A recall has been added to the CFIA’s Food Recall Report.
Recall date: May 21, 2015
Reason for recall: Allergen – Mustard, Allergen – Wheat
Hazard classification: Class 2
Company / Firm: Vantage Foods Inc.
Distribution: Alberta, British Columbia, Manitoba, Ontario, Saskatchewan
Extent of the distribution: Retail
Reference number: 9843
||Code(s) on Product
||All lots where mustard and wheat are not declared on the label.
||0 68820 13010 9 or0 68820 13007 9
by Nicole Knegt, Four Spoons Gluten Free Recipes.com
Our breakfast series continues with a gorgeous (and tasty) gluten-free banana bread with cherries. This little gem is also dairy-free and nut-free. We’re sure you’ll enjoy it!
See more breakfast receipes on our YouTube channel at: https://www.youtube.com/user/fourspoonsgf
Ingredients for Gluten-Free Banana Bread
1 1/2 c. (250g.) brown rice flour
1/2 c. (75g.) tapioca starch
1/2 tsp. salt
2 tsp. baking soda
1 tsp. baking soda
1/2 tsp. xanthan gum
1 c. (250g.) mashed banana – aprox. 2 medium bananas
1/2 c. (120g.) apple sauce
1/3 c. (70g) oil
1/4 c. (85g.) honey
Ingredients for Cherry Sauce
1/2 lb. (250g.) frozen cherries or any other frozen fruit
1/4 c. water
1 rounded Tbsp. cornstarch
1 Tbsp. water
sweeten to taste
Thursday night, May 28, 2015 we have our Kelowna Celiac and Gluten Intolerant Wellness Group with Mary Hicks, our Dietitian.
Topic : Bring your favorite summer food recipe
When: 7-8 pm
Where: Interior Health, Capri Centre Mall, Kelowna, 118 – 1835 Gordon Drive, Room 3,
Free to CCA members, $2 donation for non-members. It’s 7 pm to 8 pm at the Capri Health Centre (118 – 1835 Gordon Drive) meeting room three with parking available at the back by Capri insurance.
Contact Mary Hicks 250-717-3639 for more information.
The Gratitude Cafe on Osprey Road is going gluten-free. The cafe already serves vegetarian, vegan & raw food. The menus are being updated to show all items are gluten-free.
Top 10 reasons to eat at Gratitude Cafe:
- everything is vegan & gluten-free
- they do not use eggs, peanuts, sesame, rennet, meat or processed soy in our kitchen
- their vegan cheeses are house made from nuts!!
- the top section of their menu is our raw selection
- they offer cooking classes
- they make enough food to sell out & prevent waste so if they are sold out, that’s why
- they do not take “LA” attitudes
- they get 100% on health inspections
- famous people have eaten there
- they donate stuff to different charities
585 Osprey Avenue (map)
Kelowna, British Columbia
Open at 11:30am-ish to 7:00pm-ish
closed Sundays & Mondays
closed Tuesdays after a holiday Monday
- Have an allergy? Let them know. They specialize in cooking for people with allergies!
- They do takeout! call 778-478-9090 to place an order.
- Call them to reserve for a party of 4 or more.
- The restaurant is 100% Bullfrog Powered.
- Gratitude Café is not affiliated with Café Gratitude in San Francisco.
By Mark Johnson
Here are a few tips from the Canadian Celiac Association – we wrote the book on gluten free.
- Gluten free means no protein from wheat, rye, barley, or oats.
- Gluten added to a manufactured product MUST be listed on the product label, in a CONTAINS statement or in the Ingredient list.
- The listing must include the common name of the grain: wheat, rye, barley, and oats. All forms of wheat must be identified as “wheat” including spelt, kamut, triticale, red fife, freekeh, etc.
- If a gluten grain appears in the May Contain list, the product is not considered gluten free.
- Look for flour, grains, and cereals that carry a “gluten free” claim from the manufacturer. Some of these products are made in facilities that also process wheat. A flour mill cannot be cleaned sufficiently between runs to process both.
- Gluten sometimes appears in unexpected places: broth, soy sauce, salad dressings, sauces, processed meat.
- READ EVERY LABEL EVERY TIME. Ingredient lists frequently change.
- It takes less than 50 mg of gluten to cause harm to someone with celiac disease – a few crumbs of bread.
- 50 mg of gluten can be transferred from dish to dish by cooking utensils, cutting boards, on a grill, in frying oil, in pasta water, on dirty gloves or aprons or even with airborne flour.
- Use separate utensils, separate cutting boards, and separate pans for gluten free food.
- Once a gluten ingredient or garnish has been placed on a plate, the plate is not servable as a gluten free dish. You must remake the plate with completely new ingredients.
- Make sure all garnishes are also gluten free.
- Notify the kitchen staff that a gluten free order has been placed, even for a dish that is naturally gluten free.
- Simple contact with a gluten ingredient is enough to contaminate a plate for a gluten free guest.
- Carry and serve the gluten free plate separately from the other plates at the table to avoid this contact.
- Confirm that this is a gluten free dish with the customer when it is served. Don’t be concerned if the guest asks you extra questions – people who will become ill from a small amount of gluten tend are always concerned about your ability to serve them a safe gluten free dish.
Pocket Dictionary of Ingredients – www.celiac.ca
Pocket Dictionary for iPhone and iOS – www.glutenfree247.ca
Cooking and Serving Gluten Free (workbook or training) – www.cuisineservicesansgluten.com
Gluten Free Food Preparation online training – www.CCAlearn.com
Gluten Free Food Service for the Hospitality Industry – coming very soon, inquire at email@example.com
Gluten Free Certification Program – www.glutenfreecert.ca
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By Mary Hicks
We had a good Wellness meeting Thursday April 23 at the Capri Health Centre. We discussed ideas for Summer BBQing. Our Wellness meetings are generally well attended and people attending value the information sharing and comradely, in fact, so much so that we have scheduled a May meeting on the 28th. Please mark your calendars. Everyone is asked to bring their favorite summer recipe. If you don’t have a recipe, come anyway and you will get one to try!
Suggestions for safe BBQing that were discussed included:
- Watch for cross contamination – in food prep, on the grill, on the cutting board, in the condiments
- Educate the cooks
- A brilliant idea that Julia had was to use a piece of foil to BBQ your own patty or steak on.
- Use a squirt bottles for condiments
- Have a spoon in the relish
- Assign a younger member of the group to “police” the condiment table
- Offer to host – this allows for more control (are we control freaks?? – yes!)
- Take your own meat or entrée
- Take a hearty salad such as pasta or quinoa so you have something safe to fill up on if necessary
We talked about a multitude of other subjects including safe and delicious restaurants, ideas for reducing costs of GF living, and recipe ideas. If these sound of interest to you please join us at one of our meetings. Questions about our meetings – just call me 250-717-3639
Happy BBQing season!
Kelowna Celiac Chapter President Irene Thompson was recently interviewed by Patrick Ryley of EZ Rock Kelowna in advance of May – Celiac awareness month.