Our Manitoba Chapter has created an annual scholarship to be awarded in memory of Lyall Meyers to the child of a Chapter member (age 8 to 16) who wishes to attend a summer camp.
The Camp would be selected by the child’s parents after their consideration of the ability of the camp to supply the child with appropriate gluten free food during his or her visit to the facility.
An application form should be completed giving pertinent information with a short paragraph stating why the child should be selected to receive this award, the amount required according to the cost quoted by the camp, the dates he/she wishes to attend, etc. The child would be encouraged to write a request letter also. A deadline date for application would be January 6th, the year the first award is to be made.
A committee of three (a Chapter Executive member, a member at large and a representative of the Meyers family, if they wish to participate) will determine who would be selected when they meet before January 31st . This will allow for the advance booking to be made at the chosen camp for the upcoming summer. The scholarship will be in the form of a cheque that would be made payable to the chosen camp which the Chapter will forward to the camp.
Application forms are available on our website or at the October and December general meetings.
Dr. Duerksen was interviewed for Celiac Awareness month on CJOB last Sunday, May 29. To listen to the interview advertisement-free, please click here.
This summer, a resource and educational website Fourspoonsglutenfreerecipes.com was created for individuals with celiac disease, gluten-sensitivity, and other dietary restrictions . Its vision is to bring happiness back to eating by offering high-quality resources including recipes, cooking videos, in-depth articles, and practical tools. Please check it out!
The University of Alberta is conducting an online survey investigating vitamin use in children with celiac disease. They are looking for parents of children with celiac disease to respond to the survey. The results of this study will help further an understanding of the factors that impact children with CD taking vitamin supplements and of barriers/motivators for taking the supplements in Canadian children with CD. Follow this link for more information and to take the survey: http://fluidsurveys.com/surveys/celiacvitd/vitamin-use-in-children-with-celiac-disease/
Kinnikinnick has recalled a number of products because of unlabelled milk in the products. There is no gluten in the products.
The recalled products are Kinnikinnick Original Homestyle Waffles; Kinnikinnick Cinnamon & Brown Sugar Homestyle Waffles; Kinnikinnick Kinni-Kwik Bread & Bun Mix; Kinnikinnick Panko Style Bread Crumbs; Kinnikinnick Pancake & Waffle Mix.
It should be noted that this problem was identified by Kinnikinnick’s own internal ingredient testing problem. Kinnikinnick determined that another ingredient contained milk allergens that were not listed by the manufacturer of that ingredient.
This recall may lead to recalls of other products who use the same ingredient in their products. We will send notices of any other high priority recalls.
We have updated our Restaurants and Shopping Menu to enable submission of comments. Please feel free to leave comments about the establishments featured in our list, especially closures. This will enable us to provide an up-to-date list of restaurants and shopping stores.
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A major national baker is now producing a new line of gluten-free baked goods. Weston Bakeries has launched the All But Gluten line, which includes bread, focaccio, muffins, brownies, macaroons and pizza shells.
The line is produced in a gluten-free facility and bears the CCA GCFP certification. All But Gluten products are available locally at Walmart stores.
If you don’t already have a waffle maker, you might think about getting one. One of our readers, Sandra, has sent us this recipe for delectable Belgian waffles. It’s quick, easy and of course, gluten-free.
“I started making these waffles for my teenage son. Soon his friends were starting to invite themselves over for sleepover parties just so they could have my waffles in the morning.”
“They don’t care that they’re gluten-free”, Sandra explains. “Just top them with butter and syrup and they’re fantastic. To make them special, top with yogurt and fresh fruit, or hit it right out of the park with whipping cream.”
Here’s Sandra’s recipe.
- 1 cup rice flour
- 1/2 cup potato starch or corn starch
- 1/4 cup tapioca flour
- 2 teaspoons baking powder
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 eggs or or 1/3 cup egg substitute
- 1 and 1/2 cups buttermilk
- 1/4 cup canola oil
- 1/2 teaspoon vanilla
Preheat waffle iron to desired setting. In a large bowl, mix together the flours, starch, baking powder, salt and sugar. In a separate medium bowl, beat the eggs. Add the buttermilk, oil and vanilla and mix well. Add the wet ingredients to the dry ingredients and mix until well-combined and moistened. Cook according to waffle maker’s directions.
This recipe makes about 3 large Belgian waffles. Serve immediately with your favourite toppings.
To submit your favourite gluten-free recipe, or anything worth posting, send an e-mail to email@example.com.