Gluten Free Food Samples (which we strongly encourage the Yukon food retailers to stock for purchase) for our

Celiac Support Group Meetings supplied by:
 
Namaste

We enjoyed the very tasty results from both the Namaste
Brownie Mix -- a moist and tasty treat
and
Vanilla Cake Mix -- an excellent base for upside down cake, flavourful muffins, or simply enjoyed on it's own.

Enjoy Life

We received and distributed to meeting attendees a bountiful variety of Enjoy Life
Cookies -- a delicious selection of both soft and chewy ones as well as tasty crunchy ones
Granola Bars -- so many amazing flavours, it was hard to decide what our favourite was.
Lentil Chips -- a wonderful healthy snack chip option in 4 great flavours!

Reference Resources

Having now been in the Yukon for more than 3 years, my findings are that there is only a handful of reference resources available at the library regarding Celiac Disease and it's long term medical conditions resulting from being misdiagnosed or undiagnosed.

We are in the process of accepting any reference resource materials that we will be donating to the libraries throughout the Yukon Territory this year.

This listing reflects some of the books in our possession that we will be distributing to the library after our April meeting of 2015.

-- Gluten Free Diet (Shelley Case)

-- Celiac Disease:  A Hidden Epidemic (Dr. Peter Greene)

-- More From The Gluten-Free Gourmet (Bette Hagman)

-- Pocket Dictionary – Acceptability of Foods & Food Ingredients for the Gluten-Free Diet – 2012 edition (Canadian Celiac Association)

Recipe -- Appy -- Wild Mushroom & Brie Crostini

This was a great appetizer that my wonderful daughter made for me at lunch this week.   Quick and easy and so very yummy.

Wild Mushroom & Brie Crostini

Prep Time - 5 minutes
Cook Time - 10-12 minutes
Total Time - 15-17 minutes

Recipe
1/2 gluten free baguette roll (or Kinnikinnick English Muffin) cut in pieces
1 1/2 cups wild mushrooms cut lengthwise
1/2 cup red onion thinly sliced in strips
1 tbsp. olive oil
salt & pepper to taste

1 small wheel of brie cut in half, then cut into strips

** consider also adding a pinch of dried cilantro/jalapeño for each baguette piece**

Preheat oven to 350 degrees - and place cut baguette pieces on baking sheet.  

 

In a saucepan, combine your mushrooms, onions, oil, salt & pepper and cook over medium heat for about 5-7 minutes until soft and slightly caramelized.

 

Place a spoonful of your sautéed mixture on top of each baguette piece.

 

Then top your baguette with your brie pieces.  (Then I added my dried cilantro/jalapeño mix)

 

Put baguette in the oven for about 5 minutes (or until you see the brie start to bubble on the crostini)

 

Remove and eat!  Your guests will love this, and - it took hardly any effort which gives you more time to drink wine and socialize :)

Yukon's CCA Support Group

Hello Everyone and Welcome to Yukon's CCA Support Group for those diagnosed with celiac disease, dermatitis herpetiformis, and those choosing to be gluten free.

This is a volunteer based group, endorsed by the Edmonton Chapter of the Canadian Celiac Association.  

Monthly meetings are seasonal between April through September in Whitehorse.

We try to meet monthly (the second last Thursday of the month) at the Whitehorse Library in the Community Room on the ground floor of the building.   These meetings are from 6:00 p.m. to 7:45 p.m. where I make available to you information, recipes, and donated product samples when they are provided.

This blog, as with the seasonal meetings, are excellent opportunities for discussion and resource sharing.

Volunteers are always needed.   If you would like to assist the CCA Yukon Support Group, please email ccayukon@gmail.com with your area of interest.