Kinnikinnick & the Canadian Celiac Association partner in an educational program to make life easier, safer and more scrumptious for children diagnosed with Celiac Disease. Here's what we do.
Where to find Kinnikinnick products. Why you sometimes can't find us locally. What you can do to help get our range stocked at your local store. A letter from the President.
How to navigate Celiac disease at University? We partnered with the CCA to host a panel of four former university students to get their tips & recommendations. A must-listen for any students.
Host of a Canadian Celiac Podcast Sue Jennet sits down with Kinnikinnick President & owner Jerry Bigam for a heart to heart on changes brought on by the Covid pandemic.
Pt. 1 of 2, explaining everything you need to know about which gluten-free mixes to use, and how best to bake and build a tiered cake. In Pt 2 I go over icing mishaps.
The second in our series of gluten-free cake baking 101. Your cake is the canvas and the icing is your paint-palette. Turn your cake into a masterpiece of simplicity or multi-layered artistry with these simples do's and don'ts for classic icings.
Kris Smaldon's passion was to help kids in hospital & families cope with difficulties resulting from a medical diagnoses. She thought she'd heard of every ailment a child could possibly suffer from.
Until her own daughter was diagnosed Celiac. What?
Pioneering gluten-free since 1991, thirty years of challenges and changes. Owner Jerry Bigam reflects on years past and the road ahead.
Celebrating our family in the celiac & allergy communities.
Finding out who had celiac disease in fifty-eight year-old Anne-Marie Bacon's tight-knit family was like watching dominos fall.
First, newborn grand-daughter Holly, next...
Everything came full circle in the garden. "It was like a sign from the heavens," Giselle exclaims, recalling the time she'd asked a stranger "What's that prickly-looking bush in your yard?" "It's Kinnikinnick", the gardener offered,
When you're baking free from gluten AND egg, there's a range of replacements. Some work better than others. Chef Lori Grien gives you the 101 of what to use depending on whether you need a raising agent or a binder.
Keep your cookbooks. The dos and don'ts of how to use gluten-free flour successfully.
You need a blend of ingredients to mimic the elasticity of gluten in flour. A base flour, protein, acid and a gum. Chef Lori Grein shares her wisdom.
It's all in the flour. One dough, endless ways to bake gluten-free bread. The only recipe you'll ever need. Bookmark this page and get baking. There's a dairy-free version too.
What fun! An explosion of flavours nestled in a moist cake using Kinnikinnick White Cake Mix. Layered with cream filling and fruit. Topped with a cornucopia of candy. Here's how to make it, packed with icing & assembly tips.
We're 30 in 2021. From humble Farmer's Market beginnings, pioneering free from gluten & allergens across N America in stores and as the first food company providing online ordering. Today we're in 15,000 stores across the continent & still family owned.
How many eight year olds do you know saving up for college by selling home-made cupcakes & cookies at a country market? Audrey & her little sister made $400 on their first day, selling lemonade & gluten-free goodies made with Kinnikinnick cake mixes.