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TRUST YOUR GUT
SUPPORT GROUPS
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THE CANADIAN CELIAC ASSOCIATION
2020 PRODUCT OF THE YEAR
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THE CCA EXISTS TO HELP YOU THRIVE — NOT JUST SURVIVE
RECIPE: PUMPKIN SOUP
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ARE YOU A RUNNER?
RECIPE: CORN CHOWDER
www.myglutenfreecanada.ca gluten-free canada | 2021
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2021 | 3
Trust Your Gut We Are Always Learning Julie Clement
DIRECTOR BC CHAPTER CANADIAN CELAIC ASSOCIATION
As a child growing up in the 1980s my knowledge of celiac disease was limited to a vague knowledge that a friend’s older sister had a condition that meant she couldn’t eat bread and would “maybe die” if she did… Fast forward 15 years or so and my knowledge probably wasn’t an awful lot greater! When I started experiencing a painfully itchy rash I certainly never imagined it could be caused by eating my favourite foods or that I would be diagnosed with the mysterious “celiac disease”. Like so many people with atypical symptoms my road to diagnosis was long, it took well over 2 years before I was referred to a dermatologist, but he took one look at me and diagnosed me on the spot — a textbook case of dermatitis herpetiformis. Thankfully I was given good advice and was told not to go gluten free immediately, and celiac was confirmed by a skin biopsy and scope shortly afterwards.
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Once I told my family then things started to make sense — constant anaemia throughout my teens, with family doctors treating the symptoms instead of investigating the cause; permanent bruises all over my body as a child; worsening of the rash when I was in Europe and stuffing myself on French bread; and of course a wealth of extended family members with the catch all diagnosis of IBS or non-specific stomach issues. I was lucky in one sense in that I was diagnosed in my 20s, past the years of university accommodation food, heavy beer drinking and so on, and so I found the adaptation to a gluten free diet fairly easy, and the immediate improvement in symptoms and the fact that there was no need to take medication on an ongoing basis made it a no-brainer. I was always told that the risk of a child of a celiac parent developing the condition is much higher than in the general population and was advised not to necessarily have any future children tested as a matter of course, but to keep a close eye on their health and consider celiac as a first port of call if anything arose. When my now 12 year old daughter was born she was slightly under average weight at 6lb 6 oz but grew like a weed and was always off the charts for her height. She never exhibited any intestinal issues or skin rashes and so I assumed that, at that point in time at least, she was not celiac. Around the time of her 7th birthday her personality changed, almost overnight. She had incredible rages, shouting and throwing things, literally having to be dragged home from school where she would explode and kick the walls and furniture. We put up with this, thinking it was her age, we spoke to the school in case there was any bullying occuring, but celiac never crossed our minds. When my parents visited they took me to one side and told us that whilst they loved her unconditionally, this wasn’t normal, and she wasn’t the same
child they had seen just 6 months previously. Our family doctor felt it could be nutritional, yet even that trigger word didn’t make me consider celiac. She ordered blood tests and suggested we try a gluten free diet for 2 weeks. When I got home and was chatting to another celiac friend it was her who pointed out that in children in particular, celiac can manifest as behavioural issues. I couldn’t believe it, but called the doctor and asked her to add celiac testing to the others she had requested. When we received the confirmed diagnosis I was blown away — I had run the celiac support group for my local area in the UK for many years yet had still been blindsided. Her improvement on the gluten free diet was immediate, within 48 hours she was back to normal. That was 5 years ago and when she is glutened she still rarely experiences intestinal issues, but my goodness we notice the change in her mood and behaviour! As I said, she was always tall, gained weight on target, was never sickly, she has a black belt in taekwondo and competes in track and cross country for her school. If there is a moral to this story it is that not all children experience the “failure to thrive” that many doctors may associate with celiac disease; many children manifest as being completely healthy but if undiagnosed will continue to damage their small intestines and potentially develop longer term complications. If in doubt, you’re their parent — trust your gut if you feel something is wrong! I certainly will if my 8 year old’s health or behaviour changes in any way! ◆
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The Canadian Celiac Association Jessica Meija
CCA BC PRESIDENT
The Canadian Celiac Association (CCA) has a history that dates back to the 1970s. For many years, membership was a defining feature of the organization, helping generate the funds needed to deliver programming on both a National and local level. But as the association grew, the CCA had to weigh the pros and cons of administering a membership program. It was ultimately decided that given its size, the costs were not worth the benefits. So in 2020, the CCA removed membership in order to operate the organization using funds generated by donations alone. The Canadian Celiac Association British Columbia (CCA BC), while affiliated with the CCA, has its own charity status, including a separate charity registration number with the CRA and unique set of bylaws and constitution. Our Board of Directors have had many discussions this year regarding our own views on membership. We do not have the same concerns as our National association when it comes to scale, as our focus remains only at the provincial level. From our initial estimates, it seemed entirely possible that we could manage membership with the resources already available to us. The only question was whether a membership program would help us achieve our mission to serve the best interests of the celiac community in BC. Our final decision has been to move ahead with membership starting in 2021. We believe that by administering the program ourselves, the process can be kept simple and we will be able to troubleshoot any problems quickly since we will be directly involved in the application and renewal process (this was previously handled nationally).
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What You Need to Know • Membership will be valid from January 1st to December 31st each year. All members have the same renewal date, making it easier to stay on top of your membership expiry. • The cost has been dropped from $50 down to $20. • Members receive: ԏ Peer support and additional resources ԏ Quarterly newsletters ԏ Regular email updates on programs, services, and product discounts in BC ԏ Free access to events ԏ Voting rights at our annual general meeting, including election of the Board of Directors We understand these benefits may be incredibly useful for some of you, while others may find them relatively modest perks. But we’d like to highlight why membership still matters, regardless of whether a member chooses to utilize their benefits to the fullest or not.
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Why Membership Matters
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Bringing Our Community Together
We want to develop a sense of identification within our Chapter, and membership is a simple way to achieve this. By renewing your membership with us each year, you’re already demonstrating a commitment and engagement with our organization. In return, we’ll ensure you’re the first to learn about the latest celiac news, research findings, events, and services offered in BC. We hope this naturally strengthens your support and advocacy of our Chapter, and when that happens, we increase our awareness across the province. This means that we are able to reach more people who are undiagnosed and looking for answers to their troubling symptoms, or reach more doctors who can apply our learnings to their patient care and perhaps refer their patients to our Chapter for further support. It’s a cycle that benefits all parties, and is accomplished by having regular touchpoints with our members. Rather than only meeting the newly diagnosed in an initial introduction, we can build an ongoing relationship that learns and grows together into a thriving community.
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Establishing Credibility
Membership figures provide a clear indication of the scope of an organization. This is imperative for many charities such as ours, as we are often seeking funding or trying to initiate action plans with a variety of stakeholders who want to know what impact will be made by working with us. The greater our numbers are, the easier it is to make our case. For the celiac community, such stakeholders include governments, the food and restaurant industry, and medical practitioners. Our membership base provides a sample of the even greater population that is impacted by celiac disease and other gluten disorders. Therefore, having a strong (and growing) community jumpstarts our advocacy initiatives and makes change happen that much more quickly.
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Have Your Voice Heard
We can’t stress enough the importance of providing your input as a means of helping our Chapter achieve success. Our board of directors is only a small group, and we rely on the feedback we hear from our members to provide direction on the programs we should offer or where we should expend our resources to benefit the most people. Membership allows you to have your say on important decisions for the organization. We discuss our initiatives each year at our annual general meeting, which is open to all members. This is a great opportunity to add new ideas for the upcoming year, while also voting in our board of directors. Celiac disease affects us all on a daily basis, and we know many of you hope to see a cure or treatment in the future. If you are looking to take the next step and be a part of the discussion, active membership can help you get there.
We are so excited to begin this new chapter of the CCA BC with you, and we hope to see your name on our membership roster in 2021. Together we can improve the lives of those adversely affected by gluten in British Columbia. Visit www.bcceliac.ca/membership for more information. ◆
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Meredith Birchall-Spencer CCA DIRECTOR
The Canadian Celiac Association exists to help you thrive — not just survive At age five, Emily was all skin and bones. She was frequently sick and had no energy. Her parents, frightened and desperate, were determined to find the cause for her deteriorating condition. They thought the worst. After being repeatedly misdiagnosed over the course of six months, Emily finally underwent a bloodscreening test for celiac disease. The result? Her tTG levels (the autoantibodies used to test for the disease) were skyhigh. Emily was sent to Stollery Children’s Hospital in Edmonton for confirmation of celiac disease.
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While shocked to hear the diagnosis, Emily’s parents were relieved to finally have an answer. With support and information from the Canadian Celiac Association, Emily’s family learned how to manage the diet and cope with daily life. With energy and stamina, Emily started playing competitive softball, doing gymnastics and basketball - things she would have never been able to do if she hadn’t been diagnosed. Sadly, it’s estimated that 85% of Canadians have been misdiagnosed or underdiagnosed, which means they’re struggling—and suffering—needlessly. Celiac disease is a lifelong, genetic autoimmune condition that has no known cure or pharmacological treatment. Left unchecked or undiagnosed, it can lead to life-altering and life-threatening conditions. Celiac disease is one of the most common chronic gastrointestinal disorders. It is estimated that 1% of the population is affected by CD, but majority of these individuals remain undiagnosed. Celiac disease was thought to be a rare malabsorptive disorder of infancy and childhood. However, it is now considered to be a common, multi-system disorder that can present at any age when gluten is present in the diet. Despite this prevalence, awareness of celiac disease among health professionals remains poor. Two large
Canadian surveys have demonstrated that the mean duration of symptoms before diagnosis of CD in adults is about 12 years. That’s a decade of needless suffering. “As a kid I was irritable, I couldn’t gain weight, I didn’t want to eat, and I had a terrible time concentrating in school—and the struggle continued into adulthood,” says Cathie Cretney from Waterloo, Ontario. “After the birth of my third child, I truly thought I was going to die. I was just so sick with vomiting and diarrhea.” When her family doctor couldn’t figure out what was wrong, he finally sent her to a gastroenterologist who diagnosed Cathie with celiac disease and told her to eat a gluten-free diet—still the only known treatment for celiac disease. That’s when her life changed. She began eating a gluten free diet and regained her health. Since then more than 11 members of her family have been diagnosed with Celiac disease. As a genetic disease if you have a relative with it, you will be at a higher risk of having it too. A diagnosis, however, is just the beginning. Being diagnosed with celiac disease— being told that you have a chronic, lifelong condition—means changing your lifestyle, your habits, and your entire mindset as far as your relationship to food goes. It’s a constant battle, and it’s a lot to absorb.
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Food is medicine, but the work of the CCA extends well beyond providing access to essential nutrition information. The CCA works tirelessly with food manufacturers and government agencies to improve regulations and legislation, including advocating for OHIP coverage blood screening in Ontario – the last province to not cover this first key step to diagnosis; educates healthcare professionals to shorten diagnosis times, conducts and distributes science-based, accurate information and medical guidelines through its expert Professional Advisory Council; educates food establishments on best practices for managing gluten and partners with the Gluten Free Certification Program (GFCP) to increase access to gluten-free products in local grocery stores, and working with food banks across Canada to increase access to safe food through the Save Me for Gluten Free initiative.
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When you’re diagnosed with celiac disease, it’s life-changing to have reliable educational resources at your fingertips, ongoing one-on-one support, and an advocate constantly working on your behalf. If you or someone you love eats a gluten-free diet, you can thank the CCA for making it easier to identify safe gluten-free foods on products, and easier to find safe restaurants when you want to dine out. The CCA is funded through donations and sponsorships from generous Canadians who understand that the CCA is a lifeline for thousands of families across Canada who live with the reality of celiac disease and gluten disorders. If you think you may have Celiac disease, are looking for support or are interested in learning more about the CCAs resources and programs, visit Celiac.ca. ◆
NO GLUTEN OR WHEAT
EAT WELL. SMILE OFTEN.
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ARE YOU A
RUNNER? Dr. Meaghan Datema MEAGHANDATEMA.COM
Have you thought about running? Are you motivated by your Fitbit or iWatch to hit your “rings” everyday and think that running is a great way to do so? If so, please keep reading! Hi, I am Dr. Meaghan, a Naturopathic Doctor and marathon runner. I have enjoyed all the highs and lows associated with taking up running. One of the lows that I experienced early on in my running days was a worsening in my IBS. Initially, I just thought that I was going through one of my typical flares and that it would subside in a week or two. When the flare-up didn’t subside in two months I realized that there was something else amiss. After a lot of research and timely enrolment into Naturopathic College I realized that my favourite sport was the reason that my IBS was in a constant flare up.
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Running and your gut
Signs of leaky gut
Your gut is lined with cells called enterocytes. These cells act as a wall between the “outside world” and our blood stream (remember everything inside your gut is technically the outside world since we are essentially 1 really long piece of piping). Naturally, the health of these cells is very important. They govern what can and cannot enter your blood stream. They allow nutrients into our blood through gateways directing in the cell or through gaps in between the cells call tight junctions.
The problem with leaky gut however, is that it is not a straightforward diagnosis. It can look very different from person to person. Here are some of the signs of leaky gut, if you can relate to 3 of the following signs, chances are you have leaky gut.
Now what does this have to do with running? Running, particularly longer distances, can injure those enterocytes. With each step you make your intestines are being jostled around. This creates what is called shearing forces in your gut. Picture your hands rubbing together with each footstep. That is similar to what is happening in your gut. This leads to micro-tears in the enterocytes and increased gap size in between the enterocytes, or increased size of the tight junctions. This allows for larger and large particles to get through your gut lining and into your bloodstream. Which is also known as leaky gut.
• Constipation, diarrhea, OR alternating between constipation and diarrhea • Gas and bloating • Headaches • Brain fog, difficulty concentrating, or poor memory • Skin problems i.e. acne, eczema, rashes • Joint pain • Fatigue • Iron Deficiency Anemia • Depression or Anxiety
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Reversing your leaky gut Remove The first step in reversing your leaky gut is to remove the problem. Does that mean stop running? No. Running is worsening the leaky gut that is already present, particularly in short distance runners (less than 15 km per run). Food sensitivities is the number one cause of leaky gut and the top food sensitivity that I see in runners is gluten-containing grains. I have several of my running patients trial a period of a gluten-free diet to see how that changes their IBS or leaky gut symptoms Replace Replace any deficient nutrients, including your iron and vitamin B12 which are the two most common nutrient deficiencies that I see in people with leaky gut. I recommend getting your blood work done to test for these nutrient deficiencies prior to supplementing to ensure you are taking the right amount and type. Replace digestive enzymes, stomach acid, or bile if needed. I test for these deficiencies through a stool test called the GIMAP. 16 | gluten-free canada
Repair The next step is focused on repairing the gut lining. My secret weapon here is glutamine. Glutamine is the preferred fuel source for the enterocytes. This acts as the plaster filling in the holes in your gut lining. Re-introduce Once we have removed the problem causing your leaky gut, replaced any needed nutrients, and healed your gut lining we can then start thinking about re-introduction. Re-introduction of some of the foods you eliminated and reintroduction of some good bacteria or probiotics. This is the last step because if you haven’t walked through the first three then this step can set you back and cause a flare up. *All material provided in this article is provided for informational or educational purposes only, and is not intended as a substitute for the advice provided by your healthcare professional or physician. Please talk to your healthcare provider before adding in any new vitamins, minerals, or supplements into your routine as some can cause allergy and unwanted side effects in some people or when taken incorrectly.
Your gut lining is an important but delicate part of your body that needs support and healing just like your muscles and skin. If you are not properly taking care of your gut, your entire body will feel off. These four steps that I introduced, remove, replace, repair, and re-introduce are a great way to show your gut a little love. If you have any questions about gut health, IBS, or running please reach out to me at info@meaghandatema. com or follow me on Instagram @drmeaghannd. Yours in health, Dr. Meaghan ◆
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Support Groups bcceliac.ca Pushpa Kapadi CCA BC DIRECTOR
A Celiac disease diagnosis is life changing, and it is only natural for many questions to arise. The Canadian Celiac Association British Columbia is here to provide support to anyone impacted by Celiac Disease and/ or gluten sensitivity. Our Celiac support groups consist of people with similar experiences and concerns, and these support groups provide individuals with a safe place to discuss their condition, as well as ask questions they may have and gain knowledge on their condition including how to support themselves and/or loved ones. The support groups were created to encourage, support and comfort those living with the disease, allowing them to recognize that they are not alone and that there are people here to help. Even during this pandemic, we still regularly connect virtually. Occasionally we have a registered dietitian join our meeting to address our members’ questions and concerns from her perspective. Please go to bcceliac.ca for more info or to find a support group near you.
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The celiac disease diagnosis is life changing, and with that many questions arise — What can I eat? What can’t I eat? Are there other factors to keep in mind? And that’s why we have celiac support groups. The Canadian Celiac Association BC support group has helped so many people and continues to do so on a regular basis. I took on chairing the South Surrey celiac support group in September 2017. At that time, we only had 5 members - and now, a few years later we’re up to 30 people. Our support group is filled with amazing people, and the community of us really helps new members feel like they’re not alone in dealing with celiac or gluten sensitivity. The feedback that we’ve received is that our participants feel like the sessions are therapeutic and healing, and that they feel like they can express their feelings and challenges without of fear of being judged. Our members regularly have the opportunity to share their concerns, successes, stories, favourite restaurants and recipes. We learn so much from each other and really have created a strong community around this lifestyle. By sharing with each other, we’ve all gained knowledge, improved health, better blood test results, and with that, I think, an easier transition into a gluten-free lifestyle, especially for new members. Our meetings are held every third Tuesday of the month via Zoom due to Pandemic. I encourage anyone with celiac or a gluten sensitivity to check out a support group near you. Please go to bcceliac.ca for more info or to find a support group near you. ◆
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2020 OF BY BENJAMIN YONG
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PRODUCT THE YEAR Beverages 22 Baked Goods & Pastries
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Breads 26 Pantry Items
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Snack Foods
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Prepared Food
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CATEGORY
Beverages
COMPANY
Malk Organics
PRODUCT
Oat MALK
For anyone unable to consume conventional milk or milk-derived foods, it often can be a struggle to find a silver lining. Fortunately, there’s never been a better time to be alive for both digestion-sensitive individuals or those simply seeking an animal-free alternative. Enter MALK Organics. Founded in 2014, CEO August Vega started the business after struggling with a severe lifelong dairy allergy and giving birth to her son sharing similar dietary restrictions. Part of the almond milk explosion taking over the marketplace in recent years, the portfolio has expanded significantly to other nut-based products such as Oat MALK. Advertised as, “the only Certified Organic
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& Glyphosate Residue Free (commonlyused herbicide designed to kill certain weeds and grasses) oat milk on shelves,” its ingredients list reads as pure and simple as it tastes: filtered water, organic gluten-free oats and Himalayan salts. Oat MALK, which is non-GMO and vegan friendly contains no soy, oil, carrageenan, binders or artificial colour, is slightly sweet to the taste with five grams of sugar per serving. Not too thick nor runny, the consistency is perfect for adding a splash to a hot beverage like tea and coffee, pouring over cereal or granola, or just enjoying a cup as is. Headquartered in Texas where everything is also made, the operation is family run and jointly owned by Vega, who used to work in the clean technology industry, her brother Justin, a former food manufacturing expert, and cousin Joel specializing in sales. Find Oat MALK — and other varieties including almond, unsweetened almond and cashew — at Whole Foods and independent grocers. For an extra shot of flavour, try the maple pecan featuring real maple syrup and a touch of vanilla, or cold-brew coffee + pecan that uses fairtrade roasted beans from neighbouring Greenway Coffee. ◆
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CATEGORY
Baked Goods & Pastires
COMPANY
Wholly Gluten Free by Wholly Wholesome
PRODUCT
Gluten-Free Pizza Crustsl
Still on the fence about making the leap to gluten free pizza crusts? it’s officially safe to hop over — the New York style thin crust by Wholly Gluten Free will convert even the most skeptical of traditional pizza enthusiasts. Coming frozen with three in a box, they’re personal-sized and are produced in a dedicated gluten-free bakehouse, which is free from wheat, dairy, egg soy, nuts and sesame. Like the 12-item list of natural ingredients, the cooking instructions are few: Simply preheat the oven to 220 °C, remove from packaging, throw on your favourite toppings and bake for nine to 10 minutes. After letting it cool for awhile, take a bite to sample the balanced texture that has just the right amount of crispiness and chewiness. For the DIYers, a pizza dough ball is also offered that in addition to crusts can be turned into calzones, Stromboli, flatbread and more.
Wholly Gluten Free was founded in 2014 in New Jersey, and is a spin-off of sister brand Wholly Wholesome. According to a statement on the company’s website, “Food is what brings us together, and we understand that for people living with dietary restrictions, these gatherings can be challenging and isolating. We also believe that those with food allergies and restrictions shouldn’t have to sacrifice that time spent with family and friends This is why we have created and continue to innovate products that are gluten free, allergy friendly, vegan, and Kosher.” Find Wholly Gluten Free at health food chains such as Choices, Nesters, Whole Foods and more (a full list is available at www.whollygf.com/locate. Also be sure to visit the site for creative recipe ideas including desserts made using the organic pie shells and rolled pie dough. ◆
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CATEGORY
Breads
COMPANY
Little Northern Bakehouse
PRODUCT
Gluten-Free Everything Bagel
Chewy. Crunchy. Delicious. These are all appropriate adjectives to describe the gluten-free everything bagels by Little Northern Bakehouse. And although it may be cliché to say that these resemble “the real thing,” there’s really no better description. “Little Northern Bake-house’s glutenfree breads have a dedicated following for a reason — they’re not just good for gluten-free, they’re just plain good,” says chief marketing officer Darren Mahaffy, in a news release when the product first launched a couple of Septembers ago. “Our new bagels, dinner rolls and pizza crusts follow in those same footsteps, offering consumers the staples they love and crave, with the same delicious taste and texture of the real thing.” Coming in a pack of four and found in the frozen section of retail partners,
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the tops are dusted in the traditional mixture of poppy seeds, onion, garlic and salt —sans sesame seeds to provide maximum allergy-friendliness — giving them a serious savoury pop of flavour. No peanuts peanuts, tree nuts, milk, eggs, soy or coconut are among the ingredients, either. Conveniently pre-sliced, throw one or two into the toaster oven and in a few minutes they’re ready to go. Try spreading some dairy-free cream cheese to enhance the experience or simply enjoy as is. The bagels come in three other varieties: aromatic cinnamon and raisin, fruity blueberry or plain, which is ideal to use as a blank canvas for custom recipes like this pesto melt sandwich (www. littlenorthernbakehouse.com/recipe/ pesto-melt-bagel-sandwich). When it’s time to switch things up, as mentioned above Little Northern Bakehouse also carries soft and fluffy classic dinner rolls that pull apart without crumbling; and artisan plant-based pizza crusts, in both “dough-y” original and crispy thin crust styles, perfect for the next DIY pie night. Visit the website for the full product lineup, store finder and more. ◆
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One might not normally associate chili-based sauces with gluten — but companies often don’t disclose if they are produced in a cross-contact facility, or whether added flavours enhancers like smokiness were derived from grain. Not T’s Hot Sauce, however. Containing fresh ingredients (cayenne pepper, sesame and canola oils, gluten-free soy sauce, beet sugar, garlic, ginger and leek), the delicious condiment isn’t too spicy and pairs wonderfully with all types of dishes like dumplings, tofu, vegetables and fish. Or try some on other kinds of cuisine too from pasta to hamburgers. In fact, its all-purpose nature is precisely why creator and restaurateur, Takako Lino, serves T’s Hot Sauce, which is also vegan, non-GMO and doesn’t contain MSG, artificial colours or sweeteners, at her establishment Gluten Free T’s Kitchen in Tokyo. After receiving several customer requests, she decided to bottle and sell the product internationally. Though not celiac, Takako learned about the severe wheat allergy during time spent living abroad in the United States. Realizing how difficult it must be for people who have serious dietary restrictions to find places to dine back home — where many foods are based around conventional soy sauce — and being passionate about cooking, she began experimenting with alternative recipes. And thus, her eatery, and T’s Hot Sauce, were born. Even for those who don’t live near Japan, you can recreate the restaurant experience at home by using T’s Hot Sauce in different ways. For example, spoon a little into a small dish, add a tablespoon of mayonnaise, and mix together to make a perfect gluten-free karaage (Japanese fried chicken) companion. Or for a healthier option, combine four parts T’s, one part lemon juice, two parts olive oil and a pinch of cumin to prepare a tasty salad dressing. ◆
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CATEGORY
Pantry Items
COMPANY
Gluten Free T’s Kitchen
PRODUCT
T’s Hot Sauce
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CATEGORY
Snack Food
COMPANY
Mary’s Gone Crackers
PRODUCT
Herb Original Crackers
Sometimes, making a snack product that ticks the trifecta of organic, gluten-free and vegan boxes can mean having to sacrificing a little in the taste department. Not so in the case of Mary’s Gone Crackers. Based in Reno, Nevada, the company’s mission statement is, “To nourish the whole person in body and mind, to spread our love of food and fun through organic whole foods while making the world a better place.” Specializing in seed-crafting, its many offerings are also nut-free (cooked in a nut-free facility) and minimally processed using sustainably sourced ingredients. The award-winning herb flavour is made
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from a combination of different herbs and spices, married to the signature cracker recipe of whole grain brown rice, quinoa and flax and sesame seeds. The result? An undeniable crunch with every bite unlocking a blast of black pepper and hints off rosemary, garlic and even a bit of lemon. Visit their website at www.marys gonecrackers.com for all sorts of fun recipe ideas to take snacking to the next level. For example, nothing makes a better cozy complement than a delicious classic tomato soup, ready in 90 minutes. The simple ingredients called for are likely found lying around in most kitchens: a can of peeled tomatoes, an onion, a carrot, vegetable stock and a few other small items. Users are able to submit their own tasty creations as well. Other cracker flavours sold include a savoury seaweed and black sesame blend; a spicy jalapeño that’s just got enough kick without inducing tears; and for the indecisive bunch, a variety sixpack featuring the “original” comprised of mainly the four seeds mentioned above. Customers can purchase directly from the Mary’s Gone Crackers online portal (shop. marysgonecrackers.com) or at several local retailers like Whole Foods, Safeway, Loblaw stores and more. ◆
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CATEGORY
Prepared Foods
COMPANY
Daiya Foods Inc.
PRODUCT
Vegetable Crust Pizza Meatless Pepperoni Style with Jalapeño
Greater Vancouver plant-based food maker Daiya has been selling healthy dairy-alternative products long before it became trendy to do so. Always innovating, one of the latest items coming out of the company’s 400,000 square-foot facility in Burnaby, B.C. is a pepperoni-style pizza with jalapeño. “During these uncertain times our customers — and their dietary needs — remain top of mind, and we’re committed to continuing to provide them with the exceptional plantbased products that they have come to expect from Daiya,” says CEO Michael Watt in a press release. “I hope that our new offerings bring a smile to their faces and exceed their taste expectations.” While the crust has always been gluten-free, the vegetable crust version utilizes a special blend of cauliflower, sweet potato and spinach designed to bake similar to dough and has a good “bounce” to it when bitten into to, rather than breaking apart. Layered on top are meatless pepperoni-flavoured slices and bacon-flavoured bits made from pronounceable
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ingredients such as tapioca starch, pea protein, bamboo fibre, crimini mushrooms and konjac gum, as well as red jalapeño peppers. Also new are the Cutting Board Cheeze Shreds featuring a further evolution of the Daiya Shred, which has the familiar melt and stretch of conventional cheese.
Preparation is as easy as preheating the oven to 232°C, removing a layer of overwrap and placing the frozen pizza in the middle of the rack. Cook for nine to 13 minutes, checking to see the crust is a nice golden brown and then remove and enjoy. There are two other vegetable crust options creations: Mediterranean with feta flavoured crumbles, olives, red onions and tomatoes, and Italian herb. In addition, make sure to try the original favourites like supreme, margherita and mushroom and roasted garlic Find Daiya in many major grocery chains such as Safeway, Save-On-Foods, Loblaws, Whole Foods and Walmart. ◆
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Authenti cally B rewed Tamari Soy Sauce N o n-G M O •G luten-Free Vegan •Kos h er •FOD MAP FR I EN D LY
www.san-j.com
© 2020 San-J International, Inc.
@sanjtamari
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IL'S WORRY FREE BAKING GA
®
SUPERIOR INGREDIENTS SUPERIOR TASTE SUPERIOR TEXTURE Being gluten-free and vegan our options are often limited, so to have these flavours which remind me of times before our diet was so restricted is awesome. Brian S. & Melissa W. Lethbridge Farmers Market
GLUTEN-FREE and VEGAN CAKE, COOKIE and PANCAKE MIXES 12 VARIETIES TO CHOOSE FROM Cookbook with flour available
Dairy free, egg free, nut free, and soy free NO additives, preservatives, artificial flavours colours or processed white sugar.
We had to try something new.... and so we found Gail's gluten free mixes. A-M-A-Z-I-N-G!... All of the products are delicious. The texture, the flavour, it's easy to make plus its local, win win! We're so thankful! Thanks Gail for making such great products! Try it, you won't be disappointed! Verified Amazon Customer
34 | gluten-free canada
Based on The Modern Proper
Curried Pumpkin Soup INGREDIENTS
• 1 large butternut squash, peeled and sliced into 2” cubes • 3 tbsp Olive oil • 2 Onions, finely chopped • 4 Garlic cloves finely chopped • 2 tbsp Curry powder • 1/2 tsp Grated nutmeg • 1/2 tsp Ground ginger • 1/2 tsp Freshly ground pepper • 3 cups Chicken or vegetable stock • 1 can coconut milk INSTRUCTIONS
1. Heat oil in a pot, add onions and cook until they are clear and begin to break down. Add garlic and sauté for 2 minutes. 2. Combine spices on the side. Add spices to garlic and onions and sauté for 1 minute. 3. Add squash, stock, coconut milk and bring to boil. 4. Simmer for about 20 minutes until squash is very tender. 5. Blend with immersion blender and serve. ◆
2021 | 35
Gordon Ramsay’s GF
Corn Chowder
INGREDIENTS
• 2 Tbsp Butter • 1 Onion, diced • 4 pieces of bacon, diced or 4 sausages in small pieces or diced piece of ham • 3 bay leaves • 2 potatoes, peeled and diced • 1 leek, finely chopped • 1 can of creamed corn • 1 can of sweetcorn, drained • 750ml of chicken stock • 500ml whole milk or cream • Black pepper
36 | gluten-free canada
INSTRUCTIONS
1. Melt butter in a large saucepan, add onions and fry until they become soft 2. Add bacon/ham/sausage and cook until lightly browned 3. Add bay leaves. 4. Add potatoes and leek and cook for 5-7 minutes, until leek is soft 5. Add creamed corn and regular corn, add stock and milk 6. Simmer for 15 minutes, potatoes should be soft 7. Add salt (if necessary) and pepper 8. Serve! ◆
L’Ancêtre offers you a large selection of organic GLUTEN FREE* and LACTOSE FREE cheese and butter.
fromagerieancetre.com 37 | gluten-free canada
*See GLUTEN FREE mention on the back 2021 | 37 of our packaging
gluten-free
CANADA