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On the show
Recent episodes
Myth-Busting Celiac Disease: Shared Toasters, Cosmetics, and Label Reading with Selena DeVries, RD
Apr 29, 2026
39m 52s
The Truth About Nima Sensor: False Positives, Food Anxiety, and the Big Relaunch with CEO Mike Glick
Apr 8, 2026
49m 16s
Celiac, Type 1 Diabetes, and the GLP-1 Conversation We Need to Have featuring Lorin Smith
Apr 1, 2026
45m 45s
From Family Health Crisis to Whole Foods Shelves: The NUFS Story
Mar 25, 2026
44m 52s
Behind the Blog: Nicole Hunn of "Gluten Free on a Shoestring" on Gluten-Free Baking, Cookbooks, and Why Flour Matters
Mar 18, 2026
1h 00m 31s
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| Date | Episode | Description | Length | ||||||
|---|---|---|---|---|---|---|---|---|---|
| 4/29/26 |  Myth-Busting Celiac Disease: Shared Toasters, Cosmetics, and Label Reading with Selena DeVries, RD | Today on Gluten Free Unwrapped, we're tackling the topics that cause the most arguments, confusion, and anxiety in the celiac community. In fact, if you spend any time in gluten-free Facebook groups or on social media, you know that the rules of living with celiac disease can sometimes feel intense and contradictory.To help us separate fact from fiction, host Jenny Finke chats with Selena DeVries, a Registered Dietitian who specializes in celiac disease and is the voice behind Celiac Made Simple on Instagram.In this episode, Jenny and Selena discuss:How misinformation in online forums shaped Selena's approach to celiac disease today.Myth or Fact? Selena debunks many myths, including:Can you use a shared toaster?Is there gluten in envelopes?Is it safe to kiss a partner who just ate gluten?Are convection ovens a risk for cross-contamination?Do you need to worry about gluten in cosmetics?Decoding Food Labels: Selena shares the truth behind:Why some products can contain wheat and still be gluten-freeWhat precautionary labels like "May contain wheat" actually meanAre oats safe?This is another can't-miss episode to help you live your best gluten-free life.Connect with Selena DeVries, RDInstagram: @celiac_made_simpleWebsite: selenard.comConnect with Jenny Finke (host)Follow Love Me Gluten Free on Instagram (@lovemeglutenfree) and Facebook (@lovemeglutenfreebox).Follow Jenny's founder content on Instagram at @goodforyouglutenfree and subscribe to her newsletter at welcome.goodforyouglutenfree.com.Connect with Jenny on LinkedIn https://www.linkedin.com/in/jenniferfinke/Order a Love Me Gluten Free subscription box at lovemeglutenfree.comChapters00:00 Introduction to Celiac Confusion03:07 Selena DeVries: A Celiac's Journey06:02 Fact vs. Fiction: The Shared Toaster Debate09:03 Envelope Glue: Myth Busting12:03 Kissing After Gluten: Understanding the Risks14:52 Convection Ovens: Debunking Cross-Contamination Myths20:12 Understanding Gluten in Cosmetics24:32 Decoding Food Labels for Celiac Safety33:37 The Controversy of Oats in a Gluten-Free Diet37:38 Navigating the Gluten-Free Journey with Confidence | 39m 52s | ||||||
| 4/8/26 | The Truth About Nima Sensor: False Positives, Food Anxiety, and the Big Relaunch with CEO Mike Glick | We’re tackling the most debated device in the gluten-free community: Nima Sensor.If you’ve ever stared at a restaurant meal wondering, "Is this actually safe?" you’ve probably considered buying a Nima. But let’s be honest, the brand has had a rocky history. Amid debates over accuracy, fears of false positives, and the sudden disappearance of the product (and company) last year, the celiac community's trust is low.Earlier this year, Nima launched a comeback with new ownership and a revamp of the product. Is it better? And, can you trust it?In this highly anticipated episode, Jenny talks with Mike Glick, the new CEO of Nima, to ask the hard questions. Mike doesn't hold back as he unpacks the controversies, explains how the technology has been rebuilt from the ground up, and shares what every celiac needs to know about testing their food.We'll uncover the truth about:The Big Relaunch: What’s changed, and why the new team had to rebuild the tech from scratch.The Accuracy Debate: We tackle false positives, cross-contact, and how to interpret what the sensor is telling you.The Mental Health Toll: Does testing your food give you peace of mind or cause more food anxiety?The Future of Nima: What’s next and how Nima plans to win back trust.If you’re a die-hard Nima user or a total skeptic, you cannot afford to miss this episode.Coupon: GOODFORYOUGLUTENFREE for 15% off your purchase (affiliate).Additional Reading: What You Need to Know About the Nima Gluten Device Before You Buy – Perspective from a Celiac & Nutrition ProfessionalConnect with Mike and NIMAWebsite: nimanow.comInstagram: @nimapartnersFacebook: @NIMA PartnersLinkedIn: @Mike GlickConnect with Jenny Finke (host)Follow Love Me Gluten Free on Instagram (@lovemeglutenfree) and Facebook (@lovemeglutenfreebox).Follow Jenny's founder content on Instagram at @goodforyouglutenfree and subscribe to her newsletter at welcome.goodforyouglutenfree.com.Connect with Jenny on LinkedIn https://www.linkedin.com/in/jenniferfinke/Order a Love Me Gluten Free subscription box at lovemeglutenfree.com | 49m 16s | ||||||
| 4/1/26 | Celiac, Type 1 Diabetes, and the GLP-1 Conversation We Need to Have featuring Lorin Smith | What does it really look like to live with more than one chronic condition?In this episode of Gluten-Free Unwrapped, Jenny Finke is joined by Lorin Smith, creator of Good Gluten Free Grub. Lorin lives with both celiac disease and type 1 diabetes, and she’s built a powerful community through her content on social media, her podcast, and gluten-free events in Utah.We talk honestly about managing both conditions, from the daily realities of food and blood sugar management to the emotional weight of trying to feel “normal.”We also deep dive into GLP-1 medications, and Lorin shares her personal experience with the wonder drug, including how it has impacted how she manages her celiac and diabetes symptoms, and some of the surprise side effects it's had in her overall health journey, and how she thinks it could help others struggling with chronic disorders.In This Episode, We Cover:The stress of managing two chronic conditions: celiac disease and type 1 diabetesLorin’s experience using GLP-1 medicationsWhat to consider if you’re curious about GLP-1s and you have celiac or type 1 diabetesHer experiences building a gluten-free social media following, podcast, and local communityConnect with Lorin (Good Gluten Free Hub)Website: goodglutenfreegrub.comInstagram: @goodglutenfreegrubFacebook: @GoodglutenfreegrubLinkedIn: @Lorin SmithThe Good Gluten Free Grub PodcastConnect with Jenny Finke (host)Follow Love Me Gluten Free on Instagram (@lovemeglutenfree) and Facebook (@lovemeglutenfreebox).Follow Jenny's founder content on Instagram at @goodforyouglutenfree and subscribe to her newsletter at welcome.goodforyouglutenfree.com.Connect with Jenny on LinkedIn https://www.linkedin.com/in/jenniferfinke/Order a Love Me Gluten Free subscription box at lovemeglutenfree.comChapters00:00 – Introduction & Lorin's Story04:03 – Celiac Diagnosis & Finding Relief08:03 – Discovering the Gluten-Free Community12:46 – Type 1 Diabetes Diagnosis16:12 – Celiac & Type 1 Connection22:06 – Managing Two Chronic Conditions23:27 – Discovering GLP-1 Medications28:11 – Life on GLP-1: Results & Impact33:37 – Side Effects & Responsible Use37:40 – Advice for GLP-1 & Chronic Illness39:55 – Building a Gluten-Free Business & Community46:45 – Rapid Fire + Final Thoughts | 45m 45s | ||||||
| 3/25/26 | From Family Health Crisis to Whole Foods Shelves: The NUFS Story | Today on Gluten-Free Unwrapped, Jenny Finke interviews Kristine Tran, the co-founder of NUFS, a fast-growing seed-oil-free cracker brand found at Sprouts and Whole Foods.While the crackers are amazing, what makes this brand truly special is the story behind it.Kristine shares how her father’s health challenges, including a diabetes diagnosis, became the catalyst for creating a product she and her co-founder/sister, Jess, felt proud to feed their own family. In this conversation, we talk about the early pivots that shaped NUFS, including their shift from superfood bites to crackers, the realities of building and scaling a food brand, and what it’s like to run a business with your sister.We also dig into what it takes to stand out in a crowded CPG space, why certifications like gluten-free and kosher matter, and how they think about ingredient quality, pricing, and building trust with their customers.And of course, we talk about the fun stuff too, including how Kristine came up with the Hot Honey flavor and what might be coming next.In This Episode, We Cover:The personal story behind NUFS and how their father’s health inspired the brandKristine’s background in finance and how it shaped a thoughtful, customer-first approachThe evolution from superfood bites to crackers, and why they made the pivotWhat it’s really like building a business with your siblingHow they developed a clean-label cracker that actually tastes goodThe story behind their Hot Honey flavor and what makes it so uniqueHow they broke into major retailers like Sprouts and Whole FoodsThe realities of scaling a food business and growing quicklyWhy gluten-free and kosher certifications have been key to building trustTheir perspective on pricing, ingredients, and educating consumersFood trends they’re watching and what’s next for NUFSDiscountUse code LOVEME10 for a special discount at getnufs.com. Connect with Kristine (NUFS)Website: getnufs.comInstagram: @getnufsFacebook: @NUFSLinkedIn: @Kristine TranConnect with Jenny Finke (host)Follow Love Me Gluten Free on Instagram (@lovemeglutenfree) and Facebook (@lovemeglutenfreebox).Follow Jenny's founder content on Instagram at @goodforyouglutenfree and subscribe to her newsletter at welcome.goodforyouglutenfree.com.Connect with Jenny on LinkedIn https://www.linkedin.com/in/jenniferfinke/Order a Love Me Gluten Free subscription box at lovemeglutenfree.com | 44m 52s | ||||||
| 3/18/26 | Behind the Blog: Nicole Hunn of "Gluten Free on a Shoestring" on Gluten-Free Baking, Cookbooks, and Why Flour Matters | On this episode of Gluten-Free Unwrapped, we welcome Nicole Hunn, the mastermind behind Gluten Free on a Shoestring. Nicole is a bestselling cookbook author, prolific recipe creator, blogger, and entrepreneur.We dive deep into Nicole’s journey - starting from her early days navigating life as a new mom with a son diagnosed with celiac disease, to leaving her career as a lawyer to start one of the most influential GF blogs in the world.Nicole shares the inspiration behind her cookbooks, her philosophy on creating nostalgic “favorite” recipes, and the story of how she created her all-purpose GF flour blend.In this episode, you’ll hear Nicole’s expert insights on:How she navigated the early days of GF cooking for her son and turned frustration into a blog and cookbook seriesHer best recipe hacks and advice for baking gluten-free with confidence (hint: flour blends matter more than you think.)How changes in blogging, social media, and the digital landscape are shaping the future of recipe creatorsNicole’s personal reflections, proudest accomplishments, and her goals for the futureConnect with Nicole and Gluten-Free on a ShoestringWebsite: glutenfreeonashoestring.comInstagram: @gfshoestringFacebook: @Gluten Free on a ShoestringLinkedIn: @Nicole HunnGet her bread recipe here.Connect with Jenny Finke (host)Follow Love Me Gluten Free on Instagram (@lovemeglutenfree) and Facebook (@lovemeglutenfreebox).Follow Jenny's founder content on Instagram at @goodforyouglutenfree and subscribe to her newsletter at welcome.goodforyouglutenfree.com.Connect with Jenny on LinkedIn https://www.linkedin.com/in/jenniferfinke/Order a Love Me Gluten Free subscription box at lovemeglutenfree.comChapters00:00 – Meet Nicole Hunn3:00 – A Life-Changing Diagnosis8:30 – The “Dark Ages” of Gluten-Free Food13:00 – Learning to Bake from Scratch15:00 – Building Gluten-Free on a Shoestring18:00 – Cookbook Success & Recipe Development22:00 – The Science of Gluten-Free Flour28:00 – Best (and Worst) Gluten-Free Flours34:00 – Food Restrictions, Elimination Diets & Balance37:00 – The Reality of Blogging Today48:00 – Raising the Standard for Gluten-Free Food54:00 – Rapid Fire: Recipes, Favorites & Kitchen Truths1:03:00 – Where to Find Nicole + What’s Next | 1h 00m 31s | ||||||
| 3/11/26 | From Kitchen Startup to National Brand: How Lewis Goldstein Is Betting Big on Buckwheat | On this episode of Gluten-Free Unwrapped, I chat with Lewis Goldstein, CEO of Maine Crisps and Better with Buckwheat, to talk about what it takes to scale a small, mission-driven CPG brand.Lewis joined Maine Crisps in 2022 with a bold goal: to transform a beloved mom-and-pop gluten-free cracker brand into a nationally recognized company built around the power of buckwheat. Since then, the brand has seen impressive growth, expanded into major retailers, and continued to highlight buckwheat as a nutritious, naturally gluten-free superfood.In our conversation, Lewis shares how founder Karen Getz first created Maine Crisps in her kitchen. We talk about how the company evolved from a small regional brand into a fast-growing national business.Lewis also explains why buckwheat deserves more attention, from its status as a complete protein to its naturally gluten- and grain-free nutrition profile, and how sourcing Maine-grown buckwheat supports regenerative agriculture and sustainable farming practices.We also dive into the realities of scaling a food company: navigating distribution and balancing growth with the integrity of a clean-ingredient brand.In this episode, we discuss:The origin story behind Maine Crisps and founder, Karen GetzLewis's backstory and how his experiences have shaped the company he now runsWhy buckwheat is one of the most underrated gluten-free superfoodsHow Lewis helped grow Maine Crisps into a nationally recognized brandLewis’s advice for founders building mission-driven food brandsConnect with Lewis and Maine CrispsWebsite: mainecrisp.comInstagram: @mainecrispFacebook: @mainecrispLinkedIn: @Maine Crisp Co.Connect with Jenny Finke (host)Follow Love Me Gluten Free on Instagram (@lovemeglutenfree) and Facebook (@lovemeglutenfreebox).Follow Jenny's founder content on Instagram at @goodforyouglutenfree and subscribe to her newsletter at welcome.goodforyouglutenfree.com.Connect with Jenny on LinkedIn https://www.linkedin.com/in/jenniferfinke/Order a Love Me Gluten Free subscription box at lovemeglutenfree.comChapters00:00 Introduction to Maine Crisps and Lewis Goldstein01:35 Lewis Goldstein's Background and Journey10:31 Transitioning Maine Crisps to a Professional Brand14:55 The Importance of Buckwheat in Maine Crisps26:29 Karen's Founding Story and the Role of Buckwheat34:29 The Movement for Organic and Healthy Eating38:36 Leadership Challenges in a Family Business44:32 Trends in the Consumer Packaged Goods Industry50:16 Personal Insights and Inspirations56:59 Where to Find Better with Buckwheat Products | 50m 30s | ||||||
| 3/4/26 | You Went Gluten-Free... So Why Do You Still Feel Awful? | You went gluten-free… so why do you still feel bloated, uncomfortable, or just not quite right?In this episode of Gluten-Free Unwrapped, host Jenny Finke sits down with Registered Dietitian, Molly Winsten, to talk about what’s really happening inside your gut after a celiac diagnosis or years of gluten damage. Because going gluten-free is step one — healing is a whole process.We cover lingering gut damage, “leaky gut,” probiotics, FODMAP confusion, and the simple habits that actually support your microbiome — without adding more fear or restriction.In this episode, Molly helps us unpack:What kind of damage does gluten actually cause in celiac diseaseWhy healing takes time and effortWhat people mean when they say “leaky gut”Whether probiotics are worth it and can really helpWhy FODMAPs might be triggering your bloatingAnd what foods support gut health the most, and which foods should you avoid altogetherIf you’re following a gluten-free diet but are still struggling, this conversation will help you understand what's going on and what to do next.Connect with Molly WinstenInstagram: @onmollysplateTiktok: @onmollysplateConnect with Jenny Finke (host)Follow Love Me Gluten Free on Instagram (@lovemeglutenfree) or Facebook (@lovemeglutenfreebox).Follow Jenny's founder content on Instagram at @goodforyouglutenfree and subscribe to her newsletter at welcome.goodforyouglutenfree.com.Connect with Jenny on LinkedIn https://www.linkedin.com/in/jenniferfinke/Order a Love Me Gluten Free subscription box at lovemeglutenfree.comChapters00:00 Understanding Gut Health and Gluten-Free Living02:15 The Impact of Gluten on Gut Health06:46 Leaky Gut vs. Nutrient Absorption08:12 The Role of Gut Bacteria and Microbiome11:45 Foods to Promote Good Gut Health15:54 Identifying Foods that Harm Gut Health18:12 Exploring Other Causes of Gut Issues22:20 Practical Tips for a Healthy Gluten-Free Diet25:16 Navigating Dietary Restrictions and Tolerances28:40 The Role of Probiotics in Gut Health32:59 Juicing and Gut Healing36:45 Understanding Fiber's Impact on Digestion39:36 When to Seek Medical Advice for Gut Issues | 43m 47s | ||||||
| 2/25/26 | She Bet on Cauliflower Before It Was Cool: How Gail Becker Built Caulipower | In this episode of Gluten-Free Unwrapped, Jenny sits down with Gail Becker, the determined founder of Caulipower, to share the story behind one of the most recognizable names in the frozen food aisle.What started as a mom on a mission — determined to create safe, delicious options for her sons with celiac disease — turned into a category-defining brand that changed the way we think about pizza and better-for-you comfort food.But this wasn’t an overnight viral success story.Gail opens up about:Walking away from a successful corporate career to bet on an idea no one fully understoodCreating and launching a cauliflower crust before cauliflower was “cool”What it really takes to manufacture and scale a frozen productWatching competitors flood the market once she proved the conceptHow she protected her brand, her mission, and her sanity in the chaosGail’s story is a reminder that sometimes the most disruptive brands aren’t created by industry insiders — they’re created by smart parents solving a problem at their own dinner table.Special Note: Be sure to listen to the end. Gail shares a secret code you won’t want to miss for an exclusive offer that allows you to try Caulipower for FREE. 👀✨Connect with Gail and CaulipowerWebsite: eatcaulipower.com/Instagram: @caulipowerFacebook: @caulipowerTiktok: @caulipowerConnect with Jenny Finke (host)Follow Love Me Gluten Free on Instagram (@lovemeglutenfree) and Facebook (@lovemeglutenfreebox).Follow Jenny's founder content on Instagram at @goodforyouglutenfree and subscribe to her newsletter at welcome.goodforyouglutenfree.com.Connect with Jenny on LinkedIn https://www.linkedin.com/in/jenniferfinke/Order a Love Me Gluten Free subscription box at lovemeglutenfree.comChapters00:00 Gail Becker's Inspiring Journey03:18 Resilience and Family Influence06:57 The Diagnosis: Celiac Disease10:27 The Birth of Caulipower11:59 Taking the Leap: Leaving Corporate America16:38 Rapid Growth and Market Challenges23:24 Pride in the Journey and Impact27:40 Family Involvement in Business29:44 Resilience Through Challenges31:46 Navigating Industry Trends35:34 Innovations and Future Directions37:39 Personal Insights and Rapid Fire Questions43:07 Community Engagement and Free Offer | 41m 29s | ||||||
| 2/18/26 | Can You Eat Wheat in Europe? The Truth About “European Bread” | On this episode of Gluten-Free Unwrapped, Jenny sits down with Love Me Gluten Free’s resident registered dietitian, Molly Winsten, to unpack one of the most common questions in the gluten-free community:“Why can some people eat wheat in Europe, but not in the U.S.?”Is European wheat actually different? Is it lower in gluten? Is glyphosate to blame? Or is something else going on entirely?Together, Jenny and Molly explore:The difference between European and American wheat varietiesHow fermentation practices (like long sourdough fermentation) may affect digestionThe role of glyphosate and modern farming practicesWhy vacation mode can change how your body feelsWhat this means for people with celiac disease, non-celiac gluten sensitivity, and wheat allergiesThe risks of “testing” wheat abroad if you have celiac diseaseInstead of oversimplifying the issue, Jenny and Molly bring science, nuance, and practical guidance to an important topic that’s often misunderstood by people with celiac disease and gluten sensitivities. Connect with Molly Winsten, RDInstagram: @onmollysplateTiktok: @onmollysplateConnect with Jenny Finke (host)Follow Love Me Gluten Free on Instagram (@lovemeglutenfree) or Facebook (@lovemeglutenfreebox).Follow Jenny's founder content on Instagram at @goodforyouglutenfree and subscribe to her newsletter at welcome.goodforyouglutenfree.com.Connect with Jenny on LinkedIn https://www.linkedin.com/in/jenniferfinke/Order a Love Me Gluten Free subscription box at lovemeglutenfree.comChapters00:00 Introduction to Gluten Sensitivity and Wheat Differences02:59 Molly's Background and Experience with Gluten-Free Living05:58 Understanding Wheat: European vs. American Strains09:00 The Role of Digestion and Lifestyle in Wheat Tolerance11:52 Theories on Wheat Preparation and Fermentation15:05 The Impact of Chemicals and Glyphosate on Wheat18:07 Celiac Disease and Wheat Allergy: The Bottom Line21:02 Conclusion and Recommendations for Gluten Sensitivity | 35m 22s | ||||||
| 2/11/26 | Maya Tomasello on Creating a Dedicated Gluten-Free Bed & Breakfast in Maryland | On this week’s episode of Gluten-Free Unwrapped, host Jenny Finke talks with Maya Tomasello, founder of The Inn Berlin — a dedicated gluten-free bed and breakfast in Maryland.After navigating her own celiac diagnosis as a college student and experiencing the stress of traveling without being able to trust the food, Maya decided to create something different. She opened her cozy B&B in the historic town of Berlin, Maryland — just a few miles from Ocean City — and built a space where every guest can enjoy the full bed-and-breakfast experience without anxiety.In this episode, Maya shares her personal journey with celiac disease, how she brought The Inn Berlin to life, the honest realities of running a small hospitality business, and how you can book a stay at her charming B&B.Connect with Maya and The Inn BerlinWebsite: theinnberlin.comInstagram: @theinnberlinFacebook: @theinnberlinConnect with Jenny Finke (host)Follow Love Me Gluten Free on Instagram (@lovemeglutenfree) and Facebook (@lovemeglutenfreebox).Follow Jenny's founder content on Instagram at @goodforyouglutenfree and subscribe to her newsletter at welcome.goodforyouglutenfree.com.Connect with Jenny on LinkedIn https://www.linkedin.com/in/jenniferfinke/Order a Love Me Gluten Free subscription box at lovemeglutenfree.comChapters00:00 Maya's Journey to Gluten-Free Living09:54 Founding the Inn Berlin20:01 The Inn Experience: A Unique Stay30:03 Community Engagement and Challenges39:46 Scaling the Business and Future Plans | 48m 53s | ||||||
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| 2/4/26 | From Kid Idea to Candy CEO: Alina Morse on Building Zolli Candy | In this episode of Gluten-Free Unwrapped, Jenny sits down with Alina Morse, the 20-year-old founder and CEO of Zolli Candy, to unpack how a simple childhood question — “Why can’t candy be good for your teeth?” — sparked a multimillion-dollar, better-for-you candy brand.Alina takes us behind the scenes of building Zolli from a kitchen-table idea into a nationally recognized company. She shares how she partnered with dentists and food scientists to develop tooth-friendly formulas, what it really took to land shelf space at Whole Foods Market, and what it’s like growing up while running a fast-scaling business.We also talk about navigating life gluten-free as a kid entrepreneur, how the gluten-free and better-for-you food space has evolved, and the expansion of Zolli beyond lollipops into fan favorites like Zaffi Taffi, Gum Pops, and more.Plus, we wrap with rapid-fire questions covering favorite products, biggest lessons learned, advice for young founders, and what’s next for Alina and Zolli.If you love founder stories, CPG entrepreneurship, or inspiring examples of purpose-driven business, this episode is one you won’t want to miss.Connect with Alina and Zolli CandyWebsite: https://zollipops.com/Instagram: @zollicandyFacebook: @ZolliCandyTiktok: @zollicandyConnect with Jenny Finke (host)Follow Love Me Gluten Free on Instagram (@lovemeglutenfree) and Facebook (@lovemeglutenfreebox).Follow Jenny's founder content on Instagram at @goodforyouglutenfree and subscribe to her newsletter at welcome.goodforyouglutenfree.com.Connect with Jenny on LinkedIn https://www.linkedin.com/in/jenniferfinke/Order a Love Me Gluten Free subscription box at lovemeglutenfree.comChapters00:02 — Meet Alina + the idea that started it all04:16 — Building tooth-friendly candy (ingredients, partners, taste tests)06:57 — Gluten-free + allergen-friendly life and why it matters16:55 — The retail breakthrough: pitching Whole Foods Market and scaling the brand40:15 — Expanding the lineup: taffies, sour pops, and more52:38 — Rapid fire + where to buy Zolli | 56m 02s | ||||||
| 1/28/26 | Wheat Unwrapped: Wheat Starch, Hydrolyzed Wheat, “May Contain,” and More Explained | In this episode of Gluten-Free Unwrapped, Jenny sits down with Love Me Gluten Free’s resident registered dietitian, Molly Winsten, to unpack some of the most confusing — and controversial — topics in the gluten-free world.Together, they dive into what actually happens when wheat shows up on ingredient labels in unexpected ways. From gluten-free wheat starch and hydrolyzed wheat protein to glucose syrup, alcohol derived from wheat, and “may contain” labeling, Jenny and Molly break down what’s safe, what’s misunderstood, and what people with celiac disease and gluten sensitivities truly need to know.They also tackle hot-button questions like: Are McDonald’s fries safe for people with celiac disease? Can you trust foods labeled “made in a shared facility”? And how should consumers interpret precautionary allergen statements without falling into fear or misinformation?This episode is all about cutting through the noise, empowering you to read labels with confidence, and helping you make informed, realistic, and safe choices — without unnecessary restriction or panic.Connect with Molly WinstenInstagram: @onmollysplateTiktok: @onmollysplateConnect with Jenny Finke (host)Follow Love Me Gluten Free on Instagram (@lovemeglutenfree) or Facebook (@lovemeglutenfreebox).Follow Jenny's founder content on Instagram at @goodforyouglutenfree and subscribe to her newsletter at welcome.goodforyouglutenfree.com.Connect with Jenny on LinkedIn https://www.linkedin.com/in/jenniferfinke/Order a Love Me Gluten Free subscription box at lovemeglutenfree.comChapters00:00 Introduction to Wheat Controversies02:31 Understanding Wheat and Its Implications11:06 Gluten-Free Wheat Starch: A New Perspective14:05 Navigating Wheat Sensitivity and Intolerance21:32 Controversial Ingredients: Hydrolyzed Wheat and Glucose Syrup27:57 Distilled Alcohol and Celiac Disease33:58 The Importance of Labeling and Consumer Awareness | 39m 04s | ||||||
| 1/21/26 | Meet Celeste Bremer, the Visionary Behind May's Gluten Free Market | In this episode of Gluten-Free Unwrapped, host Jenny Finke sits down with Celeste Bremer, co-founder of May’s Gluten-Free Market — a 100% dedicated gluten-free grocery store and community hub in Rhode Island.Celeste shares how celiac disease shaped her family’s journey and sparked the idea to create a safe, welcoming space where gluten-free shoppers could finally browse without fear or frustration. She opens up about the realities of launching and scaling a niche grocery business, from supply chain challenges to building trust within the gluten-free community.Together, Jenny and Celeste dive into what makes May’s Market so special, the emotional connections customers form with truly safe spaces, and why community-driven businesses matter more than ever. Celeste also offers insight into the future of gluten-free retail and what it really takes to survive — and thrive — in today’s competitive grocery landscape.Connect with Celeste and May's Gluten Free MarketWebsite: maysglutenfreemarket.comInstagram: @maysglutenfreemarketFacebook: @maysglutenfreemarketConnect with Jenny Finke (host)Follow Love Me Gluten Free on Instagram (@lovemeglutenfree) and Facebook (@lovemeglutenfreebox).Follow Jenny's founder content on Instagram at @goodforyouglutenfree and subscribe to her newsletter at welcome.goodforyouglutenfree.com.Connect with Jenny on LinkedIn https://www.linkedin.com/in/jenniferfinke/Order a Love Me Gluten Free subscription box at lovemeglutenfree.comChapters00:00 Introduction to Celeste Bremer and May's Market02:38 Personal Journey: Diagnoses and Challenges05:55 The Birth of May's Gluten-Free Market08:39 Navigating Celiac Disease and Type 1 Diabetes12:00 Creating a Safe Haven for Gluten-Free Shoppers14:45 Expanding Offerings: From Grocery to Prepared Foods17:42 Collaboration and Community in Gluten-Free Business20:44 Future Vision: Growth and New Opportunities23:42 Sourcing Unique Gluten-Free Products26:30 The Changing Landscape of Gluten-Free Options30:55 The Value of Curation in Gluten-Free Products35:50 Building Community and Supporting Small Businesses40:56 Challenges of Running a Niche Market47:29 Family Involvement in Business51:50 Personal Growth and Business Lessons55:54 Connecting with the Community | 48m 10s | ||||||
| 1/14/26 | Why is Everyone Eliminating So Many Foods? Unpacking Food Intolerances Beyond Gluten | In this episode of Gluten Free Unwrapped, host Jenny Finke and registered dietitian Molly Winsten discuss the complexities of food intolerances, allergies, and the impact of dietary restrictions on mental health. They explore Molly's personal journey with celiac disease, the importance of understanding the difference between allergies and intolerances, and the potential pitfalls of self-diagnosis. The conversation also delves into elimination diets, the risks of long-term restrictions, and the significance of food as both fuel and comfort. Connect with Molly WinstenMolly can be reached at molly@lovemeglutenfree.com (she's our team RD)Instagram: @onmollysplateTiktok: @onmollysplateConnect with Jenny Finke (host)Follow Love Me Gluten Free on Instagram (@lovemeglutenfree) or Facebook (@lovemeglutenfreebox).Follow Jenny's founder content on Instagram at @goodforyouglutenfree and subscribe to her newsletter at welcome.goodforyouglutenfree.com.Connect with Jenny on LinkedIn https://www.linkedin.com/in/jenniferfinke/Order a Love Me Gluten Free subscription box at lovemeglutenfree.comChapters00:00 Introduction to Food Intolerances01:16 Molly's Background and Celiac Disease Journey04:04 The Impact of Food Allergies on Life Choices07:55 Understanding Food Intolerances09:19 Distinguishing Between Allergies and Intolerances12:01 Self-Diagnosis and Misattribution of Symptoms16:20 Elimination Diets: The Right Approach20:01 The Risks of Long-Term Elimination Diets23:38 Building Tolerance to Dairy and Other Foods27:28 The Casein and Gluten Connection: Myth or Reality?32:36 The Mental Toll of Food Restrictions41:41 Conclusion and Resources for Further Learning | 40m 05s | ||||||
| 12/17/25 | Holiday Episode: Jenny Addresses Negative Energy in the Gluten-Free Community | In this episode of the Gluten Free Unwrapped podcast, host Jenny Finke reflects on the gluten-free community as the holidays approach, discussing the importance of support and kindness among brands and consumers. Jenny addresses the recent controversy surrounding Modern Bread & Bagel, emphasizing how criticism affects businesses and the need for more constructive and kinder feedback. Jenny encourages listeners to engage positively with gluten-free brands and to T.H.I.N.K. before posting mean comments or reviews. Let's uplift one another in this community! PROGRAMMING NOTE: GLUTEN FREE UNWRAPPED WILL BE ON HOLIDAY BREAK UNTIL JANUARY 14, 2026Connect with Jenny Finke (host)Love Me Gluten Free website - lovemeglutenfree.comFollow Love Me Gluten Free on Instagram (@lovemeglutenfree) or Facebook (@lovemeglutenfreebox).Follow Jenny's founder content on Instagram at @goodforyouglutenfree and subscribe to her newsletter at welcome.goodforyouglutenfree.com.Connect with Jenny on LinkedIn https://www.linkedin.com/in/jenniferfinke/Chapters00:00 Introduction and Holiday Reflections00:56 Community Support and Brand Stories02:50 The Modern Bread and Bagel Controversy06:09 The Impact of Criticism on Businesses08:45 The Importance of Kindness and Support12:02 Encouragement for Community Engagement | 13m 43s | ||||||
| 12/10/25 | Audrey Dunham on Creating a Product From Passion: The Autumn Sons Baking Co. Story | In this episode, Audrey Dunham shares her passion for baking, nutrition, and the plant-based lifestyle and how it led to the creation of Autumn Sons Baking Company, a line of gluten-free, plant-based cookie mixes. Audrey discusses the challenges of building a brand that caters to people with food allergies and the importance of choosing the right ingredients. She also highlights how her family helped her entrepreneurial journey, her crucial rebranding from 'Peanuts' to a more allergy-friendly name, and her plans for expanding her business.Connect with Audrey and Autumn Sons Baking CompanyWebsite: autumnsonsbaking.comInstagram: @autumnsonsbakingFacebook: @autumnsonsbakingConnect with Jenny Finke (host)Order a Love Me Gluten Free subscription box at lovemeglutenfree.comFollow Love Me Gluten Free on Instagram (@lovemeglutenfree) or Facebook (@lovemeglutenfreebox).Follow Jenny's founder content on Instagram at @goodforyouglutenfree and subscribe to her newsletter at welcome.goodforyouglutenfree.com.Connect with Jenny on LinkedIn https://www.linkedin.com/in/jenniferfinke/Chapters00:00Introduction to Audrey Dunham and Her Journey03:11The Intersection of Baking and Nutrition06:06Transitioning to a Plant-Based Diet08:44The Birth of Autumn Sons Baking Company11:48Creating Inclusive Recipes for All14:54The Role of Family and Support in Business18:01The Science Behind Gluten-Free Baking20:57Future Plans and Product Expansion28:56The Unique Qualities of Chickpea Flour31:07From Recipe to Retail: The Journey Begins33:06Navigating the Competitive Market36:03Expanding the Brand: Goals and Aspirations39:09Community Engagement and Brand Growth39:56Rapid Fire Insights: Personal Favorites and Misconceptions44:32Final Thoughts and Resources for Listeners | 45m 11s | ||||||
| 12/3/25 | Dina Mitchell on Building the World's First Certified Gluten-Free Fast-Casual Restaurant | In this episode of Gluten-Free Unwrapped, host Jenny Finke interviews Dina Mitchell, the founder of Power Soul Cafe, the world's first certified gluten-free fast food restaurant chain.Dina shares her extensive background in the food industry, her journey to create a safe dining experience for those with celiac disease and other dietary restrictions, and the challenges she faces in the gluten-free market.The conversation delves into the importance of certification, the unique offerings on the menu, and Dina's passion for educating others about gluten-free options. As she discusses her business model and plans for expansion, it becomes clear that Dina is driven by a mission to provide safe, delicious food for everyone.Connect with Dina and Power Soul CafeWebsite: powersoulcafe.comInstagram: @powersoulcafeFacebook: @PowerSoulCafeDina Mitchell on LinkedIn: https://www.linkedin.com/in/dinamitchell/Connect with Jenny Finke (host)Order a Love Me Gluten Free subscription box at lovemeglutenfree.comFollow Love Me Gluten Free on Instagram (@lovemeglutenfree) or Facebook (@lovemeglutenfreebox).Follow Jenny's founder content on Instagram at @goodforyouglutenfree and subscribe to her newsletter at welcome.goodforyouglutenfree.com.Connect with Jenny on LinkedIn https://www.linkedin.com/in/jenniferfinke/Chapters00:00 Introduction to Power Soul Cafe00:59 Dina's Culinary Journey04:54 The Vision Behind Power Soul Cafe13:50 Challenges in Gluten-Free Dining22:02 Understanding Gluten-Free Certification29:53 Menu Highlights and Ingredients39:14 The Evolution of Dining Habits43:03 Scaling the Business: Growth Plans and Strategies48:31 Passion-Driven Entrepreneurship: The Heart of Power Soul Cafe50:40 Celebrity Encounters and Community Engagement54:40 Balancing Work and Life: The Entrepreneur's Journey59:40 Future Aspirations: Expanding Beyond Las Vegas | 1h 03m 58s | ||||||
| 11/26/25 |  Building a Meaningful Business One Box at a Time: Jenny and Darren Finke's Founder Story | In this Thanksgiving episode of Gluten-Free Unwrapped, Jenny is joined by her husband, Darren Finke, to share the story behind Love Me Gluten Free.From Jenny’s celiac diagnosis that changed their daily life to the creation of a subscription box that delivers safe, gluten-free snacks to thousands of households, they take listeners behind the scenes of what it takes to build a thriving gluten-free business.Jenny and Darren discuss the challenges, lessons, and surprises along the way, highlighting the complementary skills that have helped them grow the brand. They also reflect on the unique experience of working together as a married couple and how their shared values and gluten-free lifestyle have shaped the business and community.This episode offers an insightful look at entrepreneurship, business growth, and the realities of life with celiac disease. Jenny and Darren will also share the one food they both miss most since going gluten-free, as well as answer the question that Jenny asks all her guests - what gluten-free brands they admire most.Follow Gluten Free UnwrappedNew episodes drop every Wednesday. View past episodes and subscribe to our newsletter at goodforyouglutenfree.com/podcast-gluten-free-unwrappedAbout the Guests:Jenny and Darren Finke are the founders of Love Me Gluten Free.Find Darren on LinkedIn https://www.linkedin.com/in/darren-finke-6b26a1/Find Jenny on LinkedIn https://www.linkedin.com/in/jenniferfinke/Jenny is also the host of Gluten Free Unwrapped and a longtime blogger at Good For You Gluten Free.Order a Love Me Gluten Free subscription box at lovemeglutenfree.comFollow Love Me Gluten Free on Instagram (@lovemeglutenfree) or Facebook (@lovemeglutenfreebox).Follow Jenny's founder content on Instagram at @goodforyouglutenfree and subscribe to her newsletter at welcome.goodforyouglutenfree.com. | 1h 02m 33s | ||||||
| 11/19/25 |  Orly Gottesman on Creating the Iconic Modern Bread & Bagel Restaurant | In this episode of Gluten-Free Unwrapped, Jenny chats with Orly Gottesman, the founder of the legendary Modern Bread and Bagel restaurants. Modern Bread and Bagel is a 100% kosher and gluten-free bakery cafe that has become a go-to hot spot for bagels, cinnamon rolls, and more.Orly’s journey into gluten-free baking began when her husband, Josh, was diagnosed with celiac disease. She began experimenting in the kitchen, discovered a natural talent for gluten-free baking, and pursued professional training as a pastry chef. She even launched her own line of gluten-free baking mixes.In this episode, we explore Orly’s path from home baker to entrepreneur, the inspiration behind her most beloved creations, and the challenges and joys of building a gluten-free business in the heart of New York City.About Orly and Modern Bread & Bagel:Visit https://www.modernbreadandbagel.com/ to order online or find a location near you.Instagram: @modernbreadandbagelFacebook: @modernbreadandbagelAbout the Host:Jenny Finke is the host of Gluten Free Unwrapped. She's a longtime blogger at Good For You Gluten Free and founder of the popular gluten-free subscription boxes, Love Me Gluten Free.You can follow Jenny on Instagram at @goodforyouglutenfree or subscribe to her newsletter at welcome.goodforyouglutenfree.com.You can snag a Love Me Gluten Free subscription box at lovemeglutenfree.com and follow her journey on Instagram (@lovemeglutenfree) or Facebook (@lovemeglutenfreebox). | 50m 40s | ||||||
| 11/12/25 |  From Food Network Competitor to Gluten-Free Baking | Chef Alina's Culinary Journey | On this episode of Gluten-Free Unwrapped, I’m diving into the story of Chef Alina Eisenhauer. She started as a professional pastry chef and bakery owner who competed on multiple Food Network shows, including Cupcake Wars.Chef Alina's career took an unexpected turn when she was diagnosed with Hashimoto's, an autoimmune thyroid disorder, and felt her world crashing in. As a prolific baker, it was evident her craft was making her sick. She shut down her bakery and relearned everything she could about baking without gluten. She even discovered she had a knack for gluten-free baking and developing reliable recipes, even for hard-to-make foods, such as gluten-free breads and pastries.In this episode, we dive into:Chef Alina’s health journey and what led her to change course and go gluten-freeHow she navigated the challenges of learning to bake again without glutenHer experiences competing on Food Network shows and running her own bakeryThe inspiration behind creating her thriving online gluten-free baking communityThe gluten-free flours she says every gluten-free home baker should have in their pantryPlus, we cover some fun rapid-fire questions, including her go-to potluck dessert, the most underrated gluten-free ingredient, and the one skill she wishes she were better at.About the Guest:Learn more about Chef Alina on her website, chefalina.comJoin Chef Alina's free gluten-free baking group on Facebook Check out Chef Alina's Online Courses & Bootcamp Follow Chef Alina on social media:Instagram @chefalinae FB @chefalinae YouTube @chefalinae LinkedIn https://www.linkedin.com/in/alina-eisenhauer-75444729/About the Host:Jenny Finke is the host of Gluten Free Unwrapped. She's a longtime blogger at Good For You Gluten Free and founder of the popular gluten-free subscription boxes, Love Me Gluten Free.You can follow Jenny on Instagram at @goodforyouglutenfree or subscribe to her newsletter at welcome.goodforyouglutenfree.com.You can snag a Love Me Gluten Free subscription box at lovemeglutenfree.com and follow her journey on Instagram (@lovemeglutenfree) or Facebook (@lovemeglutenfreebox). | 54m 12s | ||||||
| 11/5/25 |  The Art of Autoimmune (AIP) Friendly Baking | Kerry Brown on Launching Eat G.A.N.G.S.T.E.R. | On this episode of Gluten-Free Unwrapped, I’m chatting with Kerry Brown, co-founder of Eat G.A.N.G.S.T.E.R., a line of nutrient-dense baking mixes designed for people following restrictive and restorative diets like the autoimmune protocol (AIP) diet.Kerry shares her personal health journey, including challenges with Type 1 diabetes, thyroid issues, and autoimmune conditions, and how discovering the AIP diet transformed her approach to food and wellness. We dive into:Kerry’s path to discovering the AIP diet and what the diet involvesHow she and co-founder Heather McDonough came together to start Eat G.A.N.G.S.T.E.R.The inspiration behind the company’s unique name Product development, ingredient choices, and creating mixes that are both flavorful and compliant with the AIP dietMarketing a niche product, scaling a business, and navigating early challenges, such as launching a new business during the COVID-19 pandemic.Plus, we have a fun rapid-fire segment where Kerry shares the one baking mix she could eat on repeat, and the most unusual ingredient she's experimented with.About the Guest:Find Eat G.A.N.G.S.T.E.R.'s baking mixes online at eatgangster.com.Use the coupon code LOVEMEGLUTENFREE for 15% off.Follow Kerry on Instagram (@eatgangster) and Facebook (@eatgangster)About the Host:Jenny Finke is the host of Gluten Free Unwrapped. She's a longtime blogger at Good For You Gluten Free and founder of the popular gluten-free subscription boxes, Love Me Gluten Free.You can follow Jenny on Instagram at @goodforyouglutenfree or subscribe to her newsletter at welcome.goodforyouglutenfree.com.You can snag a Love Me Gluten Free subscription box at lovemeglutenfree.com and follow her journey on Instagram (@lovemeglutenfree) or Facebook (@lovemeglutenfreebox). | 47m 11s | ||||||
| 10/29/25 |  Gluten Free & More Unwrapped | Colin O’Neal on Growing a Print Magazine in Today's Modern Era | Colin O’Neal, president of Gluten Free & More, joins us to share his journey with celiac disease and the challenges of growing a print publication in today's modern era. Diagnosed over 30 years ago, Colin reflects on growing up feeling unwell, the one food he avoided for decades, and how better gluten-free options have changed his diet today.We also dive into his creative background as an artist, his family's entry into publishing, and his untraditional path to leading Gluten Free & More. Colin shares how he’s grown a print and digital publication at a time when many print magazines are struggling, and how he keeps content fresh, engaging, and relevant.In this episode, you’ll learn:Colin’s personal health and celiac journeyHow his gluten-free diet has evolved over the yearsLessons from taking a family-run publication into the next generationStrategies for growing a magazine in today’s challenging media landscapeColin is a wealth of knowledge, and I know you'll enjoy learning from this publishing and creative master.More about Gluten Free & MoreWEBSITE: glutenfreeandmore.comINSTAGRAM: @glutenfreeandmoremagFACEBOOK: @glutenfreeandmoreMore about the Love Me Gluten Free subscription boxesWEBSITE: lovemeglutenfree.comINSTAGRAM: @lovemeglutenfreeTIKTOK: @lovemeglutenfreeFACEBOOK: @lovemeglutenfreeboxMore about Jenny FinkeJenny Finke is the founder of the popular blog, Good For You Gluten Free. Find her at (goodforyouglutenfree.com and subscribe to her FREE newsletter at welcome.goodforyouglutenfree.com.INSTAGRAM: @goodforyouglutenfreeTIKTOK: @goodforyouglutenfreeFACEBOOK: @goodforyouglutenfreeNever miss an episode. Follow @glutenfreeunwrapped on Instagram! | 52m 48s | ||||||
| 10/22/25 |  EpiLynx Unwrapped | How a Gluten Sensitivity Diagnosis Inspired Dr. Liia to Create a GF Skin Care Brand of Her Own | On today's episode of Gluten Free Unwrapped, you'll hear the story of Dr. Liia Ramachandra, the founder of Epilynx, an emerging skincare and beauty brand designed to be gluten-free, allergen-free, and free from the top 14 allergens.Dr. Liia’s personal experiences with psoriasis and gluten sensitivity, as well as her unique background as a pharmacist, inspired her to create safe, non-toxic, and effective beauty products for people with celiac disease, gluten sensitivity, and autoimmune conditions.You'll learn about Dr. Liia’s personal health journey, as well as:What it was like switching from drug development to creating a skin care product.How gluten in beauty products can adversely affect people with gluten intolerance and celiac disease. What ingredients in cosmetics are on the no-go list,The challenges of starting and growing an allergen-friendly skincare business in a competitive landscape.The one skincare trend that drives Dr. Liia crazy.Find Epilynx products at epilynx.com or on Instagram @epilynxbydrliiaMore about the Love Me Gluten Free subscription boxesWEBSITE: lovemeglutenfree.comINSTAGRAM: @lovemeglutenfreeTIKTOK: @lovemeglutenfreeFACEBOOK: @lovemeglutenfreeboxMore about Jenny FinkeJenny Finke is the founder of the popular blog, Good For You Gluten Free. Find her at (goodforyouglutenfree.com and subscribe to her FREE newsletter at welcome.goodforyouglutenfree.com.INSTAGRAM: @goodforyouglutenfreeTIKTOK: @goodforyouglutenfreeFACEBOOK: @goodforyouglutenfreeNever miss an episode. Follow us on @glutenfreeunwrapped on Instagram! | 38m 35s | ||||||
| 10/15/25 |  GF Jules Unwrapped | Jules Shepard on Building a Flour & Baking Mix Empire | Jules Shepard is a pioneer in the gluten-free world. As the founder of GF Jules, she’s sold over a million pounds of allergen-free flour and baking mixes while championing celiac advocacy long before “gluten-free” was a household term. She was instrumental in shaping the FDA’s gluten-free labeling laws and has spent years empowering home bakers and food businesses through her cookbooks, products, and recipes.In this episode, we dive into:Jules’ personal celiac journey and how it sparked her mission in gluten-free bakingThe story behind GF Jules and how a rogue investor almost put her out of businessLessons learned from advocacy work and her instrumental help in setting the FDA's gluten-free labeling standardsThe struggles Jules faced in scaling and funding GF JulesJules’ favorite baking tips and recipesThe one gluten-free myth Jules wishes would go away!Jules is a trailblazer in the gluten-free community and a true champion for gluten-free eaters everywhere. Tune in for an information-packed episode for anyone who loves a good business origin story.More about GF JulesWEBSITE: https://gfjules.com/INSTAGRAM: https://www.instagram.com/gfjulesFACEBOOK: https://www.facebook.com/gfJulesMore about the Love Me Gluten Free subscription boxesWEBSITE: lovemeglutenfree.comINSTAGRAM: @lovemeglutenfreeTIKTOK: @lovemeglutenfreeFACEBOOK: @lovemeglutenfreeboxMore about Jenny FinkeJenny Finke is the founder of the popular blog, Good For You Gluten Free. Find her at (goodforyouglutenfree.com and subscribe to her FREE newsletter at welcome.goodforyouglutenfree.com.INSTAGRAM: @goodforyouglutenfreeTIKTOK: @goodforyouglutenfreeFACEBOOK: @goodforyouglutenfreeNever miss an episode. Follow us on @glutenfreeunwrapped on Instagram! | 53m 44s | ||||||
| 10/8/25 |  KC Sunshine's Cookies Unwrapped | How KC Transitioned From Classroom Teacher to Baking Entrepreneur | When KC faced open-heart surgery in 2016, her perspective on health shifted dramatically. Recovery pushed her to overhaul her diet, which eventually sparked a passion for baking cookies that everyone could enjoy—regardless of dietary restrictions.By 2020, KC had transitioned from classroom teacher to baking entrepreneur, launching KC Sunshine's Cookies.In this episode, we discuss:How KC made the leap from teaching to baking—and what’s actually harder: teaching or starting a businessHow adopting a gluten-free diet changed her relationship with foodThe challenges she faced along the way, including manufacturing setbacks that slowed her growing brandHow age, experience, and wisdom gave her the courage to persevere through the tough timesMore about KC Sunshine's CookiesWEBSITE: kcsunshinecookies.comINSTAGRAM: @kcsunshinecookiesFACEBOOK: @kcsunshinecookiesMore about the Love Me Gluten Free subscription boxesWEBSITE: lovemeglutenfree.comINSTAGRAM: @lovemeglutenfreeTIKTOK: @lovemeglutenfreeFACEBOOK: @lovemeglutenfreeboxMore about Jenny FinkeJenny Finke is the founder of the popular blog, Good For You Gluten Free. Find her at (goodforyouglutenfree.com and subscribe to her FREE newsletter at welcome.goodforyouglutenfree.com.INSTAGRAM: @goodforyouglutenfreeTIKTOK: @goodforyouglutenfreeFACEBOOK: @goodforyouglutenfreeNever miss an episode. Follow us on @glutenfreeunwrapped on Instagram! | 34m 22s | ||||||
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