Say hello to...Celiac Disease 1/100.

According to a 45 year study led by Dr. Joseph Murray, celiac disease is four times more common than it was in the 1950's. His study was recently published in Canada's CTV news online article, "Celiac disease four times more common than in '50s" and video clip. His studies show that 1/700 people had celiac disease in the 1950's, wherease now 1/100 people have Celiac Disease. Apparently many people aren't surprised by this change since our diets have also drastically changed in this time. Most people seem to think that the over processed foods and refined sugars are to blame, as shown in the comments proceding the article. Of course non of this is new news to those familiar with celiac disease, however it's good to see an article like this in the 'Top Stories' section of the news. There seems to be an increased awareness of celiac disease through articles like this, through cafes, restaurants, and grocery stores now offering gluten-free foods, and through people like you and me who blog about it. Let's continue to share information!

(Photo taken from cassmolcic's photostream on flickr for a Celiac Disease compaign).

Say hello to...Tridosha Salt of the Sea.

Tridosha Salt of the Sea is a fantastic gourmet blend of salt & pepper and herbs. I discovered it when traveling in Australia and brought some back to Korea. It comes in various blends of herbs, but I have only tried Mediterano. It tastes great sprinkled on chicken, baked potatoes, and roasted veggies. I went through my first bag so fast that I had to get my sister-in-law to mail me some more. Once you try it, I guarantee that you won't want to stop using it. It comes in a trendy looking silver container, or you can buy a re-fill package. Check out there other products too!

Say hello to...baked sweet potato cubes.

I can't remember ever eating sweet potatoes before I moved to Seoul. But since living here, I've learned how much Koreans love them. You can find fire ovens on the corner of the streets with someone selling baked sweet potatoes. If purchased, they're handed to you in tin foil- with no sauce. After trying one, I realized how delicious they were and decided to make it at home. Instead of baking the whole potato, I cut it into cubes, put some olive oil over it, sprinkle it with Tridosha salt of the sea, and bake them until they are nice and crispy. It takes a while to make them crispy, but is well worth the time! Combine it with one of your favorite chicken dish and a salad.

Say hello to...Gluten Free Pantry chocolate truffle brownie mix.

Two of my friends went back to the States last winter and each brought me back a gf brownie mix. I already bragged and wrote about how great the Trader Joe's gluten-free brownie mix was, and just recently tried the Glutino chocolate truffle brownie mix. It is easily comparable. Rather than substituting all the butter for applesauce like I did in the Trader Joe's gf brownie mix, I used half butter and half apple sauce. It worked wonderfully. To compare the two I would say that Trader Joe's brownie mix is more chewy while the Glutino chocolate truffle brownie mix is more chocolaty, hence the chocolate truffle. I said before that I wasn't a huge brownie fan, but may be on my way to becoming one ;)

Say hello to...Canadian gluten labelling.

The label can definitely make or break the purchasing deal. If I'm not sure about an ingredient on a label, I definitely won't be buying the product. The States is more than often one step ahead of Canada and has long since changed their labelling laws to include any source of gluten in a product. Slowly, but surely, Canada will get there too. The new Food and Drug Regulations will require any source of gluten (and it's derivatives) to be declared on labels. The companies will have a year to change their labels once the regulations are enforced. Although this is slow in happening, atleast it's going forward and happening :) Check out the article for yourself on Health Canada.

Say hello to...banana bread.

I absolutely LOVE banana bread. Who doesn't, really?! I brought back F.G Roberts gluten-free self-raising flour from Australia and wondered what I should make with this precious flour. After a few tries, I have finally found a deliciously moist and healthy alternative to most banana breads. If you aren't using a self-raising flour, be sure to add 1 tsp of xanthan gum to help it rise properly (if it's not already included in your gf flour mixture). Give it a try and let me know what you think!


Ingredients:
4 over-ripe bananas, mashed
2 eggs + 1 egg white
6 tbsp unsweetened apple sauce
2 tbsp plain yogurt
1 tsp gf vanilla extract
1/4 cup brown sugar
3/4 cup sugar
1 tsp baking soda
2 cups gf self-raising flour
dash of salt
Walnuts, crushed (0ptional)

1. Preheat the oven to 350.


2. In a large bowl mash over ripe bananas. Combine eggs, yogurt, vanilla, and apple sauce.


3. In a separate mixing bowl add sugars, baking soda, salt, and flour. Mix until well combined. Slowly combine dry mix to the wet mix. Add crushed walnuts to mixture.


4. Spray glass baking dish with non-stick spray oil. Pour mixture into dish. Bake 40-50min, or until toothpick comes out clean when inserted.

Say hello to...Starbucks valencia orange cake.

I could hardly believe that Starbucks wanted to make a gluten-free pastry. And now, it has finally happened and everyone's raving about it! Unfortunately I won't be able to try the valencia orange cake for another year (I'll still be in Seoul), but perhaps they'll have even more pastries to offer later! And maybe by then it will arrive at the Starbucks' in Canada :) Until then, those of you not from America can try making your own.