Uncooked Fruits, Vegetables, Nuts, Seeds and Sprouted Grains make up a vegan, organic, Raw Food Diet. These foods are consumed whole or chopped, blended, shredded, diced and juiced to make delicious, gourmet raw food meals.325 Cook St in the outdoor food court.
Serving organic, vegan, raw, gluten-free desserts, snacks, lunch, fresh juices and smoothies.
Re-opening March 20th Wed - Sun 10am ~ 4pm. See map location

***Now available at Lifestyle Markets' Cook St and Douglas St locations - Gaia's Living Foods' line of raw snacks including crackers, cookies, and flavoured almonds!***Box of raw meals delivered every Wednesday.
Enjoy a different theme each week - Thai, Italian, Asian, etc
Each box includes 2 large servings each of: 2 soups, 3 appetizers, 2 entrees & 2 healthy desserts.
Full orders - $150*, good for 2-3 people for 3-4 days
Half orders - $75*, good for 1 person for 3-4 days
*$15 delivery fee
We teach a variety of raw food classes including "Raw Food Chef Certification"
Private raw food preparation instruction and holistic nutrition consultations
Sanctum Conscious Healing Center
1322 Broad St

Contact Shawna
Follow Shawna on Facebook!

Celiacs at the Centre of it All!
June 4 - 6, 2010
Winnipeg, Manitoba, Canada

Don’t miss this opportunity to hear one of the world’s leading research and clinical experts on Celiac Disease Joseph A. Murray, M.D. will inform and enlighten us on the latest research involving complications and outcomes of Celiac Disease.

Educated and trained in Ireland, his interests in gluten sensitivities and Celiac Disease have brought him to the Mayo Clinic where he collaborates on a variety of research activities with the Departments of Dermatology, Immunology, Pathology, Pediatrics, Epidemiology, and Biostatistics.

These studies encompass complications of Celiac Disease including small bowel cancer and intersect with programs in the Mayo Comprehensive Clinical Cancer Center and the Clinical Research Unit (CRU).

His presentations at the 2010 National Conference will speak directly to the health consumer and offer insight into the hidden signs and dangers of “Silent Celiac Disease.” Dr. Murray brings us essential knowledge that will keep us informed, help us to better advocate for our health, and support the gluten-free lifestyle. Dr. Murray’s presentations are a MUST for those living with Celiac Disease and their families.

The 2010 National Conference also features informative sessions that will address confusion and concerns over medications, combat the challenges of cooking gluten-free and keeping meals creative and exciting, present the results of the CCA National Survey, and so much more.

The confusion and stress for those recently diagnosed with Celiac Disease, or someone incorporating gluten-free shopping and cooking into their routine, can be overwhelming. “Gluten Free 101” will bring participants to the basics of a gluten-free diet to calm the anxiety and get you started.

This is your opportunity to visit with the leading manufacturers of gluten-free products and learn more about Celiac Disease all under one roof. Sample while you shop and connect with other Celiacs in our Exhibit Hall.

But, one of the best parts of a National Conference is the food! Join us for delectable gluten-free dishes in our breakfast and lunch buffets, and the Nutrition Breaks. The Gala Banquet is your chance to enjoy an elegant gluten-free meal, great company and conversation, and a worry-free dining experience. Chefs are busy completing an additional gluten-free Room Service Menu to bring that extra treat for Celiacs.

For those who want to explore the sites and cultures of Winnipeg, our local gluten-free Restaurant Guide and Conference Maps will point you in the right direction.

The 2010 National Conference, Celiacs at the Centre of it All, brings us together at the centre of the nation, to the centre of the latest research initiatives, and to the centre of our concerns over Celiac Disease and the gluten-free lifestyle. Register now! We hope to see you at the centre of it all!

Jubilee Pharmasave is dedicated to meeting the needs of the growing number of customers in search of gluten-free products.

Jubilee Pharmasave is dedicated to meeting the needs of the growing number of customers in search of gluten-free products.

Our Health Food aisles offer an array of gluten-free products including rice pasta, cereals, sauces, specialty flours, cookies, crackers, snack bars and much, much more! New stock arriving daily - good deals to be had!

Assistant, Andrea, is happy to advise you on the products most amenable to your dietary requirements. Pharmacists Wayne and Scott are available to consult with you on your prescription needs.


Jubilee Pharmasave proudly carries Sappho Cosmetics, an exclusive line of gluten-free & organic cosmetics.

Founder and CEO of Sappho Cosmetics, JoAnn Fowler, has been a makeup artist for over 20 years in the film industry with an Emmy Nomination and many films and television series to her credit including The L Word, Final Destination 3, New Moon, Eclipse and many more.

JoAnn saw how desperately a line of makeup with full ingredient disclosure and adherence to the strictest safety measures was needed, and developed Sappho Cosmetics. Pure, gluten free and free of synthetic chemicals, they feel, smell and look beautiful on the skin.

Joann will be conducting an open discussion at 12:00 noon for 30 minutes and will be available for questions until 3pm.

Jubilee Pharmasave
1775 Fort St
Victoria, BC
(250) 595-1471

Just in time for the Games, My Local Café joins The Celiac Scene™ in Vancouver. They are committed to serving the gluten-free community of Kitsilano, Point Grey and UVIC with fresh GF baking inspired by the famous Babycakes NYC™.

Formerly the beloved Lavendar Lotus, My Local Café kept the same local indie vibe but expanded their organic, vegetarian and vegan selection.

FRESH GF BAKING
Chocolate Chip Cookies
Double Chocolate Chip Cookies
Hostess Cupcakes a la Babycakes NYC™ recipe
Coconut Macaroons
Banana Bread
Teacakes & Johnnycakes
Double Chocolate Muffins with Cranberries (made with brown rice flour)
Blueberry Muffins (made from buckwheat and brown rice flour)
Our soups & salads are created with celiacs in mind. We are happy to advise and adapt menu items to your needs.

Gluten-free pizza coming soon!

For more information
Call (604) 221-7088

A Mediterranean Journey Tues. Jan. 26 6:30 – 9:00
Ecole Brodeur located at 637 Head St in Esquimalt
Course # 28290 $44.00
Explore marvellous Mediterranean recipes. Chef Sonja will demonstrate how to make Spinach pie (spanokopita), Stuffed tomatoes, and a cous cous salad. Share a meal at the end of the class and bring some containers in case of left overs.
To register, contact Esquimalt Recreation Center 250-412-8500

A Mediterranean Journey also offered at The Monterey Center (Oak Bay) Thurs. Jan. 28 To register, contact The Monterey Center at 250-370-7300

Five Elements cooking provides personal chef services, onsite catering and in-home cooking classes. Chef Sonja has 25 years experience preparing vegetarians dishes and 12 years experience with gluten-free cooking and baking.

She offers an international variety of delicious, nutritious vegetarian options and an array of sweet and savoury celiac-friendly selections:
Hearty breads
Lasagne
Chickpea flour gravies
Veggie burgers
Pizza
Almond flour muffins
Cakes and tortes
She can easily accommodate vegan, dairy-free, egg-free, sugar-free, yeast-free and low fat diets.

PERSONAL CHEF SERVICES
Improve your health and give yourself more free time. Enjoy in-home cooking sessions once a week, bi-weekly or monthly. The grocery shopping will be provided (unless you prefer to do it yourself). Then the meals will be prepared in your kitchen. Avoid foods you dislike with a customized menu. Sonja can introduce you to new ingredients and teach you how to use them - in the process, you'll learn about nutrition. A thorough clean-up including dishes is part of the service.

NEED HELP WITH A DINNER PARTY?
Relax. Let us take care of shopping, cooking and clean up. We offer small event onsite catering. Serve gourmet dinners to your guests.

Call Chef Sonja by phone 250-381-5818 or email

FRENCH MINT IS CELIAC FRIENDLY!

Don't let a gluten-free diet prevent you from learning the secrets of creating delicious, beautifully prepared food. Accomplished home cooks, as well as cautious beginners, will expand their culinary horizons with straightforward cooking techniques, seasonal recipes, and fresh ideas. Join one of our scheduled demonstration classes or reserve a private group booking, or a "hands-on" class, at a mutually convenient date.

We are committed to providing a safe and delicious cooking experience for our gluten-intolerant participants. While not a dedicated kitchen, every effort is made to prevent cross-contamination with ingredients containing gluten when we know in advance that participants following GF diets are in attendance. Please contact French Mint prior to registration, to discuss this or any other restrictions you may have.
Relax and enjoy abundant food samples as you watch cooking demonstrations. Learn culinary tips and tricks in a professionally-equipped, home-based kitchen. Small, intimate classes ensure plenty of personal attention from your classically trained instructor. Recipes included.
Team up with friends for an exclusive hands-on cooking lesson. Put on an apron and work alongside your culinary instructor to learn new cooking techniques at your own pace. Enjoy a full meal after your lesson. Approx. 3 1/2 hours. Two couple maximum. Hands-on Classes arranged by appointment.
Groups of eight to ten participants can reserve private cooking classes at mutually convenient times.To arrange for a private group booking please contact Denise.
How it Works
View our course list
Check our calendar
Meet our instructors
Join our mailing list
View our gallery
Contact French Mint

*Please note that our Pastry & Baking classes cannot be adapted to gluten free at this time.

As we prepare for our own very special gluten-free Christmases, The Celiac Scene™ wishes all of our visitors, our advertisers and all the entrepreneurs who have made it their business to serve the celiac community a very Merry Christmas with family and friends. Our lives are richer because you have invested in our health and well being. Looking forward to a wonderful 2010 with you on The Celiac Scene™

Yours truly,

Ellen Bayens

The Kamloops Chapters Christmas Dinner is coming very soon. Celebrate the joyful season with fellow celiacsand gluten-free friends you have not met yet!!
Kamloops Curling Club , 700 Victoria St
Bake Sale @ 4
Fundraiser - please bring some gluten-free baking for the Bake Sale and plan to make some purchases!

Dinner @ 5
Turkey and all the trimmings! Door Prizes; Little elves; much fun!

Adults $25
6-12 yrs Half price
5 and under Free!

Must purchase tickets by December 9 by contacting:
Diane 250-372-9564
Eileen 250-374-6185
Email
Nutters 250-828-9960
Kamloops' Chapter Website

Join the Hamilton/Burlington Chapter in welcoming Rose Turchio of Whole Foods Oakville as she shares strategies for "Surviving the Holidays!"

When: Wednesday, December 9 from 7 to 9 pm
Where: Burlington Art Centre, Lakeshore Rd, Burlington (across from Spencer Smith Park)
Admission: Two dozen cookies (gluten free) for cookie exchange.
"New Members -- Free Admission"
Attendees will take home a container of cookies.

**Gluten-Free Pita Breads for sale at this meeting!**

For more information
Contact Christine
Call the Help Line – 905-572-6775

****PUMPKIN LOAF****
INGREDIENTS
♦ 1/2 cup pure Cream Hill Estates oats
♦ 1/2 cup brown sugar
♦ 1 - 1/2 cup Pamela’s Pancake & Baking mix
(or 3/4 cup rice flour + 3/4 c GF buckwheat flour)
♦ 1 tsp baking powder
♦ 1 tsp baking soda
♦ 2 tsp cinnamon
♦ 1 tsp ground cloves
♦ 1 tsp ground ginger
♦ 1/4 tsp salt
♦ 4 eggs
♦ 3/4 cup brown sugar
♦ 3/4 cup white sugar
♦ 1/4 cup molasses
♦ 1 can pumpkin puree (425g)
DIRECTIONS
♦ Preheat oven to 375 F
♦ Lightly oil 2 loaf pans
♦ Mix 1/2 cup oats and 1/2 cup brown sugar in small bowl. Place half mixture into each loaf pan. Swirl around so some oats stick to side of pans.
♦ Mix Baking Mix, baking powder, baking soda, and spices in medium bowl until combined.
♦ Beat eggs, sugar, and molasses until fully combined. Add pumpkin and beat. Add flour mixture and beat until fully combined.
♦ Pour half batter into each loaf pan.
♦ Bake for 35 min or until center springs back when pressed.
♦ Turn out onto a plate (the oats will now be on the top)
♦ ENJOY!!


"A Celiac is Coming" contains over 150 great, gluten-free recipes.
See www.aceliaciscoming.com
Available in hard cover and e-book.
To order

Giulio's italian Restaurant is the local source for Livonia's best Italian food. They also specialize in fine wines, cocktails, live entertainment, catering, and gluten-free menu items.

Please visit www.giuliositalian.com
Or contact giulios@aol.com
734-427-9500

Wanting a wheatless wedding cake? Need a caterer for your kids celiac camp? Dreaming of a delivery of GF pasta? Look no further than Serving the Scene™, Canada's first and only listing of independent entrepreneurs who are keen to provide a special skill or a service to the gluten-free community.
Would you like to make your favourite recipes gluten-free? See  EZ2B Gluten Free!
Want some pasta pronto? Call  Antipastos Kitchen
Craving cupcakes on the coast?  The Sweet Tooth Cakery!
Promised to bake a platter of pastries? Call Portions Canada!

If you can imagine it, someone is sure to be providing it on Serving the Scene™.

And if you are the one providing the service, The Celiac Scene™ will promote it! We connect your business with the celiac community around the corner or around the world!

Find what you are looking for at Serving the Scene™ www.theceliacscene.com !

************* NOW ACCEPTING ORDERS FOR CHRISTMAS BAKING! *************

Stunning, delicious GF Christmas cookies, cakes, breads & biscotti. Hostess Packages also available to give and receive!

The deadline for placing orders is Friday, December 5th.
Pick up in Vancouver December 11, 12 & 13.
Pick up in Victoria December 20th.
Contact Jenny

********************************************************************************************

The Sweet Tooth Cakery is a boutique cakery that uses only the freshest ingredients, non-wheat based & gluten-free flours. We work in a dedicated facility for your safety and pleasure. Choose from a variety of cake flavours, fillings and finishes for a unique, hand-crafted product that you and your guests will never forget.

CAKE FLAVOURS
Chocolate ~ Yellow Butter ~ Ginger Spice ~ Carrot ~ Lemon ~ Coconut

FILLINGS
Buttercream (chocolate; vanilla; mocha; raspberry; coconut; ginger spice)
Cream Cheese (chocolate; vanilla; mocha; raspberry; coconut; ginger spice)
Ganache (rich dark chocolate)
Fruit Fillings (raspberry, strawberry or cherry)

FINISHES*
Buttercream (chocolate; vanilla; mocha; raspberry; coconut; ginger)
Fondant (rolled icing)*
Poured Ganache (rich dark chocolate)
*Fondant finishes available.

DECORATIONS
All cakes and cupcakes are iced and come with a decorative border. Written messages are free of charge. Additional decorations are extra.

Wedding cakes and custom order cakes require a one month minimum notice. We host design consultations and tastings for Wedding and Custom Cake orders at our North Vancouver office/design studio by appointment only on Saturdays, Sundays and weekday evenings.
To make an appointment
Even our everyday cakes are made to order and require one week minimum notice.
See Everyday Cake Menu.
See our Sweet Delights Menu
Memorable moments
Notes about Pricing
Contact the Cakery
FOLLOW US on FACEBOOK!

Found this inspired recipe idea for GF Cannelloni at the Gluten Aversion Blogspot. See her blog for the gorgeous photos and learn how "being diagnosed with Celiac Disease changed her life in so many ways, she could never have imagined!"

Tiffany writes, "Cannelloni is one of those foods I thought that I would never get to eat again. I've been searching and searching for a rice pasta cannelloni shells and have yet to find one. All of the gluten free pasta, even the ready made frozen dinners, didn't have cannelloni as an option. Until recently that is ... I discovered Planet Organic carried a frozen dinner option and tried it, and it was good. Unfortunately I can't remember what it was called. I was surprised to see how they did the shell though, as it was just a flat piece of pasta rolled up. That gave me an idea! I could just make cannelloni with gluten free lasagna noodles ... and so that is what I did.

Cannelloni
Wrap:
1 box/package of Gluten Free Lasagna Noodles

Filling:
2 tablespoons Olive Oil
1 package of Frozen Spinach
2 cups of Ricotta Cheese
1/2 cup of Parmesan Cheese
1 medium Yellow Onion
1 large Egg
1/2 tsp of Nutmeg
Salt and Pepper (to taste)

Topping:
1 16oz can of Tomato Sauce
4 small to medium tomatoes, diced (I used orange and yellow vine tomatoes)
Basil (to taste)
1 package of Goat Mozzarella, grated

To start, pre-heat oven to 350 degrees F. Next boil water and cook lasagna noodles according to package directions. While pasta is boiling create filling by frying onions and spinach in a pan with your olive oil. Cook until onions are golden brown. Place this in a large bowl along with the remaining filling ingredients and mix well. In a smaller bowl you can mix your tomato sauce, diced tomatoes and basil.

Next it's time to assemble. Pour part of your tomato topping into a 3 quart baking dish. Then lay out your lasagna noodles and spoon filling (about 2 tablespoons at a time, but you can change to whatever works for you) onto on end of the lasagna noodle and roll up. Place the rolled up noodle into your baking pan. Continue until all of your noodles and filling is used up. Do due the size of the noodle your cannelloni's will be about half the length of a regular one, but you can serve four instead of the usual two. Cover these with the rest of your tomato topping, coat in mozzarella and bake for 20 minutes. Voila! Your masterpiece is complete.

After trying this for the first time I was amazed at how fresh it tasted. I must admit I've only ever tried the frozen entree version of cannelloni and will now find it hard to go back. Yum!"

Bravo Tiffany!!

If you thought the days of dinner rolls that you could tear into and slather with butter were over, think again. Angelo Pastras of Mama LInda's Pizza made a spectacular splash on The Celiac Scene™ by providing the local CCA Chapter with the hamburger and hotdogs buns at their annual summer picnic.

Women could be seen squeezing Angelo's tender buns, exclaiming that they could not possibly be real! When they actually bit into them, eyes rolled, grandmothers and toddlers alike swooned. Celiacs went home with leftover buns clutched closely to their breasts! This was a day we would not soon forget.

SEPTEMBER SPECIAL!
One dozen large dinner rolls, only $15 including tax*
Contact Angelo by 3pm on Mondays and pick them up by the dozen between 11 am to 4 pm Tuesdays.

Ingredients: Lundberg brown rice flour, tapioca starch, gelitane, xanthan gun, baking powder, yeast, sugar, sea salt, olive oil, cornmeal

*10% of all proceeds will be donated to the Victoria Chapter of the CCA for programs of support.
Check out Angelo's buns here!

A brief update on the milestones passed this week at The Celiac Scene™:

2 celiac-friendly restaurants now listed for Alaska !

65+ GIG recommended restaurants have just been posted for Chicago and area, a welcome to the attendees of the Gluten-Free Cooking Expo being held there August 15 & 16.

150+ celiac-friendly restaurants have been mapped out for La Belle Province , Quebec!

250+ restaurants certified in GIG's GFRAP Program are posted across Canada and the US.

561+ FREE maps are now available to guide the gluten free to celiac-trusted restaurants across North America.

18,000+ people visited The Celiac Scene™ in July, in search of gluten-free dining options.

COUNT YOURSELF among the people who have made this resource possible:
for contacting us with suggestions and corrections
for sending us your encouragement and thanks
for recommending the site to others
for enlightening the hospitality industry, one restaurant at a time
for your work advocating for celiacs everywhere
The Celiac Scene™ is very much Your Scene! Our thanks to you!

Congratulate Ellen!
Follow us on Twitter
Follow our Blog
Follow us on Facebook

Celiactivist© Suz has shared some practical information about Canada’s Wonderland , a premier themed amusement park and The Toronto Zoo . As families everywhere head out for holidays, this information was very timely. Thanks Suz!

Wonderland offers an All You Can Eat Picnic option but call ahead at (905) 832-8131 for celiac friendliness.

While Wonderland does not permit people to bring food and drinks in, Suz found that they do make exceptions for special dietary needs. Call ahead to find out what you can bring into the park. That said, Suz discovered a couple of independent gluten-free options:

FRESH CUT FRIES!
Some food outlets in the park sell fresh cut fries - no battered or breaded products are served at these vendors so the oil is uncontaminated. Yippee!

GLUTEN-FREE PIZZA!
The Back Lot Cafe at Canada's Wonderland serves GF pizza. The thin crust pizza was very tasty and the server used separate equipment to remove the pizza from the oven. Pepperoni and vegetarian options are available - at the time of this writing the chicken topping was not gluten-free.
*Do ask they bake the pizza on a clean tray or foil, not directly on the racks and a clean pizza cutter.

HEADS UP ON PIZZA PIZZA
While Pizza Pizza offers great gluten-free options in their regular locations, those in the Park and at the Zoo DO NOT offer GF pizza.

To get a taste of what is available at the Zoo, check out there onsite catering menu or call 416-392-5929

Thanks again, Suz!

You've heard me mention Tiffany Janes before but the love affair isn't over yet. The more I know, the more I am impressed.

Tiffany keeps celiacs up to date on topics that affect us, sharing her joy and her outrage. She promotes the products and services that are helpful to us all on her webpage at Examiner.com and her Glad to be Gluten Free blog is a compendium of resources that celiacs can draw upon.

But it was this email that made me realize that Tiffany is an advocate not only for celiacs but for restaurants who sometimes have to be dragged kicking and screaming into gluten-free awareness:

"I finally found a new place for gf pasta down the street. It's my pizza place but I've bugged them for six months to make us pasta. My dish was so good I almost cried right at the table - with the owner standing there for my reaction to his food."

To Tiffany, I present the The Celiac Scene's Celiactivist© Award for her efforts in the big picture through her work at the Examiner and in the personal picture, working to make change, one pizza place at a time!

Bravo, TIffany!

I feel like I am staring down a hall of mirrors! I find myself reporting on Tiffany Janes, reporting on The Scene™!

Fellow Celiactivist®, Tiffany has done it again. Not happy to pass off gluten-free press releases as news, she dug around for the real G-free stories and found us.

She likes our flavour and is so excited about our comprehensive, FREE maps coming to the US with GIG's help, she had to share the news.

Here's a taste:

"There is a fabulous new website available to help people living gluten-free. The Celiac Scene went live recently and they are working with GIG to help people find safe restaurants when dining out in the U.S and Canada. The map feature makes the site fun and interactive..."

I want more!

Maple Leaf Foods recently changed the recipe of its Top Dogs hotdogs to improve flavour and taste. The new formulation now contains wheat gluten instead of soy. Although Top Dogs hotdogs were never a certified gluten-free product, Maple Leaf wanted to notify the Canadian Celiac Association as this product may be referenced by members as a suitable choice. The new recipes will be in stores in July 2009 and feature the updated ingredient list on the package.

Please note the list of TopDogs products that have been reformulated:
Top Dogs Original
Top Dogs Original BBQ Size
Top Dogs All Beef
Top Dogs Singles
Top Dogs 33% Less Fat Than BBQ Size

Maple Leaf is committed to providing great tasting, quality products to consumers. It recommends consumers check ingredient labels on all products to make informed choices.

The Scene™ is dedicated to getting the info we need and then getting on with life! For a definitive up to date resource on the diet, look no further than Shelley Case's "GLUTEN-FREE DIET A Comprehensive Resource Guide."

Tiffany Janes, writer for the Atlanta Gluten-Free Food Examiner posted a recent review of Shelley's book:

"Shelley's latest (fourth) edition of Gluten-Free Diet : A Comprehensive Resource Guide (Revised and Expanded Edition) is even better than the last one, which is pretty hard to fathom. As laws and food manufacturing techniques continue to change, people on the gluten-free diet must keep up to date on the latest gluten-free news. That is the only way we can truly enjoy this lifestyle to the fullest.

Shelley Case has dedicated over 15 years of her career as a nutritionist to help the gluten-free community be well informed consumers. You might wonder why the foremost authority on the gluten-free diet in North America is from Canada. The answer is obvious. Celiac and gluten intolerance were barely on the radar of most health professionals here just a few years ago. Since most doctors were not looking for celiac, few people were being diagnosed with it and therefore there was little need for nutritionists to help patients learn the gluten-free diet."

Click here for Tiffany Janes' full review

Visit What's Happening for Shelley's complimentary handouts!

Try as we might - we could not locate Candy, winner of the US Recommend-a-Restaurant Contest! So we drew a second name from the entry forms and it is none other than

Becky C. of Salem, Oregon.
Branch Manager,
Mid-Williamette Valley
Gluten Intolerance Support Group!

This is a recommendation that you can count on:
Marco Polo Restaurant
300 Liberty St SE
Portland, Oregon
503-364-4833
See map

Congratulations, Becky!

The Celiac Scene™ sponsored contests we attended the Canadian Celiac Association National Conference May 29-31 and the Gluten Intolerance Group of North America's™ in Conference in Seattle, June 4-6, 2009.

It was great to put faces to the avalanche of anonymous web stats we have been receiving! The support and camaraderie shared amongst celiacs transcends all, including international borders. One day they will discover the genetic link between celiac disease and being downright wonderful!

Contestants were asked to submit the name of their favourite celiac-savvy restaurant one that they trusted to serve the gluten free with flare. The results to proved to The Scene™ that once again, our fellow celiacs are our greatest resource!

The winners, their restaurant suggestion and the Chapter or GIG Group that they belong to are listed below. They will each receive a gift certificate to dine, on The Celiac Scene's™ tab!

Let us rejoice for them and for all celiacs, for paving the way for one another one restaurant at a time and for being so willing to share that information with others in our community.

Three big cheers for all of us!

Leslie O. of the Vancouver Chapter, CCA
The Keg SteakHouse & Bar
15146 - 100 Ave
Surrey, BC V3R 0J8
604-583-6700
kegsteakhouse.com
Contact
See Map

Sheila B. of the Edmonton Chapter, CCA
The Dish
12417 Stony Plain Rd NW
Edmonton, AB T5N 3N3
780-488-6641
thedishandspoon.com
Contact
See Map

Susan F. of the Manitoba Chapter, CCA
Café Carlo
243 Lilac St
Winnipeg MB R3M 2S2
204-477-5544
cafécarlo.com
See Map

Jane B. of the Kitchener-Waterloo Chapter, CCA
King Street Trio
65 University Avenue
Waterloo ON N2J 2V9
519-884-5176
kingstreettrio.com
Contact
See Map

Candy T. of the Portland Group, GIG
Grolla Restaurant
2930 NE Killingsworth St
Portland OR 97211
503-493-9521
grollarestaurant.com
Contact
See Map*

*Maps of restaurants in the United States will soon be converted to our new interactive technology. Check for daily additions!

Celiac Scener™ Tasha is putting the final touches on Ontario, mapping out T dot and surrounds this weekend. The Scene™ will be fully loaded but every day is a new day!

We received many great suggestions at both the Canadian and American National Conferences these past two weekends and we will be adding them daily.

Keep checking in as we update your maps!

Mama Linda's never expected to go into the gluten-free pizza business. We simply tried to create a good tasting pizza for a customer who was diagnosed with celiac disease two years ago.

After much experimenting, we hit on the right combination of brown rice, hemp and almond flours, a few different starches, aged wine vinegar, olive oil, fresh flat leaf parsley, sea salt and fresh cracked pepper. The news began to spread and soon we became Victoria's best kept secret.

We made the decision to go public when we were sure that we could offer them at prices that were affordable to students, families and people otherwise paying dearly for a diet that they had no choice but to follow.

Our pricing is simple and affordable:

GF crust only = $11 = you take home, top and bake
We top = add $1 each = you take home and bake
We bake = add $5

You set the convenience and the price.

GF pizza crusts are prepared during restaurant down time, using gluten-free ingredients, dedicated mixers, cutlery and cutting boards. We press and freeze the crusts in sealed take and bake containers and use a dedicated gluten-free oven when we bake pizzas in-house. Every precaution is taken to prevent cross contamination. In two years, we have had no reports of ill health from celiacs enjoying our carefully prepared meals.

Based upon customer response to our pizzas, we plan to add baked pasta with meat sauce, mozzarella cheese and a slab of garlic toast, already approved by our celiac panel.

Breads and cakes will follow if you feel we are meeting your taste budget!

Our gluten-free commitment: Good pizzas. Good prices.

Check out our map location.

Gladcorn's great GF half-popped corn is finally making its way north to Canada thanks to the efforts of Dan and Sasha Milanovic of The Elite Snack Company™.

Making a Canadian debut along with The Celiac Scene™ at the National CCA Conference in Kitchener-Waterloo May 29-31, delegates responded with enthusiasm to this crunchy treat.

What's not to love? Corn, non-hydrogenated soybean oil and salt. Great for the gluten free as well as the nut allergic. Americans have been enjoying them for years and it is our turn at last!

Watch their website at Half Pop'd Corn to find out where they will be available by summer!