Getting to know Mary Thompson, the New Zealand-born, Okanagan BC-living, gluten-free sourdough visionary.
So, you live in Kelowna but are initially from New Zealand - What brought you to Canada and more specifically, Kelowna?
In my early twenties I left New Zealand for a big overseas backpacking trip that many people did. I travelled to many places and my third overseas trip brought me to Canada. I stayed longer than I intended to and found a summer job, in a goldmine in Dawson City. While in the Yukon I met someone, and we travelled back and forth between New Zealand and Canada for a few years before getting married and settling in Kelowna. We had two daughters and have lived in Kelowna most of the time since then.
Growing up in NZ - Mary (cool hair 2nd from the front of horse), siblings, and dad.
Does New Zealand have any baked goods they are known for?
New Zealand is well known for Pavlova, which is a large meringue topped with whipped cream and fruit. Ask an Aussie and they will swear that they invented the pavlova, but we all know it was the Kiwis! Anzac Biscuits (cookies) are another Kiwi favourite, and everyone grows up eating them. They are loaded with oats, coconut, and butter, with the sweetness of golden syrup. An exceptionally good snack! One of the best small cakes is a Lamington Square. They are a chocolate or strawberry iced sponge cake cut into squares and rolled in coconut. I must experiment and make a gluten free version because I have not had one in years!
You have been very active with sharing your gluten free baking on your blog and Instagram. How did “A Couple of Celiacs” come to be?
I have always loved having a written record of family recipes that felt like home and with my eldest daughter we started a blog to share some of these recipes. We converted them to suit our gluten free life. Both my daughters have now been diagnosed with celiac disease, so this is a personal interest for us.
Based on what we’ve seen on your social media channels, you seem to really know your stuff when it comes to gF baking, and taking STUNNING photographs! Are you a professional baker, or photographer, or do you have another profession?
Thank you so much for the kind words. Over the past few years, I have experimented with a vast range of gluten free flours, for all sorts of gluten free baking and lately I have been hooked on gluten free sourdough. My main profession is as a pharmacy technician at the local hospital, and I am not a professional baker or photographer, but I am currently in the process of writing a gluten free sourdough cookbook for a company. For the book I am creating the recipes, baking the sourdough, and photographing it all.
lately I have been hooked on gluten free sourdough.
When did baking first become part of your life? Was it before you went GF? Was it after? Could you tell me a little about your baking story and how it was affected by this GF change in your diet.
I had always liked baking things going back to my teenage years with my Mum. After I was diagnosed with celiac disease, I could not always trust other people’s kitchens or some of the bought products, which led me to creating my own recipes and baked goods. It has been a huge learning experience over the past 11 years since I have known about my celiac disease. Baking, especially with sourdough, has become a creative outlet for me, and I love trying new recipes and ideas.
What is your favourite way to enjoy a fresh slice of GF Sourdough?
For the savoury flavours I love toasted sourdough spread with gluten free Vegemite or Marmite and then topped with avocado. I also love sourdough with any cheese combinations in a sandwich. For a sweet fix, it is just with butter and honey.
When I was first diagnosed, there was an appointment set up for me at the local hospital to meet and talk to a celiac dietician. I would recommend doing this!
When were you diagnosed with Celiac Disease?
I was diagnosed with celiac disease in 2010 after struggling with exceptionally low iron and fatigue. My doctor figured it out within a few months, but it takes an average of eleven years with most people, because the same symptoms are quite typical of other health issues.
Can you tell me a bit about your journey with a gluten-free diet?
To me eating gluten free was not such a hardship at home right from the start. I grew up with farm fresh fruit, veggies and grass-fed beef and mutton. My parents had a sheep and beef farm with a large vegetable garden and a dairy cow. They were basic foods but particularly good and we did not eat a lot of processed food. However, I did have to educate myself and this started with a nutrition class at the hospital, right after I was diagnosed. I read a lot online, and I bought a book called the “Gluten-Free Diet”, by Shelly Case, which had the most accurate and detailed information. The most difficult part was going out to eat and the trial and error of gluten free foods with family and friends. In the beginning the biggest hardship was the loneliness of being that one person that sat at a table and could not eat half the food. Food is a way we all connect, and it is as much an emotional nourishment as well as physical one. The silver lining has been the support from all my family members, and it has been a learning process together. My gluten free Instagram family are also amazing, and I am so impressed with the way we share and lift each other up. I love this positive support from so many!
What is your favourite gluten free thing to bake, and why? Is there a story you can share behind this recipe?
There is this ginger pear cake that I love to bake … and eat! It is not only the combination of flavours, but it is also the memories of baking this with my Mum, who was such an incredible cook, mother, and friend. I have converted the original one to a gluten free version which I’ll share with you today.
The link to this GF ginger pear cake recipe can be found at the end of Mary’s story.
Food is a way we all connect, and it is as much an emotional nourishment as well as physical one.
What inspires you most in life?
Positivity, laughter, and my two girls and their children, inspire me most in life. They amaze me every day with their warmth, laughter, and their love. They are incredible mothers and wonderful friends (also, my best Instagram advisors). My pastimes besides baking are gardening, walking, horse riding, painting, and photography. I love being outside! Oh! And drinking gin with my longtime friend Anna.
Do you have any ritual or routine that goes along with your baking?
I have a daily ritual of feeding my sourdough starter and I routinely bake on my days off. I also like to keep my baking supplies topped up, especially with all the gluten free ingredients, because they can sometimes be hard to find. I have discovered that different stores keep a different assortment of gluten free supplies.
Do you have a favourite Anita’s flour(s) that you like to bake with? If so, why that one in particular?
My favourite Anita’s flour is the All-Purpose blend and although I mill my own flour I sometimes just want to reach into a bag and mix something up right away. I started using Anita’s Flour a few years ago because I was impressed with the ingredients. The first two ingredients are whole grains (oat flour and brown rice flour) and not starches. I also like to add my own binder to gluten free flours, and I prefer to use psyllium husk or flax seed and not xanthan or guar gum.
Do you have any advice, or words of encouragement for someone recently diagnosed with Celiac Disease?
A diagnosis of celiac disease is quite overwhelming, and I would suggest educating yourself along with your family at the same time. When I was first diagnosed, there was an appointment set up for me at the local hospital to meet and talk to a celiac dietician. I would recommend doing this! Do not be too hard on yourself for the first 6 months to a year because you will make mistakes and that is ok! It does get easier and there are so many gluten free options these days. Once you have cleaned up your pantry at home and your kitchen is safe, it is the eating out can be difficult. When eating out at a restaurant, or someone else’s home, ask lots of questions and mention that you have celiac disease, because being gluten free is often considered just a fad and is not always taken seriously. You learn to trust certain restaurants. Join local, social media groups and find out what is good in your area for restaurants and groceries. There is nothing like talking to someone else who has celiac disease, and this may sound bad … but I was secretly glad that my daughters were diagnosed. Purely for the selfish reason that I was not alone anymore. We support each other immensely and thank goodness they help me eat all my gluten free baking!
Gluten Free
Ginger Pear Cake
A dessert cake that is best served warm with a drizzle of cream or a scoop of ice cream. The freshly grated ginger combined with ginger poached pears is amazing! Any type of pear will work in this recipe but it does need to be ripe and easy to slice.
Gluten Free Sourdough Guide
In this guide we will share what we know about gluten free sourdough and go through a GF starter, GF levain, and GF sourdough recipe step-by-step.
