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

Gluten & Weed: The Connection

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I have no shame in admitting that I have smoked pot. The estimated use of pot in Canada is 2.3 million, so statistically I’d be there. I haven’t touched it in more than a decade because of the last time I did it I had a terrible experience, it wasn’t anxiety or hallucinating: I was sick to my stomach. I distinctly remember getting so sick that I just shut down and went to bed. That’s it, case closed, after that, I never touched it again.

I picture this: you, as a reader, have searched something on your phone like ‘does weed have gluten?’ because you’re standing at a party with your friends and you’re a newly diagnosed celiac and everyone is smoking pot. I don’t think I’m off base because this is what we celiacs do in grocery stores and in supermarkets. Looking up if we can have food that we’re unsure of. There is no harm in doing it. As an adult now, and as a person who at one time succumbed to smoking pot and was hesitant about it, I understand why you may have looked up the connection between gluten and weed.

I’m probably high in this picture.


This whole event happened four years before I was diagnosed with Celiac Disease and four years before I even knew what the world gluten was. At that time, I have this feeling the western world still wasn’t 100% clear on what gluten was (looking back, at least I don’t feel that dumb about not knowing).

Before you get all stupid on me and start ranting that I think marijuana is a bad drug and only bad people do it and it’s illegal. Shut up. I have no problem with weed. I have no problem with it being legalized. I chose to stop using it because of my own health issues and not wanting to feel sick. One event set off that mentality. So, again, my choice to stop using marijuana was not some morals issue.

Then it got me to thinking: does weed contain gluten? Was that the singularity that triggered my Celiac Disease? In some of my readings I did in fact find that traces of gluten have been found in hemp flour. Then that simple fact got me thinking, ‘gluten in hemp flour?’ Who the hell is using hemp flour?  Hippies. That’s who. And no, gluten isn’t in weed. Hey, I looked it up. My Celiac Disease was not triggered the last time I smoked pot (much like the dramatic shock of puberty triggering a mutant power in the Marvel universe).

Almost all the accounts I came across of people asking the same questions about the content of gluten in marijuana, people were adamant about the effects of pot eased Celiac symptoms. Slowed down digestive enzymes and masked the painful or gross Celiac issues. Could THC be the lynch pin to finding a cure for Celiac? I doubt it, but the idea of it is cool and would probably make for a cool movie plot.

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I Review Gluten-Free Biscotti

You have Celiac Disease? Do you have NCGS? Are you a person that doesn’t want to eat gluten because it’s awesome and so good for you? What if you’re on a plane and want to eat something? Guess what, airlines haven’t jumped on the bandwagon with the gluten-free stuff, not all the way yet.

You have to love a Gluten-Free Food Review when it’s about a product that could be available to us at times when we (as in Celiacateers) didn’t think we could get it. This sentence made no sense. Carry on….

I’ve been able to get my hands on an ‘in testing’ phase of a GF biscotti from a local bakery named Marcelle’s Kitchen. You may have heard about this place because I have blogged about them twice,  and you can click HERE and HERE to read them; and both times they have been positive. Well, brace yourselves, I might have to break that streak.



My mom was recently at the completely gluten-free bakery with zero cross contamination, Marcelle’s Kitchen and found out some wonderful news; an airline (name undisclosed as of yet) has contacted the all gluten-free bakery to create a GF food product to use on their planes. So while my Mom was there I was able to get myself a free sample of what Marcelle’s Kitchen has decided to make: Biscotti.

From the get go, I am the worst person to taste test or review biscotti. The very simple reason of that is because I hate biscotti. I can only assume the gluten-free biscotti tastes only worse that regular. I opened the package right there at Mom’s place and I said “No”.

Then I was schooled.

Dude, you have to eat biscotti with coffee.


I don’t know that. But I do know coffee. So, then next day I sat down, and like Sheldon Cooper testing eggs, I dipped my biscotti then bit my biscotti, then revelled in the awesome taste of this biscotti. I have been eating biscotti wrong for years. It was an explosion of flavour. I detected hints of cinnamon, cranberries, nutmeg and best of all no gluten.

If this is the product that Marcelle’s Kitchen is going with to provide gluten-free options on in-flight meals and snacks, I say thee yes. If you’re on a plane and you get the option of muffin or Marcelle’s Bakery biscotti (while I’m a muffin man, and if the muffins were GF I personally would go for the muffin) You go for the biscotti. I only say that because you at least need to know how I feel about these little fingers of taste.

If you don’t live anywhere near Port Parry, Ontario and can’t get to Marcelle’s Kitchen, just be thankful that this place has the greatest gluten-free goods on the planet. So please support them (I am in no way influenced by this company, I just really like their food).

Whatever the airline it is that’s gets these bad boys; good job.

And good job Marcelle’s Kitchen.

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