I checked out the online menu for Marché Serafim, and it actually doesn’t look that great for gluten avoiders, nor is it REALLY wheat-free. They say all of their baked goods are made with Kamut, a grain that many people erroneously think is not wheat, when in fact it is actually a species of wheat (it’s the same with spelt too). The reason why some people say they can tolerate kamut and spelt when they can’t eat wheat is that these are both less hybridized wheat species, and they do contain less gluten than most commercial wheat varieties these days, which have been bred to have an increased gluten content that makes baked goods more soft and springy. But they are both still wheat, and they both contain gluten and are not safe for people with gluten intolerance. It would take an actual trip to the restaurant to find out exactly what they have that is totally gluten-free, but from glancing at the menu it looks like just the omelets and some of the meat dishes would be safe.

Another thing to keep in mind too is that many people with gluten intolerance also have an intolerance to casein, one of the proteins in dairy products, so a gluten-free menu that is heavy on the creams and cheeses isn’t going to be safe for a lot of people either!

Thanks for writing about this, and nice new site!

Rosemary

http://www.treehugger.com/galleries/2009/11/super-green-seafood-list-connects-ocean-human-health.php?page=1

I must say I really find your posts interesting & for a sustainably conscious Montrealer this blog is a GREAT go to!
THANKS

Fortunately there is Groleau Dairy Farm & Liberty (which is a bigger nameless/faceless option).

I find it funny because QC is one the the countries largest dairy producing regions, however our organic options are few and far between.