Steeps is a great Tea Shop on 17th ave sw.  The last time I was there I was THRILLED by the Simple Simon Gluten Free Lemon Crumble and their Apple one looked divine!  I stepped into their shop yesterday with hopeful salivations.

Denied.

Simple Simon, as it was explained to me, is currently reconsidering his Gluten Free line and is questioning it’s viability.   This saddens me. I spent a few stolen moments with the operator on some quick resources to fill that hole in her suppliers.  (Sugar and Spice in Airdrie being the first to fall off my lips.  Her Banana Bread is appearing in more and more shops and is well deserving of it’s price!  MMMMMMMM)

I recognize that it is difficult for coffee/tea shops to carry gluten free options as their shelf life and cost make them a challenge and a huge potential in overhead/write-off costs.  As a business owner it is a huge struggle to be able to offer a product to a portion of your customers.

Why only a portion?  Because sadly Gluten Free Goods has obtained a stigma of also being Flavor Free Goods.  This has been rightfully earned as the Pioneers of Gluten Free Products just battled to find something that could be eaten and often had to sacrifice taste to make it so.  ( Yes, wheat is still a very nummy thing and does bring out flavors.)  The Pioneers, companies such as Celimix and Kinnikinnick, have done a great job at bringing basic foods and mixes back into every day homes.  Regrettably, they are still NOT comparable to a piece of Cheese Cake Cafe’s seven layer chocolate cakes!

So how can a business bring in MARKETABLE and Reasonably Priced goods into their businesses when private homes even struggle?  I would initially pass on some suggestions that I also offer to friends and families:

1) Keep a Loaf of Wheat Free Bread in the Freezer.  What would I recommend with PRICE and TASTE in consideration?  Kinnikinnick’s tapioca bread or brown bread ( which is currently being used by Chianti’s Restaurant in NE Calgary with their vinegar and oil! mmmmmm) work well as a lightly toasted sandwich.  Pastrami on their brown bread….ooooo now that is good.

2) Healthier Luncheon Meats  – Deli meats are sneaky but grocers are getting wise to the market!  More and more everyday meats are being swapped out for products that don’t use wheat filler. Black Forest Hams, pastrami’s and Roast Turkey meats are just a few that are available in completely Celiac friendly forms and for insignificant price differences IF any!

3) Fresh Veggies are Gluten Free ( duh right?).  A good rule of thumb I heard was ” If it came straight from mother nature it doesn’t need a Food Information Table on It”.  Oranges contain 100% oranges.   Carrots contain 100% Carrots.   A wonderful thing to offer is to swap out a side dish of unknown content with some simple cut veggies and/or fruit.  The offer is often seen as very considerate and openly welcomed.

4) Watch what it’s cooked WITH!!!!   Please use a separate toaster for our breads though!  A walmart $20 special is fine.  Clearly labeled NO WHEAT!!!!!  Even crumbs are enough to set off an allergy.  Are chicken fingers deep fried in the same oil as your french fries?  Is the sandwich press used for wheat breads and rice?  Consider a smaller “home use” deep fat frier for special orders or parchment paper for presses and baking sheets.

5) ASK US!    We are so used to dealing with the what we can and what we can’t that we are pretty good at being creative.  Any chance that we can enjoy a meal out with friends in a public setting AND get to eat along with them and we are THRILLED.  What does this mean? Bigger tips and willing to pay the extra few bucks! NOT to mention fabulous word of mouth!

That being said I still carry Wheat Free soy sauce in my purse for Sushi impulses and recognize that sometimes those dreaded green salads are the only options! I still appreciate family, friends AND restaurants who are willing to make that extra strep to help encourage me to come back again… and bring friends!