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CanadianCELIAC Empowering Canadians with Celiac Disease - To vaccinate or not? Sick Kids Vs. Celiac Disease Cautions for online shopping Sweet & ...
CanadianCELIAC
Empowering
Canadians with
 Celiac Disease.

  PLUS
  To vaccinate or not?
  Sick Kids Vs. Celiac Disease
  Cautions for online shopping
  Sweet & Savory Recipes for February
CanadianCELIAC Empowering Canadians with Celiac Disease - To vaccinate or not? Sick Kids Vs. Celiac Disease Cautions for online shopping Sweet & ...
CCA board of directors
Executive                                                          Directors
Janet Bolton, President                                            Meredith Birchall-Spencer
Treena Duncan, Past President                                      Tamara Close
Jennifer Stebbing, Secretary                                       David Congram
Andrew Kotys, Treasurer                                            Jessica Danford
                                                                   Kathryn Djordjevic
                                                                   Lizbeth Wall
                                                                   Ravil Veli
Contact us
Canadian Celiac Association
1450 Meyerside Dr., Suite 503
Mississauga, ON. Canada L5T 2N5
Phone: 905.507.6208 or 800.363.7296
Fax: 905.507.4673 | Email: info@celiac.ca
www.celiac.ca

Canadian CELIAC
A MAGAZINE FOR CANADIANS WITH
CELIAC DISEASE AND GLUTEN SENSITIVITY

Editorial Board
Melissa Secord
Janet Dalziel
Caleigh McAuley
Mark Ascione

Contributors
Janet Dalziel                                                      Dr Marcon
Liz Pietrzak                                                       Inez Martincevic
Lori Grein                                                         Melissa Secord
Krista Evans                                                       Caleigh McAulay
Dr. Walsh                                                          Rosie Fountotos
                                                                                                                                               DEPOSIT PHOTO

Dr. Dowhaniuk

COVER PHOTO BY DEPOSIT PHOTO
Copyright © 2021 by the Canadian Celiac Association
Publication Agreement#40787580

Canadian Celiac is published for the Canadian Celiac Association, L’Association Canadienne de la maladie coelique. Reproduction of this
magazine in whole or in part is prohibited without the express written consent of the publisher.
Disclaimer: The contents of Canadian Celiac are provided in good faith for information purposes only, and using the most current information
available subject to amendment, and should not be used as a substitute for the advice of a qualified medical professional. The Professional
Advisory Council of the Canadian Celiac Association (CCA) has not reviewed the contents of Canadian Celiac. Use of the information is at
your own risk. The CCA does not endorse any product referenced in this publication. To the fullest extent permitted by law, the CCA, its
local chapters and all persons involved in the compiling of this publication disclaim any responsibility for, and make no representations or
warranties regarding the information provided. In no event will CCA, its Chapters or those persons involved in compiling this publication be
liable for any damages of any kind resulting from the use of the information.

2 | Canadian CELIAC
CanadianCELIAC Empowering Canadians with Celiac Disease - To vaccinate or not? Sick Kids Vs. Celiac Disease Cautions for online shopping Sweet & ...
A magazine for Canadians with celiac disease
and gluten sensitivity

WINTER 2020
COVID-19 VACCINATION AND CELIAC DISEASE 6

SICKKIDS VS CELIAC DISEASE 7

A GUIDE TO CHOCOLATES 20

MY CELIAC JOURNEY 18

ONLINE FOOD SHOPPING 25

SWEET & SAVORY RECIPES 29

TREATMENT, CURE, OR “NO THANKS” 33
                                                             2
                VOLUME 4 | ISSUE 4     Canadian CELIAC | 3
CanadianCELIAC Empowering Canadians with Celiac Disease - To vaccinate or not? Sick Kids Vs. Celiac Disease Cautions for online shopping Sweet & ...
From the editor’s desk

A NEW YEAR BRINGS HOPE
AND POSSIBILITIES.

                                                         As we flip over the calendar to a new year, we are
                                                         filled with hope and possibilities that we will turn
                                                         the corner on the pandemic. Canadian winters can
                                                         already be hard as it is with the cold and snow but
                                                         with many parts of the country on their second
                                                         lockdowns, it has been challenging and isolating for
                                                         many.

                                                         We hope in this issue we can bring a positive, hope-
                                                         ful message. With thanks to our community and two
                                                         significant donors, a new full-time dietitian will be
                                                         soon onboarded. This new role will provide in-house
                                                         expertise for our Client Support Desk to help those
                                                         who call or contact the office for information and
                                                         allow us to invest more time in science-based educa-
                                                         tion, resources, advocacy and research.

                                                         Having the additional support will allow CCA to stay
                                                         on top of a quickly changing landscape such as
                                                         with COVID-19. As vaccines roll out across Canada,
                                                         our Professional Advisory Council has been able to
                                                         offer some encouraging news and you can read the
  The CCA created its magazine with the goal of          results of our gluten-free company survey to find out
  connecting the celiac community across the             how they are managing through this storm. Continue
  country and to help empower readers to find a          to watch for COIVD-19 resources on our website and
  better quality of life with celiac disease. Now we’d   in our publications to help you keep safe.
  like your feedback. Help the CCA with insights on
  how to provide the best support, evidence-based        We are thrilled to feature Hospital for SickKids Celiac
  information, education and advocacy for the            Disease Clinic who are taking a wholistic approach
  Canadian gluten-free community by taking this
                                                         to helping children and collaborating with other
  quick survey on our magazine.
                                                         institutions to ensure our children get the best care
  https://www.surveymonkey.com/r/CDNCELIAC
                                                                                       Continued on next page

4 | Canadian CELIAC
CanadianCELIAC Empowering Canadians with Celiac Disease - To vaccinate or not? Sick Kids Vs. Celiac Disease Cautions for online shopping Sweet & ...
they deserve. We do a deeper         others get diagnosed and onto a            We have been truly humbled
dive with Assistant Professor Dr.    better path.                               by the support of the Canadian
Walsh at SickKids and Dr. Cather-                                               gluten-free community this past
ine Dowhaniuk of McMaster Uni-       But if food is your comfort and joy,       year. Our year-end has generated
versity who have joined forces to    we are pleased to share some               excitement that we will be able to
research a new modality of patient   sweet and savoury recipes from             support individual families in more
management with thanks to a JA       Chef Lori of Kinnikinnick. Kinni-          ways than ever before and it’s all
Campbell Research grant support-     kinnick is celebrating its 30th            because of you. You have filled us
ed by CCA’s community.               birthday this year. This fami-             with hope and possibility of better
                                     ly-owned company was one of                things to come.
We hope that you will be inspired    the first to support the gluten-free
by Krista Evans’ Celiac Journey.     community with a wide variety of           Stay healthy and stay safe,
She has teamed up with her best      safe snack and pre-made foods.
four-legged friend and taken to      We also speak with MarcAngelo
the outdoors for a trek to better    Foods, another GFCP partner, who
health. In addition to her com-      takes great pride in food safety
mitting to better health, she is     and conservation.                          Melissa Secord, CAE, CCA Nation-
giving back to the CCA by doing                                                 al Executive Director
a walkathon so that she can help

                                                                        “I only want the best for her to
                                                                        live better and healthier than
                                                                        my generation — to be strong
                                                                               and empowered.”

                                                                              Contact the CCA
                                                                            for more information.

                                                                             Legacy Giving:
                                                                    How charitable giving can increase
                                                                      what you leave for your family

                                                                                  April 8, 2021
                                                                                8 – 8:45pm EST.
                                                                                Click to register:
                                                    DEPOSIT PHOTO

                                                                    https://us02web.zoom.us/webinar/register/WN_
                                                                             wCmLCocIQDmcwWPntzQgBw

                                                                                                Canadian CELIAC | 5
CanadianCELIAC Empowering Canadians with Celiac Disease - To vaccinate or not? Sick Kids Vs. Celiac Disease Cautions for online shopping Sweet & ...
Vaccines and celiac

TO VACCINATE
OR NOT?
CCA Professional Advisory Council issues statement on
COVID-19 vaccinations and celiac disease

Professional Advisory Council (PAC)     to provide immunity against this

                                                                                                                        DEPOSIT PHOTO
statement on COVID 19 Vaccination       virus. We recommend that peo-
                                        ple with celiac disease receive
A vaccine has recently been             the COVID-19 vaccine approved
approved in Canada for COVID-19         according to their provincially de-
and we anticipate more vaccines         termined prioritization schedules.
will be available in the future.        Having a diagnosis of celiac dis-        Celiac and Coronavirus
Our celiac community is asking          ease should not affect the efficacy
for guidance of vaccination for         of the vaccine and should not be         Patients with only celiac are not
COVID-19. At the beginning of the       associated with any added ad-            immuno-compromised, unless
Covid-19 pandemic, there was a          verse outcome from vaccination.          they are taking medications for
concern that people with celiac         It is important to clarify that celi-    other medical conditions which are
disease might be at increased           ac disease is not considered an          immuno-suppressive. Like every-
risk of contracting COVID-19            allergy, and therefore, there is no      one, they should exercise careful
and had severe outcomes from            anticipated need to take any addi-       infection control practices, includ-
the infection, given prior studies      tional precaution when proceed-          ing washing hands with soap and
suggesting increased risks from         ing with vaccination. The CCA like       water frequently, and avoid touch-
pneumonia and viral infections.         many other celiac societies and          ing the eyes, nose and mouth.
Thus far, we have learned from          research groups has stated that          Patients with other co-morbidities
an international large study1 and       this vaccine is likely safe for most     such as diabetes may be at higher
celiac registry that individuals with   patients who have celiac disease         risk of severe infection and should
celiac disease are not more likely      and have no immune compromise.           take additional precautions.
to contract COVID-19 or to have         A discussion with your health pro-
adverse outcomes from COVID-19          vider to consider your individual        To access more resources and in-
infection compared to the non-ce-       health situation is recommended.         formation on how the COVID-19
liac population. However, we have                                                pandemic impacts
seen the devastating effects of         1- ZhenJ et al, CGH 2020                 the Canadian gluten-free
COVID-19 in the Canadian and            2- International ISECURE celiac regis-   community, Click here: https://
worldwide population, and there-        try: https://covidceliac.org/home        www.celiac.ca/news-events/
fore, mass vaccination is crucial                                                covid19/ u

6 | Canadian CELIAC
CanadianCELIAC Empowering Canadians with Celiac Disease - To vaccinate or not? Sick Kids Vs. Celiac Disease Cautions for online shopping Sweet & ...
Q&A

SICKKIDS VS CELIAC DISEASE
– A WHOLISTIC APPROACH
Q&A with the Hospital for Sick Kids Celiac Clinic Team

WRITTEN BY ROSIE FOUNTOTOS, MSC. (C),
FACULTY OF MEDICINE, MCGILL UNIVERSITY

How many patients do you see each          The clinic was started in 2015 to help      When a child is initially diagnosed
year and what is your process or           coordinate the care of children with        with celiac disease, we begin the
journey with each family and patient?      celiac disease and their families. We       educational process to help children
Who is part of the SickKids’ Celiac        receive approximately 50-200 new            transition to a gluten-free lifestyle
Clinic team?                               referrals each year and we follow           which is crucial in navigating this
We [Dr. Walsh and Dr. Marcon] are the      roughly one thousand children with          diagnosis. The children and families
physician leads of the Celiac Clinic       active celiac disease in our clinic. Any    in our clinic receive teaching around
which is part of the Division of Gastro-   child who is diagnosed with celiac dis-     the gluten-free diet from our amazing
enterology, Hepatology and Nutrition       ease is followed in the clinic until they   dietitians, Inez Martincevic and Veronik
at the Hospital for Sick Children (Sick-   transition to adult care to help ensure     Connan. Our wonderful nurse, Vikki
Kids). We have a very dedicated and        they are following a strict gluten-free     Scaini, helps direct them to the online
diverse team which includes dietitians     diet and they achieve the best possi-
and nurses.                                ble health outcomes.                                     Continued on next page

       SickKids celiac clinic team (L to R): Dr. Peggy Marcon, Vikki Scaini (RN), Inez Martincevic (RD),
                                  Veronik Connan (RD), Dr. Catharine Walsh

                                                                                                          Canadian CELIAC | 7
CanadianCELIAC Empowering Canadians with Celiac Disease - To vaccinate or not? Sick Kids Vs. Celiac Disease Cautions for online shopping Sweet & ...
When a child is initially diagnosed with celiac disease,
         we begin the educational process

resources and interactive e-learning       the government.
modules that we have created to help       Ontario is the
them learn more about celiac disease       only Canadian
and the gluten-free diet. The modules      province that
can be found at AboutKidsHealth.ca         does not cover
when you search for ‘celiac disease.’      the cost of this
                                           important test.
What generally brings children to
your clinic and leads to them being in     What is your
your care?                                 approach to
Celiac disease can lead to a wide          managing celiac
variety of symptoms in children such       disease in children, where the man-         of our patients and their families.
as growth failure, abdominal pain,         agement often requires involvement
diarrhea, or constipation. Symptoms        of parents, caregivers, teachers, and       In your experience, do you notice
can happen at any time in a child’s life   others to ensure a child follows a          anxiety in children with celiac dis-
and some children who have celiac          strict gluten-free diet?                    ease related to the gluten-free diet?
disease have no symptoms at all. With      To ensure children and their families       What is your approach for patients
an increased awareness of celiac           have accurate and up to date infor-         and their families on managing these
disease today, family doctors and          mation, one of the big focuses of           sentiments and barriers?
pediatricians are screening children       the SickKids clinic over the last few       We know that simply removing gluten
more frequently and earlier to identify    years and going forward is building         from the diet does not resolve all
children at risk for the disease. This     educational materials related to celiac     issues in children with celiac disease.
means children with celiac disease         disease. We have developed online           Chronic pain and mental health issues,
are often being picked up earlier and      resources, including website materials      including anxiety and depression, are
have fewer symptoms. When a child          and e-learning modules, to help teach       known to occur in some children with
is found to have a positive screen-        children and their families about celiac    celiac disease. The social impact of
ing blood test for celiac disease it is    disease and the gluten-free diet. It is     feeling different and eating a different
important that they continue to eat        also important to educate other adults      diet from friends can also greatly affect
gluten-containing foods until they can     in a child’s life, including other care-    children’s well-being. Additionally, food
be seen by a pediatric gastroenter-        givers, relatives, teachers, babysitters,   insecurity or the lack of access to ad-
ologist who will assess the child and      camp counselors and friend’s parents.       equate, nutritious, and safe food can
consider further testing to confirm the    Online resources are particularly use-      be an issue for children with celiac dis-
diagnosis of celiac disease. An upper      ful for this as they can be accessed by     ease as the diet is significantly more
endoscopy, which is a procedure that       anyone at any time. We have also de-        expensive than a regular wheat-based
allows doctors to see the upper part       veloped specific resources for children     diet. These findings are a large motiva-
of your child’s digestive system, may      with both celiac disease and type 1 dia-    tion for our clinic moving forward.
be used to help confirm the diagno-        betes. Going forward, we are planning
sis. One barrier to the diagnosis of       on developing additional child-friendly     In collaboration with Dr. Dowhaniuk
celiac disease in Ontario is that the      educational resources, the content of       from McMaster, we had a recently
screening blood test is not covered by     which will be determined by the needs                     Continued on next page

8 | Canadian CELIAC
CanadianCELIAC Empowering Canadians with Celiac Disease - To vaccinate or not? Sick Kids Vs. Celiac Disease Cautions for online shopping Sweet & ...
simply removing gluten from the diet does not
         resolve all issues in children with celiac disease

received the Dr. J. A. Campbell Re-      will enable us to focus on the men-            This has been helpful to guide discus-
search Award from the CCA to help        tal health aspects of celiac disease,          sions and has made appointment visits
develop a Pediatric Celiac Symptom       integrate improved dietetic care               very engaging. With adolescents in
Index which is a tool to assess symp-    and provide appropriate psychology             particular, we can dive into an honest
toms in children with celiac disease     support to build educational resources         conversation to address barriers in
from the perspective of the child and    for the patient and families. It is our        maintaining a gluten-free diet.
their family (i.e., a patent reported    hope that these initiatives will lead to
outcome measure). This tool will help    improvements not only in the physical          Drs Walsh and Marcon, you both
guide doctors, nurses, and registered    health of children with celiac disease         carry out research related to celiac
dietitians as to the questions to ask    but also in their overall well-being and       disease and have exciting ongoing
children with celiac disease about how   quality of life.                               collaborations. Could you share with
they feel, both physically and mental-                                                  us your recent and current research
ly. We are hopeful this tool will help   How has COVID-19 impacted the                  projects?
us better understand patients’ and       medical care at the clinic? And how            We are currently working on develop-
families’ needs and how we can best      has the experience been using tele-            ing a registry of pediatric patients with
support their health journey, improve    medicine for you and your patients?            celiac disease that includes children
patient-provider communication and       Our interactions with children and their       from SickKids, McMaster Children’s
increase recognition of problems that    families so far indicate that virtual visits   Hospital, and William Osler Health Sys-
were not previously detected.            have been very well received. Families         tem. This registry will help us gather
                                         appreciate the flexibility virtual visits      information about a large multicultural
Over the years we have shifted the       offer. Coordinating time off from work         population of children and adoles-
focus in our clinic to ensure we are     and school presented challenges in             cents who have celiac disease that will
looking at the child as a whole person   regard to scheduling in-person ap-             enable us to look at factors that impact
and not only as someone who can-         pointments in the past.                        the prognosis and quality of life of
not eat gluten. Our clinic has been                                                     children with this disease.
fortunate to receive a donation that     Most children now have their blood
                                                              work done                 Gastroenterology and endocrinology
                                                              ahead of their            share in the care of children with type
                                                              scheduled virtu-          1 diabetes and celiac disease. There
                                                              al appointment            is a long history of collaboration and
                                                              and complete              most recently we have looked at the
                                                              some question-            effect of the gluten-free diet in the
                                                              naires to assess          management of diabetes in both chil-
                                                              their ongoing             dren and adults with celiac disease.
                                                              symptoms, the             This collaboration also led to the adap-
                                                              impact of celiac          tation of the celiac teaching modules
                                                              disease on                to those with both celiac disease and
                                                              their quality of          type 1 diabetes.
                                                              life and dietary
                                                              compliance.                             Continued on next page

                                                                                                           Canadian CELIAC | 9
CanadianCELIAC Empowering Canadians with Celiac Disease - To vaccinate or not? Sick Kids Vs. Celiac Disease Cautions for online shopping Sweet & ...
we are aiming to build less of an illness-supporting
         outlook and more of a holistic approach

We have carried out research to                                                          Celiac disease and type diabetes 1:
develop and test the effectiveness                                                       https://www.aboutkidshealth.ca/Arti-
of online educational modules for                                                        cle?contentid=2527&language=En-
celiac patients as well as children                                                      glish
with both celiac disease with type 1                                                     Celiac disease: The gluten-free diet:
diabetes and families. Within the next                                                   https://www.aboutkidshealth.ca/Arti-
few months, the online modules will                                                      cle?contentid=956&language=English
be posted on the SickKids AboutKid-                                                      Celiac disease: Tips to maintain the
sHealth.ca website. This will make                                                       gluten-free diet:
them freely available to individuals                                                     https://www.aboutkidshealth.ca/Arti-
worldwide who have celiac disease,                                                       cle?contentid=957&language=English
as well as their families and care-
givers. Also, as mentioned, we are                                                       Dr. Catharine M Walsh, MD, MEd,
carrying out a study to develop a pa-                                                    PhD, is a Clinician Scientist and
tient reported outcome tool to assess                                                    Associate Professor in the Division of
symptoms in patients and families                                                        Gastroenterology, Hepatology and
with celiac disease in collaboration                                                     Nutrition at the Hospital for Sick Chil-
with at the celiac team at McMasters                                                     dren (SickKids), University of Toronto,
University.                                                                              Canada. She is also an Educational
                                                                                         Researcher in the SickKids Learning
What’s been your greatest success                                                        Institute, a Scientist in the SickKids
as a gastroenterologist practicing at                                                    Research Institute and a cross-ap-
the SickKids clinic?                                                                     pointed Scientist at the Wilson Centre
Seeing children thrive is generally the                                                  for research in education. Dr. Walsh
greatest success of being a pediatric                                                    has a research and clinical interest
gastroenterologist. We enjoy seeing        a holistic approach to treating children      in celiac disease and co-leads with
children engage in life and not let        with celiac disease and their families.       Celiac Clinic at SickKids.
the gluten-free diet hold them back.       It is important to remember to view the
Following children and seeing them         child with celiac disease as a whole          Dr. Peggy Marcon, MD is a pediatric
overcome the social and psychological      person and not just as someone who            gastroenterologist who has had both a
impacts of their diagnosis is also very    cannot eat gluten. We like to empha-          research and clinical interest in Celiac
rewarding.                                 size that the child, like the rest of their   Disease for twenty-five years. She co-
                                           family, should eat a healthy well-bal-        leads the Celiac Clinic at SickKids with
A takeaway for young readers, pa-          anced diet, just that they need to not        Dr. Walsh. She oversees the Motility
tients and their families when they or     include foods that contain gluten.            Testing Unit and also has a clinical
their young child is diagnosed with                                                      and research interest in Neurogastro-
celiac disease?                            RESOURCES:                                    enetrology. She helps runs both the
In our clinic and with our research ef-    Celiac disease: https://www.aboutkid-         Aerodigestive Clinic and the Eosino-
forts, we are aiming to build less of an   shealth.ca/Article?contentid=816&lan-         philic Esophagitis Clinic at SickKids. u
illness-supporting outlook and more of     guage=English

10 | Canadian CELIAC
Canadian CELIAC | 5
Spotlight on research

Q&A WITH RESEARCHERS
DR. WALSH AND
DR. DOWHANIUK
Donor-supported research through CCA’s James A. Campbell
Grants hopes to improve outcomes for children with
new management tool

What is a PROM, and why is it         help care providers recognize        with celiac disease experience.
so important when working with        problems that were not previous-
celiac disease?                       ly detected. The PROM we are         What got you interested in de-
Patient reported outcome mea-         developing for celiac disease will   veloping this tool (the PROM)?
sures (PROMs) are self-complet-       focus on the symptoms children       A PROM that focuses on the
ed questionnaires that assess
well-being, health status and
experiences of healthcare from
the view of the child (and caregiv-
er). This is without any interpre-
tation from a healthcare provider.
A PROM can be answered by a
child and/or a caregiver to help to
inform clinical care in line with a
patient-centred approach to care.
PROMs are developed by follow-
ing research standards to make
them reliable and valid to use in
clinical care. Previous research
has shown that PROMs can
improve patient-provider commu-
nication, patient satisfaction, and   Dr. Walsh                            Dr. Dowhaniuk

12 | Canadian CELIAC
This is an important step in the care of pediatric patients

symptoms and health complaints                                                 a reliable, valid and feasible tool
that children with celiac disease            We are both                       that can be used to by healthcare
experience will provide health-              dedicated to                      providers to follow children with
care practitioners with a tool to                                              celiac disease over time, help en-
help guide the care of children             improving the                      gage children and families in their
with celiac disease across Cana-         care and well-being                   care, and will identify symptoms
da. It will help to capture patients’
                                           of children with                    that are common and important in
views of their illness experience,                                             the long-term health of children
support shared decision-mak-                celiac disease.                    with celiac disease to improve
ing, and guide future research                                                 their overall well-being.
in this field. Most importantly,        to ensure we capture symptoms
such a PROM will help make care         that are important to them and         How does this research fit into
providers more aware of how             are aligned with their treatment       the bigger picture of your work
their patients with celiac disease      goals. Once developed, the PCSI        with celiac disease?
function and feel. We decided to        can be used for celiac disease         We are both dedicated to improv-
undertake this study as no such         symptom assessment both in clin-       ing the care and well-being of
measures currently exists.              ical practice, to capture patients’    children with celiac disease. As
                                        illness experience and support         the shared medical leads of the
How do you hope your research           shared decision-making, and in         McMaster Children’s Hospital and
will impact celiac disease              research. Specifically, it will help   The Hospital for Sick Children
management?                             to identify changes in the clinical    pediatric celiac disease clinics,
Our study aims to develop a             and functional status of a child       we diagnose and care for many
new disease-specific PROM, the          over time. A change in symptoms        children with celiac disease and
Pediatric Celiac Symptom In-            can alert healthcare providers         their families. We are passionate
dex (PCSI), designed to reliably        to a change in the function of a       about improving the quality of
assess symptoms in children with        child and/or their physical, mental    children with celiac disease. We
celiac disease from the perspec-        or social well-being. For exam-        are collaborating with centres
tive of patients and their families.    ple, in pediatric celiac disease       Canada and North America on
The PCSI will be the first pediat-      new symptoms could represent           a number of ongoing projects
ric-specific celiac disease symp-       a change in how well a child is        that relate to many aspects of
tom-related PROM. This is an            adhering to the gluten-free diet       celiac disease, including edu-
important step in the care of pe-       or signify the development of          cation around the gluten-free
diatric patients given the well-es-     a complication related to celi-        diet, assessing adherence to the
tablished differences in symp-          ac disease, such as arthritis or       gluten-free diet, and how to more
toms between children and adults        constipation. The PSCI can also        effectively detect and manage
with celiac disease. Engagement         be used to help guide manage-          potential complications of the
of patients and families in the         ment and interventions provided        disease. u
development process will help           in clinical care. The PCSI will be

                                                                                               Canadian CELIAC | 13
Food Insecurity

COVID-19 PANDEMIC
INSPIRES CCA TO JOIN THE
FIGHT AGAINST HUNGER
New initiative asks
SAVE ME FOR GLUTEN FREE

When COVID-19 arrived in Can-        food donations and hand them to       “Who knows better than the
ada last winter, CCA staff and       clients instead of clients select-    CCA community to assemble an
volunteers pivoted to support        ing the food on their own. The        assortment of gluten-free pantry
the community with information       dangers of this change are that       items?” says Melissa Secord, CCA
and resources. What became a         people with celiac disease would      National Executive Director. “We
major issue across Canada was        potentially have to go hungry or      quickly created a simple bold
the issue of food insecurity. Lay-   live in pain by eating food that is   graphic and a message that could
offs were mounting, businesses       not gluten free.                      accompany the food donation
closing and a surge on food                                                that would alert the food bank
bank visits.                         CCA’s Food Security Committee         volunteers that this bag has been
                                     came up with the idea of pre-as-      specially curated for someone
While many well-intentioned          sembled gluten-free kits. While       who needs gluten free.”
individuals and companies in         at first, we were unsuccessful in     While the initiative was launched
the gluten-free community were       attracting attention from major       in the CCA’s year-end Holiday
pitching in with their GF dona-      grocers, we decided to plan to        Survival Guide, it is hoped that
tions, we know that many of          ‘disrupt’ the system by asking        this program, with more indus-
these food donations don’t get       the gluten-free community to          try and individual support, will
to the people who need it. As the    make our own gluten-free food         become a year-round effort to
pandemic worsened, food banks        kits. SAVEMEFORGLUTENFREE             support the most vulnerable in
were forced to change their busi-    was born.                             our community.
ness models and pre-assemble
                                                                                      Continued on next page

14 | Canadian CELIAC
Join CCA to help fight hunger one gluten-free bag at a time.
To help, follow these 4 steps:

Step 1:
Download and print our ‘SAVE ME FOR GLUTEN FREE” decals. Get here.

Step 2:
Purchase non-perishable gluten-free food items from your local or online grocery retailer. Look for foods
that carry the CCA Gluten-free Certification Program mark.

Step 3:
Put your donations in a grocery paper bag and securely tape or staple
the decal onto the outside of the bag.

Step 4:
Take to your local food bank or put in your grocery
retailer collection bin.

Bonus Step!
SHARE! Snap a photo of your labelled bag or purchases and share on
social using hashtag #SaveMe4GlutenFree and tag @CCAceliac so we
can thank you for your advocacy efforts to raise awareness.

                   FOOD INSECURE?
                  Check out our online resources for a list of food banks across Canada
                    who offer gluten-free food and tips on how to self-advocate and
                                get access to safe gluten-free food here

                                                                                          Canadian CELIAC | 15
ARE YOU GETTING
ENOUGH VITAMIN D
The sunshine vitamin can
help you stay healthy and
fight COVID-19

Vitamin D is a both a hormone and a fat-soluble
vitamin that is necessary for proper immune function
and required for the regulation of calcium, which is
critical for building and maintaining healthy bones.
Experts have discussed that a correlation exists be-
tween vitamin D levels and COVID-19 susceptibility
and that vitamin D could be an essential element in

                                                                                                            DEPOSIT PHOTO
decreasing the risk of COVID-19 (Razdan, K., Singh,        HOW MUCH VITAMIN D DOES AN ADULT NEED?
K., & Singh, D. (2020).                                    Age                IU/day, RDA       UL
                                                           Males 9-70            600          4000
In general, many Canadians are not meeting the
minimum daily requirements for vitamin D. This is          Males >70             800          4000
likely due to the fact that vitamin D is found naturally   Females 9-70          600          4000
in very few foods and in Canada, we have reduced           Females >70           800          4000
sunlight exposure due to our long winters. Addi-
                                                           Pregnancy             600          4000
tionally, for people with celiac disease, vitamin D is
a nutrient of concern due to the potential for mal-        Lactation             600          4000
absorption related to intestinal damage caused by
gluten exposure. This can be particularly concerning       HOW MUCH VITAMIN D DO MY CHILDREN NEED?
in children when bones are rapidly growing and             Age                IU/day, RDA      UL
developing.
                                                           Infants 0-6mths       400          1000
As a Canadian with celiac disease, it is important to      Infants 7-12mths      400          1500
consume adequate quantities of vitamin D and to            Children 1-3yrs       600          2500
consider routine supplementation during the winter
                                                           Children 4-8yrs       600          3000
months and during COVID-19.
                                                                                   Continued on next page

16 | Canadian CELIAC
Taken in appropriate doses, vitamin D is generally considered safe. However, since it is fat-soluble, if too
much of the vitamin is ingested, it can build up in the body to levels where it becomes toxic. The upper limit
(listed above) is the highest level that is likely to pose no risk of adverse health effects for almost all individu-
als in the general population. As intake increases above the UL, the risk of adverse effects increases.
Note: If supplementing with Vitamin D, It is always important to talk with your healthcare provider to deter-
mine a dose that is best for you.

                                     10 Gluten-Free food sources of Vitamin D
                                 Food                                           Vitamin D (IU)
                             75g Salmon                                               435
                    75g Herring, Atlantic, cooked                                     161
                       75 g Sardines, canned                                          70
                       75g Tuna, canned, light                                        36
                 1 cup GF breakfast cereal, fortified                                 168
                     1 cup Orange juice, fortified                                    100
                          1 cup Milk, fortified                                       115
                        1 cup Yogurt, fortified                                       88
                              1 Egg yolk                                              43
                     1 cup Shiitake mushrooms                                         53

Did you know?
Vitamin D helps your body effectively absorb calcium. Calcium is necessary for building strong, healthy
bones. Without vitamin D, your body can only absorb ~10-15% of calcium from your diet. Make sure you
consume enough vitamin D in order for your body to absorb enough calcium.

Additional tips
    • Spend more time outside
    • Consume at least 2 servings of fatty fish per week.
    • Eat fortified foods
    • Take a supplement

Resources
Razdan, K., Singh, K., & Singh, D. (2020). Vitamin D Levels and COVID-19 Susceptibility: Is there any Correlation?.
Medicine in drug discovery, 7, 100051. https://doi.org/10.1016/j.medidd.2020.100051 u

                                                                                                     Canadian CELIAC | 17
My celiac journey

BROKEN BONES BUT
NOT A BROKEN SPIRIT.
Krista’s journey to raise $700 for 700km and take back her life.

BY KRISTA EVANS

I’ve known about celiac disease since I was a little
kid. My best friend’s Aunt had it. But I didn’t com-
pletely understand it. Around 2004 my sister ended
up being diagnosed with celiac disease (CD) due to
severe stomach issues. She was actually diagnosed
fairly quickly because of the acute pain she was in.
There was never any mention that my brother and I,
or our parents for that matter, should be tested.

Fast forward to 2011 and I broke my ankle for the
first time. In fact, it was the first time I had ever bro-
ken a bone. I didn’t think much of it as most people
break a bone in their lives. In 2017 while in South
Africa I broke the ankle again. While I thought it was
unusual, I didn’t really question it because again
people break bones. It wasn’t until later in 2017
when I broke my other ankle that I knew something
was going on.

I went to my doctor and insisted he needed to help
me figure out what was going on. He sent me to an
endocrinologist after the bone density scan came
back normal and she tested for everything she could
think of in my blood that could impact my bones. Ev-         I had a 1st degree relative with CD came up and she
erything came back fairly normal, but my Vitamin D           ordered the blood test. I never would have suspect-
levels. In fact, she said she was surprised at how low       ed I had CD. People with CD have stomach issues,
my levels were. In discussions with her the fact that        they lose weight etc. I’m definitely not underweight,

18 | Canadian CELIAC
I soon realized the impact of celiac disease on my quality
        of life, mental health and personal identity.

                                                                                                                     PHOTOS SUPPLIED BY KRISTA EVANS
and I didn’t have any stomach
issues. Imagine my surprise when
the blood work came back posi-
tive. Six months later, in June 2019
the endoscope confirmed the re-
sults of the blood work and I was
diagnosed with CD.

What a change to my life. I live
alone so I ate a lot of conve-
nience food. Who wants to cook
just for themselves? With gluten
free, the options for convenience
were drastically reduced. Since
the diagnosis and sticking to a
GF diet I have actually lost quite
a bit of weight (not a bad thing
for me) and have definitely found
I have more energy. Being on
Iron and Vitamin D supplements
have helped. When Covid-19
hit in 2020 and I could not go to
the gym anymore I started taking
my dog, Hiccup, for long walks
regularly as it got me out of the
house and doing something. It’s
something we have both definite-
ly enjoyed and we walked about
450km over the course of about 8
months.

This year I wanted to set a goal
and push myself and have chal-
lenged myself to walk at least 700
km with Hiccup over the course
of 2021. But I needed a way to         and 1% of all Canadians, I decided     One dollar for every kilometer I
be accountable because other-          to raise money to help find a cure,    walk.
wise it would just be something        or at least a treatment that doesn’t
I started and didn’t follow up on.     involve the insanely expensive         To support Krista’s campaign, you
With celiac disease now impacting      GF diet. With CanadaHelps.org I        can visit her CanadaHelps fund-
myself, my sister, many friends        created a fundraiser to raise $700.    raising page at: Click here. u

                                                                                              Canadian CELIAC | 19
Sweets for the Sweet

                                                                                                                DEPOSIT PHOTO
CCA’S GUIDE TO
CHOCOLATE
Ursula Kohaupt said, “chocolate is happiness that you can
eat.” While chocolate is a favourite and decadent treat that
often makes one smile, not all chocolates are safe to eat if
you have celiac disease or a non-celiac gluten sensitivity.
Chocolates are a perennial go-to favourite for many holidays
like Valentine’s Day and Easter. The following is a brief guide

                                                                                                                DEPOSIT PHOTO
to help one ensure chocolates are enjoyed while maintain-
ing a gluten-free lifestyle.

Is Chocolate Gluten Free?
Pure, unsweetened chocolate is derived from roasted cacao beans, which are naturally gluten free. Howev-
er, most of us do not eat pure cacao beans. Instead, we eat cacao bean-based confectioneries and baked
goods that may or may not have gluten containing ingredients or be contaminated with gluten.

Chocolate-based Treats: Checking for Gluten
    • It is important to always read the label of any packaged or processed product. If the full label is not
      available, for example the product is being purchased online, then the product may not be safe and
      should not be eaten.
    • Carefully read the label for any gluten-containing ingredients. Products with chocolate may have
      ingredients that contain gluten.
      • Ingredients can be obvious like added cookie dough, biscuit or pretzels.
      • Or ingredients may be less obvious like added malt (barley malt, malt extract, malt flavouring or
          malt syrup; read the following link for more information about malt: https://shelleycase.com/what-
          is-malt-is-it-gluten-free/), graham, wheat flour, or brewer’s yeast, as a few common examples.
    • Carefully read the label, even if the brand of product with chocolate is familiar.
      • For example, holiday-sized chocolates may be made with different ingredients.
      • For example, holiday-sized chocolates may be made in a different facility and cross-contaminated
          with gluten.
    • Carefully read the label for the country of manufacturing. The same brand of product with chocolate
      may contain gluten in one country, but not another.
    • Check the label for manufacturer’s contact information to get more details about the source of
      ingredients or manufacturing processes. u

20 | Canadian CELIAC
A Gluten-free Certified Program Partner Feature

   CONVENIENCE, FOOD
SAFETY AND CONSERVATION
   ARE AT THE HEART OF
   MARCANGELO FOODS
        Serving up quality gluten-free options for nearly 30 years

What do you bring to our table?
We take pride in the premium products we produce. From our fully
cooked proteins to our kabobs, sausages, steaks and roasts, we
use only the freshest, finest cuts of meat and poultry, plus traditional
herbs and spices.

Our goal is to provide healthy, tasty and affordable value-added
foods to people looking to save time and effort in their meal
preparation, while striving towards sustainability, environmental
preservation, and responsible animal welfare policies.

We hear you are great at saving consumers’ valuable time. Tell us more!
We offer a wide range of fresh and frozen value-added meats, most of which are ready to cook right from
the package: marinated kabobs, roasts, steaks, sausages, burgers and meatballs. We also offer a full line of
fully cooked ready to eat chicken strips, meatballs, kabobs and breast
portions.                                                                          Continued on next page

                                                                                         Canadian CELIAC | 21
What is your most popular item?
Our Souvlaki kabobs and our Italian sausages are
very popular.

What makes your products unique?
We offer high-quality Mediterranean-inspired
products that are fully prepared and ready to cook,
or in some instances, already cooked and ready to
eat.

Are all your products gluten free and safe from
cross contamination?
All our products bearing the Gluten-Free logo
are strictly gluten-free and safe from cross-
contamination. We observe stringent HACCP
protocols to ensure that GFCP standards are met
with every gluten-free product we make.

Why did you become certified? Why is this
important for your company?
Many of our products are naturally gluten free.
Becoming certified was a logical step for us in
offering consumers peace of mind when they buy
our gluten-free products. The GFCP logo on our
packaging makes shopping and meal planning
easier for those with celiac disease and other
gluten intolerances.

Where can customers find Marcangelo products?
Marcangelo products are available at all major
grocery retailers across Canada. u

22 | Canadian CELIAC
Online Shopping

THE GREAT BINGE:
THE STORY OF COVID-19
AND GROCERY STORES
COVID-19 saw a run-on grocery store shelves this past year and
CCA wanted to know the impact on the gluten-free consumer

This past fall as the world entered
the second wave of the COVID-19
pandemic, CCA wanted to find out
if gluten-free consumers would
be seeing an impact on their
favourite gluten-free food and
companies. The spring saw a run
on toilet paper, pasta and flour as
Canadians hunkered down under
government lockdowns. What can
we expect as we move ahead?

The results?
Demand was up while Canadians
cooked at home more. And
while companies did experience
pressures, they pivoted to face this
demand through innovation and
                                                                             DEPOSIT PHOTO

gave back to help support the fight
against hunger.

Check out the highlights from the
survey.                                             Continued on next page

24 | Canadian CELIAC
46.7% of companies are coping with the COVID-19
       pandemic by increasing their online presence

To what extent has your firm’s       Are you providing home delivery
operations/production of Gluten-     for customers unable to leave
free products been affected by       their homes during COVID-19?
the COVID-19 pandemic?               • 86.7% of companies are
• 40% of companies reported              providing home deliveries
    facing small difficulties in         directly to consumers
    maintain production/operations
• 26.7% of companies reported        Do you see the Canadian Celiac
    that they were mainly impacted   Association as a viable partner to
    due to an increase in demand     help inform the Canadian Gluten-
    for certain products             free community with updates?
  Martha Henderson                   • 73.3% of companies see the
Are
  andyou facing
      Patty     any problems
             Massel                      CCA as a viable partner to
with sourcing gluten-free food           keep the Canadian Gluten-free
ingredients/gluten-free products?        community updated
• 35.7% of companies reported
    increase in domestic demand/     Are you making any donations to
    sales to consumers directly      food banks in Canada to improve
                                     the food security issue?
What strategies are you adopting     • 53.3% of companies are
to cope with the crisis?                 making donations to food
• 46.7% of companies are coping          banks in Canada to improve
    with the COVID-19 pandemic           the food security issue
    by increasing their online
    presence

Did you come up with any
product innovation?
• 42.9% of companies came up
   with innovations during this
   pandemic

                 Answers were not conclusive regarding how COVID-19 is impacting the business operations/
                        production of gluten-free products. More participants are needed for a conclusion u.

                                                                                        Canadian CELIAC | 25
THE TRANSFORMATION
OF GLUTEN-FREE
BAKING AND COOKING
BY LIZ PIETRZAK

Gluten-free Baking
                                                                                                                       DEPOSIT PHOTO

Gluten is a binder, that adds elasticity, and helps to keep the ‘structure’ of baked goods.

Back in 1970’s, when gluten allergies were identified, and became a mainstream concern, bakers chiefly used
corn, rice and potatoes flour as gluten free flours. Eggs were commonly used to replace the gluten, and this
limited what you could bake. Bakers (my sister) were making Black Forest Cakes with rice flour, and potato mini

                                                                                              Continued on next page

26 | Canadian CELIAC
loafs with whisked egg whites.          existence of soup can be traced         Currently, there is much a home
Her 1982 wedding cake was               as far back as 20,000 BC. The           cook can do to replicate the
homemade three tier rice, many          first soup was likely a broth made      ingredients and cooking qualities
fruits and nuts, and egg white          from the protein hunters were able      of gluten, and still make a delicious
delight.                                to catch, and the farmer-gathers        dish.
                                        added vegetables and grains
Bakers then discovered the              that were grown nearby. Dishes          TIPS FOR THICKENING DISHES
‘gluten’ like properties of guar        became ‘thicker’ with whatever
gum and xanthan gum. Adding a           was added that was available.           •   Thickening agents you can add
teaspoon to a cup of gluten-free                                                    as you are making your dish
flour, created the binding and rising   Cooking has followed this method            include tapioca and arrowroot
properties of gluten. As bakers         to the present day. Cook what you           flour and cornstarch. They add
experimented, they discovered           can buy or grow and then add                minimum flavour to your dish,
more varieties of gluten-free           more stuff. For many centuries, if          and you can adjust the amount
flours and options increased            the eater did not like a dish, it was       of thickening.
tremendously. There was now             likely stated “they did not like one
arrowroot, bean flours, cornmeal,       of the ingredients”. Perhaps it may     •   Vegetables can also be
various rice flours, soy flour,         be that they did not feel well after        roasted or grilled, to reduce
tapioca flour and many more.            eating that ingredient and tried to         their liquid content, and them
                                        avoid eating it.                            mashed and added to a dish.
With the growth of knowledge,
and exposure of a gluten-free           With the acknowledgement and            •   Usually, a tablespoon of
diet, came the availability of many     practice of identifying ingredients         thickener should be added to
baking flours and mixes, that           that some people are allergic               the liquid in your dish, or to a
contained all the dry ingredients.      to, or react badly too, came the            liquid ingredient you are about
A gluten-free baker can now make        discovery that people may be                to add to your dish.
virtually, any baked good.              ‘allergic’ to bread. Further research
                                                                                                                        DEPOSIT PHOTO

                                        established people were either          •   Let the dish cook for a while
Gluten-free Cooking:                    intolerant to gluten or as with             to activate the thickening,
                                        celiac disease, the body had an             and then add more as you
Soups, stew, and other ‘creamy’         autoimmune response in the small            require. u
dishes have been since around           intestines.
for a very long time; the earliest

                                                                                                Canadian CELIAC | 27
Ask the expert

BUYING GLUTEN-FREE
FOODS ONLINE
In an era of advanced technology, and during a world-
wide pandemic, online shopping may be an option of
interest. Online shopping can be convenient, fast and
affordable – But is it safe to buy gluten-free foods
online? We asked a Registered Dietitian.

BY INEZ MARTINCEVIC

Q. Why buy gluten-free foods          Q. What should buyers be                read the product label to make
online?                               cautious of?                            sure it is safe and free from
• New products not yet avail-         • Not all websites have the most        gluten-containing ingredients
    able in stores                       up to date nutrition informa-
• More choice and variety as             tion of gluten-free products,     Additional tips for shopping
    stores are limited by shelf          so check the manufacturer’s       safely online:
    space, especially for glu-           website if you are not purchas-   • Research the retailer
    ten-free options                     ing direct from the food maker    • Browse safely by using web-
• Often more affordable includ-       • Photos of gluten-free products         sites that start with HTTPS and
    ing coupons, codes, deals,           may not include all the neces-        anti-virus technology
    free shipping                        sary information to find out if   • Protect your accounts by cre-
• You can compare products               the product is safe for people        ating very strong passwords
    and prices in a pressure-free        with celiac disease, so contact       and monitor your banking/
    environment                          the manufacturer for more             credit information often
• There are usually reviews of           information                       • Take other precautions like
    the website and/or gluten-free    • Some online retailers get glu-         limiting your personal informa-
    products from customers, like        ten-free products from outside        tion and using a secure Wi-Fi
    you, which can help with the         of Canada, so be sure to do           network
    decision to buy the product          your research and check that      • The Canadian Centre for Cy-
• There often is live customer           the product is safe for people        ber Security has some helpful
    service or access to customer        with celiac disease                   information: https://cyber.
    service to help with your shop-   • Ingredients may be different           gc.ca/en/guidance/how-shop-
    ping experience                      from what was listed online.          online-safely-itsap00071. u
                                         Before consuming, always

28 | Canadian CELIAC
Recipes
30 YEARS OF BEING HERE FOR
THE GLUTEN-FREE COMMUNITY
CCA asked Chef Lori Grein at Kinnikinnick to inspire us with some sweet
and savoury treats to get us through the cold winter days.

       Cookies and Cream                3. In a medium
       KinniTOO® Cookies                   bowl, cream
                                           butter, vanilla,
  Moist, soft cookies smothered            and sugars
       in white chocolate.                 until light and
  Recipe created by Kinnikinnick           fluffy. Add
    Corporate Chef Lori Grein              eggs one at
                                           a time, beat-
           INGREDIENTS                     ing well after
z 1 package Kinnikinnick Choc-             each addition.
  olate KinniTOOS® - reserve ½          4. Slowly add
  package (220 g)                          All Purpose
z 2¼ cups Kinnikinnick All                 Flour Blend,
  Purpose Flour Blend (444 g)              salt and
z ½ tsp salt (2 g)                         baking soda                         fitting bowl on top). Dip the tops

                                                                                                                    PHOTOS SUPPLIED BY KINIKINNICK
z 1 tsp baking soda (4 g)                  to creamed mixture alternating      of each cooled cookie in white
z ½ cup granulated sugar (105 g)           with water. Mix until fully         chocolate. Top with broken
z ¾ cup brown sugar (146 g)                incorporated.                       Chocolate KinniTOOS®. Let
z ¾ cup softened butter (144 g)         5. Fold in chocolate chips and ½       set completely before storing
z 1 tsp pure vanilla extract (3 g)         package crushed KinniTOOS®.         in an air-tight container. Store
z ⅓ cup water (80 g)                       Stir until combined. Drop dough     with parchment paper between
z 2 large eggs (112 g)                     onto baking tray leaving 3          layers to prevent sticking.
z 1 cup white chocolate chips (180 g)      inches between. Bake in pre-
z 6 oz white chocolate (170 g)             heated oven for 8 - 10 minutes.   Yields 24 - 30 cookies
                                           Remove from oven and let cool
            DIRECTIONS                     completely.
1. Preheat oven to 375°F (190°C),                       FINISH
   lightly spray baking tray or line    1. Break reserved ½ package
   with parchment paper.                   Chocolate KinniTOOS® into
2. In a bag, crush ½ package of            small pieces. Set aside.
   Chocolate KinniTOOS®. Set            2. Melt white chocolate on a bain
   aside.                                  marie (pot of water with a snug

                                                                                            Canadian CELIAC | 29
Chocolate KinniTOOS® Cake          6. Divide batter evenly between       Crumb Coat Using Cookies ‘N
                                        cake pans.                         Cream Filling, spread a thin layer
 Explosion of everyone’s favour-     7. Bake in preheated oven for 15 -    on top of cake and sides. Use a
 ite gluten- free sandwich crème        17 minutes.                        pallet knife to smooth top (don’t
 cookie! Recipe created by Kinni-    Yields 5 (6”) cakes                   use too much icing). Use a large
kinnick Corporate Chef Lori Grein                                          scraper to remove excess filling
                                     Simple Syrup (optional)               from sides and smooth. Finish
          INGREDIENTS                1. Bring sugar and water to a boil,   with the top of the cake, using a
Cake                                    do not stir. Boil for 3 minutes.   pallet knife to create a smooth
z 1 package Kinnikinnick White          Let cool completely.               top. Let crumb coat set in the
  Cake Mix (500 g)                   Simple Syrup can be stored in the     refrigerator for 20 minutes.
z 4 large eggs (224 g)               refrigerator for up to 3 weeks
z 1 cup water (213 g)                                                      Vanilla Buttercream Coat Using
z ¾ cup vegetable oil (115 g)        Cookies ‘N Cream                      Vanilla Buttercream Icing, place a
z ½ package Kinnikinnick Choc-       Buttercream Filling                   dollop of icing on top and smooth
  olate KinniTOOS® - crush into      1. In a medium bowl, mix butter       working your way to the edges
  small pieces (110 g)                  until smooth.                      using a pallet knife. Add a gen-
                                     2. Slowly add sifted icing sugar 1    erous coat of icing on the side of
Cookies ‘N Cream                        cup at a time alternating with     the cake. Use a large scraper to
Buttercream Filling                     milk.                              scrape off excess from sides and
z 1 cup butter (222 g)               3. Mix until smooth and incorpo-      create a smooth finish. Finish with
z 3 cups icing sugar (480 g)            rated.                             top of cake using a pallet knife to
z ¼ cup milk 2% (50 g)               4. Fold in ½ package fine             create a smooth finish working
z ½ package Kinnikinnick Choco-         crumbed Kinnikinnick               towards centre of cake.
  late KinniTOOS® - crushed fine        Chocolate KinniTOOS®.
  (110 g)                               Do not refrigerate.                Decorate Decorate sides of cake
                                                                           with ½ package of crushed Kin-
Vanilla Buttercream Icing            Vanilla Buttercream Icing             nikinnick Chocolate KinniTOOS®

                                                                                                                  PHOTOS SUPPLIED BY KINIKINNICK
z 1 cup butter (222 g)               1. In a medium bowl, mix butter       (half way up the side of the cake).
z 3 cups icing sugar (480 g)            until smooth.                      In a small bowl mix remaining
z ⅓ cup milk 2% (80 g)               2. Slowly add sifted icing sugar 1    Cookies ‘N Cream Filling with re-
z 1 package Kinnikinnick Choc-          cup at a time alternating with     maining Vanilla Buttercream Icing.
  olate KinniTOOS® - crush ½            milk.                              Place in a piping bag with a star
  package/reserve remainder          3. Mix until smooth and incorpo-      tip. Pipe rosettes on the top of the
  whole cookies (220 g)                 rated. Do not refrigerate.         cake. Decorate with reserved Kin-
                                                                           nikinnick Chocolate KinniTOOS®
Simple Syrup (optional)                           ASSEMBLY                 Cookies.
z 1 cup granulated sugar (240 g)     Cake Trim tops of each cake
z 1 cup water (240 g)                base using a serrated knife
                                     for a total of 5 layers. Place
            DIRECTIONS               one cake base on a 6” cake
Cake                                 board (bottom cake side
1. Preheat oven to 350°F (176°C).    down). Spray cake base
2. Lightly spray 5 shallow (6”)      with Optional Simple Syrup.
   cake pans. Set aside.             Using Cookies ‘N Cream
3. In a medium bowl combine          Buttercream Filling, spread
   eggs, oil and water. Mix with a   an even layer on cake base.
   whisk until combined.             Place the next cake base on
4. Add Kinnikinnick White Cake       top and repeat with remain-
   Mix and whisk until combined.     ing layers. Finish top layer
5. Fold in crushed Kinnikinnick      (bottom side up). Do not
   Chocolate KinniTOOS®.             spray with Simple Syrup.

30 | Canadian CELIAC
Individual Pepperoni Pizza        z ¼ cup shredded mozzarella               slices each direction).

                                                                                                                  PHOTOS SUPPLIED BY KINIKINNICK
           Pull Apart                  cheese (28 g)                        4. Loosely press 5 slices into each
                                     z ¼ cup shredded cheddar                  greased muffin cup creating a
Perfect snack for those late-night     cheese (30 g)                           solid base.
movie munchies. Recipe created       z Optional: finish with dried orega-   5. Top with pizza sauce and
 by Kinnikinnick Corporate Chef        no                                      sprinkle with ½ of the cheese.
            Lori Grein                                                         Top with sliced pepperoni and
                                         PREPARATION DIRECTION                 sprinkle with remaining cheese.
           INGREDIENTS               1. Preheat oven to 375° (190°C).       6. Bake in preheated oven for 10 -
z 1½ package Kinnikinnick Ham-          Lightly grease 8 spaces of a           12 minutes until bottom crust is
  burger Buns (245 g)                   muffin pan.                            crisp and cheese is melted.
z ½ cup pizza sauce (gluten-free)    2. In a small bowl, combine both       7. Garnish with optional oregano.
  (110 g)                               cheeses together. Set aside            Serve immediately.
z 8 pepperoni slices - quartered     3. Cut Kinnikinnick Hamburger          Yields 10 pizza pull apart u
  (gluten-free) (70 g)                  Buns into 25 slices each (5

                                                                                           Canadian CELIAC | 31
Upcoming CCA Events
GF101 - February Webinar                Celiac Disease: Tax Credit              Legacy Giving: How charitable
When: Feb 18, 2021 07:00 PM             When: Feb 23rd, 2021                    giving can increase what you
Eastern Time (US and Canada)            7:00 pm EST                             leave for family
Topic: Gluten Free 101: Getting                                                 When: April 8, 2021
started on the gluten free diet         Register in advance for this webinar:   8:00pm EST
                                        https://us02web.zoom.us/webi-
Register in advance for this webinar:   nar/register/WN_EMblIZArRH-             Speaker: Jennifer Stebbing, Ross &
https://us02web.zoom.us/we-             W7H5wCr25EAQ                            McBride LLP Certified Specialist in
binar/register/WN_vIm5xzk2S-                                                    Estates and Trusts
MerHnxcs_rnkQ                           Is gluten a problem for you?            Many people want to help their fa-
                                        When: Mar 4, 2021                       vourite charity or cause by leaving
GF101 - March Webinar                   7:00 PM EST                             a legacy donation but worry it will
When: Mar 13, 2021 04:00 PM                                                     take away from what they leave
Eastern Time (US and Canada)            Register in advance for this webinar:   behind for their family or friends.
Topic: Gluten Free 101: Getting         https://us02web.zoom.us/webi-           Learn how you can give in your will
started on the gluten free diet         nar/register/WN_HohyxAk4RN-             or insurance and leave more for
                                        2P4Rq1guBj5w                            the ones you love. We are pleased
Register in advance for this webinar:                                           to have Jennifer Stebbing, LLP who
https://us02web.zoom.us/webinar/        Do you think gluten is a problem        is uniquely situated to assist with
register/WN_W7gJ2gqfTnibIIhho-          for you? Do you get an stomach          any planning needs given her des-
vyTMQ                                   upset or have bloating after eat-       ignation as a Certified Professional
                                        ing pasta, bread, pizza or baked        Consultant on Aging (CPCA) and in
GF101 - April Webinar                   goods? Or maybe you experience          Wills and Estates. It’s an interactive
When: Apr 12, 2021 06:00 PM             a headache, joint pain or fog           session so bring your questions!
Pacific Time (US and Canada)            brain? Join the Canadian Celiac
Topic: Gluten Free 101: Getting         Association (CCA) and Dr. Mohsin        Click here to register: https://
started on the gluten free diet         Rashid for a free webinar on un-        us02web.zoom.us/webinar/reg-
                                        derstanding the signs and symp-         ister/WN_wCmLCocIQDmcwW-
Register in advance for this webinar:   toms of celiac disease and gluten       PntzQgBw
https://us02web.zoom.us/webi-           disorders. He’ll cover some of
nar/register/WN_O2JbbZNPT-              the common and not so common            CCA National Virtual Conference
la2c6W5iRq6Bg                           signs of gluten-related conditions      When: November 13 & 14, 2021 –
                                        and learn what next steps you can       Save the Date
After registering, you will receive     take to feeling better.
a confirmation email containing                                                 Two streams of education –
information about joining the           After registering, you will receive     one weekend of learning
webinar.                                a confirmation email containing         • On the Cusp of Diagnosis and
                                        information about joining the             Newly Diagnosed
                                        webinar.                                • Education for the Experienced
                                                                                  Celiac or Healthcare Practitioner

   To stay updated with all CCA events. Click here: https://www.celiac.ca/news-events/events/

32 | Canadian CELIAC
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