I Review the Love With Food Box

What if gluten-free christmas came one a month (minus Santa, elves, snow and weirdly enough no candy canes)? There is no way I couldn’t contain my glee if a red box of strictly gluten-free food arrived at my door.

My wife said “maybe you should take a picture of the box before you start eating out of it?” She’s a good lady, always keeping my head on straight when gluten-free food is in the house.

Watched over and put together by KC Pomering who is also GF Foodie (click HERE for her website) the Love With Food box is something you should try at least once. Though, if you live in Canada, you’re crap out of luck as this is a US shipping product only (we have great healthcare but not this box?? Seems unfair).

I had a great opportunity to get my hands on a Love With Food box containing 12-15 products (including coupons) and I have not been disappointed with what was in my face when I opened this little red box of freedom.

In the grand scheme of things, having a box of gluten-free food isn’t necessary, but it’s fun and great to see whats out there. Like a sampler of the great goodies that you could possibly have. Having a box of food delivered to my door makes me smile, and like I said, one of the awesome benefits of using the Love With Food membership is the meal donation, it’s a win-win.

Every month each box is different, but I’ll give you a run down of some of the great things I found in my box:

My father-in-law in the background DOES NOT express my feelings at how awesome this food was.


First off, these Beanfields bean and rice chips are fantastic. It tasted like a burrito and there was a never a doubt that I didn’t love these things. I am only sad that I didn’t have more. If you miss out on these in your Love With Food box, make a stink. Not having this in your life is a damn shame.

Really good as a snack, on their own.



I Heart Keenwah is something I’ve never heard of. What I have head of is quinoa and I am not a fan of quinoa, so I was diving in pretty reluctantly with there Quinoa Puffs. I had a few before dinner and I really did like the herb taste and mentioned to my wife that they would be a good alternative to croutons in a salad. The one problem with that, was that i was wrong. The Quinoa Puffs are way better on their own and shouldn’t be eaten in a salad.

There was some chickpeas that just tasted like chickpeas…

The first night with Montana Mex and snap peas….


…but the big winner was the Montana Mex Sweet Salt. This kind of food and way to prepare it never occurred to me and why hasn’t this sort of food seasoning come into my life until now? I saw a picture on Instagram that someone put the salt on corn on the cob, so I upped that and put it on my snap peas… It was so good, i did it again the next night. I caught my wife adding it to sandwiches. It was truly one of the best products to come out of the Love With Food box.

The second night with Montana Mex, notice the extra snap peas.


Give it a try at least once and see what you think of it. It’s a pretty cool thing to have once a month, even if you just treat yo self. I can’t get a membership to Love With Food because I’m in Canada, and I am eternally grateful that I was able to take one for a test spin. Always gluten-free, always to me door and every month, thats a great combo.

If you want to get a handle on this great thing, WITH 50% OFF!!! click HERE and see what you can do to make someone happy and yourself with this gf food box.

What would have made it super cool if it truly was Christmas once a month. It’s already a red box, just slap some white strips on it… damn thats a fun idea. Don’t steal that idea Love With Food, thats mine now.


All of these opinions are mine. I was not compensated for this post. The food was sent free to me, in exchange for an honest and unique review. Now, some one send me gluten-free pizza to review.    -Jordan


Celiac Disease & Chicken Pox

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As you may know I have a four year daughter and she attends junior kindergarten. She doesn’t have celiac disease, she is a healthy and vibrant and an amazing little girl. She gets that from me.

My daughter on her first day of school.

One thing I never considered when she started to attend school was the outbreaks of childhood ailments. I was always more concerned with making she sure was learning, she was safe, se was being kind and compassionate and she wasn’t being bullied. A letter recently came home from the school and informed all the parents and guardians that a case of chicken pox had in fact been confirmed in one of the kindergarten classes. Now, thankfully, as far as I know, that wasn’t my daughter’s class and she probably won’t get the chicken pox, but what if she brings it home somehow?

I had chicken pox when I was a young lad and as an adult I had Shingles (which is basically the adult chicken pox) and let me tell you, as much as I remember the chicken pox, it sucked and as much as I remember Shingles from almost 6 years ago, they sucked too. So, I wonder, can a person with celiac disease be MORE susceptible to chicken pox than any other person without celiac disease?

There are vaccines to provide protection from chicken pox, but the vaccines aren’t cures and it can still infect you or your child.

There is the old adage that you can get chick pox when your immune system is compromised. Your body is doing something else, or fighting something else and then along comes a virus like chicken pox and BLAMMO!! Now you’re sick. Here’s the thing though: if a celiac ingests gluten, your body actually goes berserk and does whatever it can to get rid of the poison (AKA gluten) or reacts to it in ways that are completely unpleasant and unavoidable, and of course untreatable. The poops and brain fog are all ways your body reacts to gluten, but after all that is done, after you’ve spent a day or two in bed farting and burping and moaning in pain, you are drained and just down.

When i ingest gluten, I do in fact feel like this hysterical looking cat.

This is the only time I can see any kind of chicken pox sneaking in and reeking havoc on your body.

Usually the internet is packed full with information and finding said information is fairly easy. Trying to get a hold of any kind of celiac/chicken pox write-ups is like a needle in a haystack. You, as a person diagnosed with celiac, are in no worse shape by having the disease than any other individual out there for getting chicken pox.

So, how’s that for being normal? Score one for the celiacs.


Remember, I am not a medical professional. All this work I do is for entertainment purposes only. 
If you have medical questions about your body, please, please, please contact a doctor. I am just a blogger. -Jordan

Bacon & Goat Cheese filled Gluten-Free Pasta

posted in: Blog Post, Recipies | 0

I always like to try and do something a little different in the kitchen, and when I am asked to come up with an original and unique idea based on Catelli gluten-free pasta, my brain went a mile a minute shooting off any insane idea it could come up with. You know I love bacon and you know I love maple syrup. The only question was how to get it to become one with the gluten-free penne pasta that Catelli makes?


I am no stranger to taking on a food challenge, and as my daughter said to me when she ate this amazing recipe I created “home run daddy”.

From the mouth of a true fan.



1/2 box of gluten-free CATELLI PENNE PASTA

70 grams of goat cheese

3 slices of gluten-free bacon

1/2 cup of sunflower oil

1 tbsp real maple syrup

1 food syringe


(As a ‘food making’ side note, it’s best to cook the pasta a few days ahead of time and let it sit for a day or so in the fridge to harden. This allows you to easily hold and work with the pasta for the later steps of this recipe.)

  1. Cook the 3 slices of bacon until flimsy. The bacon needs to be super soft, but fully cooked in order for this whole thing to play out well in the end (this is all considering the size of the food syringe you’re going to use). I cooked them on the stove, but cooking them in the microwave is just as effective. (I would suggest on a microwavable plate on High for 45 seconds).
    I say 3 slices, but I cooked 7 and ate the other 4.
    I say 3 slices, but I cooked 7 and ate the other 4.
  2. Place between some paper towel and get as much of the grease off as you can. Set it aside.
  3. Chop all the bacon into teeny tiny bits. You can use a blender, I choose to use scissors. If you’re using a fine tipped syringe, you might opt for a food processor or if you’re going to use a child’s medicine syringe like I did, you don’t have to go to crazy with the size of the bacon pieces.
  4. Melt goat cheese in small bowl for 40 seconds in microwave. It should sort of be a texture like cottage cheese or a whipped peanut butter. Not hard, but easy to stir.
    Bacon Scissors
  5. Add bacon to goat cheese a little at a time. Making sure to stir each new application of meat until ALL is mixed well.
  6. Cram the mixture into the food syringe.catellisyringe
  7. While holding one end of the Catelli gluten-free penne with your thumb, squeeze the bacon/cheese mixture in. Don’t overfill, just enough to fill the inside of the pasta. Too much will cause the gluten-free pasta to break apart. (pro tip: slowly pull the syringe out of the middle of the pasta while you depress the plunger). Fill all the pasta and set on a plate.
    While my hands look dirty, i assure you it’s only spray paint that I couldn’t get off.
  8. Pour sunflower oil on a pan and add maple syrup on top.
  9. Heat pan on med.- high until maple syrup starts to slightly bubble. Stir in all the liquid in the pan to mix somewhat evenly.
  10. Add pasta in handful amounts. Cook only with these amounts at a time.
  11. Don’t mix with a utensil, shake pan to cover pasta in hot maple oil.
  12. Cook for 4-6 minutes each.
  13. Remove from pan with sieve to allow access oil to drip. Add to plate with presentation side of your choice.
  14. Enjoy.

Serves 4.

Not fancy in the photography, but fancy in the belly.

While we’re at it. Here’s a great little list of Catelli Pasta facts that you might want to take a look at or even share with your pals? Maybe even go to the site (http://www.catelli.ca) and see whats happening there? I dunno. Your choice. -Jordan


  • Made from a unique four-grain blend of white rice, brown rice, corn and quinoa.


  • Available in Spaghetti, Fusilli, Penne and Macaroni (photo attached).


  • Delicious taste, smooth texture.


  • Produced in a dedicated gluten free facility.


  • Certified by the Canadian Celiac Association’s Gluten-Free Certification Program.


  • Made with ingredients that are declared GMO free: white rice flour, brown rice flour, corn flour, quinoa flour, monoglycerides (from vegetable/palm oil).


  • 310 calories, 2 grams of fat per serving (85 g) of pasta.


  • Low in sodium (0 mg), source of fibre (3 g) per serving (85 g) of pasta.


  • Cholesterol and preservative free.


  • Easy to digest, with the great taste and texture of regular pasta.


  • Available at all major retailers across Canada, in the pasta aisle.
Hi. I made this food and I really like it.
Hi. I made this food and I really like it.

Scared to Travel with Celiac Disease

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There are all kinds of tips and tricks out there for anyone who is looking for ways to travel gluten-free (I have written a blog about it myself). Just by googling for answers you can find Celiac hacks and ways to avoid being glutened on you holidays away from home.

For plane travel, to fly gluten-free, the answer is the easiest: TAKE YOUR OWN SNACKS. It’s a simple rule of thumb for anything you ever do if you want to be gluten-free. Parties, concerts any where you could find yourself without gluten-free food around or provided for you. Especially travel.

Now that I’ve got that out of the way.

I am terrified to travel as a diagnosed Celiac. Not because A) I hate airports or B) I’m not a huge fan of traveling to another to another place without the use of my own power (ie my car). I’m terrified because my gluten-free diet is so specific and traveling takes me out of my comfort zone. My food comfort zone. In the years since I’ve been diagnosed with Celiac Disease I’ve travelled once a year or so, by plane, and those plane rides are never that long (I have been to Hawaii twice since my diagnosis, but those plane rides were always split into feasible timeframes. And now as a frame of reference, I see that you might not know that my home international airport is Pearson Airport in Toronto, Canada). Since the flights aren’t long, I am a functioning adult and can control my temper and attitude in the plane, so being isolated for three or five hours isn’t a big deal. Airlines supply water and cola so I am in capable hands for the short fights (and yes, when I fly I do go prepared). I am not a child who lets his blood sugar get the best of him and flies off into a temper tantrum… I can hold it in.

Speaking of tamtrums. Here is me and my daughter enjoying insane Florida heat on our most recent vacation.
Speaking of tamtrums. Here is me and my daughter enjoying insane Florida heat on our most recent vacation.

Anywhere you travel as a diagnosed Celiac, it’s always best to do some research. Fond out about restaurants and shopping places that can get you what you need in a pinch. There are even apps that can do this for you. It’s all about the research.

I’m scared to travel because no matter how much planning or prep-time I put into a trip, the likely hood of me being glutened is still there. The percentage of it happening falls on a lot of factors. The same factors that reside at home; eating out a home and at gluten-full restaurants. What if there is no place that accommodate my diet? The horror of that makes me worried that I can’t enjoy a night out with my family or the people that I travel with.

What if I do get glutened? Then my comfort zone is a million kilometers away. I’m not a home. I’m possibly in a foreign country or any other kind of different location where I can’t cuddle up in my own bed or use my own toilet. Being a Celiac is one of the biggest excuses I want to use to get out of children’s birthday parties, awkward anniversaries and not taking a vacation with my family. Celiac doesn’t stop me from doing these things, it’s just nice to have something to fall back on.

Just in the past bit, my wife daughter and I all travelled on a family vacay and I was lucky that every restaurant we attened was able to take care of me and my gluten-free diet. Any theme park we travelled to in Florida was able to make sure I had lunch, and even the Walmart down the road had an ample supply of gluten-free eats for me to stock out villa fridge with for the week. At no point did I worry about food. My local Walmart didn’t even have this great selection of gluten-free food. I was able to try new foods and see gf versions of my Canadian counterparts. Food I haven’t had for years.

Walmart in Florida. Gluten-free for days.


I know that traveling as a Celiac is like traveling with a loaded and terrible trigger-guarded gun. It can go off at anytime. It can be unsafe at times and it can be an area of discomfort when surrounded by a different location, one we’re not all comfortable with.

I left Canada with Celiac. Came back with Celiac. Had a great time. I didn’t have to worry as much as I did. But guaranteed, I’ll worry again. I hate to say Celiac Disease has any hold on me, but she’s a part of my life and a big part of what I worry about.

Again, me and the kid: sunglasses and flip flops at our vacation villa.
Again, me and the kid: sunglasses and flip flops at our vacation villa.

Then again, the Walmart in Florida sold gluten-free beer. That was pretty awesome.

I Review CrunchMaster Garlic Crackers

When I think of the word ‘garlic’ the image of vampires comes to mind.

It’s long believed that vampires have an aversion to garlic and can’t be near it or ingest it or have it touch their skin. It’s why there are always cloves of garlic hanging around crosses in the movies, or why the Romanian homes have strings of garlic dangling from the windows in those same movies. One of my favourite garlic/vampire jokes is the pizza one.

Did you know April 19th is the official/unofficial National Garlic Day and what better way to celebrate than by talking about vampires and how much they despise garlic? Or how about we talk about garlic being used as a food stuff for the general public? Two of my favs are garlic salt and pickled garlic. You haven’t lived until you’ve had a jar of pickled garlic. My wife thinks that garlic doesn’t agree with me, because after I eat large amounts, it seems to eek from my pores like some kind of hideous garlic monster.

Okay. Now that I’ve said ‘garlic’ about a million times….


CrunchMaster has these awesome gluten-free garlic flavoured crackers that when you open the little bag, I swear I was punched in the face by a garlic shaped fist. People on the other side of the house were yelling at me and asking me if I was killing a man made of garlic. Its a potent smell which paired perfectly with the first bite. And that’s where it ended. The gluten-free CrunchMaster garlic crackers are surely packed with wholesome ingredients, fiber and protein, but after the first bite I was terribly underwhelmed by the garlic. The first bite was packed with a great garlic punch, but with each subsequent bite it lessened and lessened, and I only had four.

You could say that this effect happens with a lot of bold flavoured foods but I wish it didn’t. I even thought this might have been a one time thing and went back a few hours later for another handful, and of course, the same thing happened. It just wasn’t enough to make me want to like the product beyond the fact that is was gluten-free.

Then I tried something different.

Crackers are usually reserved for dipping in things like spinach dip or hummus, the only thing is, I am not regular guy and I like to mix things up when it comes to my food. And on this particular day I wanted breakfast for dinner (to be honest, I always want breakfast for dinner) and I didn’t just want ‘breakfast’ I wanted eggs, bacon and home fries. I wanted a diner meal. A greasy spoon dinner in breakfast form. I had almost everything I needed; bacon and eggs, but I was lacking in the potatoes and lo and behold I had a half eaten bag of CrunchMaster garlic flavoured crackers.


Keep in mind, I’m not a heathen, I know that gluten-free crackers are in no way shape or form a permanent substitute for potatoes in any way, but I needed something to add to the food to my plate. I was not disappointed. There was something to say for the garlic flavoured gluten-free CrunchMaster crackers being heated up underneath my eggs. The garlic was surely tasted with almost every bite and it was a nice little plate on a plate in food form for each morsel of egg in my mouth.


Sometimes, it goes to show you that being different can yield positive results.

If you want to find out for yourself what the deal is with the gluten-free CrunchMaster cracker and your local retailer doesn’t carry it, go to https://www.crunchmaster.com to find their home page and they can help you get what you need.

How Do You Escape Gluten?

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Simple answer. You can’t.

There are times when celiacs look around and see gluten, gluten and more gluten. The old saying is that everything comes in threes. So chances are that if you encounter gluten (due to cross contamination, terrible labelling or you’re just an idiot) it’s going to happen two more times. Karma has a way of biting you in the ass.

As a diagnosed celiac gluten it’s a huge problem, not just the damage it does to your insides and the subsequent insanity it adds to the rest of your body, but gluten is everywhere and as far as I can tell: in everything as well.

Yes, gluten hides in bacon. Be aware.
Yes, gluten hides in bacon. Be aware.

Food is the obvious answer as to where gluten can be hiding. Gluten is essentially food.  Or at least started out as a food. It is in fact derived from a plant which is mainly used for food. Celiacs can avoid the food aspect of what gluten is, but what about when it lies in all the non-food items? Like your lipstick or makeup? Yes yes yes. There are companies that provide gluten-free options for such a thing. Gluten-free lipstick is a reality.

I received a pretty awesome gift the other day, an amazing polymer-laced sand that stays together while you play with it, and from what I gather, the only answer to why it does that is because of magic. While it doesn’t say so on the box, I was just happening to look it up online and how it worked and the sand is actually billed as ‘gluten-free’. It’s phenomenal how far the gluten-free world has come. It is almost common knowledge to the respectful world that gluten is a killer of the insidey parts of your body, but the idea that its also a skin irritant still baffles some, and seeing that sand labelled as GF is a testament to where the GF community is headed: in the right direction.

Booze as a gluten-free treat, is here. That is no surprise. Distilled liquors are usually safe. You can’t go wrong with vodka or tequila, but always avoid the flavoured stuff. By researching the company online you can find out if vodka is GF or not, but flavoured vodkas always carry a secret (they’re dumb and gluten hides in the natural flavours used to create the flavoured liquor). Recently, I heard a rumour that a whiskey brand uses a specific type of glue for it’s barrels and the gluten content of the glue has come into question. Therefore making the gluten-free whiskey, not gluten-free. It’s like a complicated puzzle of where gluten might be hiding next.

You can not escape gluten.

Drywall. Erasers. Paint. Play-Dough. Crayons.

I’m not sure about that list at all. A little research goes a long way. It’s just an idea of where you can find yourself in a heap of trouble due to gluten and the sneaky places that it hides. Everyday object you might never have considered.

Gluten is out there.

Gluten is everywhere, you can’t escape it, but it can be avoided. Just look at your home? If you’re a celiac and share a home with a gluten-full family like I do. Watch where things go. Shared utensils (GET RID OF ALL THE WOODEN KITCHEN TOOLS) and even shared pantry space. Keep those baking goods separate. Holy cow! Could you imagine if Granny used wheat flour instead of the coconut flour to make cookies? She might not know the difference when she looks at an unmarked bag. You have to do the work to keep yourself safe.

Get a strictly gluten-free toaster. Treat it like your baby and guard it with your life. My gluten-free flour sits away from all the other food and is hidden so only I can get it (or at least where my wife knows, because lets face it, she’s the only one that does the baking). I don’t even toast bread next to the regular toaster. Keep the gluten-full crumbs away.

Guess where the hidden gluten is here: bread crumbs in the peanut butter.
Guess where the hidden gluten is here: bread crumbs in the peanut butter.

Your home is supposed to be the safest place for you. As celiacs this has to be true. So safeguard your house as best you can to keep the gluten at bay, and far far away.

Gluten is our enemy and sometimes that little bastard sneaks into our lives. Looking at our gluten-free past and our gluten-free future, I think we all know that gluten will find a way to get us. The only real way to avoid gluten: vacate our lives and become hermits, live off the land in a forest or a tropical island away from all civilization. make our own food and maybe, just maybe we will never escape all the gluten.

What are the chances that any of us will ever be able to do something like that? The closest thing that might compare to that is owning a farm and having all your food right there at your back door.

Gluten will never go away, and we will never be able to escape it.

But we can avoid it.

My Food Allergy & Celiac Convention Recap

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What is the hashtag #FACCWDW and what does it mean? The Food Allergy & Celiac Convention (go check out their website by clicking HERE) was an event that took place in Orlando, Florida, USA, more specifically the Coronado Springs Resort at Walt Disney World, and if you can’t figure out what it was all about based on the title of the event, well, c’mon. An event that I attended with great delight (despite the Florida weather. Too hot) and relished what I learned and the people that I met.

Everytime you meet someone new and teach them about what you have, you branch out the awareness.

I’ve heard other celiacs talk about how conference and conventions don’t really help with our cause. Why get people from all the same sort of walk of life, like celiacs or GF eaters or allergies and stick them in a room. How does the awareness get out? How are any of them educated about the food related ‘thing’ they have in a room full of like people? I sort of shared this sentiment, I was a fence sitter on the issue of celiac conventions. I’ve eased up on that view after I attended The Food Allergy & Celiac Convention. I found myself questioning how I blog and the direction of my advocating as a whole at the end of the day long event. Deep shit.

Kate, owning it like a boss.

Kate from The Diary of Ana Phylaxis was a speaker at the event and was giving everyone the 411 on what to look for and how to possibly treat and involving the audience in a lot of ways, she said something that really hit me. The crux of why I need to attend more events like this. You learn new things about education and awareness from people as they talk about it. You pick up new ways and new ideals. I’m only paraphrasing Kate, but: Everytime you meet someone new and teach them about what you have (ie celiac, allergies) you branch out the awareness.

Have you ever given thought to what you say to others in terms of your celiac and what they take to the next person? The idea of celiac could be a great conversation starter in a group of gluten-full people. I know that when I’m asked about celiac the conversation is open to a lot (sometimes good questions, sometimes bad, but there is no such thing as a stupid question. Unless, maybe asking if Canada celebrates Christmas. I mean, that’s pretty close to a stupid question).

The vendors at The Food Allergy & Celiac Convention were diverse in what they do and represent. The Organic Face, Allergy Safe Travel, The No Biggie Bunch, FARE, Pascha Chocolate, Barnie’s Coffee Kitchen and of course Enjoy Life Foods, all of which, diverse, but hold special places with this guy.

Listening to Joel Warady (chief sales and marketing of Enjoy Life) laid out the company in his talk near the end of the day, in a manner that hit home. Seeing what they do for people who need to be free from allergens and want to live an easy food eating lifestyle. The care that goes into their product, the commitment to the people and the quality of labour and food that brings Enjoy Life Foods to me is something that made me take notice of this company. Something I will make sure to tell others. Enjoy Life brand gets it, and gets us. It was like listening to my uncle talk about food and Joel related to me on a level another speaker might not have. Enjoy Life… I get it.

I’d like to see EZ Gluten get into stores properly. I was able to do the gluten detection test and see it work (to answer you’re question before you ask it, yes, it did work) My food was gluten-free (it was a GF candy bar from an event vendor). What you have to know, the EZ Gluten system is not a test to verify if you have celiac or if you need to be gluten-free, its a test to see if your food contains gluten. Easy to use and could potentially help those who are worried about gluten content. Potentially. Yes it works on a candy bar, but would it work on my Ranch flavoured salad dressing as a whole, or is that one sample I provided gluten-free? Whats the real reason it’s not in stores? The idea and science is there, I just feel it needs to be perfected on a consumer level.

Bumping into other Canadians is always awesome. Meeting Blogger Street Team member Arianne and gabbing about movies as opposed to blogging is always a relief. Check out her blog SPECIAL ALERT.
Erica and I. Bonding like only best friends could.
Erica and I. Bonding like only best friends could.

I met some people while I was there that I’m sure will be lifelong friends, and seeing now what events like this are, I can see that making friends is also a big part of what The Food Allergy & Celiac Convention was about. Going to The Magic Kingdom with another diagnosed celiac is pretty awesome. Meeting and spending a great deal of my time with Erica from Celiac and the Beast was an amazing treat and eye opener to the blogging world I’ve been a part of since March 2013. Being able to openly talk about blogging and my own food restrictions emotions with another person just like me is an incredible feeling. The Food Allergy & Celiac Convention provided me with more than just a weekend away from the frigid temperatures of Ontario, Canada. It provided me with more information about the bloggers and writers and advocators who are just like me.

Conclusion. The Food Allergy & Celiac Convention was an amazing event filled with learning, food and fun. I will return next year. I was proved wrong about conventions and conferences with The Food Allergy & Celiac Convention and I will make sure everyone knows it (and that’s why I’m blogging about how much of a bonehead I was prior to The Food Allergy & Celiac Convention). There is a real reason behind the URL for the #FACCWDW; celebrateawareness.com, because that’s what you need to do to educate your food allergy or celiac, celebrate your awareness and own it like a boss.

Congrats to The Food Allergy & Celiac Convention for a stellar day (and for making me aware of Real Sticks, God I need those in my daily life).

My hotel and flight snacks for the Florida trip were provided by Giddy YoYo. Make sure you go check them out.
My rental car for this trip was provided by Mad Hatter Media. Look at my dumb shadow in the picture.

Gluten, Gluten Everywhere

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Before gluten-free was a thing, gluten was everywhere. Hell, gluten is still everywhere, but when you go gluten-free, gluten starts to fade away as you find yourself eating gluten-free (ok ok ok now I have to admit, I used the word ‘gluten’ a whole ton in that opening line).

We all know about the dreaded cross-contamination of restaurants, but what about in your own home? Do you keep the GF flour next to the regular flour? Would someone accidentally use that in the GF cupcakes as opposed to what should really be used? That’s more stupidity then cross-contamination but I think you get the point. Do you live in a shared household? Do you have one person who eats gluten-free because they have Celiac Disease? Are they careful?

Should the others in the house be careful when it comes to cross contamination? Is it really their duty to make sure YOU don’t get wheat crumbs on your tomato while you use the cutting board? If you have a wooden cutting board I would suggest getting a new one. I use a glass one, easy to clean, no nooks for gluten to hide. Here’s the kicker, what if the crumbs hide above the tupperware drawer?

Wheat crumbs

Now we get into deeper questioning? If someone makes toast right above the drawer, should they clean it right away? Commonly you should clean up after yourself, but sometimes stuff slips through the cracks and you’ll get it after breakfast. But if it’s a shared household, does the person not GF need to make sure the wheat crumbs don’t get in the tupperware?

Courtesy dictates that if someone you live with has a disease that can be triggered by a small amount of food, clean it up. I sit down and there are crumbs right beside my plate because you didn’t wipe up after last nights dinner guest, not cool. It’s a shit storm of terrible manners for the one guy who now has to get a new fork because he put it in the pile of crumbs. Celiac Disease is that bad, and it’s that easy. Just wipe up.

Wheat crumbs beside my plate

Here’s what I know. The Celiac community really only looks at our own stuff, we tend to read what OTHER GF/Celiac bloggers and articles are saying. There never really is a normal eater looking up Celiac and they will never see this article about how their small wheat crumbs affects us. So, let’s try to make them aware of why we need them to be a little more courteous.

It’s for our own good. #celiacawareness

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