"may contain wheat" - where do you draw the line?

Whether you pick up a box of rice crackers, a bag of jujubes, or a package of raw almonds for that matter... what do you think when you see that little disclaimer at the end of the ingredients list? 

Ingredients: Almonds. May contain traces of dairy, wheat and nuts. Nope, I'm not making this up - actually seen on a bag of raw almonds. MAY contain nuts. 

I get that manufacturers are being cautious - I love it in fact. Their facilities likely make or package a large range of food items that may have made contact with said almonds. I would love it even more if I had a kid with a peanut allergy that went into anaphylactic shock from contact. 

Part of me wonders however if this is the new "dry clean only" label that is put on everything to ensure that no one is culpable. I've hand washed a lot of dry clean only items in my lifetime. In a few years every package containing items smaller than an egg may read "may be choking hazard". Am I taking this thought process too far?

Contamination for someone with celiac can mean a nasty reaction and internal damage (even without symptoms). I'm curious about where you  draw the line when you read this "may contain" statement on packaging.

www.claudinecrangle.com

Soprano's baked ziti - gluten free alla famiglia!

Baked ziti... brings out my inner Carmella. I have an urge to poof up my hair, glue on some fake nails, put on every piece of jewelry I own and yell "Dinna's ready!!". 

When I first watched the Sopranos I kept wondering why they were always pulling a baked ziti out of the oven... until my Sopranofile buddies Bennett & Angela bought me the official Sopranos cookbook. Madonna... the mystery of mafia dinners were suddenly unveiled. 

Baked ziti is not something I ever came across in my adventures across Italy - but in Jersey I believe this is a staple. It's so easy... and makes the best leftovers on the planet. Not that there is ever much left over. What I particularly like about this dish, is that gluten-free pasta works just as well as "regular"... we have fed hoards of unsuspecting teenagers the gluten-free version of this dish.

Here's how it's done: Boil a large pot of water. While you wait, remove the meat from the casings of a few hot Italian sausages and fry the chunks of meat. Boil rice penne shaped pasta until ALMOST al dente (not as soft as you'd normally serve). Drain and put back in the saucepan. Stir in a jar of healthy tomato sauce and the sausage meat. 

Pour half of the pasta mixture into a large glass baking dish. Scoop teaspoonfuls of fresh ricotta cheese and scatter evenly across the dish. Spread the remaining pasta over top and sprinkle with a generous amount of grated mozzarella and parmigiano cheese. Essentially, it's a super easy version of a lasagna. Bake in the oven at 375 for 30 minutes. Remove and let sit for a few minutes.  Cut into squares as you would a lasagna. Mamma mia... you gonna be so happy. Buon appetito!

gluten free guidance - a copebook for beginners

I just posted Living Well With Celiac Disease: Abundance Beyond Wheat & Gluten on my Etsy site. Click HERE to go to the claudinescalling page where you can order it directly from me. As always, it is also available on Amazon. Simply click on "the book" link at the side to of this post. Reviews for the book can be found on my "contact" & "guidance" pages.

buckwheat - a great gluten free breakfast food

This past year my go-to breakfast grain has been Bob's Red Mill brown rice, but for years it was buckwheat. I have to share that when I was photographing this grain below, Bill was like "not very appetizing!"... true. 

This is not a sexy looking grain... but it's tasty, versatile, healthy, easy to make and another one of those grains that you can cook up once and use throughout the week.

 

Rinse one cup of toasted buckwheat groats in a strainer. Put in a saucepan with 2 cups of water and a pinch of salt. Cover and bring to a boil. Once boiling, turn down to the lowest possible simmer setting keep covered for about 10 minutes. Fluff with fork. Tah-dah... grains are so easy.

For the next few days I'll be eating buckwheat for breakfast with raisins, walnuts and a little milk (soy & rice milk also go well with this). The toasted buckwheat has a nutty flavour, and I don't find it needs anything more, but you could add some maple syrup or cinnamon. If you are looking for some breakfast variety - I'd give this a try. It's an inexpensive, satisfying and healthy start to the day! Love to hear how others are using this grain in savoury dishes.

POLENTA: Gluten-free, easy, versatile and comforting!

I spent a year living in Cineto Romano, a small village with 300 full-time residents in the mountains 52km north east of Rome. As is the custom with many small Italian villages, there was an annual festival associated with regional food. Imagine my gluten-free delight when I learned that the festival in my new hometown was polenta... and that this festival took place each winter in the piazza right outside my balcony.

Basic recipe: In a large heavy pot, add one part cornmeal to 4 parts boiling salted water (or broth) in a slow steady stream... stirring constantly with a long handled wooden spoon for about 20 minutes. Optional: add butter and grated parmigiano cheese at the end as it thickens and starts to pull from the edges of the pot. 

 I've made this the traditional way umpteen times, but concede that I frequently opt for the 'instant' version where the corn has been pre-cooked to some extent. It seriously takes ONE minute.

Serving suggestions: Endless... but start with the "grits" style right from the pot - pouring it into a shallow bowl (it will quickly start to "set") top with good quality tomato sauce and perhaps a grilled sausage or two. The ultimate comfort food on a cold winter night.

Pour what you aren't eating immediately into a dish and spread flat. Refrigerate and cut up to grill or broil the next day as an awesome side for anything. I've used it in this manner for mini pizza style dishes or polenta lasagna (using the polenta layers to replace the pasta). The gluten-free variations are endless. It's also a great way to cook something up ONCE and make loads of meals out of it throughout the week. I would love to hear your favorite ways to use this amazing gluten-free staple!

gluten-free new year's resolution

When I started the blog this summer I gave myself license to eat more gluten-free packaged foods... to be honest, I rarely ate gluten-free bread anymore, as I'd found other options that were healthier and also easier on my wallet. 

I'm not quitting sugar, fat and carbs like most people at this time of year... but will aim to cut back on all of the xanthan gum, cellulose, corn starch etc that is often used to make gluten-free baked goods replicate "normal" baked goods.  

Nothing super virtuous - just putting more emphasis back on whole grains like quinoa, millet and buckwheat in my diet. I look forward to combining these with other nutritious ingredients to make new breakfast, lunch and side options for dinner...more fodder for future posts! 

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lonely gluten free moments - that don't need to be

Ok, I know that this image of my brother's dog has little to do with gluten-free anything... but what illustrates sadness like the big brown eyes of a golden retriever puppy?

I've been thinking about the situations in which I haven't felt so full of bravado about living with celiac disease. Examples might include:

• The Awards Dinner - last minute work commitment with no time to prepare. Preset dinner serving over 500 people in a room so big you have no idea where the food is arriving from. Even the vegetables are floating in some kind of "sauce".
  
• The Road Trip - nothing but the same crap highway food for 16 hours. You are tired, hungry and have eaten nothing but potato chips. Being stuck in an airport is a close tie.

Life will deal you some bad days that can't always be avoided... but some situations are made bad, not from lack of planning - but from lack of sensitivity:

• The Dinner Party. You've advised... but they didn't get it (or want to). You find yourself staring at an empty plate.
  
• Ordering In. Everyone is hungry and there is a decision to order take-out. Your needs are diminished with a comment like - "don't worry, I think they make a salad". Meanwhile you watch you friends drool over pizza and lasagna.

What would be really sad, is if we actually thought that such people were our friends. I'm rarely hurt by people's thoughtless behaviour twice... because I don't tolerate it any more than I do the gluten!

Living WELL on a gluten-free diet has a lot more to do with sharing food with people that you enjoy being with - than finding a replacement recipe for cinnamon buns. I'm rarely sad about my diet - and am constantly reminded of how lucky I am to have good friends who consider me as they'd consider themselves. 

May the new year ahead be full of feasts with your real friends.


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Happy Christmas Happy Chanukah Happy Holidays

 

Wishing you and yours a lovely gluten-free holiday!!

gluten-free gingerbread house kit... home sweet home!

I walked by the kit twice before I finally picked up the box and gave in to the urge. I have never actually built AND eaten a gingerbread house in my life. El Peto just made it too easy to walk away. 

While this model won't make it into Architectural Digest... I'm pretty pleased with myself for making the effort - and will be just as pleased to demolish it over the holidays and eat the cookie slabs (as opposed to just picking off the decorations!). Do you have any classic yuletide favorites you are looking to find, or replicate this holiday season?

www.claudinecrangle.com

non recipe for gluten-free muffins...hard to go wrong!

I'm a renegade baker. I don't follow instructions well... so muffins and cookies are pretty much my limit. I am posting this little ditty simply to encourage other non-bakers to experiment every now and then. 

I made these banana muffins without a recipe. I can hear gasps of disapproval as I type... but truth be told, I just toss a bunch of ingredients fairly ad-hoc into my food processor... pour and bake. Now, I must admit that muffins are something I can do by "feel" - as long as my batter has the consistency of molasses I seem to do just fine. I tossed the following into the processor in this order without any measuring utensils: canola oil, brown sugar, 3 small eggs, two bananas, brown rice flour, baking powder, pinch of salt, garam masala spice, walnuts & raisins. Muffins baked at 375 for 30 minutes.

Sometimes I use different spices, sometimes chickpea flour replaces the rice or applesauce replaces the banana.  

 

I'm not saying you don't need to know what you are doing to make a well-risen cake or replicate a danish in gf form, however, it's hard to fail with muffins and I encourage you to give it a go once and awhile without feeling intimidated. (There are lots of recipes on the net if you want some measurement guidelines). Things like pancakes are also very forgiving...Would love to hear of other easy/no-fail recipes non-bakers like me are experimenting with!

gluten-free greeting card winners.....!

Thank you to those who commented here - and on facebook! The winners of the greeting cards are celiac in the city... & Trina! CONGRATULATIONS!! I'll be shipping out your cards shortly!

arepa... another gluten-free gift

Tonight I stopped by a lovely event held at an amazing Venezuelan cafe in downtown Toronto called arepa. This spot is an absolute gluten-free delight.

An arepa is made of corn flour. The "bread" has a very slight crispness on the grilled exterior and is soft and warm inside. The fillings can be made of pulled meat, and or cheese and or vegetables.  

I had my very first arepa in San Francisco a couple of years ago - and I thought I'd have to travel great distances to have another... until Angela introduced me to this amazing place in our own city. I was giddy the first time I walked in.

The ambiance of arepa cafe is contemporary yet cozy. Rows of packaged PAN cornmeal are on display... such a comforting sight! The  menu indicates which dishes (most!) are free from gluten. A haven for celiacs :)

photo credit: vince talotta/toronto star

Tonight I was there for the exhibition opening of Michele Guevara - a very talented fibre artist whose work will be on display at arepa cafe through January 12. 

The combination of warm people, creative expression and abundance of delicious foods we can indulge in... reminded me once again that life is full of gifts. I can't wait to go back.

free gluten free greeting cards - win the give away!

www.claudinecrangle.com

I'm more than just an opinionated celiac :) I'm also a printmaker - and I have a line of greeting cards under the banner "claudine's calling". This hand printed card was designed for people like us, and to thank people who take good care of us!

I am loving spending time in our beautiful studio... and hope to find to find time to do lots of new creative projects over the winter. If you are interested in seeing more - take a look at the cards & prints link at the side.

www.claudinecrangle.com

A set of 5 peanut butter cookie cards posted above will be given away to two lucky winners drawn on Wednesday December 14th. 

Simply leave a comment below for your chance to win! 

Gluten-Free Article in The New York Times

This weekend there was an article in The New York Times that really got my adrenaline flowing. A link to the article can be found by clicking here: 

Should-We-All-Go-Gluten-Free?

Gluten-free diets are the topic du jour. What really struck me about this particular article was the General Mills element. 

Companies that are making mass produced, processed foods are on the gf bandwagon in a big way. I'm not as grateful as you might think. In fact, I published the following comment on the Times site last night: 

As someone who nearly died before being diagnosed with celiac disease 40 years ago - I am MORTIFIED by two elements that were highlighted in this article:

1) Gluten-free has most certainly become a 'fad' - and puts some of us at considerable risk when operating in the world at large. 10 years ago it was safer for me to order in a restaurant than it is today - because almost everyone assumes that they know what gf means, and most see it as a diet trend. 

2) WHY are we so hell bent on eating commercial foods - (made by General Mills no less) - as if we've learned nothing from the fact that our bodies don't want to eat processed crap.

I'm hardly a crunch granola type - but companies like General Mills already have way too much power over our food supply. They are worried about losing market share... and we are worried about not eating "what everyone else is eating". Monsanto has nothing to worry about. We are lemmings.

I concede that I was being a bit heavy, but I am really struck by how we are not learning anything from the rise in food intolerance. 

Instead of seeing this as a sign that something has gone wrong... and that perhaps we need to take better care of ourselves - we are greedily looking to make our lives look like they used to. We romanticize about foods, and forget how lousy we felt when we ate them (and not just because they had gluten in them!).

We don't seem to mind that our food is modified beyond recognition to behave the way we want it to (and survive on a shelf for a very long time). I'm not above eating gluten-free cake mix... but I have to say that I'm feeling worried about the direction this is taking.

I wonder what "food" will look like in another 25 years.

Goodbye Gluten - leave your reading glasses at home!

This ginger cookie hails from a pretty divine place.

I finally made it up to gluten-free heaven. Entering Good Bye Gluten (GBG) was probably the only time in my entire life that I've walked into a store and could pick anything off of a shelf and "know" that it was gluten-free.

I was also very happy to have a chance to speak with owner Ricki, who explained that she had decided to open the store because her daughter had been diagnosed with celiac disease at the age of 15 (nearing 20 years ago) at a time when gluten-free was hard to come by.  

At Goodbye Gluten she has culled the best gluten-free goods on the market and brought them to Toronto. What's not on shelves is freshly prepared and served behind the deli & bakery counter - or in the fridge and freezer. I could make an extensive list... but trust me, you will want for nothing.

Oh, and you need an event catered? They've got that covered too. A colleague of mine at work had her wedding cake made here.  Both she and her guests were delighted with the results.

GBG claims to be the first 100% gluten-free food store of its kind in Canada with this range of offerings. All I know is that Torontonian celiacs couldn't be luckier! Click on the hyper link above for their website.

counter to my last post - gf products CAN be healthy!

I've been feeling bad about calling out how unhealthy many of our gluten-free products actually are for us. In fairness, they are not any less healthy than most processed foods on the market. Just because we are not genetically made to eat gluten, doesn't mean we don't want the same options (healthy or otherwise) that others have. 

Most of us can agree that ANY food (gluten-free or otherwise) is better for us the less we muck about with it. I am particularly pleased with these crackers I just found from Orgran.

These Essential Fibre Crispibread are virtuously satisfying on their own...but best enjoyed with cheese, hummous, or nut butter. They are both gluten-free AND good for me! Only six ingredients: brown rice flour, wholegrain sorghum, psyllium, rice bran and salt. Gluten-free goodness!
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gluten free is not synonymous with healthy

Sorry Glutino.... I'm a big fan of many of your products... but I was less than thrilled when I read the ingredients on the side of your table crackers. 

Normally, I wouldn't dream of buying anything without having read the ingredients first. However, when the box read "gluten-free", and came from a trusted gluten-free manufacturer, I happily tossed it in my basket with little concern. Just because a product doesn't contain gluten, does not mean it's a good choice.

I do love the texture and weight of these crackers, alas reading what they are made of I've decided this was my last box. There is nothing good for me here. If this is what it takes to make gluten-free crackers simulate regular ones, I'll happily give them up. 

 

The point here is not to pick on any one product in particular.  Generally, gluten-free products are made to replicate "normal" food. Sometimes, (ironically) to make these products as close as possible to those we miss - more food science (read chemicals) are used.

I don't need to eat the gluten-free version of what everyone else is eating if a lot of unhealthy ingredients need to go into making it "edible" for me. 

We eat gluten free for our health - right?

Rapini - la mia verdura preferita!

rapini with garlic & olives

My body just CRAVES this vegetable, and when it's in season it is at it's very best. Slightly smoky and just a little bitter, it is an excellent food for the digestive system. My body pulses with happiness when I eat it.

I learned how to prepare this Italian staple Roman-style. Excellent as a dish on its own, or mixed with gluten-free rotini shaped pasta & sprinkled with fresh grated parmigiano. 

It also makes an excellent accompaniment to sausages, fish or chicken. When served as a side, I'll skip the cheese and sprinkle with fresh lemon juice instead.

The method below is called "ripassata in padella" (loosely translates to passed from the pot into the pan) - and can be used to prepare any number of greens like chard, kale, spinach etc. Typically with leafy greens I skip the steaming part and go straight to the pan. 

This is super easy. 

Wash one bunch of rapini, remove tough ends & chop into 2" pieces. Toss into pot with water and steam. 

Peel and split one clove of garlic in two. Heat enough olive oil to cover the bottom of a non-stick frying pan and put garlic open side down with a sprinkle of chili flakes.

When rapini is limp remove from water and toss into pan. Add

6-8 salt cured black olives. Stir to coat with oil and cook until any water evaporates. 

I use the water that I steamed the rapini in to cook the pasta (great flavour and use of lost nutrients!). Also saves time and energy washing up :) 

In winter when rapini goes on sale I will steam a number of bunches at once and freeze it. I store it in baggies and then thaw and finish it off in the pan when I want it (thanks for teaching me this trick Rosa!). 

I seriously never tire of this dish - but would be thrilled to learn of new ways to prepare rapini and other seasonal winter greens.

new gluten free products I've checked out

I try not to buy gluten-free cookies. I try, because I have no willpower. Because I have no willpower, I buy gluten-free cookies. It's an ongoing battle. One I typically lose when I see a new cookie on the market that I haven't tried before. Luckily, at $7.95 a box, my budget keeps me from buying every flavour (at once anyway!). 

These GAGA for Gluten Free cookies are made in Toronto, which appeals to my "buy local" attitude. I tell myself it's important to help out new local start up bakeries. You can see I have this dialogue about why I should buy a box of cookies down to an art. 

As usual, I ramble. What you really want to know is whether to part with your $8 should you stumble upon these cookies. There were two other flavours on the shelf  - I naturally lunged for the "chocolicious" ones. If you like a really rich chocolate taste, and a slightly sandy cookie (shortbread-like texture) indulge in a box. They are soft and a little crumbly (not a problem as they are small and can be popped directly in your mouth in one go). I'll probably talk myself into another box of these again soon.

Now onto the savoury. I have been a fan of Mary's Organic Crackers for a few years now. I'm pleased to see them turning up on tables next to dips and cheese at the homes of my gluten eating friends too. A nice change from the Asian rice crackers I've been eating for years. 

In that little bowl above is a newer product from Mary's called Sticks & Twigs. Kind of like pretzels. What I particularly like about these is they are so healthy! I never buy "flavoured" chips, crackers or rice cakes. The less chemicals, the better my tummy operates. This means I rarely venture beyond "plain". These are curry flavour. The flavour comes from one ingredient - curry powder (no weird sounding additives). I know, curry powder is made up of a variety of spices... but that is all they are. I eat a little bowl like the one above and my craving for salty snack is satiated. Unlike the cookies... I eat these guilt free.

invited for gluten-free dinner

www.claudinecrangle.com

You've just been invited to dinner. If you are going to the home of someone else for the first time, you know there is a conversation ahead of you. If you are lucky, the host is already well versed in the language of gluten-free... and those two little words will suffice. 

Ideally it is you accepting the invite, giving you the opportunity to clear your throat and drop the bomb. But how about when you're partner comes home to tell you that the boss has invited you both over to dinner? 

The call will need to be made. Once the conversation has been had around ingredients, I will typically ask if I can bring something. I assure them that it needn't be complicated.  

Of course, at this point I find myself wondering if they are already wishing that they hadn't invited me. Then it occurs to me that if it's too much for them, I don't want a second invite anyway. 

Moving along... when I arrive I usually make for the kitchen and have a chat/review of what's cooking (more of a "how can I help" interaction). The goal being to assist both the host and myself and alleviating the stress that comes with wondering if they put worcestershire sauce (malt vinegar) in the dressing or bouillon cubes in the soup. Hanging in the kitchen also gives me the opportunity to show my appreciation for their special consideration of my particular needs.

Good news: future invites are a sign that all went well - and each visit becomes more natural and enjoyable for everyone.

When we invite others over, my first question is usually whether there is something our guest doesn't eat. I'm setting precedent for when they reciprocate :)

Thanks to our amazing friends for the many delicious dinners we enjoy in your homes - one of my greatest joys (if you'll pardon the expression) is breaking bread with others.

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easy gluten-free breakfast idea

I greet each new day in a zombie stance - each step of my routine is done with little thought - all process. Maximizing hours with my head on the pillow has inspired a diligent routine that begins with hitting the snooze button exactly twice. 

All this said to illustrate that I am not one to create a leisurely breakfast. It's about speed and nutrition. In the cold months I want something hot and comforting. Good local fruit is limited... so it's time to pull out the Bob's Red Mill hot cereal.

At first I balked at the effort required. It's now so simplified and automated that some mornings I do it in my sleep. The trick is having the ingredients and tools at the ready. My breakfast gear is all stored on one shelf in jars.There are microwave instructions on the bag... but I opt for stove top as it takes the same time and "effort".

1/4 cup brown rice or "GF Mighty Tasty Hot Cereal" mix

3/4 cup water

optional: 

handful walnuts & organic raisins

1/2 tsp brown sugar or maple syrup

cinnamon or ginger or garam masala

cook first two ingredients in a little pot. When thick pour over the other ingredients in a bowl. Stir. Eat while surfing the net or looking for your keys.

This stuff sticks to your ribs and will keep you fueled until lunch. Keep in mind that what makes it stick to your ribs, also makes it stick to the pot - so rinse out right away or pay later! 


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happy gluten-free halloween!

I had Hollie Hobby fever in the 70's. This shot was taken on Halloween, but that "costume" got sported pretty much anywhere I could pull it off for the rest of the year. When I outgrew it, I asked my mum to sew me a new one. There are family pictures of me at Christmas wearing that bonnet. Super geek!!

Little House on the Prairie fantasies aside, I was crazy for Halloween (what kid isn't?). Dressing up, clearly being a year round activity for me... October 31 was all about the candy stash. 

I grew up in a home that saw little junk food on the shelves. There was no pop in the fridge. You know, the type of home where the popsicles were homemade (with juice). Today - I am grateful to my mother for her good care. As a 9 year-old I just wanted to eat as much crap as I could get my hands on. Halloween was license to fill. 

It was also a time of extreme gluten alert. My brother Paul learned early that in our house you didn't eat anything until you got home. Upon return the treats got dumped together in a pile, mixed up and sorted by the parents. As most items didn't have info on the individual portions mum had to "know" what was safe (often by reading the bags in the stores well in advance). The split was always even, but he got all of the chocolate bars with gluten, me without. There would be "negotiations".  When we got bigger - we would dump our piles and make parental moderated "trades". I always remember my brother as the candy hoarder. He could keep his box of goodies going for weeks. Me? Gone within a couple of days. Nothing much has changed.

Today when I buy Halloween treats to shell out I try to buy at least some that I can't eat. This is the only way to ensure that there will be something to dole out on the big night. 

gluten free bread - no matter how you slice it

Gluten-free bread has come a long way from its humble (or should I say crumble?) beginnings. Nowadays with the growing market there are numerous varieties to choose from. 

While I have access to at least half a dozen different bread options in my neighbourhood at any given moment, many are still rather disappointing.  

To this day, I won't even entertain the idea of eating most packaged gluten-free bread until it's made a trip to the toaster first. Slipping the bread impersonator into a toaster greatly improves its texture and strength, and gives the anemic little rectangles a healthier glow. With some bread I've learned that open-face sandwiches are the best way to go. Less bread, less money, more flavour from the filling and less agitation for the roof of my mouth!

Gluten-free bread doesn't have a long shelf life. Most of it can only be bought frozen and those that aren't are sold on the shelves often because of the expense for small stores to refrigerate them. Always check those baked goods carefully, as there is nothing more disappointing than bringing home a $7 loaf only to find the underside sprouting green fuzz. Sorry for the unappealing visual. Back to bread...

One last tip: to avoid chiseling away at your frozen bread in the morning.... aaarrrgghh! Be sure to jiggle the slices carefully in the bag to separate them before putting them back into your freezer at home. I've just preserved your dinner knives.  

Kvetching behind me. I'd like to comment on my current three favourite breads on the market. I can't believe how lucky I am to have such a selection!

Glutino English Muffins

The only bread I will consider eating without toasting (although much improved with warming). These travel really well too - so the best choice for the road trip. Also a perfect hamburger bun.

Kinnikinnick Sandwich Bread

Just discovered - enjoyed my first loaf in Nova Scotia last week. Incredible. Good texture and taste. Perfect for making "normal" looking sandwiches for your kids. 

Udi's Whole Grain Loaf

This much lauded bread finally made its way into my home. I'd picked it up in the freezer a few times, and the bag always felt too light for my liking. Silly me. Great texture - and surprising taste... which I'd attribute to the molasses. I prefer to eat this toast dry (yep, that good) with tea. 

Of course, you can always bake your own bread - but for that I'd recommend one of the links to the great baking blogs listed on the right side of this post :)

gluten free workplace heaven

Warning: this post could make you wish that you worked somewhere else.

I'll begin by stating that my job comes complete with all of the ups and downs that any office workplace does - including internal meetings that drag on, umpteen spreadsheets to study, crazy deadlines, and the like.... What makes the difference, is that the people I work with are often exceedingly kind to me. 

This past month in particular, I've had a couple of "gluten free gift" moments. By this I mean situations where someone has been particularly thoughtful and shown me kindness through food. 

First, there was the dreaded fundraiser bake sale at the office. Lori showed up with a batch of gluten free brownies for me and a fellow gluten-intolerant colleague to share. 

She even brought in the bag from the mix she used to calm any anxiety we might have about ingredients. Lori's husband is a 'lifer' celiac like me (diagnosed as a child)... she gets it.

Second, the dreaded lunch n' learn training session... with, you guessed it - take out pizza. 

I couldn't wait! Why? Because Denise had heard that Pizza Nova delivered gluten free and opted to choose this chain for our order so that I could partake. She even sent me a link to the site to validate that I was comfortable with this choice. It brought tears to my eyes. 

You should have seen my face when I lifted the lid of this box... pizza with my peers. A very rare occasion indeed.

Hey, I don't live in a dream world. I have bad days... and sometimes I still sulk a little and feel left out. I'm one of many here, and I certainly can't expect to be considered every time there is food. We're human. We're busy. But man... when someone goes out of their way to consider my gluten free needs... I can hear violins. Thank you to my team mates.

I believe that the onus is on me to return the favour for others. Would be great to hear your "gluten free gift" stories and ideas on how we might "be the change" and spread the reciprocal love. 

gluten free weight loss

Are you kidding me? 

Gluten-free has been touted as a great way to lose weight... but let's be clear, you can't eat gluten-free substitutes of "regular" baked goods and lose weight. 

To make them tasty, gf goods are typically chock full of extra fat and sugar - which also helps to bind them together.

I'm seeing gluten free blogs created by trainers and triathletes. People going gluten-free in preparation for a marathon. Some people, who are only reading the headlines, may believe that a gluten-free diet is the wonder drug for losing pounds. I agree that it is good for you... and that many people likely feel better without gluten. I've been to the celiac conventions. There are some skinny folks there - but most of us? We struggle with our weight just like the rest of society.  

If one more person tells me how "lucky" I am to be celiac because I'm not tempted by the pastries on the kitchen counter at work - I might just scream. I have to curb my enthusiasm for lots of great tasting goodies (and junk food!) just like everyone else.

This recent interest on the part of "regular" people going gluten free, appears to be an offshoot of two other famous diet trends: the Atkins diet (which spiked in popularity and then like most diets.. crashed) & the Paleo (or caveman) diet. In a nutshell: zero carbs. This is not just gluten-free... for the most part, this is carb-free.

While I'm all for cutting back on the carbohydrates and building meals around protein and lots of vegetables, I'm concerned that this is not always an educated niche market. People selling gluten-free goods are NOT always going to regard gluten-free as a zero tolerance situation. 

If the baker at the market thinks - gf products are selling like hot cakes... I'll make a cake with rice flour (but dust my pans with pastry flour)... We are going to have a problem. If the waiter thinks you are watching your waist he may not take your questions about whether the risotto is prepared with pasta water very seriously either. (I don't mean to feed your paranoia. I'll save that topic for a future post.)

The more prevalent the gluten-free market becomes, the more I urge you to ask questions before taking the words gluten-free for granted. If you have celiac disease, I encourage you to let people know that for us, this diet is not a trend, but a prescription of living (ideally you can share this news without coming off as too much of a drama queen!). 

The word "diet" is a bit of a misnomer. If we want to lose weight on the gluten-free diet... we are going to have to cut back on the Pamela's peanut butter cookies, as well as the chocolate bars, ice cream, french fries and wine, too. Bummer.