The following text may have been generated by Optical Character Recognition, with varying degrees of accuracy. Reader beware!

Marcelle’s Bakery thrives cooking gluten-free products for celiacs Redman and Melissa Arseneau pull a freshly baked tray of ‘Artisan Bread’ from one of the ovens at Marcelle’s Bakery. Products Photos John at left include potato bread, artisan bread, cheese bagels, maple donuts and cinnamon muffins. LUTEN-FREE baking smells just as good as any other kind. Drive down 7A to the corner of Island Road and step through the doors of Redman’s Crossroads just about any day of the week, and you will smell that this is true. It is getting gluten-free baking to taste as delicious that is the trick. But that is exactly the magic that gluten-free muffin, cookie and bread lovers say happens at this bakery, a Port Perry destination for those on the hunt for gluten- free products. “Since November 2011, we've doubled our busi- ness. In one year, that’s pretty phenomenal,” says John Redman, who is the enthusiastic owner, lead baker, inventor, taster and spokesperson for Marcelle’s Bakery, named after his late wife and housed on his ancestral farmland. “This”, says Redman, pointing to the large kitchen island where eggs are cracked and batter is poured, “is the wonder of the world!” For the fast-growing number of people suffering from celiac disease, a medical condition whereby the small intestine is damaged by gluten, he might be right. People who live with celiac also live with a restricted diet. Gluten (wheat protein), it turns out, is in a lot of by J. Peter Hvidsten Products, but especially flour. ce diagnosed with celiac, baked goods are the first es go. The large, white, industrial Rubbermaid containers around Redman’s cooking table are full of gluten-free base ingredients like bean flour and Redman’s special artisan bread mix that the team has perfected to use as a foundation for products like sweet potato muffins, brownies and of course, loaves of bread. Experimenting is key, ongoing and clearly fun for the team. “We'll find a recipe, then we'll change it to our flour, we just have to play with it,” says John. “For one recipe, we usually try it three or four times, if you don’t nail it by the fourth time, we throw it out.” Perogies are a good example. Port Perry resident Jon Bourgeois threw down the perogie gauntlet a year or so ago. “I’m always yelling at him,” laughs Jon. “I told him, ‘you need to make pero- gies!’ ” There were a few flops, but the perogies are ready to go. So are the donuts. “It is the best gluten-free food I have ever had,” says Jon. People from as far away as the oil fields in Alberta Please turn to page 7 * CELIAC 03.MARCH.82 Pages.indd 5 rT “GLUTEN” FOCUS -MARCH 2013 5 18-02-19 9:25AM