Gluten Free Unwrapped

What happens when you can no longer choose your own food?In this season finale of Gluten Free Unwrapped, Jenny welcomes back disability rights attorney Mary Vargas to discuss one of the most overlooked topics in the celiac disease community: what rights do you have when someone else is responsible for feeding you safely?Together, they explore legal protections for people with celiac disease and food allergies in prisons, hospitals, assisted living facilities, and nursing homes.Mary shares insights from landmark cases involving incarcerated individuals denied medically necessary gluten-free meals and explains what the law does and does not protect when safe food is no longer fully within your control.In this episode, you'll learn:What rights incarcerated individuals have under the ADA and the ConstitutionHow prisons handle medically necessary diets like gluten-free dietsWhat protections apply in hospitals, nursing homes, and assisted living facilitiesWhat to do if a facility says it cannot accommodate your dietary needsWhen poor care crosses the line into disability discriminationThis powerful conversation is ultimately about dignity, equal access, and understanding your rights when your health is in someone else's hands. A must-listen episode for anyone with a food restriction.Connect with Mary VargasLinkedIn: @Mary VargasStein & Vargas LLPConnect with Jenny Finke (host)Instagram (@goodforyouglutenfree)Subscribe to her weekly newsletterLinkedInInstagram (@lovemeglutenfree) and Facebook (@lovemeglutenfreebox)Order a Love Me Gluten Free subscription boxChapters00:00 Understanding Rights for Celiac and Food Allergies19:59 Food Access in Hospitals and Nursing Homes

What rights do people with celiac disease actually have? In this episode of Gluten-Free Unwrapped, Jenny sits down with disability rights attorney Mary Vargas to break down how the Americans with Disabilities Act (ADA) protects people living with celiac disease and food allergies.Mary shares how her family’s personal experiences led her into disability rights law and walks through landmark cases involving restaurants, colleges, camps, and public spaces that helped shape protections for the gluten-free community.What You’ll Learn in This Episode:How celiac disease is protected under the ADAWhat rights you have in restaurants, schools, camps, and workplacesThe landmark cases changing gluten-free accommodationsWhat “reasonable accommodations” actually look likeWhy advocacy continues to create change for the gluten-free communityThis episode is an empowering conversation about inclusion, accessibility, and learning how to confidently advocate for yourself or your family while living gluten-free.Connect with Mary VargasLinkedIn: @Mary VargasStein & Vargas LLPConnect with Jenny Finke (host)Instagram (@goodforyouglutenfree)Subscribe to her weekly newsletterLinkedInInstagram (@lovemeglutenfree) and Facebook (@lovemeglutenfreebox) Order a Love Me Gluten Free subscription boxChapters00:00 Understanding Celiac Disease and Disability Rights05:41 Legal Protections Under the ADA09:02 Landmark Cases: JD vs. Colonial Williamsburg14:11 Restaurant Rights and Accommodations18:43 College Dining Rights and Responsibilities22:39 Navigating Workplace Accommodations37:13 When to Consider Litigation

What happens when a childhood rooted in farming, homemade food, and simple ingredients meets the modern need for clean, portable snacks? In this episode of Gluten-Free Unwrapped, Jenny sits down with Zora Tabin, founder of Wild Zora, to talk about her incredible journey from growing up in communist-era Czechoslovakia to building one of the most trusted clean snack brands in the gluten-free space.Zora shares how her family’s connection to farming, whole foods, and using every part of the animal shaped the way she thinks about food today. She opens up about moving to the US and eventually launching Wild Zora from her Colorado kitchen after struggling to find truly healthy, protein-packed snacks for her family.Jenny and Zora also dive into:Why clean ingredients matter more than everThe truth about “natural flavors”How Wild Zora pioneered protein-forward snacks before the trend explodedThe realities of building a self-manufacturing food businessWhy so many gluten-free consumers rely on portable meals and snacksThe growing interest in organ meats, freeze-dried foods, and regenerative agricultureWhether you’re gluten-free, ingredient-conscious, or simply curious about how thoughtful food brands are built, this episode is packed with insight, honesty, and inspiration.Connect with Wild ZoraWebsite: wildzora.comInstagram: @wildzorafoodsFacebook: @Wild Zora FoodsLinkedin: @Wild Zora FoodsConnect 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 Zora Tabin and Wild Zora02:01 Zora's Background and Connection to Food04:29 Journey to the U.S. and Colorado08:07 Inception of Wild Zora: The Business Idea10:47 The Clean Eating Movement and Family Needs12:44 Challenges in Sourcing Ingredients15:39 Feedback and Growth in Farmers Markets17:13 Transitioning to Retail and Post-COVID Strategy20:38 Partnership with Josh and Self-Manufacturing22:58 Building a Brand with Personal Touch26:01 Navigating Challenges Post-COVID29:24 Innovations in Freeze-Drying Technology32:15 Catering to Diverse Dietary Needs36:21 Maintaining Creative Freedom in Business39:06 Connecting with the Community through Quality Products

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

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

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

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

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

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

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

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

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.

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).