Membership has its Privileges


Ever wonder what your membership in the Canadian Celiac Association gets you?

For starters, our lobbying directly influenced the federal government to pass new regulations requiring Clear Labelling of Allergens in food products.  These regulations came into effect in August, 2012, greatly improving the lives of people living with Celiac Disease and other food intolerances or allergies.

  • We provide Local Chapters where members can connect with others who are dealing with the same condition and attend meetings at which information and ideas are shared.
  • We provide a National Website that responds to people’s questions and concerns about Celiac Disease and the gluten-free diet.
  • We’re developing a Certification Program that will license food producers who guarantee that their products are completely safe for the gluten-free diet.
  • We’re conducting a nation-wide Right to Safe Food program that is intended to ensure that people who are – or will be – reliant on institutions for their food (e.g. college cafeterias, senior’s residents, hospitals, care homes, meals-on-wheels) can be assured that the food prepared for them will be safe.
  • We provide a Pocket Dictionary that’s the most reliable resource available for information on what’s safe for people living with Celiac Disease.  This resource is continually updated.
  • We support a Professional Advisory Board of doctors, dieticians and scientists who conduct research and studies into Celiac Disease.
  • We attended the Family Medicine Forum in Vancouver, 2011 and in Montreal, 2012, disseminating important information to family physicians from across Canada.
  • We’ve developed a peer-counsellors program that trains people to help those new to the gluten-free diet.
  • We’ve produced national awareness materials (e.g. “This Pizza is Deadly”) to increase awareness of Celiac Disease across Canada.
  • We have pamphlets, books and other resources available at reduced rates for members at the CCA Store.

The cost of membership – $65 ($50 for renewal) – is less than the cost of one naturopath appointment.  Join today!


Viva La Bamba!

La Bamba RestaurantAs far as we can tell, La Bamba Mexican restaurant may be the only restaurant in Winnipeg where gluten is notably absent from almost all of the menu items.*

The authentic Mexican fare includes salad, nachos, tacos, enchiladas, quesadillas and other traditional dishes, all using corn-based shells. Service is friendly and accommodating for gluten-free customers and there are three convenient Winnipeg locations to choose from.  Check out the menu for all three locations here.

*Please note the Mole sauce, jalapeno poppers and deep fried ice cream are not gluten-free.  As always, CCA Manitoba recommends you check with your server, chef and restaurant manager to ensure you are comfortable with a restaurant’s ability to provide a gluten-free meal.


GF Baked Goods Now at SuperStore

Real Canadian SuperStore BakeryImagine walking into a major grocery store and seeing a large assortment of fresh gluten-free baked goods.  Well now customers of the Real Canadian SuperStore can have that exact experience!  The product selection includes bread, cookies, muffins and other treats.  All products are certified under the new Canadian Celiac Association Gluten-Free Certification Program.

See the full product list here.

New Labelling Laws Now in Effect

CCA label exampleTwenty years in the making, Canada’s new Allergen and Gluten labelling regulations finally came into full force on August 4, 2012.

The new rules apply to priority allergens in foods known to cause 90 per cent of reactions:

            • Wheat
            • Glutens (oats, barley and rye)
            • Peanuts
            • Eggs
            • Milk
            • Tree nuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, walnuts)
            • Soy
            • Sesame seeds
            • Seafood (fish, crustaceans and shellfish)
            • Sulphites
            • Mustard seed

The rules will require a listing of allergens in smaller components of the product. For example, if a product includes “spices,” the label must list any allergens, glutens or sulphites contained in the spices.

How is this going to change your grocery shopping experience? The CCA has created some resources to help to get you up to speed. Click here to check them out.

This posting is open for comments.


Lay’s Brand is First to Certify with CCA

Lay's logoThe Canadian Celiac Association is pleased to announce that the Gluten-Free Certification Program (GFCP) has issued certificates to the Lay’s brand of PepsiCo Canada. This means that the production of these potato chips meets the requirements of the Canadian Celiac Association’s “Gluten-Free Certification Program”. The claim Gluten Free can now be found on the back of Lay’s packaging. Here is a list of Lay’s products that are currently gluten free and have received certification from the Canadian Celiac Association:

LAY’S® Cheddar & Sour Cream Simulated Flavour Potato Chips
LAY’S® Classic Potato Chips
LAY’S® Dill Pickle Simulated Flavour Potato Chips
LAY’S® Fries & Gravy Simulated Flavour Potato Chips
LAY’S® Lightly Salted Potato Chips
LAY’S® Ketchup Simulated Flavour Potato Chips
LAY’S® Old Fashioned Bar•B•Q Simulated Flavour Potato Chips
LAY’S® Roast Chicken Simulated Flavour Potato Chips
LAY’S® Salt & Vinegar Simulated Flavour Potato Chips
LAY’S® Sea Salt & Pepper Simulated Flavour Potato Chips
LAY’S® Smokey Bacon Simulated Flavour Potato Chips
LAY’S® Sour Cream & Onion Simulated Flavour Potato Chips
LAY’S® STAX® Bar•B•Q Flavour Potato Chips
LAY’S® STAX® Cheddar Flavour Potato Chips
LAY’S® STAX® Original Flavour Potato Chips
LAY’S® STAX® Sour Cream & Onion Flavour Potato Chips Wavy
Wavy LAY’S® Smoky Bar•B•Q Flavour Potato Chips
Wavy LAY’S® Original Potato Chips

Read about the CCA Certification Program here. For more information on the certified chip flavours, visit and click on Nutritional Information.

Health Canada GF Guidance Document

Health Canada Provides Guidance to Industry on Gluten-free Claims

Health Canada Guidance Document

It is now official!

Below is a link to the long-awaited guidance document to industry on gluten-free claims by Health Canada.

A very quick summary notes that products that do not exceed 20 ppm, and manufactured under ‘Good Manufacturing Practices’, are deemed to meet the intent of B.24.018 when a gluten-free claim is made.

This link will be posted on the CCA websites.  We will also be taking efforts to inform the industry and consumer/patient groups.

Jim McCarthy,

Advisor, Canadian Celiac Association

Click here for a PDF copy of the report.

Gluten-Free Ice Cream Cones

Ice Cream Cone Recipe

  • 1/4 cup butter
  • 2 large egg whites
  • 3/4 cup sifted sweet rice flour
  • 1 cup sifted icing sugar (GF)
  • 1/8 tsp. salt
  • 1/2 tsp. vanilla
  • 1 egg yolk

Melt butter and refrigerate until cool but still liquid.

Beat egg whites with salt until very stiff; gradually and gently fold in dry ingredients.

Add vanilla and egg yolk to melted butter, stirring gently. Add to egg white mixture, stirring with a wire whip until smooth. It should have the consistency of thick pancake batter.

Cook about 90 seconds or until golden brown. Remove and roll into cone, pinching tip to seal.

We have the ice cream cone maker that we lend out to our members. If you are interested call 772-6979.

Link between gluten intolerance and infertility

Press Release

Gluten intolerance, an umbrella term that includes gluten sensitivity and celiac disease, doesn’t just affect the digestive system: it is linked to more than 300 diseases and conditions. Among the most common are those stemming from deficiencies, excesses and imbalances of female hormones. In fact, there’s a good chance that correct diagnosis and treatment of gluten intolerance may be all that’s needed to resolve hormone-related medical problems.

Dr Vikki Petersen D.C., C.C.N.Dr Vikki Petersen D.C., C.C.N.

What is the link between gluten intolerance and hormones? ”Gluten intolerance has many secondary effects, including adrenal fatigue,” according to Dr. Vikki Petersen, Certified Clinical Nutritionist, author of the book “The Gluten Effect” and co-founder of HealthNOW Medical Center. “The adrenals are responsible for maintaining a proper balance between DHEA, estrogen, testosterone and progesterone, which prevents conditions such as PMS and infertility. But these hormones are also responsible for a number of other, more basic, functions like regulating blood pressure and blood glucose levels and preventing dehydration.”

“When the adrenals are fatigued, as they often are when one is gluten intolerant, they can’t function fully and optimally. They have to choose between producing sex hormones or just keeping the body up and running,” she said.

Invariably, the functions that relate to basic survival are the priority and the production or regulation of the sex hormones suffers.

According to Dr. Petersen, the results can include such common conditions as:

– cramping
– heavy bleeding
– menstrual irregularity
– endometriosis
– polycystic ovaries
– fibrocystic breasts
– migraines
– infertility
– miscarriage

“The link between adrenal stress and gluten intolerance is common, but rarely diagnosed,” said Dr. Petersen. “As a result, millions of women are suffering unnecessarily from conditions that really affect their quality of life but are easily remedied.”

HealthNOW is a medical clinic in Sunnyvale, California that combines internal medicine, clinical nutrition, naturopathy, physical therapy and chiropractic. The team of doctors from these disciplines work together to resolve patients’ unique health problems and conditions.

basket gf food

Newly Gluten-Free?

Are you new to Gluten-free living?  It can be overwhelming.  We have lots of information to help ease the transition.

Consider attending a Gluten-Free Lifestyles meeting to gain knowledge and ask questions.  For more information or to reserve a spot call the message line 772-6979.  If you leave your name and phone number we will get back to you quickly.

In the meantime, explore the information and resources on our site at your convenience.


Gluten-Free Pumpkin Applesauce Muffins


Brought to you by Life From Scratch

2 1/2 c. gluten free flour mix (I used 1 1/2 c. Brown rice flour and 1/2 c. sorghum flour, ½ c. tapioca)
1 tsp. xanthan gum
1 1/2 tsp. baking soda
3/4 tsp. baking powder
1 tsp. salt
1 1/2 tsp. pumpkin pie spice (check to make sure it is GF)

1/4 c. butter, softened (or non-dairy alternative)
1 c. brown sugar
2 large eggs
1 c. unsweetened applesauce (I used homemade)

½ pumpkin puree (not pumpkin pie filling)
1/2 c. water
1 tsp. vanilla extract
1 c. raisins (optional)(I left these out)

Preheat the oven to 350 degrees.

In a small bowl combine the flour and next five ingredients. In your mixing bowl, beat the butter and sugar. Add the eggs and mix. Add the applesauce, pumpkin, water, and vanilla and blend. Add the flour mix and beat just until incorporated. With a large spoon, fold in the raisins.

Scoop into muffin tins, about ¾ full. They do puff up slightly.

Mini muffins: 15-20 mins

Regular muffins: 20-30mins