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Joined 2 years ago
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Cake day: June 12th, 2023

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  • As someone who sees MS Word forms regularly force Canadians to use Month/Day/Year formats which were never native to Canada and don’t meet the ISO standard either, I am inferring the impetus transition.

    But truly, I old enough to recall many standards being harmonized in the early 90s in the wake of the North American free trade agreement.

    Whether or not a digital archive document demonstrates that Canada Post intentionally harmonized to match the US is TBC.

    But it is a verifiable fact that the two-letter standard for provinces and territories has not been commonly established in all federal regulations or data standards or in provincial and territorial data systems standards.

    That is to say, it has not been formally adopted as by Canada or as the ‘Canadian data standard.’










  • Looks interesting, and an interesting way to work with nuts. Always looking for other GF options and I do use almond flour in a lot of recipes.

    That said, while can understand not tolerating gluten free grains such as millet, teff, sorghum, rice or corn, I’m not sure why there aren’t other flours and starches you can work with.

    I’m having a hard time understanding why an intolerance would also extend to tubers (potato flour & starch; manioc - cassava flour & tapioca flour; sweet potato flour; arrowroot starch); flower seeds (buckwheat/sarrasin flour) or legumes (Romano, fava or chickpea flour) but not nuts.





  • It’s a journey. You may find that a wide variety of neurological and muscle issues ease or vanish with a super strict GF diet. There’s also evidence that within 5 years of starting a true GF diet many with celiac find that other food intolerances wane or disappear.

    I just bought a gluten free cookbook that comes highly recommended called ‘The Gluten Free Cook’ by Cristian Broglia, an Italian chef, who looked for naturally gluten free recipes from around the world. This seems to be the kind of thing that might be useful to you. (Haven’t really tried much in it myself yet.)

    One cookbook that I find super reliable is ‘Healthy Gluten Free Eating’ by Davina Allen and Rosemary Kearney of the Ballymaloe Cooking School in Cork, Ireland. Ireland has the highest prevalence of celiac in the world and the Chef’s school there has been at the forefront of developing workable recipes.

    Another cookbook that I rely on is ‘Gluten Free Flour Power’.

    Last, ‘Baked to Perfection’ is a recent award winning GF baking book by a woman who was a PhD student in inorganic chemistry when she wrote it. She understands a great deal about making GF baking work and explains it in an understandable way.