JAMES14

Hi Pesto, There isn't a whole lot in the Annapolis Valley for gluten free. Be careful of the posers. There are some bakery's that claim to bake gluten free with wheat dust in the air.....go figure. Anyways there is a great little gluten free bakery in Port Williams just north of Wolfville with some great products with great flavour and great taste. The...

Rum: Elderado 5, Appleton VX, Appleton Reserve, Appleton Extra We now have a couple of gluten free beer available as well.

I've got a question to add. I always understood that ingredients with under 200 ppm of gluten is considered gluten free, yet some people state that they cannot tolerate trace amounts. What are these trace amounts? 5-10 ppm? We have been baking and selling gluten free baked goods for over 18 months with not one single complaint? Our base flour is tested by...

When it comes to Celiacs disease many people just don't get it, even some Celiacs, I think we can call it denial of sorts. Sometimes it takes awhile for a Celiac to realize that thier tiny indulgances are really very hazardous to thier health. It took my wife several years to understand the seriousness until she got completely fed up with the discomfort....

Our kids are now home schooled in part because because the teachers ignored our requests that our children eat gluten free. A cupcake one day, a piece of cake another day. The bottom line is at least two teachers in our youngest daughters school were deceitful liers. We concluded that we just could not trust the school system with our children. Anyways...

Then you live very close to paradise. I live in the Annapolis Valley of Nova Scotia and most if not all businesses are way behind when it comes to gluten free, they just don't seem to get it. You would get cross contamination issues here. Where is the Bulk Barn located that you shop at?

Celiacs should never shop at Bulk Barns. The staff are not concerned with cross contamination and customers certainly don't care. As much as one wants to save by shopping there, it just isn't worth the gamble. I hope I don't sound too blunt.

We've had great success baking with Earth Balance too.

My wife and I bake a substantial amount of gluten free baked goods every week to sell at a couple of farmers markets. The road to consistancy has been long and sometimes painful. But we seem to have it together now. Here are a few points I would offer. Change in the weather does affect baking somewhat, change in humidity etc. Not really sure how to battle...