(403) 237-0304 suite 1a, 2215 27 avenue ne, calgary ...€¦ · tracy mcmillan stephanie hart board...

Calgary Celiac News ~ November 2018

Chapter Office Suite 1A 2215mdash27 Avenue NE Calgary Alberta T2E 7M4

Fourth Edi t ion ~ November 2018

(403) 237-0304 wwwcalgaryceliacca

Presidentrsquos Message 3

Best Foods to Stock in your Kitchen

4

Rod McDaniels Kids Camp Review

6

Were you a Participant in the 1st Degree Relative Study in 2003

9

Distilled LiquorsmdashGF 11

Ed CommitteemdashAnswers to Survey

13

Gluten Free Labelling 18

Enzyme from Carnivorous Plant could help digest Gluten (Dr Schriemer)

22

Casino TIme 26

2018 National Conference Recap

28

Did You KnowmdashJo Anne Murray

33

Gluten Free TravelermdashPrague Czech Republic

38

Calendar of Events 41

Kids Meetup 42

Recipes 48

Annual General

Meeting

SUNDAY NOVEMBER 4TH 2018

Time 200 pm

Marda Loop Community Centre

3130mdash16th Street SW

Calgary Alberta

We are pleased to announce that Shelley Case BSc RD will be giving a presentation

after the meeting

For registration visit our website

wwwcalgaryceliacca

or contact the Calgary Chapter office at

403-237-0304

Calgary Celiac News ~ November 2018 2

The Canadian Celiac Association - Calgary Chapter does not endorse any product and any reference or advertisement in any edition of this newsletter is not to be construed as a recommendation or an endorsement of that product Inclusion of such products in our publications is for informational purposes only The contents of this newsletter are not necessarily the views or opinions of this Association

President

Jim Calverley

Vice President

Vacant

Secretary

Karen Wickerson

Treasurer

Ralph Barnett

Education Committee

Tracy McMillan Stephanie Hart

Board Members At Large

Rick Ratcliff

James King

Cinde Little Special Events amp Program

Coordinator

Cheryl Richmond

Office Manager

Linda Cooper

Medicine Hat Satellite

Jenna Arseneault Lethbridge Satellite

Karen Toohey

Red Deer Satellite

Clarice Schulz

Marlene Kallstrom-Barritt

Newsletter Editor

Linda Cooper

CALGARY CHAPTER OFFICE HOURS

Tuesday and Thursday

1000am - 300pm

If you plan to visit the office please call first to be sure

we are not out at an appointment

Suite 1a 2215mdash27th Avenue NE Calgary AB

Phone 403-237-0304 Fax 403-269-9626

infocalgaryceliacca

wwwcalgaryceliacca

Follow us on Twitter CalgaryCeliac

Find us on Facebook

Connect with us on

2017 - 2018 BOARD OF DIRECTORS amp KEY CONTACTS

Please Note To contact the individuals listed below email infocalgaryceliacca

Newsletter Submission Deadlines 2019

First Edition (February) due January 10

Second Edition (May) April 11

Third Edition (August) July 11

Fourth Edition (November) October 10

E-mail submissions to Linda Cooper

lindacalgaryceliacca

Calgary Chapter office will be closed from December 14thmdash

January 7th


On November 4th we are holding our Annual General Meeting

(AGM) at Marda Loop Community Centre at 2 pm Everyone is

welcome to attend but only current members of the Canadian Celiac

Association are entitled to vote All attendees must register either by

going online at wwwcalgaryceliacca or by calling the office prior to

the meeting

The purpose of the meeting is

The President shall present a report

The Treasurer shall present the financial reports for the fiscal year ended December

31st 2017

The Events Coordinator shall present a report

To elect directors to the Board

To transact such other business as may properly come before the meeting

The Board of Directors of the Calgary Chapter of the Canadian Celiac Association is

seeking nominations for eligible members of our community who are interested in serving

on the Board Interested parties should provide an expression of interest and list of

qualifications or a resume to our office no later than October 21 2018 The nominating

committee shall recommend to the Board candidates to fill any vacancies on the Board

for election to the Board

We are also extremely pleased to have Shelley Case as our guest speaker Shelley is a

registered dietician author speaker and consultant with more than 30 years experience

She is an international expert on all aspects of the gluten-free diet and has written the

most informative gluten-free diet book in the market place today

Attendance will be limited so please reserve your spot early

This is your opportunity to learn what the Calgary Chapter has been doing for the past

year and what our plans are for the future

Please join us

Presidentrsquos Message By Jim Calverley


Best Foods to Stock in Your Kitchen

Submitted by Val Vaartnou

So yoursquove been diagnosed with Celiac Disease and you worry that there will be nothing to eat because ldquoeverythingrdquo contains gluten Yes gluten does lurk everywhere but there are great foods that you can enjoy and get the added benefits of reducing your inflammation in the body while eating for your health

Keeping it simple is one of the first recommendations that I make to anyone diagnosed with Celiac Disease Eating lots of fresh fruits and vegetables in as many colors as you can find and eating lots of lean meats is the best start Your kitchen staples should include staples that are readily available to give you a varied diet

Note Grain nuts and seeds have the most risk of cross-contamination from gluten of all foods In the field during processing and packaging the processes must be monitored to ensure gluten does not contaminate them Ensure the manufacturer has marked grains nuts and seeds as gluten-free on the packaging

Dairy Products are fine unless you are also lactose intolerant Aged cheeses and low sugar yogurts especially greek yogurts are less problematic Goat yogurts and cheeses are sometimes good alternatives


Fresh fruits In the winter pomegranates apples pears bananas and in my freezer for smoothies frozen berries (raspberries blueberries cherries and blackberries) During the summer visit the farmerrsquos market and enjoy the fresh fruits of the season

Fresh herbs like ginger turmeric chives parsley cilantro rosemary and basil I cook with them and throw them in my salad too Cilantro and parsley are great as they help to detoxify the body

Fresh veggies Spinach chard kale arugula beets broccoli cauliflower and brussel sprouts radishes jicama scallions and fennel for my salad Again the farmerrsquos market is great to pick up fresh local vegetables

Healthy fats Avocado olives oils (avocado coconut olive) ghee (check out on-line recipes to make your own) seeds (chia hemp flax pumpkin or sunflower seed) full-fat coconut milk

Healthy grains Quinoa and wild rice are my favorites Try some different grains for variety for example millet teff and sorghum If you are very strict on your gluten free diet and still find your symptoms continue you may find that elimination of all grains is required Eliminate them all for a few weeks and then reintroduce each grain one at a time eating it daily for a few days Listen to your body and your symptoms You may find you can tolerate some grains better than others Healthy proteins Turkey chicken salmon sardines mung beans adzuki beans lentils (again marked gluten-free by the manufacturer) hummus (chickpeas) Healthy snacks Whole nuts and seeds or nut butters (cashews almonds Brazil macadamia coconut sunflower walnut) nori (seaweed) 70 or higher dark chocolate

Spices and condiments Cinnamon cumin curry powder coriander turmeric ginger black pepper sea salt and dried herbs Freezer must-haves including Flash-frozen nutrient-dense veggies frozen local grass fed beef ready to pull out and cook and extra cooked protein like turkey burgers and chicken Make a double batch for dinner and freeze the rest

Pantry staples canned beans (chickpeas kidney and black) canned tuna and salmon gluten-free minimally-processed crackers (Maryrsquos Gone Crackers for example) artichoke hearts sardines Gluten-free processed foods are fine for treats but should not be the foundation of

your diet Unfortunately gluten-free foods are often high in fats sugars and salt so

reading the nutritional label is always required not just to ensure there is no gluten

but to ensure that you are not eating empty calories


Calgary Chapter ~ Rod McDaniel Celiac Kidrsquos

Camp 2018

submitted by Cheryl Richmond

After seven years away the Rod McDaniel Celiac Kidrsquos

Camp was once again held at the Easter Seals Camp

Horizon Here is a little insight into how things went

Camp Horizon is an easy drive from Calgary located

about 8 kms southwest of the town of Bragg Creek We

were fortunate to be invited this year as they had a

full roster for the 2018 summer season The camp was

very accommodating and fit us in the last week of

August

Knowing the importance of our dietary restrictions

Camp Horizon welcomed the opportunity to participate

in the Gluten-Free Food Program (GFFP) Staff were

trained and the kitchen past very rigorous certification

requirements prior to the start of camp

On the afternoon of Sunday August 26th 63 campers arrived and were assigned to their

groups based on gender and age After getting settled in their cabins they gathered for dinner

in the Main Hall

Our group was joined by 17 children from Camp Liberteacute (children with dermatalogical

disorders) who were happy to participate with us at a completely gluten free camp

Dinner was followed by an insight into the activities of the

week ahead that were based on the theme ldquothe Olympicsrdquo

Each group was introduced and then each individual

camper was welcomed by the entire assembly There was

singing stories laughter and snacks before lights out

Each day a schedule was posted that would include

Breakfast at 830 am morning programs 1230 lunch

quiet time until 230 afternoon programs until 530

then dinner followed by night activities until about 830

pm The exceptions were day long activities that took

place away from camp

Programs included a wide variety of outdoor activities

such as hikes wall climbing giant swing mud games

archery (heated) pool time rope climbing ball games

white water rafting overnight camp outs and survival

training to name a few There were also craft activities

that revealed the campersrsquo wonderful creativity

resulting in colorful tie-dye shirts bracelets dream

catchers and custom stickers


The weather stayed between cool to warm and we were fortunate that programs were held as

planned except for evening campfires cancelled due to a fire ban

Night games were outdoor events that usually brought each group closer in their efforts to win

the challenges against other teams If there were any wildlife in the area they would have

surely fled as these games were filled with laughter screams and music at great volume

On the afternoon of the last day there was a spa held where campers could get their glitz on in

preparation for the evening dinner and dance Arms were swinging many were singing and

some were jumping in the bouncy castle on the dance floor

The camp counsellors were all terrific caring individuals focused on making sure everyone had

a great experience The activities were well organized and the campers enjoyed the freedom

to choose the ones that sparked their interest

Thanks to the great kitchen staff and our sponsors everyone was very well fed and enjoyed

meals and snacks without fear of being glutened

Special thanks to our sponsors

Care Bakery

Judy G

OrsquoDoughs

Schar

Alberta Milk

Kinnikinnick

Spokes

Daiya

South Street Burger


Also our heartfelt thanks to Mr Rod McDaniel for his continued support of this camp Without

his concern and commitment this opportunity may be out of reach for some families

It pleases me to report that the campers took the time to create individual cards with personal

messages for Mr McDaniel Below are just a couple of those messages

According to our campers the week was a lot of fun They made many new friends took home

some cool things and look forward to returning next year Mark your calendars for August 18-

23 2019 and watch for registration to begin on the Calgary Chapter website in March



DID YOU KNOW

The Calgary Chapter CCA has trained volunteer educators available

to speak train and educate your group

We can help out at

restaurants

schools

community centres

seniors groups

corporate ldquobrown bag lunchrdquo events and more

We are also available to attend events with our booth

of information

and educators

Call us at 403-237-0304 or email infocalgaryceliacca to arrange your booking


Distilled Liquors

Are they Gluten-Free

Reprint with permission from Val Vaartnou (Vancouver Chapter)

Response from Sue Newell Education amp Special Projects CCA National ndash Intro by Val

Vaartnou

I responded to an info line question requiring Grey Goose Vodka and whether it was gluten-

free I gave the standard response to the query that as vodka was a distilled alcoholic

beverage like rye whiskey scotch whiskey gin and vodka they are distilled from a mash of

fermented grains Rum is distilled from sugar cane Brandy is distilled from wine and bourbon

is distilled from a grain mash including corn Since the distillation process does not let the

proteins enter the final product distilled alcohols are gluten-free (CCA Pocket Dictionary)

The individual asking the question said that after talking with a fellow celiac he had been told

this could not be true as ingesting vodka causes significant celiac symptoms in his friend I

forwarded this to Sue Newell who provided this thoughtful response I thought I would share

it you as it may explain issues you may have with distilled alcohols

ldquoI know I donrsquot have to tell you that not every reaction is due to gluten Alcohol is rarely

consumed in isolation from food but somehow the alcohol always get the blame

In addition to alcohol the other component that survives distillation is congeners These are

the flavouring agents and other components that are light enough to be carried in water

vapour or that convert to gas at a lower temperature than the boiling point of water

Most congeners are innocuous but some are rather nasty including small amounts of

chemicals such as methanol and other alcohols (known as fusel alcohols) acetone

acetaldehyde esters tannins and aldehydes (eg furfural) If someone has a sensitivity to

any of these items they can show a variety of reactions and depending on the dose can

become quite ill Usually the first 5 of distillate is discarded to get rid of some of these

substances When you hear about alcohol that has been distilled multiple times it is to

remove some of these compounds

Different grains have different types and levels of congeners As a result it is possible for

people to react to one brand but not another

I can almost guarantee that this correspondent is not going to believe this information That

is common and is one of the reasons why so many rumors continue to existrdquo

Thanks Sue for your always knowledgeable response


Signed Sealed Delivered Mailing Ltd

2406 - 42 Street SE Calgary AB T2B 1G7

Phone (403) 272-7221

A Complete Mailing Service that Makes a Difference


Information for Physicians

There has been a shift over the last few decades in the type of symptoms commonly seen

in celiac disease as well as who is most commonly affected Typically celiac disease

was recognized as a childhood disorder characterized by primarily gastrointestinal

symptoms (eg diarrhea) However the disease is becoming more frequently diagnosed

in adults and can present with atypical or non-gastrointestinal symptoms (eg iron-

deficiency dental enamel defects) There are also many associated conditions

suggesting that at-risk populations ought to be screened for celiac disease as well

(eg individuals with type 1 diabetes)

Our Professional Advisory Committee (PAC) has developed a summarization for the

screening and diagnosis of celiac disease based on up-to-date guidelines and can be

accessed at

httpwwwcalgaryceliaccawp-contentuploads201705screening-guidelines-2017pdf

After a patient has been diagnosed with the condition our PAC has also developed a guide

for follow-up management

httpwwwcalgaryceliaccawp-contentuploads201711Final-Management-of-Celiac-

Disease-by-CCA-PAC-2016-Aprilpdf

Calgary Chapter of the Canadian Celiac Association (CCA)

Education Committee Article

In October 2017 The Calgary Chapter asked

ldquoPlease describe the number one ldquothingrdquo (program event service educational tool other) that we can provide for

yourdquo

The Education Committee has decided to answer survey results from the question posed by the Calgary Chapter We received over 130 responses of which many were similar Therefore we have grouped them into categories so that in each issue we can address concerns and questions that were raised The categories we will write about in this series of articles are Restaurants Food Products Cooking Schools the National Office Physicians

Advocacy Research amp Education and Events amp Seminars

If you have any further questions or topics that you would like us to review in future issues please email infocalgaryceliacca

Physicians Research amp Education

We recognize your desire in the community to get the most up-to-date information on what is

happening and to provide relevant information for physicians


References

1 Singh P Arora A Strand TA et al Global Prevalence of Celiac Disease Systematic Review and Meta-analysis Clinical Gastroenterology and Hepatology 201816(6)823-836

2 Goel G King T Daveson AJ et al Epitope-specific immunotherapy targeting CD4-positive T cells in coeliac disease two randomised double-blind placebo-controlled phase 1 studies Lancet Gastroenterol Hepatol 2017

3 Leffler DA Kelly CP Green PH et al Larazotide acetate for persistent symptoms of celiac disease despite a gluten-free diet a randomized controlled trial Gastroenterology 2015 1481311ndash19

4 Lebwohl B Sanders DS Green PHR Coeliac disease Lancet (London England) 2018391(10115)70-81

Recent Research Findings

A recent study investigating the global prevalence of celiac disease estimated biopsy-

confirmed celiac disease to be affect between 05 and 09 of the population

However between 11 and 17 of the population are positive for the celiac disease

specific blood tests What these findings suggest is that the condition remains

undiagnosed in a significant amount the of population There was also considerable

variation in different parts of the world with the highest prevalence reported in

Europe and Oceania (although the available data in North America is considerably

limited)1

Several non-dietary therapies for celiac disease that would supplement the gluten-free

diet are in various stages of development and testing Treatment options include drugs

or enzymes that aim to minimize damage caused by gluten as well as immunotherapy

(ie therapeutic vaccine) that aims to modify the immune response2-4 These are still

in the early phases of clinical trials and assessing the safety and effectiveness of

treatments can take years Nevertheless there is reason to be optimistic about seeing

alternative therapies for celiac disease in the near future

Education

For those with newly diagnosed celiac disease or those looking to find out more

information about the condition and our chapter we offer a free Celiac 101

Information Night several times throughout the year This seminar will help educate

about the condition and provide some education about how to navigate the gluten-free

diet Please visit httpwwwcalgaryceliaccaeventcalendar-of-events to register

The Gluten-Free Food Program (GFFP)trade is a recent initiative that aims to educate and

train food service handlers about properly preparing gluten-free items for those with

celiac disease Several restaurants and establishments throughout Canada have utilized

this program in their kitchen ndash if there are any local places that you would like to see

partner with the GFFP then please let them know Please visit httpsgf-

verifiedcom for more information


Calgary wwwcalgaryceliacca

Edmonton wwwceliacedmontonca

Charlottetown wwwceliacpeica

Halifax www3nssympaticocaceliachalifax

Hamilton wwwpennycaHamiltonhtm

Kitchener-Waterloo wwwkwceliacorg

Manitoba wwwmanitobaceliaccom

NFL Labrador wwwceliacnlca

Ottawa wwwottawaceliacca

Thunder Bay wwwceliactbayca

Toronto wwwtorontoceliacorg

Vancouver wwwvancouverceliacca

Victoria wwwvictoriaceliacorg

CCA Chapters on the Web


If a Product Does Not Contain Gluten Ingredients Why Isnrsquot It Labelled

Gluten-Free

July 24 2018in Gluten-Free News - Printed with the permission of the Canadian Celiac Association

The Canadian Celiac Association Answers the Facebook Question of the Month

Why doesnrsquot ltproduct xgt have a ldquogluten-freerdquo claim on it There are

no gluten ingredients listed

In Canada not having gluten ingredients is just one of three criteria for a gluten-free claim The other requirements are that the food must meet the criteria of a food for special dietary use and it must not contain gluten from uncontrolled contamination in the ingredients or manufacturing process A food for special dietary use is ldquo a food that has been specially processed or formulated to meet the particular requirements of a person a) in whom a physical or physiological condition exists as a result of a disease disorder or injuryrdquo In other words a gluten-free food must be specifically made for someone with celiac disease A jar of jam may not contain any gluten ingredients but it cannot be labelled ldquogluten-freerdquo unless the manufacturer takes specific steps to confirm that there is no gluten Because a product must meet all three of these requirements to make a ldquogluten-freerdquo claim there are many products on the market that are safe for someone with celiac disease even though they do not carry a gluten-free claim Low Risk Some of these products are essentially unprocessed including fresh fruit vegetables seafood dairy and meat Others are products where no gluten ingredients are used in most or all of the products in the category including jams and jellies butter yogurt and cheese High Risk There are some products that are at a higher risk for gluten contamination The CCA recommends that you look for a ldquogluten-freerdquo claim on those products They include baked goods breakfast cereals flour and nuts For lower risk products we recommend that you make your decision based on the ingredient labelling information provided on the package



21st

We are pleased to announce that Shelley Case BSc RD will be giving a presentation after the meeting



Enzymes from carnivorous plant could

help people digest gluten In 2015 Dr David Schriemer Associate Professor Dept of Biochemistry amp Molecular Biology at the University of Calgary received a research grant from the Calgary Chapter The funding supported an application which outlined the development of a natural-occurring plant extract discovered to have elements which could digest gluten protein Recently at the September SAIT dinner Dr Schriemer spoke on the progress of his research noting that testing of the extract has gone from successful results in mice to current testing on patients with celiac disease He is hopeful that a pill could be available in as little as three to five years

The following was published in a 2017 newsletter It gives an overview of the research and we felt it would be beneficial to run it again

Cumming School researcher David Schriemer looks to pitcher plant for clues to treating celiac diseasemdash

August 3 2016

Enzymes from a carnivorous plant found in tropical rainforests could potentially help David Schriemerrsquos niece

ldquoShe was diagnosed about three or four years ago with celiac diseaserdquo says Schriemer an associate professor at the University of Calgaryrsquos Cumming School of Medicine ldquoWe often joke about my niece being a guinea pig in the lab but she hasnrsquot offered yetrdquo

In a possible step toward eventually developing an effective pill that could potentially help people with

such illnesses Schriemerrsquos lab led the research behind a study that was released Aug 2 in Scientific Reports a journal published by Nature It details two enzymes used in digestion by pitcher plants which show particular promise in assisting the human digestion of gluten linked to celiac disease

ldquoI think it opens up a completely new paradigm for treating celiac disease that we really need to explore further and at a clinical levelrdquo says Schriemer A further study summarizing the discovery of the active enzymes in the plants was published July 22 in the Journal of Proteome Research

Affecting about one out of every 100 people in North America celiac disease is caused by an abnormal immune response to gluten a mixture of proteins found in grains such as wheat rye and barley In people with the genetic predisposition it can lead to the production of antibodies that may attack internal organs such as the small intestine


Patients must follow gluten-free diet

The resulting damage may not only limit the bodyrsquos ability to absorb nutrients but eventually lead to illnesses such as bowel cancer While signs of celiac disease may range from abdominal pain and bloating to chronic diarrhea fatigue and weight loss many people do not display any overt symptoms There is currently no cure meaning patients must follow a strict gluten-free diet

This can be a major inconvenience not only because many prepared foods contain gluten In order to accommodate celiac patients families must prepare more expensive non-gluten meals using different kitchen implements and containers making sure there is no cross-contamination with regular meals

Besides his niece Schriemer has a ldquosister-in-law who is so sensitive that if she is contaminated with gluten she is actually lethargic for a weekrdquo he says ldquoThis could be as minor as using a knife that someone else has used to cut a piece of bread and there didnrsquot seem to be any obvious crumbs on it or anything like thatrdquo

As a researcher in the Department of Biochemistry and Molecular Biology at the Cumming School Schriemer has been investigating the enzymes of a particular species of tropical pitcher plant found in places such as the rainforests of Indonesia and New Guinea Part of a genus of carnivorous plants that contain traps filled with a special fluid mdash allowing them to consume prey such as insects to gain nutrients lacking in local soils mdash Nepenthes ampullaria also digests fallen leaves

Enzymes discovered in pitcher plants

Although Schriemer initially studied the plants as a source of new reagents or compounds that could be used as tools in protein analysis ldquoalong the way we discovered a set of enzymes from the fluid that work extremely well in digesting gluten in a way that is directly translatable to human patientsrdquo he says He zeroed in on nepenthesin and neprosin the latter a previously unknown enzyme that can break up toxic food peptides into smaller non-toxic ones

ldquoWersquove established that you can actually digest a significant amount of gluten under conditions that will work in a human stomach and we have research spanning all the way from basic discovery through proof in animal models that this can reduce inflammationrdquo says Schriemer who is also facility director of the Southern Alberta Mass Spectrometry (SAMS) Centre at the Cumming School

The discovery is an offshoot of years of basic research involving proteomics the study of the proteins (proteome) that carry out much of the work within cells Schriemer probes the proteome using mass spectrometry a technique of chemical analysis based on the sorting of ions according to their mass

The enzyme blend has turned out to be about a thousand times more potent in digesting gluten than ldquoany similar concept that is out thererdquo he says ldquoFor the existing potential options to have any effect


Did you know that you can book an appointment with a Registered Dietitian through Alberta

Healthy Living Program free of charge All appointments are offered Mon-Fri during the day

Alberta Health Services also offers one 3-hour session on ldquoGoing Gluten-Freerdquo

In this session you will learn What celiac disease is About healthy eating on a gluten-free diet About where to buy gluten-free food eating out gluten-free and label reading

Who is this Class For - People diagnosed with celiac disease or dermatitis herpetiformis and their support persons or people who want information on celiac disease Classes are facilitated by registered dietitians and registered nurses For information and to Register (Mon-Fri 8am ndash4pm) (403-943-2584) or online at wwwalbertahealthservicesca

Alberta Healthy

Living Program

you would pretty much have to consume as much enzyme as you are consuming glutenrdquo No effective treatment of this kind has yet been approved says Schriemer

Gluten important source of protein

Celiac patients find it difficult to follow a gluten-free diet he says ldquoThey have a real hard time whether through personal choices or unintended gluten contamination in a host of modern foods and products so the idea is to develop the discovery into an enzyme supplement (taken as a pill) that will help them digest gluten before it causes any problems in the small intestinerdquo

Much like rice wheat is an important staple he says ldquoItrsquos a key part of our diet Gluten protein is by far the most abundant protein in wheat so we shouldnrsquot discount it because at some level protein is protein regardless of whether that is plant-based or animal-based They provide essential amino acids for our body to functionrdquo

Besides celiac disease the enzyme blend could also help with separate illnesses such as dermatitis herpetiformis and pancreatic enzyme deficiency says Schriemer who is also a member of the Cumming Schoolrsquos Arnie Charbonneau Cancer Institute With the help of an American investor he has formed a company called Nepetx LLC in Florida to ldquobegin developing a possible pharmaceutical agentrdquo

While itrsquos likely to be a ldquomulti-year roadrdquo before the enzyme blend can be marketed approval wonrsquot take as long as ldquois normally the case because the risk is reducedrdquo he says ldquoWhatrsquos pretty cool about this is that the pitcher plants and their secretions have a history of being consumed The enzymes are very well tolerated in model organisms so itrsquos a matter of producing the enzymes and then proceeding through to clinical trialsrdquo


Special Thanks to our Sponsors of the 2018

Rod McDanielsrsquo Kids Camp


Calgary Celiac Casino ndash A few more

Volunteers Needed

As mentioned in the previous two Newsletters the Calgary Chapter is running a Casino Dec 26

and 27 2018 We have a few volunteer positions left to fill

The event is at the Elbow River Casino 218 ndash 18 Ave SE ie at the corner of 17th Ave and

MacLeod Trail It is one block from the Stampede C-train station

Each volunteer earns a complimentary meal in the Casino restaurant for working their shift For those of us needing Gluten Free the Chapter is providing Gluten Free meals There is free parking for volunteers

Day shift is 1100 am to 730 pm Night shift runs from 700 pm to 300 am-ish depending on the position

Thanks to our stalwart volunteer base seventy-eight percent of positions are now filled We need one more Chip Runner on each shift and two more Count Room volunteers for each night shift

Please fill out the adjacent Volunteer Application form and indicate what shift and position you would like and forward to me either

By Fax 403-269-9626

Scan and email to infocalgaryceliacca andor ralphbarnettshawca

Or Mail to Suite 1a 2215mdash27th Avenue NE Calgary AB T2E 7M4

Looking forward to seeing you there for a fun time

Thank you

Ralph

403-804-7239



The CCArsquos Ottawa Chapter hosted the 2018 National Conference and it was a tremendous success Not only did we have nearly 300 delegates (more than wersquove seen in years) but we also were able to break new ground by having a presentation on neurological issues and celiac ndash a rapidly developing but lesser-known area of celiac disease research Held at the majestic Shaw Centre in downtown Ottawa the location was great for tourism ndash right by Parliament Hill the Rideau Centre the Byward Market and more The conference received rave reviews from attendees and we thank the Ottawa Chapter for all the work put into this event If you werenrsquot able to make it wersquore pleased to provide some of the key points from three featured speakers

Dr Marios Hadjivassiliou gave us a thrilling presentation on the neurological manifestations of celiac disease

Classic celiac disease is no longer the norm More and more we are seeing neurological

issues Itrsquos possible to have no digestive issues just neurological issues and be celiac Going gluten free is critical to help alleviate these symptoms

Early diagnosis when gluten ataxia is present can help save the patient from much hardship

Balance issues and vertigo are red flags Celiac can also interfere with speech coordination strength

Gluten neuropathy - loss of sensationtingling can be numbness and pain Accounts for 26 of

all neuropathies

Gluten ataxia equally common between men and women study shows Only 50 of them will be

celiac

With gluten ataxia we can see damage to the cerebellum ndash damage that is often permanent

Gluten ataxia in some cases linked to refractory celiac disease which can be very difficult to

treat

There is a strong connection between headaches and patients with celiac disease Some ataxia

patients get horrific headaches You wouldnt automatically assume thats celiac

Antibodies from gluten exposure can cross-react with neural tissue The cerebellum is whatrsquos

primarily impacted for ataxia in these cases but other areas of the brain can be impacted as well

Some neurological patients show a poor response to the gluten-free diet Reason most often is

poor diet adherence but there could be other issues as well

Some patients say they feel like theres a big cloud over your head things are hazy as if youre

just going through the motions of life

2018 NATIONAL CONFERENCE RECAP


Physiotherapy has been found to be able to help when there has been gluten ataxia damage to

the cerebellum Easier for younger people

We know that depression and anxiety levels are higher in those with celiac disease

Studies in our clinic found that half of people with ataxia showed enteropathy

Ataxia patients get MR spectroscopy scans show great improvement for celiacs once the gluten-

free diet is adopted

Mean age of diagnosis for a classical-symptomed celiac is 44 versus 53 for those with the

neurological presentation

Even if youre on a strict gluten-free diet gluten ataxia can persist Depends on the patient and

antibody profile

Seizures can be associated with celiac Specific type of epilepsy seems to be more common in

Italy and Argentina

Since screening programs implemented in Finland fewer cases of dermatitis herpetiformis have

been reported

If a celiac still has neurological symptoms on the gluten-free diet he or she should repeat the

blood work and the endoscopy If everything looks healedcompliant there may be a need to use immunosuppressants

Some patients with schizophrenia showed improvement on the gluten-free diet but we cant say

that there is a clear link More research is needed

Dr Joseph Murray provided an overview of the latest research from the world of celiac disease

There are drugs that can damage the intestine to make it appear like celiac There are other

conditions that can also mimic the damage Beware

People with celiac disease should test their thyroid function every 4-5 years as there is a strong

link between celiac disease and thyroid disease Both are autoimmune

Cannabis is soon to be legal in Canada Cannabis better than over-indulging in alcohol and

better than smoking cigarettes but there are still negative impacts to watch out for There has been no research on whether cannabis could help people with celiac disease

Whether global warming is impacting celiac who knows It may be changing how wheat grows

how it adapts etc

In northern climates we see more multiple sclerosis just like we see more celiac disease

Perhaps related to vitamin D More research is needed

If youre a mother who is diagnosed with celiac test your children NOW Before you turn your

house totally or partially gluten free

Being very positive on the celiac tTG blood test doesnt really impact the levelseverity of

symptoms Positive is positive


Celiac was considered a rare disease in the past We found 02 in testing in the 1950s

Definitely far higher now - 1 or 5x what it was Dr Justine Dowd presented her research partially funded by the CCA on evidence-based holistic approaches to celiac disease management

Many people with celiac disease are misdiagnosed with IBS first Or some like me are lucky

enough to have both

I struggled for a long time with infertility and was misdiagnosed Getting finally diagnosed as

celiac led to huge improvement

Those who adhere the best to the gluten-free diet are those who were in dire straits when

diagnosed awful symptoms They do not want to take any chances at going back to how things were

We need to retrain our nerves so that we can feel well Brings in the idea of self-compassion

There is a strong connection between gut health and mental health Lots of research in that

area More incidence of depression anxiety and other mental health issues among those with celiac disease

Research shows that people are more likely to be kind to others than to themselves Self-

compassion is needed giving ourselves the same kindness Mindfulness over over-identification common humanity over isolation

Were looking at exercise and effect on microbiome Does being active make a difference

Vagus nerve is key - connects gut and brain promotes rest and digestion Also need to reduce

stress as much as possible - and cope with it where elimination is not possible

We have over 1000 different bacteria species in our gut Strong link between exercise and gut

health

Can be higher risk of excess abdominal fat high blood pressure high blood sugar with celiac

patients May be due to excess consumption of processed GF foods Can lead to metabolic syndrome

The app myhealthygut is free to get started and has additional features available ($) The

dietary tracker and journal can help to figure out why you may still have symptoms Then you can email it to your health care provider

Dr Dowd has been running gut health seminars in Calgary Trust Your Gut

For newly diagnosed we need to teach them self-regulatory skills Thats what she is

researching at the University of Calgary In addition the conference included presentations on nutrition gluten-free lentils and grains and baking GF and vegan as well as updates from Health Canada and the CFIA Please check the Ottawa Chapter website wwwottawaceliacca where a number of presentations have been posted Next yearrsquos conference will be in the Toronto area likely in late May Stay tuned for more details




There have been a number of concerns

expressed by members of the CCA Facebook

page about the presence of gluten in drywall

joint compound Because I was having a few

repairs done in my own home I decided to

research some of the industry standard

products to determine their safety from the

gluten perspective

Irsquoll talk about the restoration products first The

major suppliers of many of the products

currently on the market claim that there are no

gluten containing ingredients in any of their

products I included standard products

marketed by Home Depot Lowersquos Rona and

spoke to andor exchanged emails with sales

reps and other company spokespeople Some

of the products available are produced in

Canada exclusively others share some cross

border exchange DAP was the only company

that indicated that wheat starch is still used in a

couple of their USA plants and that the wheat

By Jo Anne Murray

starch is actually tested for gluten content and

the gluten content measures at a level well below

20 ppm It is likely safe to say that the current

drywall joint compounds should pose little to no

concern to members of the celiac community

Most of the information that I received from these

spokespeople also encouraged that the products

they have available that have the reduced dust

properties are likely more desirable for projects

where any health issues are of concern as the

remnants from sanding these particular joint

compounds fall directly to the floor with very little

circulating in the air

Now Irsquoll cover a few concerns for the demolition

phases of any renovation projects There is little

information available about products that were

used in previous decades and the potential for

gluten content in these products The only way to

be certain of their safety would be to have

samples tested for gluten content before any

Gluten Concerns in Home

Renovation Projects


major demolition took place However a more

significant concern is that of asbestos in the

drywall joint compound and the plaster used

in lath and plaster finishing as well as

texturing paint and stippling products

Because of the insidious nature of lung injury

from asbestos particles it is recommended

that existing materials be tested before any

demolition takes place and if asbestos is

present that abatement should be undertaken

by companies qualified in the safe removal of

the asbestos contaminated materials

Needless to say proper management of

asbestos removal would assure that any

potential gluten content would also be safely

removed

So what construction years are of greatest

concern for asbestos Asbestos has been

extensively used in the construction industry

for more than a century It was banned for use

in Canada in textured paint and drywall joint

compound in 1979 ndash but ndash it still made its way

into many of these products until the early

1990s

If you are inclined to disregard the asbestos

concerns and undertake the DIY projects

anyway there are a number of steps you can

take to limit exposure to asbestos and gluten

if it is present There are personal safety

equipment available to protect your health

There are also many ways to limit the dust

exposure escaping to areas outside the actual

renovation area

Seal off the renovation area including

sealing off the hot and cold air returns to your furnace

Choose a time of year when the furnace is

not likely to be running

Cleanup must be managed to prevent

contamination of equipment and the remainder of the building

Talk to the renovation professionals so you

fully understand the methods to prevent

asbestos contamination By managing the

risks for asbestos exposure you automatically

manage the risks for any potential gluten

exposure

Another consideration for gluten lurking about

in a renovation project is wall paper The

commercial glues used in most pre-pasted

modern wall coverings are developed from the

same types of glues that are used on

envelopes However prior to ~1970

wallpaper was applied using wall paper paste

that was made at home from wheat flour

There are still many homes that have layers

upon layers of wallpaper and many of those

layers will have wheat based wall paper paste

holding them in place Care must be taken in

their removal to contain the dust from these

projects to the area of restoration and

minimize the potential for its being circulated

through the furnace ducts and other air

movement equipment (fans dryers

dehumidifiers)

Gluten might be a consideration in any

renovation project but will be overshadowed

by the asbestos concerns in most

renovations When asbestos is addressed in

your project any gluten exposure would be

included in the prevention of general

contamination concerns

Please protect your health when you

undertake your DIY projects



The GF Food Program for Restaurants (GFFP) launched Directed to the food service and hospitality industries includes 3 endorsements GF Smart GF Verified and GF Dedicated For more information about this program see httpswwwceliaccafood-industryprofessionalsrestaurant-program

While this program is currently being launched in eastern Canada it is hoped that we will soon see restaurants in the west participating too Looking for a list of products that carry the GFCP certification logo check out this link httpwwwglutenfreecertcomconsumerscertification-directory

What is the Gluten-Free Food Program (GFFP) The GFFP standards are about managementrsquos commitment to training staff implementing consistent and documented operating procedures that ensure each establishment provides safe reliable gluten-free food to consumers

The Gluten-Free Food Program (GFFP) covers a wide range of business types

Restaurants Caterers Camps

hellip The Consumer

Help the gluten-free community find safer places to eat Broaden the availability of GFFP gluten-free sites for eating out

hellip The Industry

Support the gluten-free efforts of the food service and hospitality businesses by providing training standards best practices and GFFP verification audits

Help committed operators market their efforts to the gluten-free community Partner with key organizations

Hotels and convention centres Healthcare and educational institutions Cafes bars quick service outlets

For more details contact Jacquie (416) 272-0809 or JacquiePepplerglutenfreefoodprogramcom wwwglutenfreefoodprogramcom



Gluten Free in Prague Czech Republic Courtesy of the Gluten Free Travelermdashhttpsglutenfreetravellerca

Finally a place where you can get all the best places to eat gluten free in Prague Czech Republic Since I lived in Prague for a month I can really give you the down-low on everything gluten free in Prague There were many options so you can sit back and relax as I summarize them all for you in one nice spot for all types of different restaurants bakeries so you can live a Celiac Life Without Borders

Svejk U Karla is a fabulous gluten free restaurant in Prague that I must recommend to anyone visiting To take a peak at their gluten free menu click the link

The owner has a child that has celiac so you can be assured that is the reason they offer safe places to eat While the lsquoSvejkrsquo restaurants are a chain in Czech Republic this is the only one with gluten free options Location Křemencova 1867 110 00 Noveacute Město

Alriso Risotteria Italiana is a 100 gluten free restaurant so it is a must go as well if you are staying

in Prague They even start with gluten free bread after you give your order For their 100 gluten free menu click the link Location Betleacutemskeacute naacutem 11259 110 00 Stareacute Město Lavende Restaurant is tailored for people who are celiac or vegetarian and is right on the Vltava river After you eat dinner you can take a stroll down the river to an amazing place called Strelecky ostrov which is a little island in the river You can review their website and menu here Location Lidickaacute 2 150 00 Praha 5 Anděl Muj Salek Kavy has a refreshing watermelon salad and the chicken salad on gluten free bread is great They charge an extra dollar for the gluten free bread but it is good To check out their website click here Location Křižiacutekova 105 Prague 8 Lehka Hlava (aka Clear Head) has a very eclectic interior and is worth the visit to just sit and enjoy the ambience Their menu is fully vegetarian and explains which items are gluten free and it is easy to follow as the meals are of natural ingredients Location Borsov 2280 Prague 1 Arepes De Lyna is 100 gluten free which is always great It is cash only so make sure you have some Czech Krones on you Of course you should try the arepes which are naturally gluten free Location Korunniacute 117383 130 00 Hlavniacute město Praha Vegg GO is marketed as a vegan and vegetarian place but it really is more than that because it has gluten free sugar free and lactose free options as well There is a double bonus for anyone who is also a vegan or vegetarian as it is marked on every dish here Locations

Naacuteměstiacute Miacuteru 12203 120 00 Praha 2-Vinohrady Českomoravskaacute 242015a 190 93 Praha 9-Harfa-Praha 9 (food court) Plzeňskaacute 8 Anděl 150 00 Praha 5-Smiacutechov-Smiacutechov Vinohradskaacute 2828151 130 00 Praha 3-Žižkov-Praha 3 (food court)


Coffee Park offers a nice coffee with gluten free deserts soups quiches and other items as well There deserts are all labelled if they are gluten free right when you walk in and they use Schar gluten free flour for baking and cooking If you would like to check out their website click here Location Chopinova 15566 120 00 Praha 2 The Sweet Secret of Raw is where you can have some delicious raw and also gluten free deserts You can also have a quick breakfast from 8 am to noon of banana pancakes or a delicious mango bowl Location Rumunskaacute 25 120 00 Praha 2 Babiccina Spiz is all things deserts muffins breads and buns that are all 100 gluten free They have great items for purchase for lunch or deserts To see their offerings check out their website here Location Revolučniacute 23 Praha 1 110 00 Praha 1 Svet Bez Lepku this is another 100 gluten free bakery for you to check out for sure You can purchase what they have in-store for breads deserts and products to cook gluten free You can also order on-line To see their offerings check out their website here You can also buy some gluten free staples like pasta sauces cereals granola bars and more It is worth a stop especially if you are staying at a place with a kitchen because you can get some great and easy meals to make safely at home all at one spot Locations

Naacuteměstiacute Bratřiacute Synků 39913 140 00 Praha 4 ndash Nusle Moskevskaacute 51552 101 00 Praha 10 ndash Vršovice amp Pod baštami 2774 160 00 Praha 6 ndash Hradčany

Angelato is an ice-cream gelato and sorbet place that offer gluten free summer treats They offer 75 different flavours and only 2 have gluten in them so they are practically 98 gluten free Locations

Rytiacuteřskaacute 27 110 00 Praha 1 Uacutejezd 24 118 00 Praha 1 amp Bělohorskaacute 50 169 00 Praha 6

Gluten Free Prague Old Town If you are visiting Prague for just a few days and staying in the old town I will summarize for you exactly where to go in the historic and beautiful Old Town of Prague Old Town Area Options (in Praha 1) Svejk U Karla

Alriso Risotteria Italiana (100 Gluten Free) Lehka Hlava Babiccina Spiz (100 Gluten Free) amp Angelato

Eating Gluten Free in Prague I am committed to inspiring people with celiac to travel the world and explore the limitless opportunities to live Gluten Free anywhere I hope you take the plunge if something is holding you back Get outside of your comfort zone and you will be amazed at what you can do and what you can see

If you follow my gluten free guide in Prague it will not disappoint If you are considering a trip to Czech Republic and have some questions reach out and send me an email at GlutenFreeTraveller Follow me on Facebook YouTube and Pinterest Follow the website for more to come I will have guides for Hawaii in October and Bali in November if you are looking for more inspiration



2018 CALENDAR OF EVENTS

Calgary Chapter ndash Canadian Celiac Association

REGISTRATION FOR EVENTS IS ONLINE

(No access to a computer Please call the office and we will be happy to register you over the phone 403-237-0304)

Please check our Website Facebook page and Twitter CalgaryCeliac often for updates - wwwcalgaryceliacca

Sunday November 4th Annual General Meetingmdash200 pm

Marda Loop Community Centremdash3130mdash16th Street SW

Shelley Case to speak

Tuesday November 6 Celiac 101 Information Nightmdashstarts at 7pm Calgary Office

Open to all pre-register at wwwcalgaryceliacca

Wednesday November 21 Kids MeetupmdashAlberta Childrenrsquos Hospitalmdash630mdash800 pm pre-registration online at wwwcalgaryceliacca

Tuesday February 26 2019 Celiac 101 Information Nightmdashstarts at 7pm Calgary Office


Tuesday May 14 2019 Celiac 101 Information Nightmdashstarts at 7pm Calgary Office


Note that more events and classes will be finalized throughout the year

Please check out website often for updates at wwwcalgaryceliacca

If there is an event or class you would like us to promote let us know at infocalgaryceliacca


Does the Calgary Chapter host a Celiac Kids Meetup

Yes in 2017 we started a meetup After hearing from parents that there was a need for a group like this we advertised on two Facebook groups the Calgary Celiac Community and Calgary Celiac Kids We hosted the first meetup at Alberta Childrenrsquos Hospital and continue to meet there

What do you do at the meetups

The meetups are casual We start with an introductory activity then play games activities or crafts We have seen the visiting dogs gone on a hospital tour and in the warm weather we were out on the playground The parents enjoy chatting and people always learn something about school restaurants and life on a gluten free diet

When are the meetups

Meetups are on the 3rd

Wednesday of every other month from 630-800 pm at the Alberta Childrenrsquos Hospital Our schedule is September November January March and May as well as a meetup in July at the annual Wendy Ts Stampede Breakfast The meeting dates are posted at wwwcalgaryceliacca under UPCOMING EVENTS


CalgaryCeliac

Why do I have to register

The meetups are free but we ask everyone to register on the website to help us with planning

Why is there no food at the meetups

Parents agreed at the first two meetups that this fun evening would not include food The purpose of the meetup is to create a safe and inclusive environment

Because other dietary restrictions might exclude someone it was agreed that we would not allow food Parents also thought this would model the idea that you can have a fun meetup without food

Who can attend the meetups

All children under 18 years of age who are affected by the gluten free diet That includes those is any stage of investigation for celiac disease or non-celiac gluten sensitivity Siblings are also welcome

Is there a separate teen meetup

Parents asked if we would host an evening for teenagers We held the first Celiac Teen Pizza Night at Avatara on October 1 and are already planning to do it again

Please email infocalgaryceliacca if you would like to add your name to the Celiac KIDS MEETUP email list Provide your name and email address plus the name and age of your childchildren Feel free to sign up if you are interested but are not yet able to attend We send out an email reminder the week before each meet up and may do some event planning with that list

mdash No Food Pleasemdash

We have discussed the idea of planning Field Trips during the months that we donrsquot have a meetup at the hospital These may be at a restaurant and will be on different days of the week Stay tuned


A Special Thank you to the Sponsors of

this yearsrsquo Oktoberfest We couldnrsquot do

it without your support


Following a Gluten-Free Diet Just Got

Easier

Toronto ON (PRWEB) October 15 2014 -- 30 PT Design Inc based in Parry Sound Ontario and the Canadian Celiac Association (CCA) jointly announced today the launch of Gluten-Free 247 an app that assists those dealing with celiac disease or gluten sensitivity as they shop for safe gluten-free foods and ingredients The App which may be accessed from an Apple Device allows users to review ingredients in products to determine if they contain gluten or not and registered users also have further administrative capabilities To download the App or to view it in your browser visit wwwglutenfree247ca

Sue Newell Operations Manager of the CCA states that ldquoalthough statistics are not readily available it is estimated that 7 in every 100 people in North America are affected by celiac disease or non-celiac gluten sensitivity and the only current treatment for these conditions is maintaining a gluten-free diet for liferdquo As a result Newell sees the need to assist consumers struggling to shop for gluten-free foods Foods containing gluten include wheat rye barley oats and most ingredients derived from these sources The shopping challenges of continually reading the details of product labels makes it difficult to know which foods actually contain these hidden ingredients ldquoGluten-Free 247 is a convenient portable and easy to reference food and ingredients listrdquo says Newell

Gluten-Free 247 An App to Assist When Shopping

for Gluten-Free Foods Find us in the app store

As owners of the app and to ensure the efficacy of the content within the app 30 PT Design Inc worked closely with the Canadian Celiac Association (CCA) during the development of Gluten-Free 247 and is excited to have CCArsquos exclusive endorsement Gluten-Free 247 is based on the CCArsquos latest version of their published Pocket Dictionary titled Acceptability of Foods amp Food Ingredients for the Gluten-Free Diet Future versions of the App will include barcode-scanning functionality links to recipes containing favorite ingredients and store tracking of desired certified gluten-free products based on the userrsquos location

Since 2011 30 PT Design Inc has been dedicated to designing and developing leading mobile device applications

Please remember the Food Bank when buying your gluten free items

Non perishable gifts are greatly appreciated




Coconut Pumpkin Bread Pudding

Courtesy of McCormick and Thai Kitchen

Ingredients 2 1366 oz cans Thai Kitchenreg Coconut Milk

4 eggs lightly beaten

1 cup sugar

1 cup canned pumpkin

1 Tbsp McCormickreg Pumpkin Pie Spice

1 Tbsp McCormickreg Pure Vanilla Extract

8 cups gluten-free cinnamon raisin bread cubed

1 cup flaked coconut

1 cup chopped pecans Spiced maple syrup (recipe follows)

Directions Pour coconut milk into large bowl Stir with wire whisk until smooth Add eggs sugar pumpkin pumpkin pie spice

and vanilla mix until well blended Add bread cubes toss to coat well

Pour into greased 13x9rdquo baking dish Let stand 10 minutes Sprinkle evenly with coconut and pecans

Bake in preheated 350degF oven 35-40 minutes or until knife inserted in center comes out clean Cool slightly on wire

rack Serve bread pudding with spiced maple syrup

Spiced Maple Syrup Mix 1 cup maple syrup 1 tsp McCormickreg Pure Vanilla Extract and frac14 tsp McCormickreg Pumpkin Pie Spice in microwavable bowl or measuring cup Microwave on high for 1 minute or until warm stirring once

Celiac Friendly Haystacks Cookie Servings 24

Ingredients 2 cups white sugar 13 cup unsweetened cocoa powder 12 cup Milk 12 cup butter softened 3 12 cups quick cooking oats ( we used Aveena brand) 1 cup Flaked Coconut 1 pinch Salt

Directions In a saucepan bring sugar cocoa milk and butter to boil Remove from heat Stir in oats coconut and salt Drop quickly using teaspoon or small ice cream scoop on greased pan or parchment paper and let it cool Note For Vegan and dairy free cookies etc substitute ingredients accordingly

Mohammed Syed ( Chef Mo ) Catering and Food Services Manager Camp Kindle


Cinnamon Snickerdoodles

Courtesy of the Everyday Gluten Free Gourmet httpswwweverydayglutenfreegourmetca

Dry Ingredients ⅔ cup plus 2frac12 Tbsp brown rice flour 3 Tbsp plus 2frac14 tsp potato starch 2 Tbsp plus frac14 tsp tapioca starch frac14 cup almond flour or ground

almonds 1 tsp cinnamon 1 tsp cream of tartar frac12 tsp baking soda frac14 tsp xanthan gum frac14 tsp salt

Wet Ingredients frac12 cup butter room temperature frac34 cup sugar 1 egg

Cinnamon Sugar Topping 2 Tbsp sugar 1 tsp cinnamon

Directions

In medium bowl combine brown rice flour potato starch tapioca starch ground almonds cream of tartar cinnamon baking soda xanthan gum and salt Whisk to combine set aside

In a stand mixer cream butter and sugar until fluffy 2-3 minutes

Add egg and beat another 1-2 minutes

Reduce speed to low and slowly add the flour mixture until it is all incorporated Cover bowl with plastic wrap and refrigerate for 2 hours or overnight

CINNAMON-SUGAR TOPPING ndash In a small bowl mix together sugar and cinnamon Set aside

Preheat oven to 375degF Line two cookie sheets with parchment paper

Using a 1frac14-inch metal scoop measure cookie dough into balls Using your hands roll the balls until they are round then roll each ball in cinnamon-sugar topping Place cookies onto cookie sheets about 2 inches apart

Bake in preheated oven 10-12 minutes or until slightly brown around the edges Place baking sheet on cooling rack for 2-3 minutes to harden Transfer parchment paper with cookies to baking rack to cool completely

Store in airtight containers or double plastic bags to keep fresh Freeze as needed

A 1frac14-inch size scoop made 36 cookies

Cream of tartar substitute - 1 tsp cream of tartar amp frac12 tsp baking soda = 2 tsp of baking powder


Caramel Squares

Courtesy of the Vancouver Celiac News June 2018

These are sweet but oh so goodhellipRecipe can be cut in half for one 9rdquo x 13rdquo pan

Ingredients 64 Kraft Caramel candy

1 cup Carnation Evaporated milk

34 cup brown rice flour

12 cup tapioca starch

12 cup potato starch

14 cup sweet rice flour

1 tsp xanthan gum

2 cups gluten-free rolled oats

12 tsp soda

12 tsp salt

1 12 cup butter

1 cup chocolate chips

1 cup chopped pecans or walnuts

Directions

Melt caramels with the evaporated milk on low heat

Mix together brown rice flour tapioca and potato starch rice flour and xanthan gum with

oats soda and salt

Work butter into flour the flour mixture with pastry cutter or your hands Work it until it

become crumbly

Take half of crumbs and press into two 9 x 13rdquo pans making a thin base

Bake for 5 minutes at 350 degrees F

Let cool for 5 minutes and then pour caramel mixture over the baked base

Sprinkle chocolate chips and nuts over the caramel and the crumble the rest of the rest of

crumbs over the top

Bake for 20 minutes or until golden

Cool cut while still warm and then place in the fridge to harden

Store in the freezer until needed (they are actually good frozen)


Itrsquos your breakfast favourites all wrapped up in a stuffing dish Recipe created by Kinnikinnick Corporate Chef Lori Grein

Ingredients 1 pkg Kinnikinnick Plain Bagels (cut into frac12 inch cubes) (344 g) 1 lb bacon (cookedchopped) (454 g) 2 tbsp olive oil (30 g) frac12 red onion (diced) (175 g) 2 celery sticks (chopped) (8 g) 2 cloves garlic (diced) (6 g) 2 sprig thyme (stem removedchopped fine) (1 g) 2 sprig sage (stem removedchopped fine) (2 g) 1 sprig rosemary (stem removedchopped fine) (1g) frac14 cup chopped fresh parsley (15 g) frac12 tsp salt (2 g) 1 tsp pepper (2 g) 1 cup prepared chicken stock (240 g)

Directions

Preheat oven to 350degF (176degC) line a baking sheet with parchment Set aside Spread cubed bagel pieces evenly on prepared pan Bake at 350degF (176degC) for 10 minutes turning bagel cubes once in ov-en Turn oven off leave pan in oven for 10 minutes turning once Remove from oven and let cool In a large skillet heat olive oil over medium heat Sauteacute onion celery garlic salt and pepper for 5-7 minutes or until onion are translucent In a large bowl toss together dried cubed bagel onion mixture bacon and prepared herbs Moisten stuffing with 13 cup chicken stock Preheat oven to 350degF (176degC) Lightly grease a 4 qt casserole dish Place prepared stuffing in casse-role dish and moisten with remaining chicken stock prior to baking Bake covered for 30 minutes at 350degF For a crispier finish uncover for the last 5 minutes Tip Stuffing can be prepped and stored in the refrigerator up to 24hours ahead Hold back 23 chicken stock until just prior to baking in a casserole dish If stuffing inside bird pat turkey dry inside and out Stuff both cavities Skewer cavities closed tie legs together and tuck wings under back Place in roasting pan breast side up Follow cooking directions based on the weight of your bird to an internal temperature of 165degF (74degC)

Bacon Bagel Stuffing Courtesy of Chef Lori Grein


Try this quick and easy trifle sure to impress your guests Recipe created by Kinnikinnick Corporate Chef Lori Grein

Trifle Ingredients

1 recipe prepared custard (see below) (1030 g)

250ml whipping cream (whipped) 2 pkg Kinnikinnick Vanilla Wafers

(120 gx2) 1lb strawberries (sliced tops

removed) (454 g) 1pint blackberries (170 g) 2 pints raspberries (340 g) Option frac14 cup your favourite liqueur

Assemble for Trifle

Using a 4qt trifle dish line the bottom with Kinnikinnick Vanilla Wafers and brush with liqueur (if desired) Spread a layer of prepared custard over top of wafers followed by a layer of raspberries and whipping cream Place a second layer of Kinnikinnick Vanilla Wafers on the whip cream layer and brush with liqueur (if desired) Top with a layer of custard strawberries and whipping cream Finish the top with a mixture of blackberries raspberries and strawberries

Custard Ingredients

6 large eggs (yolks only) (102 g) frac34 cup granulated sugar (150 g) 13 cup corn starch (50 g)

Directions for Custard

Place egg yolks in a bowl and whisk until combined Set aside In a medium saucepan combine milk sugar salt and cornstarch Cook over medium heat stirring constantly until mixture begins to thicken and comes to a boil (12-15 minutes) Remove from heat Slowly whisk the hot milk mixture into egg yolks Gradually pour hot mixture back into sauce pan stirring constantly Cook over medium- low heat stirring continually until mixture thickens and begins to bubble (approx 6-8 minutes) Remove from heat and stir in vanilla Allow to cool slightly and then place a layer plastic wrap directly on custard to avoid skin from forming Tip Remember when tempering eggs it is important always to add hot to cold never cold to hot If using custard in trifle allow mixture to cool before assembly

Christmas Trifle Courtesy of Chef Lori Grein

18 tsp salt (1 g) 3 cups milk 2 (720 g) 1frac12 tsp vanilla extract (7 g)


Redeem this coupon at the time of your next in-store purchase This coupon cannot be combined with any other promotion No other discounts apply Offer expires

January 31 2019 No cash value


The Canadian Celiac Association ndash Calgary Chapter

publishes four (4) editions of the

ldquoCalgary Celiac Newsrdquo each year

Editions are published in February May August and November

Our circulation is 1000+ avid readers in Calgary

and Southern Alberta

In a mail-out survey to a sample of 300 Calgary and area members we learned the following

98 of members read the newsletter for timely information on food products

96 of members read the advertisements in the newsletter to make purchasing decisions and stay

current on new products

These results certainly speak for themselves

Any vendors advertising with us will indeed reach a great target audience

Information Meetings 20182019

FREE Information night meetings for newly diagnosed

celiac and their familyfriends

Open to both members and non-members

Join us at our Calgary office

Suite 1a 2215mdash27 Avenue NE Calgary

Sessions begin at 7pm

Includes information on living with celiac label

reading eating out at restaurants shopping

Lots of samples and coupons offered at the meetings

Please register online at wwwcalgaryceliacca or

by phone 403-237-0304

20182019 Dates

Tuesday November 6 2018

Tuesday February 26 2019

Tuesday May 14 2019

Return undeliverable Canadian addresses to 1A 2215mdash27th Avenue NE Calgary AB T2E 7M4 Email infocalgaryceliacca 403-237-0304


The Canadian Celiac Association - Calgary Chapter does not endorse any product and any reference or advertisement in any edition of this newsletter is not to be construed as a recommendation or an endorsement of that product Inclusion of such products in our publications is for informational purposes only The contents of this newsletter are not necessarily the views or opinions of this Association

President

Jim Calverley

Vice President

Vacant

Secretary

Karen Wickerson

Treasurer

Ralph Barnett

Education Committee

Tracy McMillan Stephanie Hart

Board Members At Large

Rick Ratcliff

James King

Cinde Little Special Events amp Program

Coordinator

Cheryl Richmond

Office Manager

Linda Cooper

Medicine Hat Satellite

Jenna Arseneault Lethbridge Satellite

Karen Toohey

Red Deer Satellite

Clarice Schulz

Marlene Kallstrom-Barritt

Newsletter Editor

Linda Cooper

CALGARY CHAPTER OFFICE HOURS

Tuesday and Thursday

1000am - 300pm

If you plan to visit the office please call first to be sure

we are not out at an appointment

Suite 1a 2215mdash27th Avenue NE Calgary AB

Phone 403-237-0304 Fax 403-269-9626

infocalgaryceliacca

wwwcalgaryceliacca

Follow us on Twitter CalgaryCeliac

Find us on Facebook

Connect with us on

2017 - 2018 BOARD OF DIRECTORS amp KEY CONTACTS

Please Note To contact the individuals listed below email infocalgaryceliacca

Newsletter Submission Deadlines 2019

First Edition (February) due January 10

Second Edition (May) April 11

Third Edition (August) July 11

Fourth Edition (November) October 10

E-mail submissions to Linda Cooper

lindacalgaryceliacca

Calgary Chapter office will be closed from December 14thmdash

January 7th







the meeting




31st 2017

















Please join us






















Camp 2018










August








in the Main Hall





































Care Bakery

Judy G

OrsquoDoughs

Schar

Alberta Milk

Kinnikinnick

Spokes

Daiya

South Street Burger











DID YOU KNOW



We can help out at

restaurants

schools

community centres

seniors groups



of information

and educators



Distilled Liquors




Vaartnou































Phone (403) 272-7221














accessed at










yourdquo








References













limited)1








Education





























Gluten-Free








21st








August 3 2016
























Alberta Healthy

Living Program












Volunteers Needed









By Fax 403-269-9626




Thank you

Ralph

403-804-7239










all neuropathies


celiac



treat




















antibody profile


Italy and Argentina


been reported













how it adapts etc











enough to have both














health


















gluten perspective














By Jo Anne Murray






















Renovation Projects

















removed








1990s









renovation area












exposure


















dehumidifiers)

















hellip The Consumer


hellip The Industry




















































CalgaryCeliac



















Easier
















1 cup sugar
























Directions













Caramel Squares









1 tsp xanthan gum


12 tsp soda

12 tsp salt

1 12 cup butter



Directions



oats soda and salt


become crumbly





crumbs over the top







Directions





Trifle Ingredients





Assemble for Trifle


Custard Ingredients

































by phone 403-237-0304

20182019 Dates



Tuesday May 14 2019








the meeting




31st 2017

















Please join us






















Camp 2018










August








in the Main Hall





































Care Bakery

Judy G

OrsquoDoughs

Schar

Alberta Milk

Kinnikinnick

Spokes

Daiya

South Street Burger











DID YOU KNOW



We can help out at

restaurants

schools

community centres

seniors groups



of information

and educators



Distilled Liquors




Vaartnou































Phone (403) 272-7221














accessed at










yourdquo








References













limited)1








Education





























Gluten-Free








21st








August 3 2016
























Alberta Healthy

Living Program












Volunteers Needed









By Fax 403-269-9626




Thank you

Ralph

403-804-7239










all neuropathies


celiac



treat




















antibody profile


Italy and Argentina


been reported













how it adapts etc











enough to have both














health


















gluten perspective














By Jo Anne Murray






















Renovation Projects

















removed








1990s









renovation area












exposure


















dehumidifiers)

















hellip The Consumer


hellip The Industry




















































CalgaryCeliac



















Easier
















1 cup sugar
























Directions













Caramel Squares









1 tsp xanthan gum


12 tsp soda

12 tsp salt

1 12 cup butter



Directions



oats soda and salt


become crumbly





crumbs over the top







Directions





Trifle Ingredients





Assemble for Trifle


Custard Ingredients

































by phone 403-237-0304

20182019 Dates



Tuesday May 14 2019






















Camp 2018










August








in the Main Hall





































Care Bakery

Judy G

OrsquoDoughs

Schar

Alberta Milk

Kinnikinnick

Spokes

Daiya

South Street Burger











DID YOU KNOW



We can help out at

restaurants

schools

community centres

seniors groups



of information

and educators



Distilled Liquors




Vaartnou































Phone (403) 272-7221














accessed at










yourdquo








References













limited)1








Education





























Gluten-Free








21st








August 3 2016
























Alberta Healthy

Living Program












Volunteers Needed









By Fax 403-269-9626




Thank you

Ralph

403-804-7239










all neuropathies


celiac



treat




















antibody profile


Italy and Argentina


been reported













how it adapts etc











enough to have both














health


















gluten perspective














By Jo Anne Murray






















Renovation Projects

















removed








1990s









renovation area












exposure


















dehumidifiers)

















hellip The Consumer


hellip The Industry




















































CalgaryCeliac



















Easier
















1 cup sugar
























Directions













Caramel Squares









1 tsp xanthan gum


12 tsp soda

12 tsp salt

1 12 cup butter



Directions



oats soda and salt


become crumbly





crumbs over the top







Directions





Trifle Ingredients





Assemble for Trifle


Custard Ingredients

































by phone 403-237-0304

20182019 Dates



Tuesday May 14 2019

















Care Bakery

Judy G

OrsquoDoughs

Schar

Alberta Milk

Kinnikinnick

Spokes

Daiya

South Street Burger











DID YOU KNOW



We can help out at

restaurants

schools

community centres

seniors groups



of information

and educators



Distilled Liquors




Vaartnou































Phone (403) 272-7221














accessed at










yourdquo








References













limited)1








Education





























Gluten-Free








21st








August 3 2016
























Alberta Healthy

Living Program












Volunteers Needed









By Fax 403-269-9626




Thank you

Ralph

403-804-7239










all neuropathies


celiac



treat




















antibody profile


Italy and Argentina


been reported













how it adapts etc











enough to have both














health


















gluten perspective














By Jo Anne Murray






















Renovation Projects

















removed








1990s









renovation area












exposure


















dehumidifiers)

















hellip The Consumer


hellip The Industry




















































CalgaryCeliac



















Easier
















1 cup sugar
























Directions













Caramel Squares









1 tsp xanthan gum


12 tsp soda

12 tsp salt

1 12 cup butter



Directions



oats soda and salt


become crumbly





crumbs over the top







Directions





Trifle Ingredients





Assemble for Trifle


Custard Ingredients

































by phone 403-237-0304

20182019 Dates



Tuesday May 14 2019












DID YOU KNOW



We can help out at

restaurants

schools

community centres

seniors groups



of information

and educators



Distilled Liquors




Vaartnou































Phone (403) 272-7221














accessed at










yourdquo








References













limited)1








Education





























Gluten-Free








21st








August 3 2016
























Alberta Healthy

Living Program












Volunteers Needed









By Fax 403-269-9626




Thank you

Ralph

403-804-7239










all neuropathies


celiac



treat




















antibody profile


Italy and Argentina


been reported













how it adapts etc











enough to have both














health


















gluten perspective














By Jo Anne Murray






















Renovation Projects

















removed








1990s









renovation area












exposure


















dehumidifiers)

















hellip The Consumer


hellip The Industry




















































CalgaryCeliac



















Easier
















1 cup sugar
























Directions













Caramel Squares









1 tsp xanthan gum


12 tsp soda

12 tsp salt

1 12 cup butter



Directions



oats soda and salt


become crumbly





crumbs over the top







Directions





Trifle Ingredients





Assemble for Trifle


Custard Ingredients

































by phone 403-237-0304

20182019 Dates



Tuesday May 14 2019



Distilled Liquors




Vaartnou































Phone (403) 272-7221














accessed at










yourdquo








References













limited)1








Education





























Gluten-Free








21st








August 3 2016
























Alberta Healthy

Living Program












Volunteers Needed









By Fax 403-269-9626




Thank you

Ralph

403-804-7239










all neuropathies


celiac



treat




















antibody profile


Italy and Argentina


been reported













how it adapts etc











enough to have both














health


















gluten perspective














By Jo Anne Murray






















Renovation Projects

















removed








1990s









renovation area












exposure


















dehumidifiers)

















hellip The Consumer


hellip The Industry




















































CalgaryCeliac



















Easier
















1 cup sugar
























Directions













Caramel Squares









1 tsp xanthan gum


12 tsp soda

12 tsp salt

1 12 cup butter



Directions



oats soda and salt


become crumbly





crumbs over the top







Directions





Trifle Ingredients





Assemble for Trifle


Custard Ingredients

































by phone 403-237-0304

20182019 Dates



Tuesday May 14 2019





Phone (403) 272-7221














accessed at










yourdquo








References













limited)1








Education





























Gluten-Free








21st








August 3 2016
























Alberta Healthy

Living Program












Volunteers Needed









By Fax 403-269-9626




Thank you

Ralph

403-804-7239










all neuropathies


celiac



treat




















antibody profile


Italy and Argentina


been reported













how it adapts etc











enough to have both














health


















gluten perspective














By Jo Anne Murray






















Renovation Projects

















removed








1990s









renovation area












exposure


















dehumidifiers)

















hellip The Consumer


hellip The Industry




















































CalgaryCeliac



















Easier
















1 cup sugar
























Directions













Caramel Squares









1 tsp xanthan gum


12 tsp soda

12 tsp salt

1 12 cup butter



Directions



oats soda and salt


become crumbly





crumbs over the top







Directions





Trifle Ingredients





Assemble for Trifle


Custard Ingredients

































by phone 403-237-0304

20182019 Dates



Tuesday May 14 2019














accessed at










yourdquo








References













limited)1








Education





























Gluten-Free








21st








August 3 2016
























Alberta Healthy

Living Program












Volunteers Needed









By Fax 403-269-9626




Thank you

Ralph

403-804-7239










all neuropathies


celiac



treat




















antibody profile


Italy and Argentina


been reported













how it adapts etc











enough to have both














health


















gluten perspective














By Jo Anne Murray






















Renovation Projects

















removed








1990s









renovation area












exposure


















dehumidifiers)

















hellip The Consumer


hellip The Industry




















































CalgaryCeliac



















Easier
















1 cup sugar
























Directions













Caramel Squares









1 tsp xanthan gum


12 tsp soda

12 tsp salt

1 12 cup butter



Directions



oats soda and salt


become crumbly





crumbs over the top







Directions





Trifle Ingredients





Assemble for Trifle


Custard Ingredients

































by phone 403-237-0304

20182019 Dates



Tuesday May 14 2019



References













limited)1








Education





























Gluten-Free








21st








August 3 2016
























Alberta Healthy

Living Program












Volunteers Needed









By Fax 403-269-9626




Thank you

Ralph

403-804-7239










all neuropathies


celiac



treat




















antibody profile


Italy and Argentina


been reported













how it adapts etc











enough to have both














health


















gluten perspective














By Jo Anne Murray






















Renovation Projects

















removed








1990s









renovation area












exposure


















dehumidifiers)

















hellip The Consumer


hellip The Industry




















































CalgaryCeliac



















Easier
















1 cup sugar
























Directions













Caramel Squares









1 tsp xanthan gum


12 tsp soda

12 tsp salt

1 12 cup butter



Directions



oats soda and salt


become crumbly





crumbs over the top







Directions





Trifle Ingredients





Assemble for Trifle


Custard Ingredients

































by phone 403-237-0304

20182019 Dates



Tuesday May 14 2019



















Gluten-Free








21st








August 3 2016
























Alberta Healthy

Living Program












Volunteers Needed









By Fax 403-269-9626




Thank you

Ralph

403-804-7239










all neuropathies


celiac



treat




















antibody profile


Italy and Argentina


been reported













how it adapts etc











enough to have both














health


















gluten perspective














By Jo Anne Murray






















Renovation Projects

















removed








1990s









renovation area












exposure


















dehumidifiers)

















hellip The Consumer


hellip The Industry




















































CalgaryCeliac



















Easier
















1 cup sugar
























Directions













Caramel Squares









1 tsp xanthan gum


12 tsp soda

12 tsp salt

1 12 cup butter



Directions



oats soda and salt


become crumbly





crumbs over the top







Directions





Trifle Ingredients





Assemble for Trifle


Custard Ingredients

































by phone 403-237-0304

20182019 Dates



Tuesday May 14 2019




21st








August 3 2016
























Alberta Healthy

Living Program












Volunteers Needed









By Fax 403-269-9626




Thank you

Ralph

403-804-7239










all neuropathies


celiac



treat




















antibody profile


Italy and Argentina


been reported













how it adapts etc











enough to have both














health


















gluten perspective














By Jo Anne Murray






















Renovation Projects

















removed








1990s









renovation area












exposure


















dehumidifiers)

















hellip The Consumer


hellip The Industry




















































CalgaryCeliac



















Easier
















1 cup sugar
























Directions













Caramel Squares









1 tsp xanthan gum


12 tsp soda

12 tsp salt

1 12 cup butter



Directions



oats soda and salt


become crumbly





crumbs over the top







Directions





Trifle Ingredients





Assemble for Trifle


Custard Ingredients

































by phone 403-237-0304

20182019 Dates



Tuesday May 14 2019








August 3 2016
























Alberta Healthy

Living Program












Volunteers Needed









By Fax 403-269-9626




Thank you

Ralph

403-804-7239










all neuropathies


celiac



treat




















antibody profile


Italy and Argentina


been reported













how it adapts etc











enough to have both














health


















gluten perspective














By Jo Anne Murray






















Renovation Projects

















removed








1990s









renovation area












exposure


















dehumidifiers)

















hellip The Consumer


hellip The Industry




















































CalgaryCeliac



















Easier
















1 cup sugar
























Directions













Caramel Squares









1 tsp xanthan gum


12 tsp soda

12 tsp salt

1 12 cup butter



Directions



oats soda and salt


become crumbly





crumbs over the top







Directions





Trifle Ingredients





Assemble for Trifle


Custard Ingredients

































by phone 403-237-0304

20182019 Dates



Tuesday May 14 2019



















Alberta Healthy

Living Program












Volunteers Needed









By Fax 403-269-9626




Thank you

Ralph

403-804-7239










all neuropathies


celiac



treat




















antibody profile


Italy and Argentina


been reported













how it adapts etc











enough to have both














health


















gluten perspective














By Jo Anne Murray






















Renovation Projects

















removed








1990s









renovation area












exposure


















dehumidifiers)

















hellip The Consumer


hellip The Industry




















































CalgaryCeliac



















Easier
















1 cup sugar
























Directions













Caramel Squares









1 tsp xanthan gum


12 tsp soda

12 tsp salt

1 12 cup butter



Directions



oats soda and salt


become crumbly





crumbs over the top







Directions





Trifle Ingredients





Assemble for Trifle


Custard Ingredients

































by phone 403-237-0304

20182019 Dates



Tuesday May 14 2019







Volunteers Needed









By Fax 403-269-9626




Thank you

Ralph

403-804-7239










all neuropathies


celiac



treat




















antibody profile


Italy and Argentina


been reported













how it adapts etc











enough to have both














health


















gluten perspective














By Jo Anne Murray






















Renovation Projects

















removed








1990s









renovation area












exposure


















dehumidifiers)

















hellip The Consumer


hellip The Industry




















































CalgaryCeliac



















Easier
















1 cup sugar
























Directions













Caramel Squares









1 tsp xanthan gum


12 tsp soda

12 tsp salt

1 12 cup butter



Directions



oats soda and salt


become crumbly





crumbs over the top







Directions





Trifle Ingredients





Assemble for Trifle


Custard Ingredients

































by phone 403-237-0304

20182019 Dates



Tuesday May 14 2019











all neuropathies


celiac



treat




















antibody profile


Italy and Argentina


been reported













how it adapts etc











enough to have both














health


















gluten perspective














By Jo Anne Murray






















Renovation Projects

















removed








1990s









renovation area












exposure


















dehumidifiers)

















hellip The Consumer


hellip The Industry




















































CalgaryCeliac



















Easier
















1 cup sugar
























Directions













Caramel Squares









1 tsp xanthan gum


12 tsp soda

12 tsp salt

1 12 cup butter



Directions



oats soda and salt


become crumbly





crumbs over the top







Directions





Trifle Ingredients





Assemble for Trifle


Custard Ingredients

































by phone 403-237-0304

20182019 Dates



Tuesday May 14 2019












antibody profile


Italy and Argentina


been reported













how it adapts etc











enough to have both














health


















gluten perspective














By Jo Anne Murray






















Renovation Projects

















removed








1990s









renovation area












exposure


















dehumidifiers)

















hellip The Consumer


hellip The Industry




















































CalgaryCeliac



















Easier
















1 cup sugar
























Directions













Caramel Squares









1 tsp xanthan gum


12 tsp soda

12 tsp salt

1 12 cup butter



Directions



oats soda and salt


become crumbly





crumbs over the top







Directions





Trifle Ingredients





Assemble for Trifle


Custard Ingredients

































by phone 403-237-0304

20182019 Dates



Tuesday May 14 2019






enough to have both














health


















gluten perspective














By Jo Anne Murray






















Renovation Projects

















removed








1990s









renovation area












exposure


















dehumidifiers)

















hellip The Consumer


hellip The Industry




















































CalgaryCeliac



















Easier
















1 cup sugar
























Directions













Caramel Squares









1 tsp xanthan gum


12 tsp soda

12 tsp salt

1 12 cup butter



Directions



oats soda and salt


become crumbly





crumbs over the top







Directions





Trifle Ingredients





Assemble for Trifle


Custard Ingredients

































by phone 403-237-0304

20182019 Dates



Tuesday May 14 2019












gluten perspective














By Jo Anne Murray






















Renovation Projects

















removed








1990s









renovation area












exposure


















dehumidifiers)

















hellip The Consumer


hellip The Industry




















































CalgaryCeliac



















Easier
















1 cup sugar
























Directions













Caramel Squares









1 tsp xanthan gum


12 tsp soda

12 tsp salt

1 12 cup butter



Directions



oats soda and salt


become crumbly





crumbs over the top







Directions





Trifle Ingredients





Assemble for Trifle


Custard Ingredients

































by phone 403-237-0304

20182019 Dates



Tuesday May 14 2019


















removed








1990s









renovation area












exposure


















dehumidifiers)

















hellip The Consumer


hellip The Industry




















































CalgaryCeliac



















Easier
















1 cup sugar
























Directions













Caramel Squares









1 tsp xanthan gum


12 tsp soda

12 tsp salt

1 12 cup butter



Directions



oats soda and salt


become crumbly





crumbs over the top







Directions





Trifle Ingredients





Assemble for Trifle


Custard Ingredients

































by phone 403-237-0304

20182019 Dates



Tuesday May 14 2019









hellip The Consumer


hellip The Industry




















































CalgaryCeliac



















Easier
















1 cup sugar
























Directions













Caramel Squares









1 tsp xanthan gum


12 tsp soda

12 tsp salt

1 12 cup butter



Directions



oats soda and salt


become crumbly





crumbs over the top







Directions





Trifle Ingredients





Assemble for Trifle


Custard Ingredients

































by phone 403-237-0304

20182019 Dates



Tuesday May 14 2019

















































CalgaryCeliac



















Easier
















1 cup sugar
























Directions













Caramel Squares









1 tsp xanthan gum


12 tsp soda

12 tsp salt

1 12 cup butter



Directions



oats soda and salt


become crumbly





crumbs over the top







Directions





Trifle Ingredients





Assemble for Trifle


Custard Ingredients

































by phone 403-237-0304

20182019 Dates



Tuesday May 14 2019








Easier
















1 cup sugar
























Directions













Caramel Squares









1 tsp xanthan gum


12 tsp soda

12 tsp salt

1 12 cup butter



Directions



oats soda and salt


become crumbly





crumbs over the top







Directions





Trifle Ingredients





Assemble for Trifle


Custard Ingredients

































by phone 403-237-0304

20182019 Dates



Tuesday May 14 2019









1 cup sugar
























Directions













Caramel Squares









1 tsp xanthan gum


12 tsp soda

12 tsp salt

1 12 cup butter



Directions



oats soda and salt


become crumbly





crumbs over the top







Directions





Trifle Ingredients





Assemble for Trifle


Custard Ingredients

































by phone 403-237-0304

20182019 Dates



Tuesday May 14 2019









Directions













Caramel Squares









1 tsp xanthan gum


12 tsp soda

12 tsp salt

1 12 cup butter



Directions



oats soda and salt


become crumbly





crumbs over the top







Directions





Trifle Ingredients





Assemble for Trifle


Custard Ingredients

































by phone 403-237-0304

20182019 Dates



Tuesday May 14 2019



Caramel Squares









1 tsp xanthan gum


12 tsp soda

12 tsp salt

1 12 cup butter



Directions



oats soda and salt


become crumbly





crumbs over the top







Directions





Trifle Ingredients





Assemble for Trifle


Custard Ingredients

































by phone 403-237-0304

20182019 Dates



Tuesday May 14 2019





Directions





Trifle Ingredients





Assemble for Trifle


Custard Ingredients

































by phone 403-237-0304

20182019 Dates



Tuesday May 14 2019




Trifle Ingredients





Assemble for Trifle


Custard Ingredients

































by phone 403-237-0304

20182019 Dates



Tuesday May 14 2019





























by phone 403-237-0304

20182019 Dates



Tuesday May 14 2019


(403) 237-0304 suite 1a, 2215 27 avenue ne, calgary ...€¦ · tracy mcmillan stephanie hart board...

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