When cross contamination is such a big thing with gluten free eaters it sounds to others that we are being princesses or high maintenance or a nuisance that they can complain about after you leave. Which is unfortunate. Although I have experienced this in the past I have to say that because of a family in the new town I live in has changed my opinion completely.
I had a wonderful experience when I moved to a different area of Canada when I was invited to eat at a family’s home that I didn't know. Wanting to meet new people and knowing that they were so friendly and kind I accepted...and to my delight. They made me feel so welcome even having to make sure nothing I ate was gluten filled. We ate a delicious meal and had great conversation. They taught me about the area and helped with places to apply to and many amazing attractions to see!
I thank them for their hospitality and giving nature. I even left with two bags full of fresh garden potatoes, a bag full of fresh garden carrots and three large squash, which I used up not wasting a single morsel. She even offered more garden veggies to me! Although I wanted to I declined...I didn't want to look greedy.
CROSS CONTAMINATION
Not only must we be cautious about the ingredients in gluten free food, we must also be aware of the possibility of cross contamination.
What is meant by "cross contamination" in the context of celiac disease? Cross contamination is the process by which a gluten -free product loses that status because it comes in contact with something that is not gluten-free.
At home the following practices will go a long way towards avoiding cross contamination:
A celiac should have their own butter dish and a cutting board that is used for gluten free foods only.
A celiac should have their own toaster if possible. A toaster oven, where the rack can be removed and washed if others have used it may be a good alternative.
If it is not practical to have a section of the counter top set aside for preparing gluten-free food only, always make sure that the counter space you are using to prepare gluten-free food is freshly washed to ensure it is free from crumbs or flour dust.
Do gluten-free baking first, and have it well wrapped and stored before doing anything with regular flours. Flour dust (in the air) from regular flours could settle on the gluten-free products, thus contaminating them.
Note: Although this doesn't fall into the cross contamination area, it is worth noting that a celiac should take precautions against breathing in flour dust when using other than gluten-free flours. Flour dust that settles on the nasal passages may eventually get swallowed and end up being digested.
Use clean utensils and avoid "double dipping" - knives or spoons are OK the first time, but once they have touched food with gluten, they can contaminate the food in the container if used again. If it is too difficult to train other family members in this regard, it would be wise for the celiac to have their own jar of jam, peanut butter, mustard, etc.
Be especially alert and cautious when you have guests helping in the kitchen - they will not have your gluten awareness. Also, it is when you are otherwise distracted that you are more likely to make a gluten error.
When making sandwiches, do the gluten-free ones first - otherwise be sure to wash your hands after touching regular bread and before touching gluten-free supplies.
Make sure any pots, utensils, etc. that are used for other foods are thoroughly scrubbed before using for gluten-free foods. In the case of something like muffin tins, paper liners may be a worthwhile consideration.
It is best to have a separate set of utensils with porous surfaces, such as wooden spoons, for your gluten-free baking. These utensils might retain some gluten particles after cleaning.
If using lentils, be sure to meticulously pick them over before putting in the pot to cook. Even if you buy them packaged, it is not uncommon to find kernels of wheat or oats (or pebbles) in with the lentils.
Away from home, be aware of sources of cross contamination:
Products in bulk bins can become contaminated by using the scoops in more than one bin. There is no assurance that the other customers will be as cautious as you. Also, flour dust in the air around these bins can cause a problem.
At the deli counter, where gluten-free meats are being cut using the same utensils without cleaning in between. Also, the cut meats often overlap on the counter.
Buffet lunches, where the chef tests the temperatures in all the dishes using one thermometer, or spoons are used for more than one dish.
In product production where a gluten-free product is not produced on a dedicated line. Cereals and candy bars that have gluten-free ingredients may be produced after a non GF item without having the equipment cleaned thoroughly in between.
French fries cooked in oil where battered foods have been fried.
Meat cooked on a grill which hasn't been cleaned after cooking regular food with gluten.
Milling of gluten-free grains on equipment that has been used for regular grains and has not been thoroughly cleaned.
Tuesday, October 19, 2010
Friday, October 15, 2010
50+ : Celiac disease on the rise
Taken from 50+.com
Healthy Living
Celiac disease on the rise
Article By: Elizabeth Rogers
Cases of celiac disease are on the rise -- especially in older adults. Find out what symptoms your doctor could be overlooking.
Imagine a common protein that can make you sick — really sick. For people who suffer from celiac disease, the body’s inability to tolerate gluten can cause problems ranging from persistent tummy troubles and fatigue to malnutrition, bone loss and an increased risk for certain cancers. Once thought to be a rare disease that shows up in children, celiac disease is on the rise — and it’s showing up more often in older adults.
This medical condition, also known as gluten intolerance or gluten-sensitive enteropathy, is an autoimmune condition where the body’s immune system reacts to gluten, a protein found in grains like wheat, barley, rye and spelt. The result? Damage to the intestinal villi — the tiny, finger-shaped structures that line the small bowel — that makes it difficult for the body to absorb essential nutrients like iron, calcium, vitamin D and protein. It’s not an allergy or intolerance to wheat, but rather a component of the grain.
Over time, the accumulating damage can result in malnutrition, bone loss, infertility, miscarriages and an increased risk for lymphoma and gastrointestinal cancers. Even more troublesome is the fact that celiac disease keeps company with other chronic conditions like rheumatoid arthritis, type 1 diabetes, lupus, Down syndrome and thyroid disease.
Recent research has been challenging what we thought we knew about the condition. A study conducted at the University of Maryland School of Medicine Center for Celiac Research, recently published in the Annals of Medicine, revealed two interesting trends. First, celiac disease is more common than we think. Blood tests from over 3500 participants revealed that the number of people with blood markers for celiac disease roughly doubled every 15 years — from 1 in 501 people in 1974 to 1 in 219 by 1984 and finally 1 in 133 in 2003.
The second: You’re never too old to develop celiac disease. As the study’s participants aged, the incidence of celiac disease increased. While the numbers were relatively small, the findings supported previous studies, including research out of Finland that reported that seniors were two and a half times more likely to have celiac disease than the general population.
Another thing experts are questioning is the cause. There is a genetic connection — roughly one in 10 people with celiac disease has a close relative who has the disease. However, there’s more to the story: Some people who carry the gene never develop the disease, and doctors don’t know exactly why some patients develop well it into adulthood. Current thinking is that environmental factors also play a role in triggering the disease, though it’s going to take a lot more research to find a connection and a cause. Some possible catalysts include surgery, emotional stress, infections or pregnancy.
Another possibility is that the microbes that live in our gut change as we age, which could affect our tolerance for gluten. Armed with this information, future research can focus on preventing celiac disease and other autoimmune disorders, not just treating them.
What’s the bottom line? Experts warn that patients and doctors alike should be on the look out for celiac disease, especially as we age.
The symptoms
Could you or someone you know be unknowingly suffering from celiac disease? The symptoms and severity vary from person to person, but can include:
- Digestive issues including bloating, gas, indigestion, nausea, constipation and recurring diarrhea.
- Signs of malabsorption. Many people with celiac disease have deficiencies of iron (anemia) as well as vitamins A, D, E, K, B12 and folate. Many people with celiac disease are also lactose intolerant because the intestinal damage affects their ability to break down lactase.
- Extreme weakness and fatigue.
- Unexplained weight loss.
- Bone or joint pain.
- Easy bruising or abnormal bleeding.
- Ulcers or canker sores in the mouth.
- Migraine headaches.
- Fluid retention, particularly swelling in the ankles or hands.
- Infertility (which occurs in both men and women).
- Menstrual irregularities.
- Depression.
- Unexplained neurological symptoms like loss of balance and numbness or tingling in the extremities.
- An itchy rash or blisters on the skin (a condition known as dermatitis herpetiformis).
Again, this is a broad list — some people only experience one or two symptoms, and not everyone experiences gastrointestinal issues.
Getting the right diagnosis
The symptoms can also indicate other common health conditions, which is why diagnosis can be tricky. Celiac disease is often misdiagnosed as conditions like irritable bowl syndrome, chronic fatigue syndrome or diverticulitis.
So what’s a patient to do? Talk to your doctor if you suspect celiac disease could be the cause. The challenge isn’t the lack of reliable ways to diagnose the disease —it’s a lack of awareness.
The first step is to take a blood test — specifically the IgA anti-transglutaminase antibody test (tTG) and the IgA anti-endomysial antibody test (EMA). This doesn’t necessarily have to involve your doctor. There is a home test kit on the market that measures tTG antibodies in the blood with a pinprick on the finger and ten minutes of your time. While the kit has been approved by Health Canada, it’s not perfect and it’s not meant for self-diagnosis. Experts warn if you get a positive result, talk to your doctor before you do anything else.
But because blood tests alone can’t provide a definitive diagnosis, doctors usually order a biopsy of the small intestine, the procedure considered the “golden standard” for celiac disease diagnosis. (Don’t worry, it’s not major surgery — it’s often done under sedation and on an outpatient basis.)
Of course, there is one catch: if you suspect gluten is the culprit, do not change your diet until you have a diagnosis. Dropping gluten from the menu means test results could show a false negative, plus you’ll need an accurate baseline for follow-up tests to monitor the condition.
Right now, the only treatment available for celiac disease is to follow a gluten-free diet. The good news is that some people begin to see relief within days of starting the diet, but it is a lifetime commitment. The intestinal damage will heal, but the intolerance never goes away.
Living gluten-free means avoiding the obvious culprits like certain grains and all products containing gluten. That last part is harder than it sounds because gluten can show up where you don’t expect it, like in sauces, candy, processed meats, some medications and supplements, malt vinegar and beer. Careful label reading is a must, as is consultation with a dietician to help create a balanced diet.
While the gluten-free diet is challenging and expensive, there are more resources and better awareness than ever before. More gluten-free products are available, even in mainstream stores, and better efforts are made to ensure accurate labeling. There are even gluten-free restaurants and bakeries popping up across the globe. Gluten-free food bloggers and cookbooks also make it easier to prepare tasty meals and baked goods (many of which will fool non-celiacs too).
Celiac disease in Canada
- Celiac disease affects nearly 1 per cent of the Canadian population — that’s more than 300,000 people. The actual incidence of the disease is predicted to be much higher because many people haven’t been diagnosed yet.
- It can take up to 10-12 years to get an accurate diagnosis. Patients are often bounced around from specialist to specialist before the correct cause is found. However, better awareness and screening is likely to cut this statistic.
- Celiac disease often shows up in people between the ages of 30 and 60, and the average age for diagnosis is 46.
ON THE WEB
Need more information? Here’s where to find it:
Canadian Celiac Association
Celiac Disease Foundation
Celiac Sprue Association
Health Canada
The MayoClinic.com
MedicineNet.com
MedlinePlus.com (from the U.S. National Library of Medicine)
The National Digestive Diseases Information
Copyright 2010 All Rights Reserved - ZoomerMedia Limited.
Healthy Living
Celiac disease on the rise
Article By: Elizabeth Rogers
Cases of celiac disease are on the rise -- especially in older adults. Find out what symptoms your doctor could be overlooking.
Imagine a common protein that can make you sick — really sick. For people who suffer from celiac disease, the body’s inability to tolerate gluten can cause problems ranging from persistent tummy troubles and fatigue to malnutrition, bone loss and an increased risk for certain cancers. Once thought to be a rare disease that shows up in children, celiac disease is on the rise — and it’s showing up more often in older adults.
This medical condition, also known as gluten intolerance or gluten-sensitive enteropathy, is an autoimmune condition where the body’s immune system reacts to gluten, a protein found in grains like wheat, barley, rye and spelt. The result? Damage to the intestinal villi — the tiny, finger-shaped structures that line the small bowel — that makes it difficult for the body to absorb essential nutrients like iron, calcium, vitamin D and protein. It’s not an allergy or intolerance to wheat, but rather a component of the grain.
Over time, the accumulating damage can result in malnutrition, bone loss, infertility, miscarriages and an increased risk for lymphoma and gastrointestinal cancers. Even more troublesome is the fact that celiac disease keeps company with other chronic conditions like rheumatoid arthritis, type 1 diabetes, lupus, Down syndrome and thyroid disease.
Recent research has been challenging what we thought we knew about the condition. A study conducted at the University of Maryland School of Medicine Center for Celiac Research, recently published in the Annals of Medicine, revealed two interesting trends. First, celiac disease is more common than we think. Blood tests from over 3500 participants revealed that the number of people with blood markers for celiac disease roughly doubled every 15 years — from 1 in 501 people in 1974 to 1 in 219 by 1984 and finally 1 in 133 in 2003.
The second: You’re never too old to develop celiac disease. As the study’s participants aged, the incidence of celiac disease increased. While the numbers were relatively small, the findings supported previous studies, including research out of Finland that reported that seniors were two and a half times more likely to have celiac disease than the general population.
Another thing experts are questioning is the cause. There is a genetic connection — roughly one in 10 people with celiac disease has a close relative who has the disease. However, there’s more to the story: Some people who carry the gene never develop the disease, and doctors don’t know exactly why some patients develop well it into adulthood. Current thinking is that environmental factors also play a role in triggering the disease, though it’s going to take a lot more research to find a connection and a cause. Some possible catalysts include surgery, emotional stress, infections or pregnancy.
Another possibility is that the microbes that live in our gut change as we age, which could affect our tolerance for gluten. Armed with this information, future research can focus on preventing celiac disease and other autoimmune disorders, not just treating them.
What’s the bottom line? Experts warn that patients and doctors alike should be on the look out for celiac disease, especially as we age.
The symptoms
Could you or someone you know be unknowingly suffering from celiac disease? The symptoms and severity vary from person to person, but can include:
- Digestive issues including bloating, gas, indigestion, nausea, constipation and recurring diarrhea.
- Signs of malabsorption. Many people with celiac disease have deficiencies of iron (anemia) as well as vitamins A, D, E, K, B12 and folate. Many people with celiac disease are also lactose intolerant because the intestinal damage affects their ability to break down lactase.
- Extreme weakness and fatigue.
- Unexplained weight loss.
- Bone or joint pain.
- Easy bruising or abnormal bleeding.
- Ulcers or canker sores in the mouth.
- Migraine headaches.
- Fluid retention, particularly swelling in the ankles or hands.
- Infertility (which occurs in both men and women).
- Menstrual irregularities.
- Depression.
- Unexplained neurological symptoms like loss of balance and numbness or tingling in the extremities.
- An itchy rash or blisters on the skin (a condition known as dermatitis herpetiformis).
Again, this is a broad list — some people only experience one or two symptoms, and not everyone experiences gastrointestinal issues.
Getting the right diagnosis
The symptoms can also indicate other common health conditions, which is why diagnosis can be tricky. Celiac disease is often misdiagnosed as conditions like irritable bowl syndrome, chronic fatigue syndrome or diverticulitis.
So what’s a patient to do? Talk to your doctor if you suspect celiac disease could be the cause. The challenge isn’t the lack of reliable ways to diagnose the disease —it’s a lack of awareness.
The first step is to take a blood test — specifically the IgA anti-transglutaminase antibody test (tTG) and the IgA anti-endomysial antibody test (EMA). This doesn’t necessarily have to involve your doctor. There is a home test kit on the market that measures tTG antibodies in the blood with a pinprick on the finger and ten minutes of your time. While the kit has been approved by Health Canada, it’s not perfect and it’s not meant for self-diagnosis. Experts warn if you get a positive result, talk to your doctor before you do anything else.
But because blood tests alone can’t provide a definitive diagnosis, doctors usually order a biopsy of the small intestine, the procedure considered the “golden standard” for celiac disease diagnosis. (Don’t worry, it’s not major surgery — it’s often done under sedation and on an outpatient basis.)
Of course, there is one catch: if you suspect gluten is the culprit, do not change your diet until you have a diagnosis. Dropping gluten from the menu means test results could show a false negative, plus you’ll need an accurate baseline for follow-up tests to monitor the condition.
Right now, the only treatment available for celiac disease is to follow a gluten-free diet. The good news is that some people begin to see relief within days of starting the diet, but it is a lifetime commitment. The intestinal damage will heal, but the intolerance never goes away.
Living gluten-free means avoiding the obvious culprits like certain grains and all products containing gluten. That last part is harder than it sounds because gluten can show up where you don’t expect it, like in sauces, candy, processed meats, some medications and supplements, malt vinegar and beer. Careful label reading is a must, as is consultation with a dietician to help create a balanced diet.
While the gluten-free diet is challenging and expensive, there are more resources and better awareness than ever before. More gluten-free products are available, even in mainstream stores, and better efforts are made to ensure accurate labeling. There are even gluten-free restaurants and bakeries popping up across the globe. Gluten-free food bloggers and cookbooks also make it easier to prepare tasty meals and baked goods (many of which will fool non-celiacs too).
Celiac disease in Canada
- Celiac disease affects nearly 1 per cent of the Canadian population — that’s more than 300,000 people. The actual incidence of the disease is predicted to be much higher because many people haven’t been diagnosed yet.
- It can take up to 10-12 years to get an accurate diagnosis. Patients are often bounced around from specialist to specialist before the correct cause is found. However, better awareness and screening is likely to cut this statistic.
- Celiac disease often shows up in people between the ages of 30 and 60, and the average age for diagnosis is 46.
ON THE WEB
Need more information? Here’s where to find it:
Canadian Celiac Association
Celiac Disease Foundation
Celiac Sprue Association
Health Canada
The MayoClinic.com
MedicineNet.com
MedlinePlus.com (from the U.S. National Library of Medicine)
The National Digestive Diseases Information
Copyright 2010 All Rights Reserved - ZoomerMedia Limited.
Monday, October 11, 2010
Gluten Free in Calgary
Some Outlets For Gluten Free Products
Calgary Celiac Association
Bakeries
Crazy Cakes (403-327-4990)
located in Lethbridge, 1102 5th Ave South
~ Every Wednesday they make GF cupcakes and they will make GF cakes to order
Earth`s Oven (403-686-4810)
2066 - 18 Ave NE
~ GF breads including a wonderful lactose & GF rice bread
http://www.earthsoven.com
Eloise's Specialty Baking (403-933-4492)
located in Turner Valley, Main St
~ Wed-Sat 10-5
http://www.eloises.ca
Gluten Free Patisserie (403-990-9565)
located in Cochrane, 122 - 3rd Ave W
~ Wed-Sat 10-5
http://www.gfpatisserie.com
Lakeview Bakery (403-246-6127)
Lakeview Shopping Centre
~ Has a variety of GF breads available; call to check which days they are baked fresh
http://www.members.shaw.ca/organicbaking/
Sugar n Spice GF Bakery (403-702-0872)
http://www.sugarnspicegfbakery.com
Health Food Stores
Amaranth Whole Foods Market (403-547-6333)
corner of John Laurie Blvd and Arbour Lake Drive NW, Calgary
~ Wide selection of GF products, alternative flours, brans, buttermilk powder and GF pastas
http://www.amaranthfoods.ca
Blush Lane Organic Produce (403-210-1247)
3000-1 10 Aspen Stone Blvd SW
~ Mon-Sat 9-8, Sun 10-6 Wide selection of GF products, also European products
http://blushlane.com
Blush Lane Organic Produce Stand
Calgary Farmers Market, Currie Barracks
~ Thu 11-5 during summer, Fri & Sat 9-5, Sun 9-4
Bowness Health Foods (403-286-2224)
6435 Bowness Rd NW
~ Carries supply of frozen GF bread, Tinkyada pasta, some KayBee GF mixes
Community Natural Foods
1304 10 Ave SW 403-229-2383 202 61st Ave SW 403-541-0606 Calgary
~ Wide selection of Gf products, alternative flours, brans, buttermilk powder and gluten free pastas
http://www.communitynaturalfoods.com
Copper Pot Creations (403-585-4717)
11229 - 30 St SW (Cedarbrae Plaza)
~ Open Mon to Sat 10am - 6pm
http://www.copperpotcreations.com
Going Nuts (403-818-7520)
Calgary Farmers' Market, Currie Barracks
~ GF granola and granola bars
Health Street Inc (403-507-4488)
located in Olds, AB at 840, 6700 46 St
~ GF products available
Healthy Hut (403-932-4376)
516 1st Street, Cochrane
~ Cookies, brown rice flour, GF soup mixes, pastas, variety of rices
Nature`s Promise Health Foods (403-220 0606)
2834 Morley Trail NW, Calgary
Nutter`s Bulk and Natural Foods
Camrose (780) 672-8685; Canmore (403) 678-3335; Drayton Valley (780) 542-4899; Jasper (780) 852- 584 Leduc (780) 986-1257; Lethbridge (403) 329-3100; Lloydminster (780) 875-4617; Medicine Hat (403) 529-1664; Okotoks (403) 938-1740; Olds (403) 556-1100; Red Deer (403) 347-4211
~ Variety of GF flours, mixes, pastas and cereals
Planet Organic Market (403-252-2404)
100, 10233 Elbow Dr SW, Calgary 4625 Varsity Drive NW, Calgary
~ Wide selection of GF products, alternative flours, brans, buttermilk powder and GF pastas
Purifed Water Store (403-250-7889)
Unit 315, 2555-32 St NE
~ Over 150 GF products including Kinnikinnick, El Peto, Kaybee
Sunshine Health Foods (403-253-2711)
located in Chinook Shopping Centre, Upper Level North by Sears. 6455 Macleod Trail South
~ Selection of GF products in store
Meat Markets
Andy`s Fine Family Meats (403-278-7151)
Avenida Shopping Centre
Calgary Meats & Deli (403-276-1423)
1204 Edmonton Trail NE
~ Understand what GF means, sausages made on site without cereal fillers. Carry a selection of Freybe's meats as well.
M&M Meat Shops
~ list of 159 GF products available, enquire within the store
Spolumbo`s Fine Food and Deli (403-264-6452)
1308 9th Ave SE
~ Most sausages are GF
The Butcher Shoppe (403-948-9572)
Towerlane Mall II, 705 Main St, Airdrie
~ GF sausages and weiners, low fat. All equipment carefully cleaned before each run of GF products.
http://www.thebutchershoppe.ca
Supermarkets
Boca Loca Fine Mexican Foods
1512 - 11 St SW (403-802-4600); 777 Northmount Drive NW (403-289-2202)
~ Carry corn tortillas in bulk, tostadas, salsas, guacamole mixes
http://www.bocalocacalgary.com
Co-op
~ Some GF products available at larger Co-op stores that have a Natural Market Section; there are many other GF products kept throughout the store; there are also many other GF products which you will find by reading the labels. Wedding cakes available at four locations (see website).
http://www.calgarycoop.com/grocery/bakery/theme_cakes.php
Gluten Free MarketPlace (403-984-9087)
222, 40 Country Hills Landing NW
~ Opening in November
La Tiendona (Mexican Food Store) (403-272-4054)
1836 - 36 St SE
~ white corn tortillas and other GF products
Safeway
~ Many GF products available at larger Safeway stores; GF products kept throughout the store; there are also many other GF products which you will find by reading the labels. Kinnikinnick products are available in most stores
Shoppers Drug Mart
~ some locations carry GF cookies and crackers.
Sobeys
~ Many GF products available throughout the store. Fairmount Drive SE location has GF section, and a GF freezer section.
Sunnyside Market (403-270-7477)
10 - 338 10th St NW
Sunterra Market
Locations in Calgary
~ Selection of GF products in store
Superstore
~ Oriental rice flour, tapioca flour, potato starch flour, glutinous rice flour (same as sweet rice flour), rice noodles, rice crackers, cookies, "no name" brand soy sauce and many other GF products which you will find by reading the labels. Some locations now have a GF section, located within the natural and organic foods aisle.
Sweetgrass Market (403-240-2664)
West Springs Village, 873 - 85th St SW
~ GF baked goods at Red Barn Bread Company, GF soups at The Headless Chef. Wed-Fri 9-7, Sat & Sun 9-5
T&T Supermarket Inc (Asian Food Market) (403-569-6888)
3516 8th Ave NE Pacific Plaza opposite Marlborough Mall
~ selection of GF products at reasonable prices
Varsity Wine Merchants (403-286-2778)
#412, 4625 Varsity Drive NW (near Planet Organic)
~ Several varieties of GF beer and lager
Note: Almost all health food stores and most supermarkets carry a limited selection of Gluten Free flours, gums, pasta, rice cakes, etc.
Calgary Celiac Association
Bakeries
Crazy Cakes (403-327-4990)
located in Lethbridge, 1102 5th Ave South
~ Every Wednesday they make GF cupcakes and they will make GF cakes to order
Earth`s Oven (403-686-4810)
2066 - 18 Ave NE
~ GF breads including a wonderful lactose & GF rice bread
http://www.earthsoven.com
Eloise's Specialty Baking (403-933-4492)
located in Turner Valley, Main St
~ Wed-Sat 10-5
http://www.eloises.ca
Gluten Free Patisserie (403-990-9565)
located in Cochrane, 122 - 3rd Ave W
~ Wed-Sat 10-5
http://www.gfpatisserie.com
Lakeview Bakery (403-246-6127)
Lakeview Shopping Centre
~ Has a variety of GF breads available; call to check which days they are baked fresh
http://www.members.shaw.ca/organicbaking/
Sugar n Spice GF Bakery (403-702-0872)
http://www.sugarnspicegfbakery.com
Health Food Stores
Amaranth Whole Foods Market (403-547-6333)
corner of John Laurie Blvd and Arbour Lake Drive NW, Calgary
~ Wide selection of GF products, alternative flours, brans, buttermilk powder and GF pastas
http://www.amaranthfoods.ca
Blush Lane Organic Produce (403-210-1247)
3000-1 10 Aspen Stone Blvd SW
~ Mon-Sat 9-8, Sun 10-6 Wide selection of GF products, also European products
http://blushlane.com
Blush Lane Organic Produce Stand
Calgary Farmers Market, Currie Barracks
~ Thu 11-5 during summer, Fri & Sat 9-5, Sun 9-4
Bowness Health Foods (403-286-2224)
6435 Bowness Rd NW
~ Carries supply of frozen GF bread, Tinkyada pasta, some KayBee GF mixes
Community Natural Foods
1304 10 Ave SW 403-229-2383 202 61st Ave SW 403-541-0606 Calgary
~ Wide selection of Gf products, alternative flours, brans, buttermilk powder and gluten free pastas
http://www.communitynaturalfoods.com
Copper Pot Creations (403-585-4717)
11229 - 30 St SW (Cedarbrae Plaza)
~ Open Mon to Sat 10am - 6pm
http://www.copperpotcreations.com
Going Nuts (403-818-7520)
Calgary Farmers' Market, Currie Barracks
~ GF granola and granola bars
Health Street Inc (403-507-4488)
located in Olds, AB at 840, 6700 46 St
~ GF products available
Healthy Hut (403-932-4376)
516 1st Street, Cochrane
~ Cookies, brown rice flour, GF soup mixes, pastas, variety of rices
Nature`s Promise Health Foods (403-220 0606)
2834 Morley Trail NW, Calgary
Nutter`s Bulk and Natural Foods
Camrose (780) 672-8685; Canmore (403) 678-3335; Drayton Valley (780) 542-4899; Jasper (780) 852- 584 Leduc (780) 986-1257; Lethbridge (403) 329-3100; Lloydminster (780) 875-4617; Medicine Hat (403) 529-1664; Okotoks (403) 938-1740; Olds (403) 556-1100; Red Deer (403) 347-4211
~ Variety of GF flours, mixes, pastas and cereals
Planet Organic Market (403-252-2404)
100, 10233 Elbow Dr SW, Calgary 4625 Varsity Drive NW, Calgary
~ Wide selection of GF products, alternative flours, brans, buttermilk powder and GF pastas
Purifed Water Store (403-250-7889)
Unit 315, 2555-32 St NE
~ Over 150 GF products including Kinnikinnick, El Peto, Kaybee
Sunshine Health Foods (403-253-2711)
located in Chinook Shopping Centre, Upper Level North by Sears. 6455 Macleod Trail South
~ Selection of GF products in store
Meat Markets
Andy`s Fine Family Meats (403-278-7151)
Avenida Shopping Centre
Calgary Meats & Deli (403-276-1423)
1204 Edmonton Trail NE
~ Understand what GF means, sausages made on site without cereal fillers. Carry a selection of Freybe's meats as well.
M&M Meat Shops
~ list of 159 GF products available, enquire within the store
Spolumbo`s Fine Food and Deli (403-264-6452)
1308 9th Ave SE
~ Most sausages are GF
The Butcher Shoppe (403-948-9572)
Towerlane Mall II, 705 Main St, Airdrie
~ GF sausages and weiners, low fat. All equipment carefully cleaned before each run of GF products.
http://www.thebutchershoppe.ca
Supermarkets
Boca Loca Fine Mexican Foods
1512 - 11 St SW (403-802-4600); 777 Northmount Drive NW (403-289-2202)
~ Carry corn tortillas in bulk, tostadas, salsas, guacamole mixes
http://www.bocalocacalgary.com
Co-op
~ Some GF products available at larger Co-op stores that have a Natural Market Section; there are many other GF products kept throughout the store; there are also many other GF products which you will find by reading the labels. Wedding cakes available at four locations (see website).
http://www.calgarycoop.com/grocery/bakery/theme_cakes.php
Gluten Free MarketPlace (403-984-9087)
222, 40 Country Hills Landing NW
~ Opening in November
La Tiendona (Mexican Food Store) (403-272-4054)
1836 - 36 St SE
~ white corn tortillas and other GF products
Safeway
~ Many GF products available at larger Safeway stores; GF products kept throughout the store; there are also many other GF products which you will find by reading the labels. Kinnikinnick products are available in most stores
Shoppers Drug Mart
~ some locations carry GF cookies and crackers.
Sobeys
~ Many GF products available throughout the store. Fairmount Drive SE location has GF section, and a GF freezer section.
Sunnyside Market (403-270-7477)
10 - 338 10th St NW
Sunterra Market
Locations in Calgary
~ Selection of GF products in store
Superstore
~ Oriental rice flour, tapioca flour, potato starch flour, glutinous rice flour (same as sweet rice flour), rice noodles, rice crackers, cookies, "no name" brand soy sauce and many other GF products which you will find by reading the labels. Some locations now have a GF section, located within the natural and organic foods aisle.
Sweetgrass Market (403-240-2664)
West Springs Village, 873 - 85th St SW
~ GF baked goods at Red Barn Bread Company, GF soups at The Headless Chef. Wed-Fri 9-7, Sat & Sun 9-5
T&T Supermarket Inc (Asian Food Market) (403-569-6888)
3516 8th Ave NE Pacific Plaza opposite Marlborough Mall
~ selection of GF products at reasonable prices
Varsity Wine Merchants (403-286-2778)
#412, 4625 Varsity Drive NW (near Planet Organic)
~ Several varieties of GF beer and lager
Note: Almost all health food stores and most supermarkets carry a limited selection of Gluten Free flours, gums, pasta, rice cakes, etc.
AVON Gluten Free Products
I am an AVON rep. So, if you ever need a catalogue or want to order contact me and I will process your order.
AVON Online Shopping: www.AVON.ca
AVON Online Shopping: www.AVON.ca
Sunday, October 3, 2010
Roasted Vegetables
This is a simple and easy recipe.
Ingredients
1 small butternut squash, cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
3 Yukon Gold potatoes, cubed
1 red onion, quartered
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh rosemary
1/4 cup olive oil
2 tablespoons lemmon juice
salt and freshly ground black pepper
Directions
1.Preheat oven to 475 degrees F (245 degrees C).
2.In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
3.In a small bowl, stir together thyme, rosemary, olive oil, lemmon juice, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
4.Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.
Ingredients
1 small butternut squash, cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
3 Yukon Gold potatoes, cubed
1 red onion, quartered
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh rosemary
1/4 cup olive oil
2 tablespoons lemmon juice
salt and freshly ground black pepper
Directions
1.Preheat oven to 475 degrees F (245 degrees C).
2.In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
3.In a small bowl, stir together thyme, rosemary, olive oil, lemmon juice, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
4.Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.
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