselves, their condition and their diet.  Just like the memories from camp, these positive changes can last a lifetime.

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

On this episode I have the pleasure of speaking with Kasia, the Owner of Pilling Foods, as well as Gayle, the Digital Marketing Manager.  I have only just learned of Pilling Foods, but I think it will be a game-changer for gluten free bakers and households in Canada in the very near future.  Pilling Foods sells dry ingredients including flours, flour blends and seeds, with all products carrying the CCA Certified Gluten Free Symbol.  Kasia explains some of the procedures and testing the products go through before they are sent out to stores and customers.  The link to the store is www.pillingfoods.com/.  Now, is definitely the time to check your gluten free cupboard and stock up for your holiday baking.

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 accept that I am probably more on top of the gluten free ingredient market in Canada than most people on a gluten free diet.  There was a time when testing certificates did not accompany flours when they were ordered by bakeries or larger production facilities.  That may seem hard to believe, since we’ve come so far in the pursuit of safe gluten free food. 

When I go into a grocery store looking for gluten free flours, I never know what I’m going to find.  Usually there will be a couple of flour blends and maybe some other starches or flours, packaged in very small packages, sometimes with and sometimes without a certification on the package.  That’s not to say that any of these ingredients are not safe on a gluten free diet, but unless I trust the brand, it’s hard to trust the product.  As well, one company has different facilities for gluten free and standard, so in the store, you must look carefully at a package to make sure it says gluten free (this frustrates me to no end!). As consumers, we would like to know, but can’t count on, stores understanding the importance of certification and labelling.

What do you do when you find a product that contains gluten mixed in with the gluten free foods?  I always get fearful that a new celiac who isn’t as experienced in label reading will think it’s gluten free, take it home and get sick.  When I have time, I go to the front of the store and ask for the manager on duty.  We then take a walk to the gluten free section, I thank him for the number of products they have on the shelves for us, then point out the offending item.  Every time I get a positive response – they want to do the right thing.

My concerns aren’t usually for me.  I’ve been at this a long time and can make a safe decision from most labelling.  Having shopped with newly diagnosed celiacs, I can understand their frustration with the different forms that gluten can come in (as in malt), and how it can hide in compound ingredients (for instance, soy sauce).

For someone newly diagnosed, or a celiac child helping the family to buy and use their food, the certification logos make all the difference.  Kasia mentioned trust.  We can trust in the certification logo, and we can trust in companies that use it.  I’m very happy that Pilling Foods has made a commitment to certification on everything they sell.  Trust and safety go a long way for celiac consumers.

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

For many of us, September means the kids go back to school, and that means family meals pivot to include school lunches and snacks.  On this episode Registered Dietitian Selena Devries gives us some great suggestions on how to get your kids to eat healthy gluten free lunches and snacks.  We chat about sandwiches, all things dipped, back at home snacks, and even suggestions to streamline family dinners.  Here’s some links to check out for more information –

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

Instagram celiac_dietitian where you can follow her and ask questions on Tuesdays

https://pranaorganic.ca/  the granola Selena mentioned

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 –

Both of my daughters are now out of school and living their lives as adults, but it’s not hard for me to remember back to the frustration of school lunches.  As the girls got older, they took on making their own lunches, which relieved some pressure off me, and was a better bet that the food they took would be eaten.

School lunches for a celiac child are a big concern.  Packing up a lunch, not knowing if it’s going to be eaten in the safe, non-contaminated state it was packaged in, is just the beginning.  Preparing the teacher and your child for pivots from regular school days when there might be birthday cupcakes, or a pizza lunch was a big stressor.  Changing schools, often meant changing friend groups and I think as parents we worried more than the kids.

There are some things I learned sending school lunches with my celiac daughter.

• Send food that looks fun to eat.
• Don’t send unrecognizable foods that others might find weird – yes kids can be cruel.
• Prepare finger foods, so even picky eaters can graze.
• Send extra gluten free dessert, to allow for sharing if your child wants to.
• Avoid the standard sandwich, as it is often difficult to eat and can make an embarrassing crumby mess.
• Prepare de-constructed items, to allow the child to put things together to their liking while sitting with their friends.
• Make sure to send foods with lots of flavour, the gluten free diet often gets a bad rap for being bland.

Hopefully, you’ll find one or two of my suggestions make the dreaded school lunch preparation and anxiety easier to handle.  Something I learned as my daughter got older was that I seemed more stressed about her meals than she ever did (even now).  I guess it’s a parent thing, so just take a deep breath, make a plan, be prepared to pivot, and don’t forget to ask for feedback and suggestions from your celiac child.  The gluten free diet can be hard, but that doesn’t mean it can’t be fun.