Okanagancook

The Gluten Free certification program is what you are looking for. https://www.glutenfreecert.com/faqs As the most trusted Canadian resource for consumers seeking gluten-free products, the Canadian Celiac Association’s vision for the GFCP mark is that it will provide consumers with safe, trusted and easily identifiable gluten-free products at point of purchase.The GFCP mark on product packaging provides consumers with an added level of assurance that those products are manufactured in a facility which successfully passes routine third-party audits to verify that their gluten-free management system consistently meets the requirements of the Gluten-Free Certification Program.

Thanks. The chips are commercial and I don't have the package but these are really 'shrimpy'. Not a lot of rice flour mixed in. I tried to find a picture of the packaging on line but to no avail. Here is a picture of them. They are about 3 inches by 2 1/2 inches and quite thick. The package is clear with yellow writing and an image on the front. The package is just a little bigger than the chips which are stacked up. I use my air fryer to cook them. No grease and a lot easier than doing themin a wok with oil. They only take a minute each once the machine is warmed up. They are about 4" x 4" once cooked. I cracked a few and served them with peanut sauce along with spring rolls for pre-dinner snacks and then put the rest on the plater.

Thanks for an interesting visit into your life at hunting time! Chum needs some good belly rubs! I forgot to document my spring rolls in the air fryer. Nothing really spectacular. Throw them in at 400 for about 8 to 10 minutes and these were quite small...using the smaller spring roll wrappers and about a teaspoon of cooked filling. They were devoured.

My Rendang Daging made up thread was reheated before everything else for the dinner was ready. I wanted to get the moisture driven off the sauce so I would have just the oil from the coconut milk left to fry the meat and get it sticky and slightly crispy as per the directions. FAIL. As with any dinner, it is hard to be in the kitchen with guests so I put the meat on for a slow heat up and proceeded to dry the meat out so badly it is in the bin. People were polite but the meat was dry and I never really got enough oil that I could 'fry' the meat. 😫 But all was not lost everything else was really good. I made a rice cone with coconut rice accompanied by various condiments such as shrimp chips, peanut wafers, serundeng (which is a mix of coconut and peanuts with various spices), shrimp sambal and cucumber slices. It made for a spectacular presentation eliciting 'ooo's and ahh's' from our friends. Most of it got eaten. Back to the drying board on the Rendang.

Your son must be a happy little boy. I bet you are very relieved. Onwards and upwards as a good friend mine always says after a set back. The weight gain will slow down. He is replenishing is muscle and liver glycogen. The glucose he is now absorbing couples with water to form glycogen thus the rapid gain in weight.....mainly water not fat. Same thing happens to people following a low carb diet when they resume eating carbs...they throw their hands up and believe carbs are making them fat.

If the patient’s gut is very damaged then a very limited diet would be prescribed to ‘rest’ the gut so it can heal. Such a diet is usually in place for a limited time because it is inadequate nutrient wise. In severe cases when the patient is malnourished to begin with, we have put them on intravenous feedings for several days in hospital in an effort to quickly heal the gut. That is excellent news about the funding available.

Here is a very good description of Celiac disease with various tabs at the top. This tab talks about treatment. https://www.mayoclinic.org/diseases-conditions/celiac-disease/diagnosis-treatment/drc-20352225 NO amount of gluten is good for those with Celiac. Just to clear...NONE which means ZERO sorry just trying to be helpful my two neighbours have Celiac and they aren’t that careful because they don’t feel bad...drives me nuts, but I have had my say with them..they are adults. 😍

Shelby, try your egg rolls in the air fryer. I make spring rolls and put them in at 400 F for a few minutes....do a tester to see how long yours take. In fact I will be making some for my dinner guests today and will try to document over on the air fryer thread. Your little egg plants look lovely. Those little ones turn out so creamy. Having made them using all those spices you can now appreciate those multi spice containers.

@TicTacThe Canadian Celiac Association’s website is not functioning and the Toronto chapter website is out of date. So I am not sure what is going on. The Kelowna chapter’s site is working so you can see what these organizations have to offer. https://kelownaceliac.org/ Maybe ask the Dietitian when you meet.

I want to hug Chum deeply. 😍😍 And then I want pat his chest and rub his ears. Then after that I want to give him a really, really nice treat...his most favourite!

Check out the making corn tortillas thread. Those are excellent when made fresh.

I am so relieved you are where you are and seeing some of the best healthcare professionals. 😁

I will watch you guys play with it before I move the juicer to the laundry room storage.🙃

I have a pantry with space on the counter beside the juicer and food processor.😎

I love my new Philips turbo airfryer😍 It is so much faster and more even than my el-cheapo. i am a happy girl.

Charmaine Solomon has recipes for "kaftas" or meatballs. Page 65 or The Complete Asian Cookbook has "Kashmiri style" or Keema Seekh Kebab or minced meat on skewers. I have a number of other East Indian books which have recipes for minced kebabs. If that helps.

I am a retired Registered Dietitian in Canada and have had many Celiac patients while working on the Gastroenterology ward and outpatient clinic. It is an unfortunate diagnosis but one that can be successfully treated with due diligence. But it is a serious disease and I would encourage you to read up on the long term outcomes. Now, I have been retired for 16 years so I am sure things have changed over that period of time. My suggestion would be to definitely seek out a Pediatric Registered Dietitian who has experience with this disease. Not sure where you are but your physician's office would be a good starting point especially if it was a Gastroenterologist who you saw or the American/Canadian Dietetic Association may have a listing of Dietitians in your area with appropriate experience or the local hospital. Be sure to use a 'Registered Dietitian" because they will be appraised of uptodate information about the disease and dietary management such as knowing all the ingredients that should be avoided. And seeing your son is only 3 years old it is very important to get him on the correct diet. You will need help! It would be a great idea if your family adopt a gluten free diet at home. It would help your son to accept the diet and learn that it can be good tasting. Who knows, you may be celiac also seeing you feel better after trying the diet for a few days. We used to get 50 year olds who were diagnosed after years of suffering. In Canada we have the Celiac Association and they were a wonderful group who held information and support sessions for new people and complied information about which local restaurants are good, etc. They had a good product catalogue showing which products were gluten free.....a quick reference for when you are just starting out. They also had a library of cookbooks or could recommend such books. When I was practicing my understanding was that is very important to be totally gluten free. So x-cross contamination in the kitchen is a real issue. Separate cupboards, toasters, cutting boards, etc. This is why dinning out is a big problem..x-contamination. If the gut is exposed to gluten it gets damaged and has to regrow the damaged cells. During the time of damage, nutrients don't get absorbed properly and the gut's integrity is compromised. Some people if they are continually exposed to small amounts of gluten do not respond when a totally gluten free diet is provided. I am sure there are a whole lot of snake oil salespeople out there who would be willing to take your money for advice or to offer a remedy. My advice is to stick with the health professionals. They will provide you with loads of good, reliable resources. Sorry I don't have any recipes except learn to make a really good risotto and polenta

Pulled the plug on a Philips Turbo Air Fryer which was 25% off at good old Canadian Tire. I looked hard at the Breville but I think it is too big for what we have room for. Thanks for your comments.

Thanks for the response.

One of the complaints about the Breville is the "hard to clean" lower catch tray. How do you handle that...some reviewers have used one of those copper air crisp tray and put it in the oven one rack lower than the Breville basket? Also, some say the outside gets really hot. Do you need to flip food over during cooking? Thanks

ARGH, my air fryer died. It was a $100 special that I have had for about two years. The heating element broke. My brother had the same kind and his broke a couple of months ago. Looking for a new improved one.

It is a heat diffuser. I like to use it when I want a low simmer and an even distribution of heat. On the Wolf range the little flame on Simmer seems to make stuff stick in the middle of the pan. Here, and you can also get cheaper ones like the second one. I also use it when I cook with my ceramic tagine and clay pots. https://www.amazon.ca/Asixx-Stainless-Converter-Induction-Household/dp/B07GZN61RJ/ref=sr_1_18?ie=UTF8&qid=1538080291&sr=8-18&keywords=heat+diffuser+for+gas+stove https://www.amazon.ca/Faringdon-20cm-Handle-Heavy-Diffuser/dp/B0000BVFE7/ref=sr_1_12?ie=UTF8&qid=1538080484&sr=8-12&keywords=heat+diffuser+for+gas+stove

Made some Keema Mattar with some of the lamb leftover from my other curry. Ingredients are ground lamb, onion, garlic, ginger, turmeric, chili, salt, garam masala, diced tomatoes, green split peas and chopped cilantro. The onions, garlic, ginger, turmeric, chili and salt are sautéed until soft. The meat is added and sautéed until a little browned then the tomatoes and split peas go and simmered until everything is tender. The garam masala and cilantro go in and it is done. One of my favourite curries.

I got them in Edmonton at one of the little Asian shops in Chinatown....that was a few years ago. The recipe said one could use curry leaves instead.

Thanks @rotuts. It's a Mauviel large sautéed pan that I bought myself for my 60th birthday...sadly awhile back. I use it with a diffuser on top of my Wolf six burner gas range. Very even heat and low temps. It is a beast to maneuver.