Celiac June 2013 Newsletter-Coloubcceliac.ca › uploads › 8 › 7 › 4 › 0 › 87403728 ›...

June 2013 ~ Vancouver Celiac News 1

Volume 1 Issue 125

June 2013

Charitable Registration #

CCA -VC 855544896 RR0001

CCA 119218766RR001

Canadian Celiac Association L’Association canadienne de la maladie coeliaque


CONTENTS: Page:

3 President’s Message 14 Celiac in the Kitchen 23 NEW ‘The Travelling Celiac’ 29 Schedule of Events 30 Odds & Ends 35 Kids Corner 39 Calendar of Events

NEXT ISSUE:

If you have any recipes, restaurant reviews/articles for the June issue, please have them submitted by July 15, 2013.

If you have any comments, praises or criticisms, quips or questions, please send them in (see below).

Please submit to:

° [email protected]

° 604-736-2229 / 877-736-2240

° CCA - Vancouver Chapter Letters to the Editor 360-1385 West 8th, Vancouver, BC V6H 3V9

2013 Board of Directors President Lorraine Didrikson Email: [email protected] Vice President - Vacant Treasurer Val Vaartnou Email: [email protected] Membership Director Lorraine Didrikson Email: [email protected] Secretary Darien Cope Email: [email protected] Website Val Vaartnou Email: [email protected]

Communications Facebook / Twitter / Yahoo Vacant

Member at Large - Vacant

Newsletter Editor- Lorraine Didrikson Publication Design - Diane Lee

Newsletter Contributors

CCA Mission Statement: The Canadian Celiac Association is the national voice for people who are adversely affected by gluten, and is

dedicated to improving diagnosis and quality of life. CCA Vision Statement:

The gluten problem: Found. Treated. Cured.

NEWSLETTER SUBMISSION DEADLINES The Vancouver Celiac News will now be distributed 6 times per year.

Please submit your content to us a minimum of 3 weekends prior to the edition you’d like to be featured in. We will also accept early submissions for upcoming editions as well, just let us know which issue you’d like to be in. You can submit your stories, recipes, photos, etc. in a variety of ways, and if you have any questions: EMAIL: [email protected] or [email protected]

ADVERTISING As usual, the ads are accepted in a ‘First Come, First Serve’ basis based on space. New advertisers will get first priority to advertise. All ads need to be submitted as *.jpg or *.tiff files. We DO NOT accept PDF ads and they will be sent back to you.

Rates: Full 50mm high x 190mm wide $ 100 Half Page 125mm high x 190mm wide $ 50 Quarter Page 125mm high x 90mm wide $ 25 Thank you to all our advertisers who continue to support our newsletter. Submit your ads to: [email protected] or [email protected]

DISCLAIMER AND EXCLUSION OF LIABILITY: The contents of this publication, provided in good faith for information purposes only and in using the most current information available subject to amendment, should not be used as a substitute for the advice of a qualified health professional. The Professional Advisory Board of the Canadian Celiac Association (the “CCA”) has not reviewed this publication. Use of the information in this publication is at your own risk. The CCA does not endorse any product referenced in this publication. To the fullest extent permitted by law, the CCA its local Chapters, and all persons involved in compiling this publication disclaim any responsibility for, and make no representations or warranties regarding the information provided in this publication. In no event will the CCA, its Chapters, or those persons involved in compiling this newsletter be liable for any damages of any kind resulting from the use of the information in this publication. Please review the CCA’s disclaimer policy on its website at http://www.celiac.ca/.

• June 1st - Travel & Summer • August 1st - BBQs & Back to School • October 1st - Halloween & Thanksgiving

• December 1st - Christmas & Holidays • February 1st - Valentine’s Day • April 1st - Easter & Mother’s Day


cÜxá|wxÇàËá `xáátzx May was Celiac Awareness Month, so I hope you participated in some Celiac/Gluten-Free Events and promoted Celiac Disease. We have to be our own advocate. I have been dealing with the medical health professionals in hospitals. Doctors, home support, dietitians, Chef's, care homes (both private and government) and that has been a very frustrating situation. Celiac Disease is not on their radar and the few that take an interest are few and far between. There is a lot of work to be done in that area. If you are a celiac baby boomer, the largest generation who has made their mark on society, had better start advocating for themselves and Celiac Disease. As society says and it is true you will be the largest group in care homes. As I have been told, it is a Right to Have Safe Food in all our Institutions. School Presentations and Baking Demos- Thank you to Martina Seo of the West Vancouver Senior Secondary School and the Food 11/12 classes for inviting us to be part of their special food projects. Val did a great presentation on Celiac Disease and than a baking demo assisted with Nettie Espenhain followed and of course, sampling. Muffins gone. Thank you to Pamela's for the donation for the students. Coffee Support Groups - both Maple Ridge and Surrey/White Rock have folded. If anyone is interested in being a group leader please contact us at [email protected]. Sadly to say, Mira Kubinova has stepped down from her position on the Board but continues to volunteer at various events. Thank you Mira. You will be missed. This year the CCA National Conference 2013 is in Mississauga, Ontario - June 7-9, 2013 If interested please check their website: www.celiac.ca Thrifty Foods Store Tours - June 4th, 2013

North Vancouver Location: 11am

White Rock Location: 6pm.

Please reserve your spot by emailing Jessalyn O'Donnell/Registered Dietitian: [email protected] The Tours in Maple Ridge in January went very well and then in Abbotsford this last month. A couple of our members were the recipients of gifts. These tours are free. Farmers Markets: Many have started for the season. Some will have gluten free baked products from dedicated facilities and than others will not be, so please ask questions. Your main concern is going to be cross-contamination/ingredients and you are the most important person. Membership Dues: Welcome to all our New Celiac Members. Thank you to all who have renewed. If you haven't renewed please contact our National Office. Please email if you have any questions: [email protected] Choices Market - 6855 Station Hill Drive, Burnaby, BC store has closed.

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We need your support. We value your membership. If you have received your renewal from National, we encourage you to renew your membership.

You can renew it on line at www.celiac.ca. Call the National Office at 1-800-363-7296 By mail: 5025 Orbitor Dr., Bldg. 1 – Suite 400, Mississauga, ON L4W 4Y5

Renewal fee is $50. New Membership is $65 which includes a new member package.

Your membership helps support our National Office (3 National Celiac News) brings Celiac Awareness to all Communi-ties, and helps run the Chapter Offices. The portion the chapters receive helps to provide local celiac awareness, attend

various Trade Shows, organize member’s events and publish 6 yearly chapter newsletters. If you have any questions about your membership please email:

Lorraine Didrikson, [email protected] or call our National Office at 1-800-363-7296

Not a Member? Want to Subscribe to the Newsletter?

Chapter Events

The Canadian Celiac Association website has a new "Member Log-in" feature where members can update their contact information, renew their membership, purchase items through the online store, and much more! Go to the Canadian

Celiac Association's website at www.celiac.ca and click on the "Member Log-in" link. You will be asked to create a user ID and password that will allow you to access your membership account.

Members are encouraged to use this function to keep their contact information up-to-date to ensure they get newsletters, food alerts and other important information that the Chapter sends out.

Help Us Keep Up To Date!

DIETETICS IN ACTION 2013 An education day for all the VCH/PHC dietitians. There were 215 Registered Dietitians, representing acute care, long-term care from the communities of Vancouver, Richmond, Coast Garibaldi, and North Shore. We the Vancouver Chapter had a booth along with several others. Lemonade Gluten Free Bakery was one of the sponsors who provided a huge assortment of gf goodies for the attendees. That was great to see. Many great comments.

Submitted by Lorraine Didrikson

As you all know membership is down. We do need your support.

The total membership in the CCA as a whole is 6398 down from 6916 at the time of our AGMs.

Chapter Membership as of February 15th, 2013 was 347 down from 357 in 2012.

Yahoo Site Members - this is voluntary and just for members, 162 up from 153.

What I found interesting about our membership, members who have been with us since before 1993, makeup 19% of our total Chapter membership. I know there are some of you who have been with the CCA longer, but unfortunately I do not

have access to that information.

Thank you to all who have supported the CCA/Chapter and continue to do so. You all deserve a recognition award.

Membership Report


Celiac Related Articles Intestinal Biopsy is not Always Required to Diagnose Celiac Disease - A Retrospective Analysis of Combined Antibody Tests - Annemarie Burgin-Wolff, Buser Mauro, Hadziselimovic Faruk BMC Gastroenterol. 2013;13(19) Abstract: The objective of this study was to compare CD - specific antibody tests to determine if they could replace jejunal biopsy in patients with a high pretest probability of CD. Full report at www.medscape.com/viewarticle/802846_print (29/04/2013)

Diagnostic Yield of Capsule Endoscopy in Refractory Celiac Disease - Abstract and Introduction: Objective: Capsule endoscopy (CE) allows for the assessment of the small bowel in numerous intestinal diseases, including CD. The main advantage of CE is the complete visualization of the intestinal mucosal surface. The objective of this study was to investigate whether CE can predict the severity of CD and detect complications. Conclusions: CE findings have a satisfactory concordance with histology and nutritional status in patients with symptomatic or refractory CD. Moreover, CE may predict the type of RCD and allows for the early detection of overt lymphoma. Full report: www.medscape.com/viewarticle/777070_print (25/01/2013)

Your 5 Worst Gluten-Free Mistakes - by Cynthia Sass, MPH, RD (08/05/2013) Common worst gf mistakes and how to resolve them.... news.health.com/2013/05/08/5-worst-gluten-free-mistakes

Can an Increase in Celiac Disease Be Attributed to an Increase in the Gluten Content of Wheat as a Consequence of Wheat Breeding? Author: Donald D. Kasarda Source: Journal of Agriculture and Food Chemistry. www.bakeryandsnacks.com/content/view/print/740960 (12/02/2013)

A New Study, the number of Americans diagnosed with CD continued to rise over the past decade but leveled off in 2004. http://www.reuters.com/article/2013/03/29/us-celiac-study-idUSBRE92S0F920130329 (03/29/2013) Celiac Disease Not so Rare, Mostly Undiagnosed - author Steven Fox (August 01/2012) www.medscape.com/viewarticle/768473_print

May 23rd to 26th, 2013

A preview of All But Gluten – the debut of Weston’s Gluten Free

Products. We were kept very busy handing out samples of their

Multigrain, and Cinnamon Raisin Breads and the Coconut Macaroons. Look for these products in your local

stores of Super Wal-Mart’s, Save-on-Foods, Real Canadian

Super Store, Price Smart, Cooper Foods, etc. Products will be in stores across Canada. If you do not see it in your location, please ask your store

manager to bring in the product. Also watch for focaccia bread, pizza

shells, muffins, brownies. www.allbutgluten.ca

Eat Vancouver


Jean Gosse (daughter of Dr. Arthur Young Milne and Helen Russell) passed away in Vancouver on April 28th, 2013 after a short stay in the hospital.

Jean is remembered by many as a valued and dear

friend ,an adored mother, grandmother and wife. She is predeceased by Dick and leaves behind her children Gisela, Alex and Richard, daughter-in-law Chenjie, grandchildren Lucas,

Olivia and Paula.

Jean touched so many members of the Vancouver Chapter of Celiac Association with her knowledge and support. Many hours were spent on the "Help Line". She was the first person so many grateful members connected with. She spent hours on the phone tracking down any information that was required to assist

our members to stay healthy. Jean attended many meetings/outings and was a proud supporter of Tina Savoy, participant of "Cycling for Celiac"

She will be remembered fondly for her warm hearted personality and cheerful smile, a very devoted

volunteer and a very good friend. We will miss you. Joanna Jack.

To contact the family you can email Gisela Gosse at [email protected]

In Memory


Thank you to Barb Geroux for bringing Celiac Disease Awareness to Haines Junction, Yukon. She was asked to do an article about celiac disease for the Yukon Government Electronic Weekly Newsletter - May 2013 issue. It was a two part article that ran for 2 weeks. The first week was on Celiac Disease Awareness (What is Celiac Disease, symptoms, diagnosis, treatment, etc.) and that she has been living with CD for 28 years and is eager to spread awareness about it. The second part was about "A day in the Life: featuring Barb. Living in the Yukon, telling her story to others about CD and how it has affected her life. She is eager to spread awareness and also tells people to contact their local celiac Chapter or join the National Organization. That local Chapters are a great help for newly diagnosed celiacs. She is eager to be a contact person for the Yukon and I know she has been working with some of the medical professionals. The newsletter also posted weekly "tips" or "facts" about CD for the month of May.

Thank you Barb.

Celiac Awareness Month


PRESENTATION/COOKING DEMO - WEST VANCOUVER SENIOR SECONDARY SCHOOL We, the Vancouver Chapter, were invited to do a presentation and a cooking demo for the West Vancouver Secondary Food 11/12 Classes. Val did an excellent powerpoint presentation and then Nettie, Val and Lorraine did a baking demo of gf muffins. The classes we attended had no celiac/gluten intolerant/allergy students, so they could eat the fresh baked muffins from the school kitchen. We did inform them, that as a celiac, we could not eat the items because of cross contamination. GF muffins were made in a dedicated facility and brought in for the students to try. As we saw, gluten free didn't much matter to consuming the muffins. They were a hit. Students had to do a report and Val was great with helping them (the teacher which I didn't know she was in another life, was fabulous with the students). Thank you to Pamela's who provided

each of the students with sample mixes, measuring spoons and recipes. Thank you to Martina Seo for the invitation, bringing awareness of CD to the students as a special project. Recipe for the muffins is in the newsletter.

Chapter Events


THE GLUTEN -FREE ATHLETE (professional or recreational)

According to Chrissy Wellington M.S., C.N.S., L.D.N., C.P.T. - Canyon Ranch - following a gluten-free diet does show some advantages for athletes. 1. With gluten removed, the body's immune system can rest and absorption can be

restored. The boy can then function at optimal levels and repair muscles more efficiently.

2. The hypoglycemic effect that results from intense exercise is minimized. 3. A gluten-free diet helps to maintain a stable blood sugar levels during exercise, which is optimal for an increase in

muscle strength and stamina. Full article at: www.active.com/nutrition/articles/the-gluten-free-athlete.

Just a few examples of gluten-free athletes:

• Drew Brees - Super Bowl Winning NFL Quarterback - Sports Illustrated Article • Novak Djokovic - tennis • Justin Morneau - Major League Baseball (gluten/dairy/sugar -free) Justin grew up in New Westminster, BC.

Plays 1st Base for the Minnesota Twins www.startribune.com/sports/twins/137801473.html • Rich Gannon’s (former NFL Quarterback) daughter Danielle • Raul Ibanez - Philadelphia Phillies Outfielder • Sarah Jane Smith (celiac) - Lady's PGA • Amy Yoder Begley (celiac) - US Olympic runner • Sabine Lisicki - Tennis www.glutenista.com/gluten-free-celebrities-list.html (check this site out for other celebrities -interesting site)

Lorraine Didrikson

The Gluten Free Athlete


Blueberry Muffins with Streusel Topping Artisanal Gluten Free Cooking - Peter Bronski & Kelli Bronski

Ingredients:

• 4 cups GF Flour Mix, plus additional for tossing the fruit. • 2 teaspoon xantham • 2 cup sugar • 1 tablespoon GF baking powder • 1/2 pound salted butter, • 1 cup half and half • 4 eggs • 1 teaspoon GF vanilla • 2 cup blueberries (fresh or frozen or fruit of choice)

Directions:

1. Preheat the oven to 375F. Spray muffin pan with non-stick cooking spray. Place paper liners in the greased cups if desired.

2. Mix together the 4 cups flour, xantham gum, sugar, and baking powder. Whisk.

3. Add the melted butter and stir to form a crumble mixture. Set aside 1 cup of the mixture for the topping.

4. Mix together the half-and-half, eggs, and vanilla in a separate bowl. Add to the remaining crumble mixture, stirring just until moist to make a batter.

5. Lightly toss the blueberries in a little flour, then fold into the batter. (The flour coating prevents the fruit from sinking to the bottom of the muffins).

6. Scoop the batter into the prepared muffin cups, filling each three-quarters full. (A cookie scoop or ice cream scoop works well). Sprinkle the top of the muffins with the reserved crumbled mixture.

7. Bake for 20-25 minutes, until the muffins spring back when lightly pressed or insert a toothpick and it comes out clean. The muffins should be slightly golden brown on top. (8 -12 muffins depending on pan)

8. Let the muffins cool in the tins for 10 minutes. Remove and serve.

Gluten Free Flour Mix

Single Batch • 1 1/4 cups brown rice flour • 3/4 cup sorghum flour • 2/3 cup cornstarch • 1/4 cup potato starch • 1 tablespoon + 1 teaspoon potato flour • 1 teaspoon Xanthan gum Quadruple Batch • 5 cups brown rice flour • 3 cups sorghum flour • 2 2/3 cups corn starch • 1 cup potato starch • 1/4 cup + 4 teaspoons

potato flour • 1 tbsp + 1 teaspoon

xanthan gum Combine all the ingredients and store in an air-tight container in the refrigerator or cool place. Recommend to make a quadruple batch and keep in freezer/fridge. Quadruple makes about 12 cups.

Celiac in the Kitchen

Rhubarb Pie Square Submitted by Maureen Pecaric Ingredients: Crust • 1 cup gf flour blend • 1/2 tsp. xanthan gum • 2 Tbs. sugar • Pinch Salt • 1/2 cup butter, softened 1. Mix together and press into a 9x 13 inch pan. Bake at

350F for 20 minutes. Filling:

• 3 egg yolks • 1/2 cup cream • 1 1/2 cups sugar • 2 rounded Tbs. GF flour • grated orange rind (optional) • 3 cups rhubarb, cut into small pieces 1. Mix together and pour over baked crust. Bake at 350F for

25 minutes

Meringue:

• 3 egg whites • 6 Tbs. sugar Directions:

1. Beat egg whites until stiff, add sugar gradually and continue beating. Spread on filling. Bake at 350F for 12 to 15 minutes or until lightly browned.

Note: You can spread the rhubarb over the crust, then pour the filling on top of it or mix the rhubarb into the filling mixture. I used soy creamer and it didn't set up, as if you would have used cream. The filling had to be baked longer because of the soy.



Gluten Free Chili Pepper Brownies Living Without 25/04/2013 by Mary Capone - author of "The Gluten-Free Italian Cookbook

Ingredients:

• 3/4 cup Mary's All-Purpose gf flour blend or blend of choice

• 3/4 tsp. xanthan gum (omit if already in your blend) • 1/8 tsp. salt • 1 1/3 cups sugar or cane sugar • 1/2 cup unsweetened cocoa powder • 1/4 tsp. baking soda • 1 Tbs. ground cinnamon • 3 large eggs, room temperature, or egg replacer • 8 Tbs. unsalted butter or dairy-free butter alternative • 1/2 tsp. ground chili powder or 3-4 small dried New

Mexico chili peppers • 1/4 cup vegetable oil of choice • 1 Tbs. pure vanilla • 1/2 cup chocolate chips or 1 wafer lbarra Mexican

Chocolate, chopped Directions:

1. Preheat oven to 350F. Lightly grease a 9 x 9 inch pan and line with parchment paper.

2. In a medium bowl, whisk together dry ingredients. Add eggs, one at a time, or egg replacer and blend with a wooden spoon or hand mixer.

3. In a small saucepan, melt butter or dairy-free butter alternative. Add chili powder or whole dried chili peppers. Simmer for 3 to 5 minutes in infuse chili flavor into butter. If using whole chili, remove them from the butter after 3 to 5 minutes.

4. Stir oil and chili butter into batter just until incorporated. Add vanilla and chocolate chips and blend just until incorporated. Batter will be thick and fudge like.

5. Spread batter evenly into prepared pan, smoothing top with a knife.

6. Place pan in preheated oven and bake for 24 to 28 minutes or until center is set. Let cool before slicing.

(www.livingwithout.com/recipes Dairy_Free_Chili_Pepper_Brownies-2426-1.html?...) Mary's All-Purpose Flour Blend

• 2 cups brown rice flour • 2 cups white rice flour • 1 1/3 cups potato

starch (not potato flour) • 2/3 cup tapioca starch/

flour

Mix ingredients. Store in a tightly covered container in the refrigerator.

Bow Ties with Broccoli Pesto (30 Min Meal) Vegetarian Times -03/04/2013

Ingredients:

• 6 Tbs. blanched hazelnuts (nuts of choice, pine nuts or sunflower/pumpkin seeds)

• 2 cups broccoli florets • 1 1/2 cups loosely packed parsley leaves • 1/4 cup plus 2 Tbs. olive oil, plus more for drizzling,

optional • 1/2 cup mint leaves • 4 tsp. lemon juice • 1 1/2 tsp. grated lemon zest • 1 1/2 tsp. capers, rinsed and drained, optional • 5 large garlic cloves, peeled • 12 oz farfalle pasta (bow ties -

gf) Pasta of choice - penne, shells, fusilli, etc.

• Parmigiano-Reggiano Cheese optional and Italian Cracked Pepper

Directions:

1. Toast hazelnuts (nuts of choice) in skillet 3 to 5 minutes, or until golden, shaking skillet often. Cool, remove skins, coarsely chop and set aside.

2. Bring large pot of water to a boil. Cook broccoli in boiling water 2 to 3 minutes, or until tender. Remove with slotted spoon. Drain, and rinse under cold water. Drain again.

3. Pulse hazelnuts, broccoli, parsley, oil, mint, lemon juice, lemon zest, capers (if using) and garlic in food processor until smooth. Season with salt and pepper, if desired.

4. Cook pasta according to package directions in broccoli cooking water. Reserve 1/4 cup cooking water before draining. Toss pasta with pesto and pasta cooking water. Garnish with toasted hazelnuts, if using and drizzle with olive oil, if desired. Top with Parmigiano-Reggiano cheese and Italian Cracked Pepper.

Serves 9

(www.vegetariantimes.com/recipe/bow-ties-with-broccoli-pesto/?utm_source=DFV..)


(floridajuice.com 01/04/2013)

Ingredients:

• 1/2 cup onion, minced • 1 Tbs. olive oil • 1 cup Arborio risotto rice • 2 cups Florida orange juice • 3 cups chicken stock (or vegetable stock) • 1 cup white wine • 1 bay leaf • Salt and pepper to taste • 1/2 cup parmesan cheese • 1 cup fresh mozzarella cheese, cut into 1/2-in cubes or

use the baby bocconcini balls (cost-co or your favorite Italian Deli)

Breading & Cooking

• 2 cups gf flour mix • 6 eggs, beaten • 4 cups gf breadcrumbs - Kinnikinnick panko work well or

your choice • 2 quarts olive oil (I used the pomace but you can use

regular olive oil. Don't waste the extra virgin to deep fry.) • Salt & pepper to taste

Tomato Sauce

• 1/2 cup onion, diced • 1 Tbs. garlic, diced • 1 Tbs. olive oil • 1/2 cup Florida grapefruit juice • 1/2 cup Florida orange juice • 1/2 cup Florida tangerine juice • 2 cups peeled whole tomatoes • 1/4 cup fresh basil leaves • 1 tsp. Florida orange zest • Salt and pepper to taste.

Directions: 1. Cook onions in olive oil over low heat in stock pot until

tender. Add Arborio rice: cook 3-4 minutes while stirring constantly. Add Florida orange juice, chicken stock, white wine, bay leaf and salt and pepper to taste: cook over medium heat, stirring constantly until rice absorbs all liquid. Stir in parmesan and season with additional salt to taste. Remove bay leaf, pour risotto into a dish; cover and refrigerate until cool. When making risotto for dinner, make extra to make the arancini.

2. Dampen hands with water while shaping the balls. Form cooled risotto into 1 1/2 inch balls. Use thumb to make a dimple in middle of ball, insert piece of mozzarella into the dimple, then roll rice around the cheese. Refrigerate risotto balls until firm. The risotto balls can also be stuffed with ground beef, sausage, salami, prosciutto, cheese, peas, mushrooms, etc.

3. To make the Citrus Tomato Sauce: Sauté onions and garlic in olive oil in large saucepan until tender. Add Florida grapefruit, orange and tangerine juices and tomatoes; cook for 45 minutes. Remove from heat. Add basil and orange zest to tomato sauce. Puree with food mill or press through sieve. Season with salt and pepper to taste.

4. Use gloves when breading the balls, as this will avoid a sticky mess on your hands. Roll risotto balls in flour; dip in egg mixture, then coat with gf breadcrumbs. Heat olive oil in 6-quart stockpot over medium-low heat to 350F. Fry risotto balls in batches until golden brown; remove balls with slotted spoon to a plate lined with paper towels to drain. Serve with the Citrus Tomato Sauce or make a red pepper marmalade. Serve immediately when hot. Yield: Makes 6 servings

Florida Orange Risotto ’Arancini’ with Florida Citrus Tomato Sauce




Char-Grillled Oysters with Bacon-Anchovy Butter Yields 12 appetizer portions, 6 oysters each

Ingredients:

• 72 Fresh Oysters (Louisiana or fresh local oysters) • 1 3/4 lb. unsalted butter • 1 1/2 cup bacon, Applewood smoked thick cut, diced into

small pieces • 3 Tbs. anchovy fillets, oil marinated, mashed to a paste (I

used anchovy paste-family preference) • 6 Tbs. garlic minced • 3/4 cup bourbon • 2 Tbs. Original Tabasco brand Pepper sauce • 9 Tbs. lemon juice divided • 2 1/4 cups Panko GF

breadcrumbs (homemade or brand of choice)

• 3/4 cup parmesan • 3 Tbs. smoked paprika

Directions:

1. Prepare charcoal grill or preheat gas grill 2. Combine 1 1/2 lb. butter, bacon, anchovy fillets (paste),

garlic, bourbon, Tabasco and 6 Tbs. lemon juice in medium saucepan. Bring to simmer and cook slowly for 30 minutes. Remove from heat and reserve.

3. Clean outside of Oysters to remove any loose debris. Shuck oysters. Strain oyster liquid into container and add shucked oysters. Reserve bottom half of shell and discard top half.

4. Melt remaining 1/4 lb. butter in sauté pan. Add panko gf breadcrumbs and cook while stirring constantly until slight browned. Remove from heat and reserve.

5. Place bottom half of shells on grill. Add small amount of bacon-anchovy butter sauce to each shell. Allow shells and sauce to heat up. spoon 1 oyster into each and top with more sauce and a little oyster liquid. Cook until edges of oyster begins to curl up. Sprinkle with breadcrumbs. Parmesan and smoked paprika. Continue to cook until breadcrumbs brown slight and oysters are cooked. But not overcooked.

6. To finish, drizzle each oyster with some of the remaining 3 Tbs. fresh lemon juice.

(adapted from Louisianaseafood.com)

(Florida juice.com) Ingredients:

• 1 1/2 cups gf graham cracker crumbs (cookie crumbs)

• 3/4 cup salted butter, melted • 1 3/4 cups semi-sweet chocolate chips (Hersheys is gf or

others of choice) • 1 cup heavy cream, chilled • 12 oz cream cheese at room temperature • 3/4 cup sugar • 3 Tbs. unsalted butter, room temperature • 2 Tbs. Florida orange juice (or juice from a fresh orange) • 2 tsp. orange zest • 1 tsp. vanilla extract • 1/2 tsp. salt • 1 cup orange segments, seeded or use a small can of

orange segments (tangerines good) • Shaved chocolate for garnish and whip cream (plain or

orange flavored)

Directions:

1. Combine gf graham cracker crumbs and melted butter in bowl; mix well. Press mixture into bottom of springform pan or 12-inch pie pan. Refrigerate.

2. Melt chocolate in microwave - safe bowl at medium-high power level for 30 seconds at a time, stirring frequently, until melted. Cool.

3. In clean mixing bowl, whip heavy cream to stiff peaks; chill

4. Combine cream, sugar and unsalted butter in mixing bowl; beat with mixer on medium speed until blended and smooth. Turn mixer down to low speed; mix in melted chocolate, orange juice, orange zest, vanilla extract and salt.

5. Gently fold whipped cream into chocolate mixture. Pour mixture on top of prepared gram cracker crust. Refrigerate for at least 1 1/2 hours or preferably overnight. Garnish with fresh orange segments and shaved chocolate . (01/04/2013) florida-juice.com/recipe/new-york-chocolate%E2%80%93florida-orange-cheesecake.)

New York Chocolate - Florida Orange Cheesecake


by Leslie Morris, May 16, 2013 David Lebovitz, one of our favorite food bloggers, came up with this foolproof, gluten-free dessert. He calls it Chocolate Idiot Cake, since any idiot could make it…and only an idiot could screw it up. We offer this recipe now because you’re going to need something to offset all that fruit people bring to all of those early summer celebrations – Memorial Day picnics, graduation parties, end-of-year school year sporting events. Enjoy! One 9-inch (23 cm) cake Adapted from Ready for Dessert (Ten Speed Press) This cake is extremely rich, and tastes like the most delicious, silkiest, most supremely-chocolate ganache you’ve ever had. Use good chocolate —you’ll appreciate it when you taste your first melt-in-your-mouth bite. Ingredients: • 10 ounces (290 g) bittersweet or semisweet chocolate,

coarsely chopped • 7 ounces (200 g) butter, salted or unsalted, cut into pieces • 5 large eggs, at room temperature • 1 cup (200 g) sugar

Directions:

1. Preheat the oven to 350F (175C). 2. Butter a 9-inch (23 cm) springform pan and dust it with

cocoa powder, tapping out any excess. If you suspect your springform pan isn’t 100% water-tight, wrap the outside with aluminum foil, making sure it goes all the way up to the outer rim.

3. Melt the chocolate and butter in a double boiler (or microwave), stirring occasionally, until smooth. Remove from heat.

4. In a large bowl, whisk together the eggs and sugar, then whisk in the melted chocolate mixture until smooth.

5. Pour the batter into the prepared springform pan and cover the top of the pan snugly with a sheet of foil. Put the springform pan into a larger baking pan, such as a roasting pan, and add enough hot water to the baking pan to come about halfway up to the outside of the cake pan. Bake for 1 hour and 15 minutes. You’ll know the cake is done when it feels just set, like quivering chocolate pudding. If you gently touch the center, your finger should come away clean.

6. Lift the cake pan from the water bath and remove the foil. Let cake cool completely on a cooling rack.

7. Serve thin wedges of this very rich cake at room temperature, with creme anglaise, ice cream, or whipped cream.

Storage: This Chocolate Idiot Cake can be wrapped and chilled in the refrigerator for 3-5 days. ([email protected])

Chocolate Idiot Cake Celiac in the Kitchen



Semifreddo Al Torroncino: Divine Piedmont Semifreddo Dessert With Hazelnuts, Torrone & Chocolate (manusmenu.com/semifreddo-al-torroncino-with-hot-chocolate-sauce) &[email protected]

Ingredients:

• 150 gms./1.3 lb torrone (nougat which is typically made of honey, sugar, and egg white, with toasted almonds or other nuts)

• 1 egg white ( I would use the Egg Beater Whites from the store cooler section)

• 100 gms/40z sugar • 200 gms/8 oz whipping cream • 2 tbsp toasted hazelnuts, chopped • 1 pinch salt

Hot Chocolate Sauce

Ingredients:

• 100 gms/40z dark chocolate

• 10 gms/small quantity butter

• 100 ml/4oz milk

Directions:

1. Cut the torrone (nougat) in smaller pieces and blend it in a mixer.

2. Dry roast the hazelnuts on a pan over the stove. Move them around often so they do not burn. they should be ready in 3 to 5 minutes. Let them cool down, remove the outer skin then roughly crush them with a meat mallet.

3. Now whip the egg white with a pinch of salt and add the sugar while continuously whipping until shiny (it will look like a meringue).

4. Whip the cream. Mix the whipped cream together with the torrrone powder and the chopped roasted hazelnuts until combined.

5. Fold in the egg white and sugar mix and combine well, but delicately.

6. Line some individual moulds with cling wrap, put in the mixture, cover with more cling wrap and freeze overnight. (or put it all in a pan like a meat loaf pan so you can slice it to serve)

7. To prepare the hot chocolate sauce, melt the chocolate in a double boiler.

8. Put the milk and butter in a separate pan and cook until the butter melts. Add the melted chocolate to it and stir well until smooth.

9. When ready to serve, unmold and drizzle with the chocolate sauce and extra toasted hazelnuts or turn out the whole frozen slab and slice.

Ingredients: • 2 cups Florida orange juice • 2 Tbs. GF Worcestershire Sauce • 1 Tbs. chili powder • 2 red bell peppers • 2 yellow bell peppers • Anaheim chilies • 2 poblano chilies • 3/4 cup Florida orange segments, seeded • 1/2 cup Florida grapefruit segments, seeded • 1 red onion, chopped • 1/2 cup cilantro,

chopped • 3Tbs. lime juice • 3 Tbs. olive oil • 1 tsp. orange zest,

chopped • 6 (12-16) bone-in rib

-eye steaks • Salt & pepper to

taste

Directions:

1. Combine orange juice, Worcestershire sauce and chili powder in bowl. Place steaks in baking dish; pour orange juice mixture over steaks and marinate in refrigerator for at least 30 minutes or up to 3 hours.

2. Preheat grill to medium-high heat. Place red and yellow peppers, Anaheim and poblano chilies on grill. Grill until charred on all sides. Remove peppers and chilies to bowl. Cover with plastic wrap for 5 minutes. Remove charred skin and all seeds from pepper and chilies. Coarsely chop peppers and chilies.

3. In bowl, combine chopped pepper, chilies, orange and grapefruit segments, onion, cilantro, lime juice, olive oil and orange zest. Mix well. Reserve.

4. Season rib-eye steaks with salt and pepper to taste. Grill over high heat and to desired doneness. Remove from grill. Let stand 3 to 4 minutes. Serve steaks with Citrus-roasted chile salsa on top. Yield: 6 servings. (floridajuice.com 12/05/2013)

Grilled Cowboy Steaks with Florida Citrus-Roasted Chile Salsa


Barbeque Season

The season starts with the May long weekends (Victoria Day in Canada and Memorial Day in the USA) and continues throughout the summer into the fall. Father’s Day, July 1st and July 4th bring out huge crowds in cook outs in back yards and special events to celebrate the festivities. One thing, barbecuing really does not mean slather-ing sauce onto your meat and onto a grill. The origi-nal, traditional form of barbecuing is a long slow pro-cess of cooking your meat and creating a combina-tion of a unique flavor which occurs from the type of fuel used, smoke, meat juices, fats, spices and rubs. This would be accomplished by cooking over indirect heat, usually a wood fire for a long period of time slowly. A true barbecue would not be on a gas grill. The fuels of choice are: standard hardwood briquettes “Kingsford” Charcoal (this is cheap, readily available, burns evenly for a long time and has a distinct hard-wood flavor). Hardwood lump charcoal is made from burned wood and than extinguished. Lump coal burns fast but unevenly because of the variable size of the charcoal. Hardwood chunks from oak, cherry, hickory and mesquite wood which infuses the wood flavor into your food. The perfect combination is to use wood and briquettes to product the even heat and flavor. A brief history of the term “barbecue” goes back to the late 1600’s when it was first documented in the State of Virginia. It was derived from the Spanish word “barbacoa” (referring to the native’s method of slow-cooking meat over a wooden platform). By the 19th century, the culinary techniques were well established in the American Southern Culture. Pigs were prevalent in the region, so pork became the primary meat to barbecue. As a result corn bread emerged as a side dish of choice. Corn grew better in the humid southern climate than wheat (fungal

infection). Barbecues allowed for an abundance of food to be cooked at once, which lead to the menu of choice for large gatherings.

Barbecues developed regional variations. The four main styles are: Memphis, Tenn.; North Carolina; Kansas City and Texas.

Memphis is renowned for its pulled pork-shoulder doused in sweet tomato-based sauce (eaten on its own or as a sandwich) and slow cooked ribs based with sauce or a tangy spice rub and then pit cooked.

North Carolina, smokes the whole hog in a vinegar based sauce.

Kansas City prefers ribs cooked in a dry rub, sweet sauce that is thick and tangy made from tomato and molasses. The popular barbecue dish is the tomato based burnt-ends..

Texas is beef country with fiery hot sauces (Western Texas – mesquite grilled “cowboy style” brisket).

You will find barbecue variations from State to State with influences of the state agriculture.


Barbecue doesn’t required expensive cuts of meat. These meats will cook for along time slowly. The meats became a dietary staple for the impoverished Southern Blacks who paired it with okra and sweet potatoes. In the 1950’s black owned barbecue joints sprouted up in cities around America. As these people moved into the cities they brought with them their regional recipes for fried chicken, cornbread and hush puppies which have become known as “soul food” dishes today.

This is just a little history on the art of American Barbecuing. Today many individuals have made this a real competitive passion by competing in National & Regional Barbecuing Competitions. But most of barbecuing will be enjoying it on our back decks, slathering favorite sauces or rubs onto our meats and putting them onto a gas grill, Here is a challenge if interested:

Tim Byres’s BBQ Beef Brisket with Coffee Cure (To, Byres of Smoke in Dallas) Brisket is a challenging cut to cook well; low and slow is the only way, takes 14 hours in all but the results are tender and juicy every time. The dry rub combines classic barbecue spices with earthy dark-roast coffee. The salt and sugar in the rub cure the exterior of the meat and helps form the tasty, charred crust called “bark”. 1. Make rub: Mix all ingredients in a bowl, using your hands to break up any clumps. 2. Pat brisket dry with a towel. Massage 2 cups rub into brisket. (The rub will soak up any remaining liquid from beef

and form a crust). Place brisket on a large plate, cover with plastic wrap and marinate in the fridge at least 2 hours. 3. Prepare a smoker for smoking according to manufacturer’s instructions, maintaining a steady temperature of 225

degrees. Place brisket, fat-side up, on center rack of smoker and smoke 12 hours or 1 hour per pound. Leave smoker closed through outs; there is no need to check meat as it smokes.

4. After 12 hours, insert a meat thermometer into the thickest part of the brisket. Internal temperature should read 185 degrees. Once that temperature is reached, open the door of smoker and let meat rest 30 minutes.

5. Meanwhile, make the barbecue sauce: combine all ingredients except the molasses in a large stockpot, set over medium heat. Cook, until sauce thickens slightly about 20 minutes. Whisk in molasses, than carefully transfer to a blender or use an immersion blender to puree until smooth. Season with salt and pepper to taste.

6. Transfer smoked brisket to a cutting board. Slice brisket with sauce on the side and serve chopped brisket topped with sauce and sprinkle additional coffee rub on toasted buns. Here you can use Kinnikinnicks crusty rolls, Udi’s or several local bakeries. You can grill pizza shells like O’Doughs works really well but there are many. Adapted from “Smoke” New Firewood Cooking” by Tim Byres (Rizzoli). I added the couple of gf tips but be creative and work your magic. Use your local products whenever possible. I heard on our local radio station and a barbecuing chef, you do not need a big fancy barbecue. He mentioned an egg shaped barbecue, as well as the cheap ones for the use of charcoal briquettes. He really said charcoal briquettes are very good and give you a fabulous flavor. Not to use a gas grill. You can make that choice.

If travelling to the South stop and enjoy some of the barbecue smoke joints for that great southern barbecue. Check out foodnetwork.ca or foodnetwork.com for Diners and Drive-Ins with Guy Fiere for Barbecue restaurants in areas of interest. Fiorella's Jack Stack Barbecue www.jackstackbbq.com Kansas City Sonny Bryan's – Dallas Texas sonnybryans.com Memphis Blues – Vancouver, BC www.memphisbluesbbq.com. (Monday/Tuesday slower days so the chef can work with our gf needs. Rubs for the meats are gf, meat is gf but the sauce which is put on the side has soya sauce in it. I phoned the Commercial Drive Locations.

Barbeque Season

Coffee Rub: • 1/3 cup finely ground dark roast coffee • 1/3 cup dark chili powder • 1/3 cup smoked paprika • ½ cup kosher salt • 2/3 cup packed dark brown sugar • 3 TBS. sugar • 2 TBS. garlic powder • 1 TBS. ground cumin • 1 tsp. cayenne pepper Brisket: 12-pound whole beef brisket

Tomato/Molasses Barbecue Sauce: • 2 cups ketchup • 2 cups diced tomatoes • 1 TBS. tomato paste • 1 1/3 cups distilled white vinegar • 5 TBS. Dijon mustard (gluten free) • 4 tsp. kosher salt • 2 tsp. black peppercorns, crushed • ½ pound brown sugar • 2/3 cup molasses • Salt and black pepper


Gluten-Free Italy: Traveling to Italy as a Celiac? Not a Problem. Posted on March 9, 2013 by Eleonora Baldwin http://www.plumdeluxe.com/gluten-free-italy

Did you know that one out of 100 Italians has celiac disease? And I bet you didn’t expect that in Italy, celiacs receive a handsome monthly allowance from the government for gluten-free foods; and that by law, gluten-free ingredients and meals must be available to Italian celiacs in schools, hospitals, and public places, like malls and cinemas. Would you expect that in a country where regulations are so flamboyantly misattended, and the needs of minorities so often overlooked, all pharmacy products (including prescriptions, baby food, cosmetics and vitamin supplements) are required to indicate the presence of gluten on labels, as well as on all packaged food labels?

Italy: Perfect for Gluten-free Travelers Italy appears like the last place where celiacs would enjoy a gluten-free lifestyle, considering pasta, pizza, bread, beer, salami, and other staples regularly associated with Italian food culture. But celiacs in Italy can dine sans wheat at every meal, and out of necessity, quality and tradition aren’t overlooked. Despite the recent surge in celiac disease worldwide, Italy was surprisingly quick in adapting to the needs of celiacs, modifying menus to include gluten-free foods and introducing kosher cooking methods early on in the “integration” process. Both informal and gourmet restaurants in Italy now strongly foster change by catering to guests with special diet needs. It’s no surprise then, that many Italian Michelin-awarded restaurants and haute cuisine shrines are turning to include celiacs in their lofty clientele. Many non-celiacs are switching to gluten-free regimes in Italy, too – a widespread social phenomenon which begs further research.

What is gluten, anyway? It’s a substance present in cereal grains, especially wheat, that is responsible for the elastic tissue of dough. As a mixture of two proteins, it causes illness and intolerance in people with celiac disease.

Prepare for Your Flight If you’re traveling to Italy as a celiac and don’t want to miss out on eating out, there are many resources you can rely on. Starting with your flight, Alitalia (Italy’s flagship airline) – as well as other vectors that fly into Italy from the US, like British Airways, KLM, Air France, United, and Lufthansa – offer special meals for coach, business, and first class celiac passengers. All that’s needed to assure GF in-flight meals is the international code “GFML” when reserving seats.

Become Informed Associazione Italiana Celiachia, the Italian celiac disease association born in 1979, promotes assistance to Italian and visiting celiacs and their families; keeps tight bonds with the Italian medical world, researching novel diagnostic and therapeutic possibilities; constantly pressures social and political structures into further integration; and sets guidelines as a veritable quality control organ, scouting and deeming Italian facilities fit – or not – for the GF restaurant network it monitors. Along with intolerance-awareness website Celiachiamo.com, GF travel website Gluten free Roads, and vacation planning website Vacanzeperceliaci.com, resident celiacs or those visiting Italy are well-informed, protected, and given wide choice in their restricted eating predicament.

Find Delicious Food Special gluten-free menus in AIC-approved eateries that have separated, if not entirely, at least part of their kitchen and cooking tools to avoid contact with gluten, feature delicious wheatless pasta, stuffed ravioli, flourless potato gnocchi, and fresh homemade fettuccine; stellar homestyle breads, pizza pies, focaccia and ciabatta style bread, crackers and saltines, snacks and antipasto fritti (fried veggies dredged in celiac-approved breadcrumbs), and GF bruschetta, washed down with cereal-free craft beer.

In the dessert department, Italian celiacs can liberally enjoy tortes, biscotti, cakes, crostatas, croissants, and gluten-free marmalade tarts, wheatless ladyfingers in their tasty tiramisu, as well as gelato and sorbets served in flourless cones.

The Travelling Celiac


Travelling in Italy - continued

Polenta, which is slow-cooked cornmeal, was historically consumed as typical northern Italian peasant food long before it became trendy overseas, thanks to its low cost per high yield ratio. Polenta is, you guessed it, totally gluten-free.

Another celiac-friendly Italian staple is rice. Picture sexy rice-picker Silvana Mangano wiping sweat off her brow in the 1949 neo-realist film Riso Amaro. Her rotund, bare legs wading through rice paddies should be the masthead for fine gluten-free dining; thanks to risotto, celiacs in Italy can enjoy life a little more with each spoonful of creaminess.

Grano Saraceno (buckwheat) is another common Italian celiac-friendly ingredient. If you’re traveling to Lombardy, in the Alps of Valtellina, you can OD on local “pizzoccheri” pasta baked with Swiss chard and potatoes, layered with artisan cheese, dressed with garlic and sage sautéed in browned butter.

You’d give a limb for a perfect slice of authentic Italian pizza, but you’re afraid your celiac condition might turn this craving into a nightmare? No worries. Italy counts 500+ DS PizzaPoint restaurants spread across the entire peninsula, from Sicily to South Tyrol. All pizza joints in the network embrace the concept of modern gluten-free cuisine and receive specialist training on safe, uncontaminated GF cooking.

All Italian grocery stores and markets have a GF section, carrying basics like pasta, bread, crackers, and other baked products. There are also iPhone Apps you can download: Guida Rapida Celiaci and Mangiare Senza Glutine guides help users find restaurants, pizzerias, hotels, cafes, and gelaterie that offer gluten-free food.

If you’re traveling to smaller, more remote Italian locations and worry the chef may be unfamiliar with the details of your gluten-free diet, here is something you can print out and show the waiter before ordering your meal:

“Io soffro di celiachia e devo seguire un’alimentazione completamente priva di glutine. Per questo motivo non posso assumere alimenti che contengano neanche le più piccole tracce di frumento, segala, orzo, avena, farro e frumento verde essicato, compresi prodotti derivati, come il pangrattato, crostini, grissini, sbriciolata, pasta spezzata, eccetera.”

No longer approached as a restaurant stigma, celiacs in Italy can enjoy the same fine dining rights as everyone else.

Takeaway Tip: Feeling some hunger pangs for gluten-free Italian food? Here (http://glutenfreegoddess.blogspot.it/2008/07/italian-recipes.html) is a fantastic list to get you started at home. Photo Credits: giffconstable, Olga Vasiljeva, and David Burn

Gluten free in Rome category: agriturismo, biscotti, bread, cafe, celiac disease, fried food, gelato, gluten-free, gnocchi, lists, restaurants, Rome, value dining Feb 23, 2012 http://www.aglioolioepeperoncino.com/2012/02/gluten-free-rome.html Thank you

to Eleonora for the article on Rome...and Traveling to Italy as a Celiac.

Not many gluten-free travelers realize that celiacs exist in Italy too. The boot-shaped peninsula seems like the last place where you'd enjoy a gluten-free meal, what with all the pasta, pizza, bread, focaccia, salami and other Italian specialties and staples. But celiacs in Italy can enjoy a large variety of gluten-free foods at every meal. For example, mornings can have a sunny start with gluten-free croissants (cornetti senza glutine) along with steaming cappuccino. Midday snacks and main meals can include gluten-free panini, gluten-free pasta, gluten-free

beer, gluten-free pizza, and even gluten-free gelato, served in a flour-less cone. gluten: a substance present in cereal grains, especially wheat, that is responsible for the elastic tissue of dough. A mixture of two proteins, it causes illness in people with celiac disease. Prompted by a celiac friend skeptical of traveling to Italy, I did a little research, tried various products and after a number of wheat-less meals, I came up with this little list of gluten-free dining options in Rome.



The Travelling Celiac Gluten Free in Rome - continued

Baiamonti Lounge Bar - Charming pizzeria, cafe and tavola calda (informal, cafeteria-style) that caters exclusively to celiacs. Via Baiamonti, 12 (Prati) - Tel. +39 0637351954 Hotel Diana Roof Garden - Dine sans wheat on a breathtaking terrace with sweeping views of the Vatican and tiled rooftops. Via Principe Amedeo, 4 (Esquilino) - Tel. +39 06478681 Il Capriccio di Trastevere - This fun trattoria offers a large number of gluten-free options alongwith their regular menu of Sicilian specialties. Via Roma Libera, 19 (Trastevere) - Tel. +39 065816469

Polenta (slow-cooked cornmeal) is a typical northern Italian staple, and totally gluten-free.

Il Viaggio - Sitting in the pastel rooms of Il Viaggio, celiacs can pick from an impressive list of wheat-less dishes, from antipasto through dessert, and choose between 3 variegated tasting menus. Via Isonzo, 14 (Nomentano) - Tel. +39 0697997043 Insomnia - Great seafood and homemade desserts in this restaurant and pizzeria that has prides in providing numerous gluten-free preparations, including pizza, pasta and fried goodies since 2007. Via Portuense, 469 - Tel. +39 0655389376 La Piazzetta - Giancarlone cooks up some of the city's best homestyle Roman cuisine, with an eye for celiac pizza-lovers. Piazza dei Visconti, 8 (Aurelio) - Tel. +39 0666014164 'O Masto - Pizzeria in EUR that serves Napoli-style thick crust pizzas, receives daily deliveries of mozzarella di bufala and limoncello from Naples, and coats its ambrosial fritti with celiac-approved breadcrumbs. Largo Salinari, 8/16 (Tre Fontane) - Tel. +39 065413448

Mama! Eat - Appealing joint that serves up a plethora of delicious gluten-free options, including pizza, several pasta dishes, tasty grilled panini, desserts and beer. Via di San Cosimato, 7 (Trastevere) - Tel. +39 065806222

Renovatio | La Soffitta - Home to some of the best gluten-free cuisine in town. Specialties include antipasti, thin crust pizza, Roman pastas classics like carbonara, and homemade desserts. Piazza Risorgimento 46a (Vatican) - Tel. +39 0668892977

Tramvì - Within the compound of the children's museum Explora, celiacs can enjoy palatable dishes in a colorful setting. And free parking in a virtually carless zone. Via Flaminia 82 (Piazza del Popolo) - Tel. +39 0632600432

Universale Caffè - Celiacs and not consume wheat-less pastries and sweets along with their espresso and exotic teas, and gluten-free appetizers with drinks, at a stone's throw from Piazza Navona and the Pantheon. Via delle Coppelle, 16/a (Pantheon) - Tel. +39 0668392065

Voglia di Pizza - Bakes flour-less pies, served with gluten-free beer, both at deliciously small prices in otherwise costly surroundings. Via dei Giubbonari, 33 (Campo de' Fiori) - Tel. +39 066875293


Gluten Free in Rome - continued

Beyond the city center:

Agriturismo Santa Anastasia - In the lovely setting of this rustic working farm and B+B minutes away from the center of town, the wood-fired brick oven and grill churn steaks and gluten-free pizzas until late at night. Via Torre Sant'Anastasia, 83 (Ardeatina) - Tel. +39 0671350361 Al Colle - Besides the delightful wheat-less pizzas, this place rocks a lush garden and a romantic terrace overlooking the Tuscolo winelands. Via di Passolombardo, 212 (Romanina) - Tel +39 067201032 Stella Marina - The special gluten-free menu includes wheat-less ravioli, potato gnocchi, and fettuccine, all dressed with delicious seafood condiments, plus stellar homemade breads, cakes, crostate, tiramisù, and sorbets. Via Nino Taranto, 29 (Acilia) - Tel. +39 0652440215 Favorable facts for celiacs in Italy: • In Italy celiacs receive a monthly allowance from the government for gluten-free

foods. • By law gluten-free foods must be available to celiacs in schools, hospitals, and

public places, like malls and cinemas. • All pharmacy products are required to indicate the presence of gluten on labels.

All food labels must indicate the presence of gluten.

Soy–, yeast– and gluten–free "occhi di bue" cookies



Submitted by Lily of Corianderkitchen.ca

As I run by the beach, I watch people bouncing up and down on the sand playing volleyball. It’s my ritual run from Kits beach to Granville Island. My favorite part is stopping halfway for a chai break in Granville Island Market before I turn around and run back. I arrive at Granville, order a chai and park myself on a bench and watch the pigeons swarm around the kids. Sipping on the chai, Indian tea, reminds me of my recent trip to India that I took at the beginning of the year. India is a magical place and I’ve now been there six times. The geography is so diverse with the Himalaya mountains in the north and exotic islands in the south where you can dive and surf. I started my trip in south India on the beautiful beaches of Kerala. I spent a week and a half relaxing in the tropics and adjusting to India time. My days started with a sunrise run or walk on the beach fol-lowed by breakfast at a cafe overlooking the water. The food in India varies from each region depending on the climate and availability. The hot temperatures in the south welcomes lighter meals. Fortunately a lot of dishes are made with rice instead of wheat making them gluten free. My favorite dishes are the south Indian breakfasts. There are so many Indian breakfast but most people know only about masala dosas which are crispy thin crepes made out of rice and lentils. Sometimes they come with fillings of potatoes or veggies or cheese. Dosas are generally served with a side of coconut chutney and a soup-like spicy sauce called sambar. Another favorite breakfast item that I often crave is idli. They are disc shaped patties that are made from rice and steamed. They are served with the same sides as the dosas and are heavenly. The food in the south varies greatly from the food in the north where heating and grounding foods are more common. I visited McCleod Ganj in the mountains of north India where the Dalai Lama’s temple is and where the Tibetan refugees live. I arrived on Losar, Tibetan new year, and caught the Dalai Lama giving a talk at his temple. I absolutely love Tibetan food because of the warm fuzzy feeling that I get after I eat it. The Tibetans eat a lot of wheat though vegetables and rice can be easily ordered to accommodate gluten free requirements. An interesting Tibetan specialty is butter tea. It’s basically chai with a dollop of butter. I remember the first time that I tried it. I took a big gulp and it tasted like liquid butter running down the back of my throat. I wasn’t so crazy about it. Reflecting on my trip to India while enjoying the beautiful weather in Vancouver stirs my excitement for the summer. There are many activities and trips to do in this city and in BC. Being such a travel bug, my next trip is always being conspired at the back of my mind. Wherever you decide to go on your next trip, the main point to remember for trying to maintain any diet is to be prepared. This applies if you are going to visit family, go on a road trip or fly across the Atlantic. Do your research in advance so that you know what to expect. Some destinations will be conducive to a gluten free diet and others won’t. What I like to do is ask people who’ve visited the destination if you can get a decent meal in a restaurant or if you can find stores that carry gluten free products. A good measure is to bring your own. Bring bread, crackers, cereals, snack foods and other items that are staples in your diet. Bring as much as you can with you incase you get stuck as a backup. Sometimes you won’t have time to get to a store and this way you have what you need on you. Research retail stores in advance where you can purchase gluten free items. Even if you find stores where you can buy food products, they might be out of the way so it’s better to have the address in advance

for planning purposes. Another idea is to travel with a small knife that can be used to cut fruit, cheese and other items. I also bring a camping plate, a small bottle of dish soap, cutlery and a tea towel. This will give you some freedom to make your own meals like sandwiches and salads. Depending on where and how you travel, you can incorporate these suggestions to maintain a gluten free diet during your holidays. In North America it is relatively easy with the availability of gluten free products to stay on track.

Keep a flexible mind when in third world countries or remote areas where gluten free is unheard of. Eat at touristy restaurants where there is a higher quality standard and ask for alternatives from the menu. Overall, maintaining a gluten free diet while on vaca-tion is doable with some advance planning.

Lily A vegetarian for 20 years, I’ve raised two healthy and active kids on a lacto-vegetarian diet. With a background in the food industry, people often ask me for dinner ideas and advice on how to get their children to eat more vegetables. Everyday, more and more people lean to-wards a plant based diet which inspired me to start this food blog and share what I’ve learnt with others. My practical and simple meal solutions make it easy for those with little time to incorporate healthy meals into their busy lifestyle. I throw out the old fashioned concept of the granola vegetarian and have introduce a modern and contemporary form of vegetarianism. My healthy recipes focus on easy ways to incorporate super foods into popular everyday dishes that we all love. Being a mother of two, I know it can be difficult to get kids to eat their vegetables. When creating recipes, I keep a child’s palate in mind and use sweet tasting ingredients and various textures to mask the otherwise “unappealing” taste of vegetables. For more recipes visit www.corianderkitchen.ca

CHAI TEA

Cooking time: 20 minutes. Makes 2 large cups

Ingredients: • 2 cups (500 ml) water • 5 cardamom pods • 2 cloves • 1 tsp thinly sliced ginger • 2 tsp (10ml) loose leaf black tea or

2 tea bags • 1 cup (250 ml) milk or non dairy

milk • 1 tbsp (15 ml) sugar

Directions 1. Bring 2 cups of water to a boil. 2. Pound the cardamom and clove in a mortar and pestle and

add to the boiling water. 3. Simmer the spices on medium heat until the oils release

a fragrant smell, about 10 minutes. 4. Add the loose-leaf tea or teabags and boil until the desired

darkness is achieved, around 2 minutes. 5. Remove the teabags and add the milk. Turn the heat to high

and bring the chai to a boil. 6. Add the sugar to the boiling mixture and turn off the heat. 7. Strain the chai before serving and enjoy.

Staying Gluten Free on Holidays


Thrifty Store Tours - June 4th, 2013 North Vancouver Store at 11am White Rock Store - 6pm Please contact: Jessalyn O"Donnell to reserve your place. There is no cost. The Tour is very interesting. I heard the Abbotsford Tours went well and a couple of the members won a prize. Please email Jessalyn at: [email protected] Canadian Celiac Conference Where: Mississauga, Ontario When: June 7-9, 2013 Envision.....The Gluten Problem: Found. Treated. Cured. Speakers will be: Stefano Guandalini ,MD, University of Chicago Celiac Disease Center; Shirley Braden, Founding Member of the Richmond Health Initiative; Elena F. Verdu MD, McMaster University and Dr. Valentina Discepolo, University of Chicago, Ill. Youth Program, Gluten-Free Market and much more. Check for more info: www.celiac.ca

Gluten Free Summer Camps - Two Daughters Bakeshop will be offering a gluten-free baking camp for kids ages 8 12. The camp will run from July 15-19, 2013 from 9am to 12 noon at the bakery - 121 East 1st Street, North Vancouver. 604-836-2229 www.twodaughtersbakeshop.com/hours-and=address www.twodaughtersbakeshop.com/classes-and-consulting To Register: www.capilanou.ca/summer-camps

Chicago 2012 - 15th International Celiac Disease Symposium Where: Chicago, Illinois When: Sept. 22-25, 2013 Host: University of Chicago Topic: Goal to Cure Celiac Disease in 10-15 yrs www.icds2013.org or watch a video on www.glutenfreeoptimist.blogspot.com (July 20,2011)

If you are a physician or investigator, this is the event to find out about the latest treatments, scientific initiative, and cutting-edge research aimed at finding a cure for celiac disease and gluten-related disorders. More than 300 scientific presentations by contributors from 40+ countries. If you are a dietitian, clinician, care giver or celiac patient, come hear from the world's foremost experts and participate in 3 days of seminars, discussions and education featuring news on improvements in gf living, progress on alternative treatments and the very latest research on CD and gluten-related disor-ders. Enjoy the best gf products and services from around the globe. Discounted registration fees and hotel rooms are available through Aril 2013. For more information or to register, visit: www.ICDS2013.org University of Chicago-Celiac Disease Center cureceliacdisease.org

Schedule of Events


Mcllhenny Company - TABASCO- Lover of TABASCO Sauces - as of May 20,2013 the following infor-mation was provided on gluten free status. (www.tabasco.com)

RE: Allergen/Gluten Status of TABASC) Brand Pepper Sauce Products. In addition to a comprehensive Quality Management System, all products that are produced by Mcllhenny Company are manufactured under our HACCP Plan. This HACCP Plan is all inclusive and addresses all biological, chemical and physical hazards that may be associated with the production of pepper sauces including the risk of allergens. TABASCO Brand Pepper Sauces do not have any of the known allergens present in the formulation. This would include the following: Peanuts, Soybeans, Milk, Eggs, Fish, Crustacean, Molluscs, Tree nuts, or Wheat/gluten, Mustard, Sesame seeds, Lupine, Celery, Sulphites. As prescribed by our Quality Management System (Safe Quality Food 2000 Level 2), Mcllhenny Company routinely separates all ingredients and follows specific Sanitation Procedures to prevent any cross contamination.

The Following TABASCO Brand products are considered to be "Gluten Free".

Pillsbury - has announced its first line of gluten-free products including cookie dough, pizza and pie crusts. All the information about ingredients, nutrition are available on their blog. www.pillsbury.com National Restaurant Association Show - Chicago May 18, 2013. Gluten free items were seen everywhere: pasta, breads, snacks, etc. Chefs participating in the NRA's annual "What's Hot" survey chose gf cuisine as the No. 8 overall trend. It was also noted that nearly 30% of adults were cutting down on or avoiding gluten, up from 25.5% three years earlier. More restaurants are realizing that more demand is needed for a gf menu. Many large and small gf companies and mobile apps(Find Me Gluten Free of Encinitas, California - finds restaurants with gf items - company database has 30,000 listed restaurants) are exhibiting at this show. This show attracts approximately 60,000 attendees with 2000 exhibitors. www.qsrmagazine.com/news/floor-gluten-free-picks-steam www.qsrmagazine.com/print/60951 (18/05/2013)

Did You Know?

Did you know that?

Odds and Ends

TABASCO Brand Pepper Sauce TABASCO Brand Chipoltle Pepper Sauce TABASCO Brand Habanero Pepper Sauce

TABASCO Brand Garlic Pepper Sauce TABASCO Brand Green Pepper Sauce

TABASCO Brand Sweet and Spicy Sauce

TABASCO Brand Buffalo Style Hot Sauce TABASCO Brand Dry Flavoring

TABASCO Brand Ground Wet Seed (Pulp Type) TABASCO Brand Processors Blend

TABASCO Brand Crushed Red Pepper TABASCO Brand Pepper Paste

Father’s Day Trivia • Roses are the official flower for Fathers day. A red rose is worn in the

lapel if your father is living, a white rose if he is deceased. • Neckties are an old standby and lead the list of Fathers Day gifts. • Most popular dinner for dad’s is basic barbeque.

Top things your dad likely said to you while you were growing up...recognize any? 1. “You’re going out looking like that?” 2. “As long as you live under my roof, you will follow my rules!” 3. “Go ask your mother.” This is what you usually hear after, “Go ask your Father.” 4. “Because I said so, that’s why!” 5. After a bad haircut, “Did you get in a fight with a lawnmower?” 6. Close the door! We don't live in a barn even though a jackass did just walk in!” 7. Or…”Close the door, are we you trying to heat the outside?” 8. “Stop crying or I will give you something to cry about!” 9. “If you were told to jump off a cliff, would you?” 10. And of course...the ever popular…”There’s nothing that a little duct tape can’t fix!”

A dad is someone who wants to keep you from making mistakes but instead lets you find your own way, even though his heart breaks in silence when you get hurt.


Dairy Queen - submitted by Darien Cope. This is the reply from Dairy Queen Canada on Gluten Free products:

Dear Darien Cope,

Thank you for contacting Dairy Queen Canada Inc. with your request for gluten information.

We know dealing with gluten intolerance can be very difficult and Dairy Queen would like to help you enjoy your favorite DQ® treats while still following a safe diet. We hope the following information will be of assistance to you. If you are looking for something other than the products listed, please check out our nutrition calculator at one of the links below:

http://dairyqueen.com/ca-en/eats-and-treats/nutrition-calculator/ http://dairyqueen.com/ca-fr/eats-and-treats/nutrition-calculator/

Our nutrition calculator offers nutrition, ingredients, and allergen information for approved menu items within the DQ system. The nutrition calculator is updated on an on-going basis with the newest information on products and promotions, as we strive to provide the most accurate, up-to-date information. We are happy to inform you that the following DQ products do not contain gluten: • Vanilla and chocolate soft serve • Arctic Rush® slush (all flavors) • These toppings for Shakes and Sundaes: Chocolate, Caramel, Hot Fudge, Marshmallow, and Strawberry

MooLatté® frozen blended coffee drinks in vanilla or mocha without whipped topping • These manufactured novelties: DQ Fudge Bar and DQ Vanilla Orange Bar • These Blizzard® Treat Flavors: Reese’s® Peanut Butter Cup, Banana Split, Skor and Strawberry (note that

Blizzard cakes often have additional ingredients and Blizzard cakes made with these flavors may contain gluten ) • From our food line, I would recommend trying a plain original or GrillBurger™ hamburger patty, grilled chicken

patty, or hot dog, prepared without a bun. Many of our Blizzard candies and toppings contain wheat, rye, oats, and/or barley that would not be safe for a customer with gluten intolerance. Please note that the Blizzard mixing machine is used for all flavors and so cross-contact may occur on any Blizzard flavor treat. As DQ stores and restaurants are very busy, there is always a chance of cross contact of gluten in any DQ product.

For your safety, we recommend you notify the staff at the DQ location of your allergy or intolerance before placing your order and request they thoroughly clean the Blizzard machine before blending your Blizzard to reduce the risk of cross-contact.

Additionally, please double check all of this information regarding food and treats with your local restaurant.

Once again, thank you for taking the time to contact us. We hope the information we have supplied will be helpful to you!

Kind regards,

Jessica G.Consumer Relations Specialist Dairy Queen Canada

Fast Facts Women bigger snackers than Men - American women are 15% more likely to snack than their male counterparts, according to research from the NPD Group's SnackTrack. Women consume an average of 3.1 snack foods a day compared to the 2.7 for men. Healthier snack options are more popular with women but again their choices are driven by taste, cravings, and indulgence which often translates to chocolate, sweets, or crunchy snacks. This would be no different for celiacs either. Research stated that fresh fruit was the most widely consumer snack convenience food among all genders followed by chocolate, potato chips, cookies and yogurt. www.bakeryandsnacks.com/content/view/print/774183 (17/5/2013 - Oliver Nieburg)

Odds and Ends


Breaking News FREYBE FOODS - the family-owned company was sold to Vancouver-based Premium Brands which also owns Grimm's Fine Foods and specialty pasta-maker Duso's. (Vancouversun.com 03/26/2013) MARY'S GONE CRACKERS - to expand after majority stake sale by Kameda USA(77.8% stake in Mary's Gone Crackers). This will allow the company to expand across the USA and globe. Kameda Seika was founded in 1957 and holds about a 30% market share of the rice cracker market in Japan. In the USA, Kameda Crisps and Roasted Rice Crackers are sold. www.bakeryandsnacks.com/content/view/print/757857 (28/03/2013) BOULDER BRANDS - with the acquisition of Davies Bakery, will establish a subsidiary company in the UK, Boulder Brands UK, and will look to introduce its Udi's Gluten Free Foods brand later this year. More than 50 Udi's products will be manufactured and distributed throughout the UK. www.bakeryandsnacks.com/content/view/print770197 (03/05/2013) GENIUS FOODS - has acquired United Central Bakeries and will spend millions on the Finsbury Sites which "will enable the firm to invest in new manufacturing capabilities that will grow the Genius Brand." "Production will increase at these sites; and further investments that will lead to an increased range and quality of products". Edinburgh-based Genius, already claims a 50% share of the UK gluten-free bread market. Genius and Livwell products are currently available in North American and Canada. Last year Genius struck a deal to provide products to Spain. www.bakeryandsnacks.com/content/view/print/770197 (03/05/2013); www.bbc.co.uk/news/uk-scotland-scotland-business-21614308 (20/05/2013); www.foodmanufacture.co.uk/content/view/print/748272 (03/05/2013) ALL BUT GLUTEN - new brand of fresh bakery products. You will find them in the bakery section (not the freezer section) of your local supermarket. You will find everything from breads, pizza shells, focaccias, brownies and macaroons. The products are made in a dedicated gluten free facility, meets Health Canada's gf regulations and are certified by the CCA respected GFCP. The company behind these products is Weston Bakeries Limited. www.allbutgluten.ca RUDI'S GLUTEN FREE BREADS - have been reformulating their sandwich bread to be softer, fluffier, tastier and a longer shelf life. The company is also committed to using natural, organic and non-GMO ingredients. The breads are nutritious (2g fibre per serving) and meet the gf standards set by the GFCO. The bread comes in 3 varieties: Original, Multigrain and Cinnamon Raisin. (www.rudisbakery.com/gluten-free) MARCANGELO FOODS - sausage products are now "Gluten Free" and certified by the GFCP. Available in five varieties and a number of locations in BC. Information is on their website: www.marcangelofoods.com Edible Insects as "valuable sources of nutrition.- Insects could play a vital role in the food security in coming decades and the source is gluten free. Disgust remains a barrier for consumers in many Western countries even though an estimated 2 billion people worldwide regularly consume insects from crispy fried locusts and beetles popular in Thailand, to ants and beetle larvae eaten by tribes in Africa and Australia as part of a subsistence diets. Many insects are nutritional powerhouses that could be produced with minimal environmental impact in both developed and developing countries. They provide satisfactory amounts of energy and protein, meet amino acid requirements for humans, are high in monounsaturated and or polyunsaturated fatty acids and are rich in micronutrients such as copper, iron, magnesium, manganese, phosphorous, selenium and zinc plus riboflavin, pantothenic acid, biotin and in some cases, folic acid. Full report: www.foodnavigator.com/content/view/print/773447 (15/5/2013- Caroline Scott-Thomas) PEANUT FLOUR - has been around for years but because of the recent interest in protein, particularly plant-based, has renewed interest in peanut flour, particularly into the nutritional bars market. Also more confectionery and snack companies are using peanut flour in coatings instead of cocoa. Peanut flour in peanut butter chocolate cups to stop the oil migrating into the chocolate and increases shelf-life. Peanut flour also adds flavour, aroma to baked goods and adds viscosity to marinades, sauces and dressings. The peanut flour is partially defatted and available in 12% fat or 28% fat levels in various roasted colours (light, medium, dark - for a stronger flavour and aroma) and are used in everything from confectionery to baked goods, bakery mixes, dry flavour systems, seasoning blends, frostings and fillings, sauces and dressings, frozen dairy desserts and peanut spreads. If you have a peanut allergy, please read your labels. Otherwise, peanut flour can be a good protein addition to your flour blends. www.bakeryand snacks.com/content/view/print/772827 (14/5/2013 - Elaine Watson)


Don’t Forget About Dad!

June 16,

2013

Kids Corner


101 Almost Free Things to do with Kids this Summer 1. Go for a Hike 2. Scrapbook 3. Catch Bugs and frogs 4. Go to the Zoo 5. Tell Ghost Stories 6. Go to the Playground 7. Pick Flowers 8. Water Gun Fight 9. Take a Bike Ride

10. Make S’mores 11. Fly a kite 12. Have a Slumber Party 13. Build a Blanket Fort 14. Make Cookies 15. Start a Lemonade Stand 16. Play in the Sprinkler 17. Make Paper Airplanes 18. Go on a Scavenger Hunt 19. Plant a Garden 20. Swim in a Lake 21. Tell Jokes 22. Watch a Movie 23. Go on a Picnic 24. Play Cards 25. Have a Pillow fight 26. Make Ice Cream 27. Play in the Mud 28. Thumb Wrestle 29. Go to a Museum 30. Play Hide and Seek 31. Blow Bubbles 32. Visit the Library 33. Fold Origami 34. Build a Sand Castle 35. Take Pictures 36. Sing a Song 37. Make Shadow Puppets 38. Build a Campfire 39. Slip n Slide 40. Play ‘Simon Says’ 41. Draw with Sidewalk Chalk 42. Mommy-Daughter Makeovers 43. Daddy-Daughter Makeovers 44. Start a Nature Journal 45. Play a Board Game 46. Speak Pig Latin 47. Make Homemade Popsicles 48. Play Charades 49. Write a Pen Pal 50. Michaels Kids Crafts 51. Play Rock, Paper, Scissors 52. Put on a Magic Show 53. Start a Garden 54. Water Balloon Fight 55. Grow a Frog 56. Tell Secrets 57. Magnify an Ant

58. Throw a Ball 59. Go Cloud Watching 60. Have a ‘No Talking’ Contest 61. Story Time at a Bookstore 62. Visit a Farm 63. Play Hopscotch 64. Go Fishing 65. Have a Staring Contest 66. Do a Puzzle 67. Play Dress Up 68. Get a Pet Rock 69. Tour a Fire Station 70. Play with a cardboard Box 71. Climb a Tree 72. Throw a Frisbee 73. Wash the Car 74. Go Geocaching 75. Decorate Cupcakes 76. Volunteer at the SPCA 77. Have a Tea Party 78. Double Dutch Jump Rope 79. Go Bird watching 80. Find a 4-Leaf Clover 81. Home Depot Kids Workshop 82. Visit a National Park 83. Feed the Ducks 84. Learn to Juggle 85. Go Berry Picking 86. Have a Yard Sale 87. Play ‘I Spy’ 88. Camp in the Backyard 89. Write Poems 90. Go Stargazing 91. Walk a Dog 92. Tour a Factory 93. Play with Clay 94. Make Homemade Cards 95. Take a Bus Ride 96. Paint with watercolours 97. Tie Dye 98. Learn the Macarena 99. Build with Legos 100.Play Tag\ 101.And the final thing you can do

this summer…Teach Grandma to Text

See how many you can do this summer. Challenge yourself!


Please RSVP to Leaders if you can so they can be prepared to expect you! Drop-In Groups Check the Vancouver Chapter website, www. vancouverceliac.ca for updates, events, and changes. You can also phone the office at 604-736-2229.

North Shore Celiac Meet-up First Monday of each month except for July & August - Schedule for 2013: June 3rd. Roastmastir's - 1902 Lonsdale Avenue, North Vancouver 7 - 8:30pm Come and join us for coffee and chat. Call Eugenia Mooney at 604-985-0719 or email: Andria Stutzer at [email protected]

Vancouver Drop-In - Second Thursday of each month. 2013 schedule: June13th. The Gluten free Epicurean (voted best Vancouver Bakery-2012 Gluten Free Awards)- 633 East 15th Avenue, Vancouver, BC RSVP: Val at [email protected]. Check our website for updates: www.vancouverceliac.ca. Coffee and goodies are available for purchase. Lots of fun, laughter and great information.

MAPLE RIDGE DROP- In - Canceled until further notice. If you would like to be a group support leader and organize the group, please let us know at: [email protected]

POWELL RIVER DROP-IN - Last Monday of each month. The Community Health Unit Office, 7:30pm Contact: Liz Kennedy: [email protected]

CHILLIWACK DROP-IN - First Saturday of each month. Location changes each month. Contact: Geraldine David 604-792-2119 or [email protected]

ABBOTSFORD COFFEE DROP-IN - ***Venue and day change ***......Meetings will be on the first Tuesday of every month 12 noon. Next meeting is on June 4th at Nandos in Abbotsford at 2777 Gladwin Road. Meeting Locations change monthly. Contact: Ute at [email protected].

SOUTH SURREY/WHITE ROCK DROP-IN - Canceled until further notice. If you would like to be a support group leader, please contact us at [email protected]

Drop-In Groups


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Schedule of Events • July 1st - Canada Day

• July 2nd - Abbotsford Drop-in

• July 4th - Independence Day

• July 6th - Chilliwack Drop-in

• July 11th - Vancouver Drop-in

• July 15-19th - Gluten Free Camps at Two Daughters Bakeshop in North Vancouver

• July 29th - Powell River Drop-in

• June 1st - Chilliwack Drop-in

• June 1st - Lunch Marina Grill - North Vancouver

• June 3rd - North Vancouver Drop-in

• June 4th - Abbotsford Drop-in - Nandos - Abbotsford

• June 4th - Thrifty Foods Tours - North Vancouver Store - 11am - White Rock Store - 6pm

• June 7-9th - Canadian Celiac Conference - Mississauga Ontario

• June 8-9th - BC College of Family Physicians Conference - Vancouver

• June 13th - Vancouver Drop-in

• June 16th - Father's Day

• June 24th - Powell River Drop-in

July 2013

Schedule of Events

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