Category: News

Mariann writes:

Holiday Greetings All!!  We hope you are having a wonderful season of preparing for your Holiday Celebrations!   Should you be in need of some gluten-free goodies here are some ideas to move you in the right direction!

At Cafe Avalaun they are hard at work creating yummy treats for our gluten-free needs – and they are a certified and fully dedicated kitchen!!

BUT, by the time this post makes it to your emailbox they will be at the final day of preorders so get moving – you don’t have much time – in fact, the time to make the call is…….TODAY!!

OR,  call Brian and very politely, very nicely, request your goodies reservation!

        https://mail.google.com/mail/u/0/#inbox/1601654cc4ecc8b5

On a serious note!!  Someone called me to suggest I read the following article.  I am sharing this with all of us because it is a serious issue that we need to be very conscious of AND make sure that we are not this behaving like this person described in this letter to Dear Amy!

Dear Amy: I have a friendship of more than 40 years with a delightful woman. We see each other about once a month, often at dinner in a restaurant with mutual friends. About six months ago, “Sandra” announced to us that she had just discovered that she is allergic/intolerant to gluten. This has become a focus of her life and often dominates the conversation. Since that time, every trip to a restaurant includes a very (VERY) long discussion with our waitperson and/or chef regarding each item on the menu and whether it fits into her gluten-free diet. Then the bread basket comes, and Sandra dives in because “it’s just too good to pass up.” Several of us, outside of Sandra’s presence, have commented that not only is the gluten conversation tiresome, but also embarrassing when held in a busy restaurant. Additionally, most people are aware that those who are truly gluten intolerant become very ill when they eat bread, and avoid doing so at all cost. We’d love to talk this out with Sandra, but are afraid she’ll become defensive and angry, although this is not her usual reaction to thoughtful criticism. Any advice? — Like Oprah, I Love Bread

from Mariann:    To be clear!  I am not saying that we should not advocate for ourselves when dining out.  This diet can be so limiting.  This diet can cause us to feel so left out.  This diet can be such a inconvenience.  This diet can be so unfair!  But, this diet is not the problem of our fellow diners and we should not make it theirs.  That is unfair of us.

So, here are some tips to make it more palatable (pun intended) for our own well being and for the well being of our fellow diners and for the well being of the serving and preparing staff!

1.  Try to not corner the staff during a busy time to talk about the entire menu.  Rather, call ahead or check out the menu, on-line, and prepare yourself with a couple of items you would like.  Ask specifically about the options you have interest in eating.
2. Do not ask to see the Chef during peak service hours – I’m sorry – that is just rude.  The folks in the kitchen are working hard on a very tight schedule so running out to the floor to talk with you throws everything out of whack! Again, call ahead and speak with the manager or the kitchen staff.  To consider, in order for a kitchen person to make their way to the dining area, it may be necessary for them to change out of their garments just to make that walk to your table.  And then, to change back in order to get back on the line.
3. Do Not.  Do Not.  Do Not.  Under any circumstances, Do Not, eat the bread just because it looks too good to pass up.  Additionally, do not drink traditional beer just because.  And finally, do not order desserts that are not safe.
4. Finally, unless you have checked in advance do not bring your own food with you.  There are laws that prevent consumption of outside food and beverages and many owners take that seriously.  Again, call in advance.

A thought…….I have asked, in advance, in some venues if I could bring a fresh – unopened box of chocolates to share at the table at the end of dinner with coffee or after dinner drinks.  Often the restaurant has been fine with that and my companions have happily shared in the tastings.  That being said, make the event one to enjoy with your family, friends, or colleagues!  Because after all Life (can be) Truly Like a Box of Chocolates:)

If baking is one of your ‘front and center’ activities for the season and you are looking at a fun activity to share with family and friends or you want to bring along something to share at an event take a look at the recipes in this post from GFF, gluten-free forever magazine!

https://mail.google.com/mail/u/0/#inbox/160318684577d5a4

 

Finally, we are now fully connected to Gluten Intolerance Group!

GIG is a non-profit support and advocacy group for all things gluten-free!  Check out their page!  You’ll find listings for restaurants – useful for travel times – recipes, activities, coupons, certification standards and news.

If you are so inclined you can make a donation at their page to assist in the efforts of behalf of the community!

And, here is the link to sign up for the Gluten Intolerance Group monthly e-news:)

https://www.gluten.org/e-magazine/

 

Mariann writes:

If you are like me you have started already thinking about your pie baking for the holidays?  And, If you are like me you are trying a new recipe every year still searching for the crust outcome that you remember from you pre gluten-free days!  I’ve had some really good crust recipes over the past ten years of being gluten-free but what I like about this recipe from its first read is its simplicity.  This will be the recipe I reach for when making our Pumpkin  and Lemon Curd Pies this Holiday Season!  

https://simplygluten-free.com/blog/2013/11/perfect-gluten-free-pie-crust-recipe.html

Tricia Thompson at Gluten Free Watchdog has a tutorial on calculating the amount of gluten consumed based on the parts per million measure you will find after items have been lab tested.

Keeping in mind please!  There is no definitive number that has been determined to be a tolerable level for gluten exposure.

Video: Converting ppm of Gluten to mg of Gluten

November News from Cafe Avalaun….

Including New Hours!  Pizza Take and Bakes, Events, Catering, Holiday Ordering and Fresh Meals!

http://mailchi.mp/9b60b755bf8e/cafe-avalauns-super-amazing-november-newsletter-1091997

Cleveland.com
November G-F Review……

Breakfast Foods!

http://www.cleveland.com/entertainment/index.ssf/2017/10/gluten-free_breakfast_foods.html

 

  Gluten Intolerance Group (GIG)

https://www.gluten.org/resources/lifestyle/restaurant-dining-seven-tips-for-staying-gluten-free/

More Discussion About…..

GLUTEN-FREE BEER!!

https://www.forbes.com/sites/samlemonick/2017/11/01/a-new-test-to-make-sure-your-beer-is-gluten-free/#3e0ea14e1981

Check it out!!  Free Italy vacation getaway via Jovial Pasta!  

https://getaway.jovialfoods.com/win-a-trip-2017/

Like all of the members of our Celiac Family kids have special needs and considerations for dealing with Celiac Disease!  See GIG’s report on what is going on in the world of CD and Youth!

AND THEN,  Let us know if you find an active group in NEO!!

Starting a new job is quite terrifying. Imagine starting a new job and then just a few short months into your new position you end up terribly ill! All the thoughts were running through my mind, “I am going to get fired.” “My new boss will regret hiring me” “Someone is going to say something about me spending a vast majority of my day in the women’s restroom”.

And this went on for 6 entire weeks. I was barely into my 30s and wanting to kick my career into high gear.

I had been sick before and sick constantly as a child. “The sick one” was my nickname. As an adult, I had learned pretty good coping mechanisms and grinned my way through many a meeting when I actually felt like I wanted to crawl in a hole and die. It is a gift….

Not this time, there would be no grinning my way through.

I walked into the Cleveland Clinic family practice and heard these words “You either have colon cancer, Crohn’s disease, celiac, or a combination of all three”. That is how sick and unable to function I was and yet I never actually called off sick at work. Not something I am terribly proud of. Self-care wasn’t part of my vocabulary in those days.

Within 48 hours my blood test revealed that I had Celiac Disease….and my antibodies were 200 times higher than they should be. They tested for the other items on the list and thankfully it was “just” celiac. This was 7 years ago.

Changing my lifestyle was not that difficult at home. I loved to cook and finding recipes that would keep me healthy was my new mission. What was the most difficult by far was the social aspect. I was raised in a very large family. You ate what was in front of you, or you didn’t eat. I was never a picky eater and loved trying new foods. Drawing attention to myself over food was just not something I was comfortable with. If a restaurant brought me a wrong entrée, I might eat it before pointing out they made a mistake.

Being a Celiac in the professional world is very difficult. Business lunches, dinners with clients, morning brunches are quite commonplace. Not to mention the fact that I was an International Business Manager at the time and expected to travel 2-4 times a year around the globe.

Here is my shortlist of helpful tips if you find yourself with extreme dietary needs in the workplace.

• People will ask about your condition thinking they are being polite and you want to talk about yourself, you don’t owe them an answer
• It is OK to pack food in your purse like you survived the Great Depression! I had to learn that pulling food out like Mary Poppins pulled out that lamp was way better than the alternative of being dizzy or sick by midafternoon of a trade show.
• Locally – tap into all the resources that Cleveland has to offer. NorthEast Ohio Celiac Network and Café Avalaun have been great resources.
• Internationally – I personally found it easier to be in China, Dubai, Switzerland, Germany and France than sometimes I do in the US. There is a lot of awareness and sensitivity to Celiac
• Use this to your advantage that shows you are a classy professional in control of all areas, including the menu! Quietly speak with the waitress about your dietary needs. Be proactive and call ahead to restaurants that you know you will be meeting clients at.

Food is important in the professional setting but it doesn’t have to be an embarrassing differentiation.

I had a delightful trip to the south of France this summer. Everything was fantastic: the people, the sights, the weather. But especially the gluten free food.

The pre-trip planning included frustration with traveling on multiple airlines on one ticket. Because of the codeshare arrangement neither Air Canada nor Brussels Airlines would assign seats or note my need for gluten free meals for travel to France. Travel back was all on Air Canada and was no problem. Poking around on the Brussels Airlines website I found a special meal request form and I received an email a couple of days later which confirmed the special diet.

The travel went off without a hitch. Flights were all on-time and GF food was served.

Between Toronto and Brussels I was served dinner which was plastic wrapped and sealed. Bean salad, Indian chickpea curry with quinoa, bread and a brownie.

It even included a note which listed the dinner menu and what I would expect for breakfast and advised that no other served food would be guaranteed gluten free.

There was another service before landing with a muffin, granola and applesauce. It, too, was sealed.

On the flight back home, from Lyon to Montreal, I was also served a meal, sealed, with fish and rice, carrot salad, cut fruit and crackers. The second service was a packaged frittata, clearly labeled gluten free.

The food was quite good and I felt comfortable that it was gluten free and had not been contaminated while being served.  But much better food was to come!

The Viking Buri, one of the Viking River Cruise ships that navigate the Rhone river, was my home for the week.  The Lyon & Provence itinerary sailed from Avignon to Lyon, stopping in small towns and larger cities along the way.

There was plentiful and delicious gluten free food on the ship.  I enjoyed croissants every morning at breakfast.  The fruit was some of the best I’ve ever tasted.

Most of the menu items could be made gluten free and I had fun with sandwiches, many days, for lunch.

There was always a tasty dessert like this flourless chocolate cake.

Even crepes Suzette!

While sightseeing I stopped in a few grocery stores, from small healthfood shops to supermarkets. All had some gluten free food and many had large selections.

I highly recommend this trip. I’ve sailed with Viking River Cruises before and would again. And southern France exceeded my expectations for beauty and charm.

Where did you travel on your summer vacation?