We are in the news! From the Western Producer: Miller rides gluten-free wave: Avena Foods hopes to soon take advantage of a Health Canada proposal to allow gluten free labelling on its Oats Only products. Full Article at: http://www.producer.com/2015/01/miller-rides-gluten-free-wave/
Moist Gingerbread Cake with Eggnog Cream Cheese Frosting
1 cup (120 g) millet flour
1 cup (120 g) Only Oats oat flour
1 cup (125 g) tapioca starch
2 teaspoons (10 ml) baking powder
2 teaspoons (10 ml) ground cinnamon
2 teaspoons (10 ml) ground ginger
2 teaspoons (10 ml) xanthan gum
1 teaspoon (5 ml) baking soda
1/2 teaspoon (2.5 ml) ground nutmeg
1/2 teaspoon (2.5 ml) salt
3/4 cup (175 ml) oil
1/2 cup (110 g) brown sugar, packed
1/2 cup (100 g) granulated sugar
3 large eggs
1 cup (250 ml) milk
1/3 cup (75 ml) unsweetened apple sauce
1 cup (250 ml) fancy molasses
Eggnog Cream Cheese Frosting:
12 oz (340 g) cream cheese, softened
6 oz (170 g) unsalted butter, room temperature
4-5 cups (500-352 g) confectioners' sugar
2-4 tablespoons (30-60 ml) heavy cream or eggnog
1/2 teaspoon (2.5 ml) rum extract
1/4 teaspoon (1.25 ml) ground nutmeg
Preheat the oven to 350 degrees F (177 degrees C), and line the bottom of two 9-inch (22 cm) round baking pans with parchment paper.
In a large mixing bowl, whisk together the millet flour, oat flour, tapioca starch, baking powder, cinnamon, ginger, xanthan gum, baking soda, nutmeg and salt.
In a separate mixing bowl, whisk the oil and sugars until smooth. Next, whisk in the eggs, milk and apple sauce. Lastly, whisk in the molasses.
Pour the wet ingredients into the dry and stir until blended.
Divide the batter evenly between the two baking pans. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the middle comes out clean.
Turn the cakes out onto wire cooling racks, remove the parchment paper, and let cool completely before frosting.
Eggnog Cream Cheese Frosting:
Using an electric mixer, beat the cream cheese and butter until smooth. Add 2 cups of the confectioners' sugar, 2 tablespoons cream, rum extract, and nutmeg. Beat until smooth. Beat in the remaining confectioners' sugar, until the frosting is stiff enough to frost the cake, but not too thick. Add more cream if necessary.
Assembling the Cake:
For a four layer cake, carefully split each cake in half lengthwise. Place the bottom of one of the cakes on a plate stand, followed by a layer of frosting, leaving the sides of the cake exposed.. Place the top of that cake on top of the frosting, and frost the top of it. Repeat with the second cake. Garnish with sugared cranberries if desired. Cover and refrigerate, taking it out 30 minutes before serving to allow it to come to room temperature.
Recipe by Jeanine Friesen of The Baking Beauties (www.thebakingbeauties.com)
New labelling will allow “gluten-free” claims for specially produced oats
November 14, 2014 - Saskatoon, SK
Today, on behalf of the Honourable Rona Ambrose, Minister of Health, Member of Parliament for Saskatoon-Rosetown-Biggar Kelly Block announced Health Canada’s intent to allow the use of “gluten-free” claims on specially produced oats and foods containing these oats when sold in Canada.
Health Canada will consult with the public and stakeholders for a 75-day period before the Minister issues a final Marketing Authorization to allow this claim. Canadians are encouraged to provide comments on this Notice before January 27, 2015.
Grains such as wheat, rye and barley contain gluten and are widely used in the production of many foods. People with celiac disease must avoid eating gluten protein found in these grains to manage this disease and prevent serious health problems.
This proposed change is based on an extensive review of scientific literature and evidence, which shows that most people with celiac disease can safely eat foods made from specially produced oats that contain levels not exceeding 20 parts per million of gluten from wheat, rye, barley or their hybridized strains. Health Canada’s decision was also informed by market intelligence and information on consumer buying habits compiled by Agriculture and Agri-Food Canada (AAFC).
Today's announcement is another step the Government of Canada is taking to improve the way food is labelled so that consumers have the information they need to make healthy and safe food choices.
- Celiac disease is a medical condition caused by an adverse or negative reaction to gluten. Individuals affected by this disease have a reduced ability to absorb nutrients. About 1 in 133 Canadians is affected by Celiac disease.
- Manufacturers who produce oats that are labelled as “gluten-free” must be able to demonstrate that this claim is truthful. This is required under Canada’s federal labelling regulations.
- AAFC scientists have worked with the Canadian Celiac Association to develop a method that can be used to ensure that oats do not become contaminated with wheat, rye, barley, or their hybridized strains throughout every step of production — from planting to retail.
- The United States and some countries in Europe currently allow a “gluten-free” claim on foods containing these specially produced oats.
“Canadians with celiac disease rely on accurate food labels that clearly state if a product contains gluten. Allowing manufacturers to label their products as “gluten-free” when they use these specially produced oats will make it easier for Canadians to identify products that they can safely eat and broaden the range of food choices that will provide a nutritional benefit.”
Member of Parliament for Saskatoon-Rosetown-Biggar
“We are pleased that Health Canada is taking steps that will benefit the celiac community through allowing gluten-free claims on specially produced oats. Oats are a nutritious grain and can add variety for those who must follow a strict gluten-free diet for life. The term “gluten-free oats” on labels will make it much easier for the gluten-free consumer to identify safe products.”
President of the Canadian Celiac Association
“Oats are a good source of fibre, iron and other nutrients which are often lacking in the diet of those with celiac disease. The decision to allow gluten-free claims on specially produced oats and foods containing these oats will provide celiac individuals with more nutritious gluten-free food options."
Shelley Case, RD
Dietitian and Member of the Canadian Celiac Association Professional Advisory Board
Press Release: New Health Canada Health Canada announces notice of intent to allow Gluten Free claim on Specially Produced Oat Products!
For Immediate Release-November 14, 2014
Avena Foods is a farmer owned, dedicated pure oat facility located in Regina, Saskatchewan. We are pleased to support Health Canada’s proposed new regulations to allow gluten-free claims for specially produced ‘gluten-free’ oat products and products containing these oats. The proposed changes would allow gluten-free claims to be made on product packaging, promotional material and on websites following a comment period.
Avena Foods has been processing pure uncontaminated oats since 2007 under the following foundational principles:
- Dedicated pure oat and allergen free plant
- Certified by GFCO to less than 10ppm of gluten
- Contracted and identity preserved oat supply
- Growers following strict protocol from planting to delivery to ensure purity
- Certified FSSC22000: globally recognized by GFSI
- Raw oats and finished product tested by certified QA technicians to verify compliance
Avena Foods believes these guidelines would clarify which products contain oats that are safe for the gluten-free diet. Consumers would be able to identify and safely enjoy the health and nutritional benefits of pure oats. Avena Foods offers a line of pure oat products under the Only Oats brand in Canada.
This is welcome news for food manufacturers who produce gluten-free products. Canadian companies would have the opportunity to add pure oats as an ingredient and label their products as gluten-free.
Avena Foods would like to recognize Health Canada and the CCA for their ongoing efforts to support research and improve food safety for those with celiac disease.
For details see links to
Health Canada: http://ow.ly/EiiGy
Shelley Case: www.glutenfreediet.ca
For more information contact:
Tilly Wiens: firstname.lastname@example.org Ph: 306-757-3666
Dale Richardson: email@example.com Ph: 306-757-3665