Glee Gum

Glee Gum

I have to admit that I don’t frequently chew gum. My mother instilled in me a preference for mints that lasts to this day.
My daughters, on the other hand, would happily chew gum daily if I let them.
Finally, I have found a gum that I really wouldn’t mind them chewing.
Glee gum is unique.

Take a look at the ingredients:

When was the last time that you could understand every ingredient in a piece of gum?
Best of all, they love it!
So, now I have a favorite gum. Got to admit that the tangerine flavor is special.

Chebe Mixes


Chebe mixes were one of the first group buys our ROCK Group put together once we began to hold our support meetings.

One of our members RAVED about how similar Chebe mixes are to our local Papa Murphy pizzas.
I find it a deliciously easy mix to prepare and simple to use for many other types of food as well.
I have used the bread mix to make pigs in blankets for cocktail parties. Most folks don’t even notice that the crust is different.

We had a wonderful time with pizzettas for the Kid’s fest. I just mixed up the dough and created 2 bite pizzas without cheese but with a bit of veggie dice instead.
The platter was cleared as fast as we put it out!

Mary’s Gone Crackers

Mary’s Gone Crackers

I love Mary’s Gone Crackers. I have loved them since the first time I saw them in the Bellingham Co-op.
These lovely little crackers are one of the best snack foods ever.
Thin, crispy, lightly seasoned and salted, Full of wonderful organic grains and seeds, what’s not to love?

Now there are Sticks as well. The nice folks at Mary’s have turned the original crackers into a crunchy stick that reminds me of the texture of a sesame stick.
Hard but with some give, not sesame at all but full of nice herbs or curry seasonings.

Cream Hill Estates

Cream Hill Estates
My mom always said that if something was made with oats it had to be healthy.
Sometimes that was the rationale for cookies for breakfast, occasionally it explained the box that lived in the car.
Most of the time, it was simply the acknowledgment by my registered nurse mother that oats are really good for you.
Of course, that was before we realized that oats are sometimes a source of cross contamination by wheat.

Before we had to be vigilant about those tiny exposures,

before we were gluten intolerant.

Now we can enjoy the healthy properties of oats yet again.
Cream Hill Estates was another generous donor to the ROCK group booth at the Kid’s Fest.
We made some incredible cookies from their donation of bulk oats.
I used the Gluten-Free Girl’s Oatmeal cookie recipe with a couple of tweaks.

Since i know how many children are following a GF and Casien free lifestyle, I substituted Earth Balance shortening instead of the butter and added 1 teaspoon of cinnamon powder. And since I am a naturopath, I reduced the sugars to 3/4 cup each. I have a real problem with cookies that have a tremendous amount of sugar in them.
All these changes helped with the delicacy of the cookies. They held up very well in transport to the Kid’s fest.

Can any of us just use a recipe? I realize that I want to explore this topic in the future. Seems to me that we all want to change at least one little thing about most recipes in order to make it our own.


The time really flies when the kiddos are out of school!
I just realized that,once again, summertime cooking classes are upon me!
Next week is my adult picnic class for Whatcom Community College.

The Picnic Basket: Light, Luscious and Gluten-Free!
The warm days of summer are just around the corner, and that means packing your picnic basket for a day at the park or the beach! But what if you or someone you know is celiac or gluten-intolerant? In this class, Dr. Jean Layton, chef and naturopathic physician, will present recipes that are gluten-free, casein-free, low in fat, and oh so tasty–perfect for your summer outings. Her menu: a lovely lemony tofu spread with chickpea-sesame crackers, a poached salmon salad with dill mustard sauce over leafy greens–complete with gluten-free bread croutons, and the sweet ending–luscious chocolate meringue sandwiches served with raspberries and seasonal fruits on the side. Kelle Rankin-Sunter of the Bellingham Gluten Intolerance Group will join Dr. Jean for a great discussion of delicious picnic fare for gluten-free living. Class is held at Pacific Chef.

Although with today’s steady rain, I might reconsider the idea of a picnic.

Then in late July and August I’ll be doing my kids cooking series at the Community Food Coop.

Flipping Around the World: the International Pancake
Kids’ Cooking Classes with Jean Layton, ND

Wednesdays, July 23 through August 13, 3-4:30 pm
$16 members, $19 non-members each class, or $45 / $50 for all four classes
plus $10 equipment fee (one time expense only)
An international cooking adventure! If you are a kid between the ages of 8 and 18, you are invited to join Dr. Jean Layton, naturopathic physician in this series of hands-on cooking classes. The theme this summer is the pancake, and pancake-like foods from around the globe. Each week we will create a traditional pancake from a different country, as well as delicious fillings and toppings. All of the classes will be vegetarian, gluten-free and dairy optional. The equipment fee will pay for a small crepe pan, a set of small silicone spatulas, a whisk and a measuring cup and spoons.

Cooking class for kids #1: China
with Jean Layton, ND

Wednesday, July 23, 3-4:30 pm
Learn to make Moo Shu pancakes with sautéed Chinese vegetables tossed in a luscious oriental glaze.

Cooking class for kids #2: France
with Jean Layton, ND

Wednesday, July 30, 3-4:30 pm
France is famous for crepes, and in this class, we’ll make savory buckwheat crepes with gruyere or tofu, and sweet crepes with fruit and homemade hot fudge sauce.

Cooking class for kids #3: Israel
with Jean Layton, ND

Wednesday, August 6, 3-4:30 pm
Learn the step-by-step process for making savory potato latkes and fresh apple

Cooking class for kids #4: Venezuela
with Jean Layton, ND

Wednesday, August 13, 3-4:30 pm
This class will be devoted to cachapes, fresh corn pancakes as made in Venezuela, and served here with queso fresco cheese or a savory tofu sauté.

All in all, a busy summer of cooking fun awaits.

ROCK-Raising our Celiac Kids Support Group

Our Group is six months old this meeting! Join us to celebrate and have some gluten free chocolate cake. I’ve recieved donations of mixes from Sylvan Farms, Cherrybrook Kitchens, and Kinnickkinnick foods and look forward to a taste test.

Gluten-Free Support Group
Meeting Saturday June 16th 1-3pm

Community Food Co-op Connections Building1220 N. Forest St Bellingham, WA

All caregivers of any gluten-free child are welcome to come and share their experiences and terrific gluten-free recipes or shopping tips for living gluten free.

This will be a fun group, kids are welcome to attend with their care-givers.

Some topics we might cover are:

Finding “fun” gluten-free treats for kids from first food introduction to college age

Menu ideas for school lunches, quick dinners, and sports snacks

Helping the kids to take responsibility for reading labels, cooking and planning/preparing food

How to prepare for unexpected birthday parties and food-oriented activities at school, church, and elsewhere

Halloween, Easter, and other special days – how do we include our kids safely?

Educating day-care providers and teachers – without burdening them

Dealing with grandparents, babysitters, and “helpful” friends who offer gluten-containing foods to our kids

But I don’t want my kid to feel different!

Ensuring our kids won’t cheat, and what to do WHEN they do

Sending kids away to camp, friends’ houses, and other times when we’re not around to help

The psychological impact of growing up with celiac disease (peer pressure, teenage years, and more)

Safe and forbidden ingredients and additives

Latest news and important updates

This Group has no fees or dues:a collection will be taken to offset expenses

Contact person:Dr. Jean McFadden Layton at Natural Health Bellingham 360-734-1659