Recall: Schneider’s All Beef Bologna – Undeclared Wheat

Courtesy CFIA

Schneider’s brand All Beef Bologna recalled due to undeclared milk and wheat

Schneiders All Beef BolognaAdvisory date: May 29, 2015
Reason for advisory: Allergen – Milk, Allergen – Wheat
Hazard classification: Class 2
Company / Firm: Maple Leaf Foods
Distribution: Alberta, British Columbia, Manitoba, Nova Scotia, Ontario, Quebec, Saskatchewan
Extent of the distribution: Retail
Reference number: 9862


Brand Name Common Name Size Code(s) on Product UPC
Schneider’s All Beef Bologna 175 g 2015 JN 15 0 62000 31690 1

Oats can now make gluten-free claim in Canada

By Sue Newell, CCA

Oat flakes on white background

Health Canada announced regulatory changes that will allow a gluten-free claim for specially produced or processed oats that are free from wheat, rye, barley, or their hybridized strains, and for foods containing these oats. Details about these changes, an updated position paper and other important information can be found on Health Canada’s Website.

The Canadian Celiac Association supports this decision to allow gluten-free claims for specially produced gluten-free oats and products containing such oats. The Canadian Celiac Association Professional Advisory Council Position Statement on Consumption of Oats by Individuals with Celiac Disease is available on

Health Canada’s Marketing Authorization permits the gluten-free claim for oats if they meet the following criteria:

  1. The food contains no oats other than specially produced “gluten-free oats”;
  2. The finished product does not contain greater than 20 ppm of gluten from wheat, rye, barley or their hybridized strains;
  3. The food contains no intentionally added gluten from wheat, rye, barley, or their hybridized strains; and
  4. The “gluten-free oats” are clearly identified as such in all cases where ‘oats’ are referenced, including in the list of ingredients.

Manufacturers who want to make a gluten-free claim on pure oats or products made with pure oats are responsible for ensuring those oats meet the criteria outlined in the Marketing Authorization. If a product is marketed as gluten-free and contains oats that do not meet the criteria, it will be subject to enforcement actions by the Canadian Food Inspection Agency (CFIA).

Undeclared Wheat in Compliments Brand Beef Sausages

complimentsA 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

Recalled products

Brand Name Common Name Size Code(s) on Product UPC
Compliments Beef Sausages 500g All lots where mustard and wheat are not declared on the label. 0 68820 13010 9 or0 68820 13007 9

Video: Gluten-Free Banana Bread

by Nicole Knegt, Four Spoons Gluten Free

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:

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
2 eggs

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

Celiac & Gluten Intolerant Wellness Group May 28th

Mary Hicks

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.

Kelowna’s Gratitude Cafe Goes Gluten-Free

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.

gratitude cafe logoTop 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


Phone: 778-478-9090




  • gratitude foodHave 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.

Restaurateurs: Are your “gluten free” meals really gluten free?

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.
Food Preparation

  • 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 –

Pocket Dictionary for iPhone and iOS –

Cooking and Serving Gluten Free (workbook or training) –

Gluten Free Food Preparation online training –

Gluten Free Food Service for the Hospitality Industry – coming very soon, inquire at

Gluten Free Certification Program –