Podcasts about gluten free

Elizabeth sits down with Gail Becker, the founder of Caulipower, for a fun and inspiring conversation about what led her to take the leap from corporate comms to cauliflower-based innovation. Gail shares the convergence of three life-altering moments, her father's passing, her son's celiac diagnosis, and a growing sense of dissatisfaction in her career, that pushed her toward entrepreneurship, despite having no food industry experience. Together, they talk about the magic and mayhem of the early Caulipower days, navigating massive growth, building a team, defining your personal success, and staying true to your “why.” Episodes Here Say Hi To Elizabeth and Purely Elizabeth: Website | InstagramMentioned:  DEVOCIÓN | Gen See Beauty Gail: CAULIPOWER | @caulipower 

Mike and Cam keep the summer vibes going in part two of their end-of-summer celebration, packed with gluten-free highlights. Cam shares some exciting updates as he heads back to school, while Mike reflects on the growing strength and connection of the celiac and gluten-free communities. And of course, no party is complete without a toast—this time with Holidaily's crisp and refreshing Fruited Blonde Sweet Melon.

Imagine this: You're out to dinner with your staff. One of them has celiac disease. The server doesn't know what gluten is. The kitchen isn't sure either. That moment? It sparked real change in Illinois. In this episode of Eating at a Meeting LIVE, I'm talking with State Senator Sally Turner, the powerhouse behind Senate Bill 1288—a bill that could soon make Illinois one of the safest places to dine out if you live with celiac disease. It's a big deal. This new law (awaiting the governor's signature) would require ALL food handlers in the state to be trained on celiac disease, gluten-free protocols, and preventing cross-contact. Senator Turner shares how a personal connection turned into statewide action—and why this matters not just for restaurants, but for anyone planning events, catering menus, or feeding guests. Because safety shouldn't depend on luck. It should be built into the system. We'll cover: ✅ Why the bill passed unanimously ✅ What it means for hotels, venues & caterers ✅ How this legislation could shape SOPs and training far beyond Illinois ✅ Why awareness isn't enough without action Whether you're gluten-free, planning meals, or pushing for safer dining—this conversation is one you'll want to be part of.

Alanna T'ia of Columbia, MO shares how she became a 6-figure baker by creating a professional setup with streamlined systems, exceptional customer service, and consistent high-quality productsGet full show notes and transcript here: https://forrager.com/podcast/149

In this episode, Tracy is joined by Chef Murray Hall, Chef Martha Morgan, and disability rights attorney Laurel Francoeur to discuss an issue that should no longer be happening—venues refusing to provide safe meals for guests with celiac disease. An event planner recently posted that the kitchen at her event venue “doesn't accommodate” celiac guests. Not a preference. Not a lifestyle. A medically necessary dietary need—and still being dismissed. She is asking the network of planners for suggestions to order about 10 celiac-friendly meals in a particular city. Chef Murray's take? “Crazy that this is still happening. Most places have shifted to this being the norm, not the exception.” We'll break down: ▶︎ Why “we don't do that” is an unacceptable—and sometimes unlawful—response ▶︎ How kitchens can safely serve gluten-free meals when they choose to ▶︎ What planners can say to push back and advocate for their attendees ▶︎ Why inclusive dining should be the baseline, not the exception If you've ever had to scramble to feed your guests safely—or felt like you were the only one fighting for what's right—this conversation is for you.

Is celiac disease really a new thing? Not at all - it's been recognized for nearly 2,000 years. In this episode, I share the fascinating history of how doctors first described celiac disease, how World War II revealed the connection between wheat and symptoms, and why today it feels like 'everyone is gluten intolerant.'We'll talk about:The Greek doctor who first described celiac-like symptoms in the year 200The breakthrough discovery during WWII that linked wheat to celiac diseaseWhy awareness and better testing mean more people are being diagnosed nowHow modern wheat and ultra-processed foods may play a role in today's gluten strugglesIf you've ever wondered why celiac disease seems so common, this episode will give you clarity. And please remember that celiac isn't just a food intolerance, it's a serious autoimmune disease.Ready for more support? Check out Ultimate Celiac System here  https://belindawhelantraining.com/ultimate-celiac-system and learn how I can help you regain your energy, confidence and find food freedom.

 A massive thank you to our sponsor this episode and our fave AI tool, Poppy AI. Use FIONA at checkout for a discount Connect with My Daily Business:Instagram: @mydailybusiness_TikTok: @mydailybusinessEmail: hello@mydailybusiness.comWebsite: mydailybusiness.comResources mentioned:Join our AI Chat Group for small business ownersDescript - AI podcast and video editing toolGroup Coaching WaitlistMy Daily Business courses - mydailybusiness.com/courses ⭐️ GET MORE TIME BACK with our fave AI tool that has saved us HOURS. Use Poppy AI and code FIONA for a discount ⭐️ Need some inspiration and tips today? Check out our new book, Business to Brand: Moving from transaction to transformation now. Get started on a more successful and sustainable small business with our range of free tools at mydailybusiness.com/freestuff Want to know more about AI and how to harness it for your small businesS? Join our new monthly AI chat for small business owners. You can join anytime at www.mydailybusiness.com/AIchat Try out my fave AI tool, Poppy AI here and use discount code FIONA. Ever wanted to write your own book and build your brand authority or start your own podcast to connect with and grow your audience? Check out our How to Start a Podcast Course or How to Get Your Book Published Course at our courses page. Connect and get in touch with My Daily Business via our shop, freebies, award-winning books, Instagram and Tik Tok.

A Gluten Free Podcast Episode 197I've had many coeliac disease researchers on this show to share their latest research and findings. Today I want to collate all the exciting coeliac disease research around the world I'm watching right now. I hope you enjoy listening and please get in touch if you learn more developments in the research I talk about during this episode or you know of others that are worth talking about. What we'll chat about: * Reflecting on last my episode with the new Director for the Center for Celiac Disease Research and Treatment, Dr Maureen Leonard * Dr Jason Tye Din & Olivia Moscatelli from WEHI with their Interleukin 2 diagnostic breakthrough allowing patients to avoid the need to consume gluten while testing for coeliac disease accurately * Dr Maureen Leonard's work on the Celiac Disease Genomic Environmental and Metabolomic Study * How the CDGEMM study with help us understand how and why coeliac disease is activating in children * Italy passing a law to screen their population for coeliac disease and Type 1 diabetes in ages 1-17 * The importance of researching the mental health impacts of coeliac disease * Potential therapeutic for Coeliac Disease from Topas Therapeutics (TPM502) * Gluten Threshold study at Wesley Research Institute  * Hookworms and parasite study for coeliac disease treatmentLinks Interleukin Diagnostic tool blog postEpisode with Dr Maureen Leonard Celiac Disease Genomic Environmental, Microbiome and Metabolomic Study Italy's paediatric population screening for coeliac disease and Type 1 diabetes Coeliac Disease research in the UK TPM 502 Gluten Threshold Study Are you looking for a low cost business, that is easy to run and has a high return on investment? OMG! Decadent Donuts wants you! Join this creative, inclusive and rapidly expanding business today. Apply here: https://omgdecadentdonuts.com/opportunity/ Thanks to our sponsor Happy Tummies! Happy Tummies is a one-stop-shop for allergen-friendly and gluten free products and also stocking their very own brand - Free From Family Co. Click here to have our discount code GFFAMILY automatically applied & save 10% off Free From Family Co products! Celiac Cruise - a 100% gluten free vacation cruise is setting sail on two Australian cruises in 2026: one to the South Pacific and the other to New Zealand. There'll of course be awesome 100% gluten free food onboard, heaps of fun stuff to do, educational talks and a community of people who understand each other. Buy your tickets here & see ya onboard gluten free fam!

In this deeply inspiring episode, I chat with Sharon, a 53-year-old mum who has achieved an incredible 20kg weight loss transformation with the 3 Week Body Reset and Health with Bec Tribe and completely overhauled her life – all while moving house and navigating grief. After reaching her heaviest weight and struggling with menopause-related weight gain, bloating, and fatigue, Sharon hit a turning point when she saw photos of herself at her niece's wedding. She tried other diets to help her, but nothing worked… until she discovered me! She's now maintained her 20kg loss for 7 months, has a new-found sense of energy and confidence, and is never looking back! It's become her new lifestyle.   Sharon opens up about: ✅Why keto and intermittent fasting failed her – and how this approach was different ✅Losing 5kg in just 3 weeks (with no exercise!) and the mindset shifts that made it possible ✅How she reached her pre-kids weight for her wedding at 65kg – the lightest she'd been since before having her two boys nearly 20 years ago! ✅The simple mindset hack she used to stop negative thoughts instantly ✅Why taking the focus off the scales was key to long-term, sustainable results ✅The importance of putting yourself first as a mum – and how it benefits your kids too ✅Staying on track during grief after the sudden loss of her boys' father ✅How she turned cooking from a chore into her “zen time” and a source of joy ✅Why excuses hold women back – and how to break free from them This episode is full of practical and actionable mindset shifts, and beautiful inspiration for any woman who feels like midlife weight loss is impossible. Sharon's story proves that with the right approach, mindset, and support, it's absolutely possible to make a change and transform your health and thrive, no matter what life throws at you!   Links mentioned: Listen to previous Body Bites with Bec Episodes   #190: How To Break A Winter Exercise Slump: 6 Habits That Actually Stick  Click Here   Download my FREE eBook with Four 15 Minute Dinners: Click here   Start your weight loss, gut-healing, and anti-inflammatory journey now with my  3 Week Body Reset   Continue your journey and make it sustainable by figuring out YOUR own balance in the Health with Bec Tribe   Click HERE for all of my favourite, most-used products that I've been talking about in recent episodes!   Follow me on instagram: @health_with_bec   Visit my website: Click HERE  

Summer might be over, but Mike and Cam are keeping the vibes alive! They crack open some special Holidaily brews (thanks to Gluten Free Dave and the Celiac Cruise) and throw a little end-of-summer party. From unforgettable eats to gluten-free adventures, there was too much fun for just one episode—so consider this Part 1 of the celebration!

 A massive thank you to our sponsor this episode and our fave AI tool, Poppy AI. Use FIONA at checkout for a discount Connect with My Daily Business:Instagram: @mydailybusiness_TikTok: @mydailybusinessEmail: hello@mydailybusiness.comWebsite: mydailybusiness.comResources mentioned:Join our AI Chat Group for small business ownersDescript - AI podcast and video editing toolGroup Coaching WaitlistMy Daily Business courses - mydailybusiness.com/courses ⭐️ GET MORE TIME BACK with our fave AI tool that has saved us HOURS. Use Poppy AI and code FIONA for a discount ⭐️ Need some inspiration and tips today? Check out our new book, Business to Brand: Moving from transaction to transformation now. Get started on a more successful and sustainable small business with our range of free tools at mydailybusiness.com/freestuff Want to know more about AI and how to harness it for your small businesS? Join our new monthly AI chat for small business owners. You can join anytime at www.mydailybusiness.com/AIchat Try out my fave AI tool, Poppy AI here and use discount code FIONA. Ever wanted to write your own book and build your brand authority or start your own podcast to connect with and grow your audience? Check out our How to Start a Podcast Course or How to Get Your Book Published Course at our courses page. Connect and get in touch with My Daily Business via our shop, freebies, award-winning books, Instagram and Tik Tok.

As a parent of a teen with Celiac, I have many middle-of-the-night ruminations. And no surprise, most center around food. Is it safe, is she getting enough, and is it meeting her nutritional needs?That's why it felt like an answered prayer when, one night before dinner, my daughter requested the Savory Chicken and Leek Mashed Potatoes meal from ModifyHealth I had in the freezer. Even better, she ate the whole thing! All meals arrive frozen and are simply heat and eat.Their focus is nutritiously balanced meals developed by a dietician, and everything they offer is gluten free, organic, and non-GMO. They have a great variety to choose from, too - perfect for when food fatigue sets in from eating the same meals over and over.Gluten Free meals from ModifyHealth are perfect when you need something quick and can be easily stored in a dorm freezer. I was able to stack quite a few without using much freezer real estate. Head to www.modifyhealth.com and use code GFN35 for 35% off your first order!I would love to hear from you! Leave your messages for Andrea at contact@baltimoreglutenfree.com and check out www.baltimoreglutenfree.comInstagramFacebookGluten Free College 101Website: www.glutenfreecollege.comFacebook: http://www.Facebook.com/Glutenfreecollege Hosted on Acast. See acast.com/privacy for more information.

As May—and Food Allergy Awareness and Celiac Disease Awareness Month—wraps up, I'm delighted to bring you a truly impactful conversation with Claire Beach, Catering Director at Azura Events in London. Claire is a passionate advocate for inclusive and sustainable event planning, drawing deeply from her own lived experiences as a gluten-free, neurodivergent attendee. In this candid episode, we explore what it actually means to get gluten-free right at events—and why it's a true responsibility, not a mere preference, for everyone involved in our industry. Claire and I dive into how communication, education, and empathy are at the heart of providing safe, empowering, and waste-conscious dining experiences for all. Tune in to hear practical strategies her new UK task force is pursuing, plus creative ideas to ensure every guest feels truly welcomed and included. You'll hear the real-life impact—physical, emotional, and professional—of getting it wrong and how we can all do better.

11,000 Recipes Ultimate Cookbook Ebook – https://www.marketingsharks.com/11000-ultimate-recipes-cookbook-ebook/ The Only Cookbook You'll Ever Need Unlock the secrets to endless cooking inspiration with the 11,000 Recipes Ultimate Cookbook Ebook. Packed with over 11,000 recipes from around the world, this digital collection covers everything from quick weekday meals to gourmet dinners, healthy diet-friendly dishes, holiday favorites, and indulgent desserts.The 11,000 Recipes Ultimate Cookbook Ebook is one of the largest digital cookbooks ever created, packed with over 11,000 recipes from around the world.Cooking is a HOT evergreen niche — people will always need new meal ideas, healthy recipes, and cooking inspiration. This makes it the perfect product!What's Inside the 11,000 Recipes Ultimate Cookbook Ebook? 11,000 recipes from breakfast to dinner, snacks to desserts, and everything in between Global cuisines: Italian, Mexican, Indian, Chinese, Mediterranean, Thai, French, American, and more Quick & easy recipes for busy days Special diet options: Vegan, Keto, Paleo, Gluten-Free, Low-Carb, and Health-Conscious meals Desserts & baking: Cakes, pies, cookies, breads, pastries & more Holiday & festive recipes: Impress family & friends year-round Bonus: Cooking tips, meal plans, and kitchen hacksLook for the popup discount offer asking for your email address, to reduce the price to under $14!!!!

This week, Tee interviews Carolyn Haeler, the founder and CEO of Mightylicious, a company specializing in gluten-free cookies. Carolyn shares her personal journey from being diagnosed with celiac disease at age 31 to founding Mightylicious after realizing the market's lack of tasty gluten-free products.  During the conversation, Carolyn elaborates on the challenges of living with celiac disease, the surprising places gluten can be found, and her dedication to using high-quality ingredients for gluten-free baking. Carolyn also discusses her innovative approaches to gluten-free baking, emphasizing the importance of understanding food's impact on health.  Carolyn also touches on the broader implications of gluten sensitivity and how it intersects with other health issues. The episode wraps up with Carolyn highlighting where Mightylicious products can be found and her ongoing efforts in creating delicious, allergy-friendly baked goods.   Connect with Carolyn & Mightylicious: Website Instagram Facebook Amazon    Follow Therese "Tee" Forton-Barnes and The Green Living Gurus: Austin Air Purifiers: For podcast listeners, take 15% off any Austin Air product; please email Tee@thegreenlivinggurus.com and mention that you want to buy a product and would like the discount. See all products here: Austin Air   The Green Living Gurus' Website  Instagram YouTube Facebook Healthy Living Group on Facebook   Tip the podcaster! Support Tee and the endless information that she provides: Patreon   Venmo: @Therese-Forton-Barnes last four digits of her cell are 8868 For further info, contact Tee: Email: Tee@thegreenlivinggurus.com Cell: 716-868-8868   DISCLAIMER: ALL INFORMATION PROVIDED HERE IS GENERAL GUIDANCE AND NOT MEANT TO BE USED FOR INDIVIDUAL TREATMENT. PLEASE CONTACT YOUR PROVIDER OR DOCTOR FOR MEDICAL ADVICE.   Produced By: Social Chameleon

 A massive thank you to our sponsor this episode and our fave AI tool, Poppy AI. Use FIONA at checkout for a discount Connect with My Daily Business:Instagram: @mydailybusiness_TikTok: @mydailybusinessEmail: hello@mydailybusiness.comWebsite: mydailybusiness.comResources mentioned:Join our AI Chat Group for small business ownersDescript - AI podcast and video editing toolGroup Coaching WaitlistMy Daily Business courses - mydailybusiness.com/courses ⭐️ GET MORE TIME BACK with our fave AI tool that has saved us HOURS. Use Poppy AI and code FIONA for a discount ⭐️ Need some inspiration and tips today? Check out our new book, Business to Brand: Moving from transaction to transformation now. Get started on a more successful and sustainable small business with our range of free tools at mydailybusiness.com/freestuff Want to know more about AI and how to harness it for your small businesS? Join our new monthly AI chat for small business owners. You can join anytime at www.mydailybusiness.com/AIchat Try out my fave AI tool, Poppy AI here and use discount code FIONA. Ever wanted to write your own book and build your brand authority or start your own podcast to connect with and grow your audience? Check out our How to Start a Podcast Course or How to Get Your Book Published Course at our courses page. Connect and get in touch with My Daily Business via our shop, freebies, award-winning books, Instagram and Tik Tok.

Living with celiac disease isn't just about avoiding gluten - it often comes with a hidden layer of anxiety around every single meal. From constantly scanning food labels to second-guessing even the meals you make at home, the stress of eating gluten free can take a real toll on your mental health.In this episode, I'm talking about the food anxiety many people with celiac disease face, why it happens, and how to start easing the fear. You'll learn:The signs of food anxiety with celiac diseaseWhy trauma from past gluten exposure can trigger ongoing fearPractical tools to help you feel calmer and more confident at mealtimesIf food feels more stressful than joyful right now, this episode is for you.Ready for more support? Check out Ultimate Celiac System here  https://belindawhelantraining.com/ultimate-celiac-system and learn how I can help you regain your energy, confidence and find food freedom.

A Gluten Free PodcastEpisode 196Sourdough: It's been around for thousands of years. The fermentation process is known to have many benefits for our gut. Normal sourdough is not gluten free, despite what many people think. However, you can make gluten free sourdough bread. Perhaps you're curious to give a go. But where do you start to learn? Well, you're in luck. My guest today will share her own gluten free journey and tips around creating gluten free sourdough. My guest on today's episode is author, Ted X Speaker and founder of Wild Sourdough, Yoke Mardewi. We'll talk about Yoke's gluten free journey, sustainability, creating Wild Sourdough and her passion to help others eat healthier and live happier lives. What we'll cover: * Yoke's background and mission with Wild Sourdough * Yoke's upbringing eating fermented food   * Sourdough and fermenting history * The simplicity of sourdough * Yoke's ADHD and menopause journey * The importance of diet and the gut microbiome to our physical and mental health * How Yoke started making gluten free sourdough and created Wild Sourdough * Yoke's focus on using high-quality healthy ingredients* Yoke's Gluten Free Sourdough Zoom Q&A's* Where Yoke stocks her gluten free flours * Tips around making gluten free sourdough * Creating a gluten free starter* How often to use your starter * Yoke's Ted X Talk * Yoke's upcoming plans for Wild Sourdough* One experience with a customer that stands out to Yoke * Where to buy Wild Sourdough Links: Wild Sourdough website Make Yoke's Gluten Free Sourdough recipesFollow Wild Sourdough on Facebook & Instagram Watch Yoke's Ted X talk on Youtube

Have you ever felt like you've tried every gut healing diet out there — low FODMAP diet, paleo diet, gluten-free diet, low histamine diet, or a candida cleanse — and still deal with stubborn symptoms? Symptoms like... Bloating, fatigue, constipation.Skin issues like acne or eczema.Hormonal symptoms like PMS or mood swings.Or mystery symptoms your doctors can't find a cause for. If you've been relying on food restrictions to heal your gut — or hoping that cutting just one more food will finally fix your digestion, hormones, or skin — here's the truth: Food restrictions alone cannot heal your gut. Yes, a gut health diet may bring relief from symptoms, but it's not a long-term solution. If food restrictions so far have not healed your gut or symptoms you're trying to correct, then there IS no mystery, perfect diet out there waiting for you. The real issue isn't the food you're eating (or not eating) - it's the fact that you're not looking OUTSIDE of diet to the hidden root causes driving your symptoms. If you're only looking at food restrictions address the real root causes behind your gut problems, you're only scratching the surface. In today's episode, I'm revealing: Why food restrictions may reduce symptoms but never reverse gut dysfunctionThe biological reason your food sensitivity list may be getting longerThe 4 overlooked root causes that stall gut healing — even on a perfect dietThe specific lab tests that can literally SHOW you YOUR specific path to healing Healing should never feel like a never-ending guessing game of whack-a-mole. If you're ready for real gut healing, not just symptom suppression, then this episode is for you. TIMESTAMPS:00:00 - Introduction: The Limitations of Gut Healing Diets 01:52 - Welcome to the Better Belly Podcast 05:06 - The Five Toxin Trap: A Holistic Approach to Gut Health 17:32 - The Importance of Proper Testing 30:54 - Conclusion: Pathways to Effective Healing EPISODES MENTIONED:​233// H. Pylori Episode: Symptoms of H. Pylori, How to Interpret H. Pylori Test Results, and Why H. Pylori Treatments Fail​​234// The Candida Episode: Symptoms of Candida Overgrowth, How to Test for Candida, and Why the Candida Diet and Candida Cleanses Don't Work

 A massive thank you to our sponsor this episode and our fave AI tool, Poppy AI. Use FIONA at checkout for a discount Connect with My Daily Business:Instagram: @mydailybusiness_TikTok: @mydailybusinessEmail: hello@mydailybusiness.comWebsite: mydailybusiness.comResources mentioned:Join our AI Chat Group for small business ownersDescript - AI podcast and video editing toolGroup Coaching WaitlistMy Daily Business courses - mydailybusiness.com/courses ⭐️ GET MORE TIME BACK with our fave AI tool that has saved us HOURS. Use Poppy AI and code FIONA for a discount ⭐️ Need some inspiration and tips today? Check out our new book, Business to Brand: Moving from transaction to transformation now. Get started on a more successful and sustainable small business with our range of free tools at mydailybusiness.com/freestuff Want to know more about AI and how to harness it for your small businesS? Join our new monthly AI chat for small business owners. You can join anytime at www.mydailybusiness.com/AIchat Try out my fave AI tool, Poppy AI here and use discount code FIONA. Ever wanted to write your own book and build your brand authority or start your own podcast to connect with and grow your audience? Check out our How to Start a Podcast Course or How to Get Your Book Published Course at our courses page. Connect and get in touch with My Daily Business via our shop, freebies, award-winning books, Instagram and Tik Tok.

Send us a textCarolyn K. Haeler shares her journey from a life-changing celiac diagnosis to creating Mightylicious, a brand revolutionizing gluten-free baked goods with products so delicious even people without dietary restrictions choose them.• Diagnosed with celiac disease at 31 after months of deteriorating health• Discovered that gluten is not just in obvious foods but used as preservative, filler, and coloring in countless products• Created Mightylicious after a disappointing experience with a store-bought gluten-free cookie• Spent three months developing recipes, baking thousands of test cookies• Walked into Whole Foods for feedback, walked out with an opportunity to sell her cookies• Uses rice flour milled to exact specifications to eliminate the grittiness common in gluten-free products• Named the brand Mightylicious to create a fun, positive image instead of clinical packaging common in gluten-free products• Created Charlie the non-binary unicorn as a mascot that appeals to diverse audiences• Financed her business through credit cards, small business loans, and eventually raised $5 million through crowdfunding• Recently expanded product line to include specialized flour blends and brownies• Products available in Kroger, Walmart, and natural food stores across the countryVisit mightylicious.com to order products shipped to all 50 states (free shipping on orders of 3+ bags) or find them on Amazon and in retailers nationwide. Use promo code MIGHTYHOLIDAY for 20% off on Amazon. Thank you for listening. Please subscribe to this podcast and share with a friend. If you would like to know more about my services, please message at fueledbyleo@gmail.comMy YouTube Channel https://www.youtube.com/channel/UC0SqBP44jMNYSzlcJjOKJdg

Take your calendar out and saves these dates from the National Celiac Associate:Gluten-Free Cook-a-LongAugust 27th at 6:00 pm ETJoin the NCA on Zoom as we cook along with Shay Ryan Zimmerman, meteorologist for ABC in Tampa and Editor-in-Chief of Gluten Free and More magazine. We will be making a sheet pan dinner that is perfect for when you need a healthy, filling meal but have limited time to cook. The best part? This meal is super easy to customize and make using ingredients that your family will enjoy! While dinner cooks, Shay is also going to show us how to make her famous GF strawberry shortcake. It's a crowd-pleasing dessert that bakes in about 15 minutes!Register here: https://us06web.zoom.us/meeting/register/cea5LmJISFOGk1VBZh924w?mc_cid=9eabf239d9&mc_eid=5a62c1a313#/registrationROCK Middle/High School Virtual Hang OutAugust 26th at 6:30 pm ETHey Gluten-Free Middle & High Schoolers!Come hang out with other gluten-free kids just like you for a relaxed and fun evening! Ask questions, share your favorite snacks, meals, and tips—and connect with others who get it. It's all about support, fun, and being yourself. Don't miss it!Register here: https://us06web.zoom.us/meeting/register/nK5AHDOVTLO29BPKJvwjkQ?mc_cid=9eabf239d9&mc_eid=5a62c1a313#/registrationROCK Elementary Taco ThursdayAugust 28th at 6:30 pm ETParents, sign up your kids in grades 1-5 for our First-Ever Taco Thursday!What to Bring: Your favorite tacos, burritos, salads, bowls, or even quesadillas. A gluten-free product you love to share and show the group!Whether you're here for the food, the friends, or just the fun conversation—we'd love to see you there!Register here: https://us06web.zoom.us/meeting/register/d_CpvjkSQU-ELCZEa_6YBQ?mc_cid=9eabf239d9&mc_eid=5a62c1a313#/registrationVirtual Support Group: Living Gluten FreeSeptember 9th at 7:00 pm ETJoin NCA's virtual support group meeting for supportive and open conversation about gluten-free living! These meetings, open to all, are held from 7 to 8 pm ET on the second Tuesday of each month.Register here: https://zoom.us/meeting/register/tJcvceCupzwtG9Z2YSo4q45H4kAN_-HkHtTU?mc_cid=9eabf239d9&mc_eid=5a62c1a313#/registrationI would love to hear from you! Leave your messages for Andrea at contact@baltimoreglutenfree.com and check out www.baltimoreglutenfree.comInstagramFacebookGluten Free College 101Website: www.glutenfreecollege.comFacebook: http://www.Facebook.com/Glutenfreecollege Hosted on Acast. See acast.com/privacy for more information.

 A massive thank you to our sponsor this episode and our fave AI tool, Poppy AI. Use FIONA at checkout for a discount Connect with My Daily Business:Instagram: @mydailybusiness_TikTok: @mydailybusinessEmail: hello@mydailybusiness.comWebsite: mydailybusiness.comResources mentioned:Join our AI Chat Group for small business ownersDescript - AI podcast and video editing toolGroup Coaching WaitlistMy Daily Business courses - mydailybusiness.com/courses ⭐️ GET MORE TIME BACK with our fave AI tool that has saved us HOURS. Use Poppy AI and code FIONA for a discount ⭐️ Need some inspiration and tips today? Check out our new book, Business to Brand: Moving from transaction to transformation now. Get started on a more successful and sustainable small business with our range of free tools at mydailybusiness.com/freestuff Want to know more about AI and how to harness it for your small businesS? Join our new monthly AI chat for small business owners. You can join anytime at www.mydailybusiness.com/AIchat Try out my fave AI tool, Poppy AI here and use discount code FIONA. Ever wanted to write your own book and build your brand authority or start your own podcast to connect with and grow your audience? Check out our How to Start a Podcast Course or How to Get Your Book Published Course at our courses page. Connect and get in touch with My Daily Business via our shop, freebies, award-winning books, Instagram and Tik Tok.

Healing from celiac disease isn't just about cutting out gluten. It's about rebuilding your health step-by-step so your body can finally recover and thrive. In this episode, I'm breaking down what healing really means, why it's so important to go beyond just eating gluten free, and five common reasons your body might still be struggling to heal. From hidden gluten exposure to missing nutrients and lack of proper support, you'll walk away with clarity on what could be holding you back and how to move forward with confidence. Ready for more support? Check out Ultimate Celiac System here  https://belindawhelantraining.com/ultimate-celiac-system and learn how I can help you regain your energy, confidence and find food freedom.

Hi Bakers,Want a cake with so many peaches it might just be a serving of fruit? Well, not quite, but it's a delicious breakfast anyway! Make this gluten-free bake if you want a hearty, moist cake that's lightly sweet, packed with peaches, and lots of streusel too. I love that it's sweet enough to feel like a treat but not so sweet that I feel like I shouldn't have a slice in the morning. This is the perfect companion to a nice cup of tea or coffee. My one complaint about this is that it takes a LONG time to bake. I expected about an hour, but it was closer to 1.5 hours… I still feel like it's worth making, but factor in time for a long bake. If you can't find peaches, nectarines work just as well and often have better flavor. I hope you try this one and enjoy savoring a slice before you start your day! ~CarolynGluten-Free Peach Streusel Breakfast CakeMakes one 8”x8” cakeStreusel Topping3/4 cup Cup4Cup gluten-free multipurpose flour1/4 cup blanched almond flour2 teaspoons sweet rice flour1/4 cup light brown sugar, packed1/4 teaspoon salt3 tablespoons melted butter1 teaspoon each ground ginger and cardamomDry ingredients1 3/4 cups Cup4Cup Multipurpose Flour (original blend that contains milk powder)1/4 cup blanched almond flour or Cup4Cup flour if you can't have nuts1 teaspoon sweet rice flour2 teaspoons baking powder1/2 teaspoon saltWet1/2 cup butter, softened1 cup granulated sugar1 large egg + 1 large egg yolk1/4 cup 1/2&1/21/4 cup unsweetened applesauce1/2 teaspoon vanilla1/4 teaspoon almond extract2 cups fresh peaches or nectarines, cut into 1/2” piecesOptional garnishpowdered sugarthinly sliced peachesmint or lavender sprigPreheat the oven to 350°F. Line a baking dish with parchment paper. In a small bowl, whisk together streusel ingredients except for the butter. Cut the butter into the mixture until it resembles bread crumbs and has no large chunks. Set aside.In a medium-sized bowl, whisk together the dry ingredients and set aside. In a large bowl, cream together butter and sugar until well mixed. Add half the dry mixture to the butter and sugar. Mix egg, yolk, 1/2 & 1/2, applesauce, almond extract, and vanilla together in a small bowl. Add the egg mixture to the butter mixture. Next, mix in the remaining flour mixture until just combined. Gently stir in the peaches. The batter will be very thick. Scoop and fill the baking pan with half the batter and smooth out the top. Sprinkle half the streusel on top and then add the rest of the batter. Smooth into the corners and sprinkle with the remaining streusel. Press in a bit with a knife. Top the cake with some thin peach slices in a pretty pattern. Bake for about 45 minutes and then check your cake for doneness. Bake until a skewer inserted into the center of the cake comes out with just a few crumbs on it. For this bake, my cake took one and a half hours, which is crazy long! I have no explanation as to why this version of cake took much longer than usual. Let cool for about 10 minutes. Sprinkle with a light dusting of powdered sugar. If you are eating the cake right away, I recommend adding some fresh-cut peaches on top. Warning! Do not store the cake with fresh sliced fruit on top, or it will get soggy. Enjoy!

A Gluten Free PodcastEpisode 195My guest on today's episode is paediatric gastroenterologist, physician-scientist and the new director for The Center for Celiac Research and Treatment at Mass General for Children, Dr Maureen Leonard. We'll talk about Dr. Leonard's own coeliac disease diagnosis, the CDGEMM study, the gut microbiome, refractory coeliac disease and much more. We'll talk about: * Maureen's newly appointed position of director for The Center for Celiac Research and Treatment at Mass General for Children, succeeding Dr Alessio Fasano * Maureen's history of working alongside Dr Fasano and their ongoing work relationship * Mission for the The Center for Celiac Research and Treatment at Mass General for Children and its history * Dr Leonard's coeliac disease coinciding in her medical training* How Dr Leonard's coeliac disease has influenced her work in coeliac disease research by bringing empathy to her patients and study participants * The unique need when you have coeliac disease to announce your disease and your gluten free requirements * The aim of the Celiac Disease Microbiome and Metabolic Study (CDGEMM) and what Dr Lenoard and the insights the team have gained so far* Environmental factors contributing to coeliac disease activating in individuals * Analysing changes in the microbiome within stool samples prior to coeliac disease onset * Understanding the onset of coeliac disease in order to discover possible prevention methods * Precision medicine and biomarkers in relation to coeliac disease * Use of prebiotics and probiotics for management of coeliac disease * Persistent symptoms and damage in adults and children with coeliac disease despite adherence to a strict gluten free diet * Research in mucosal healing in children with coeliac disease * Defining ‘non-responsive' or ‘refractory' coeliac disease and the current management strategies in place for this condition * Defining the gut microbiome and how its effected in people with coeliac disease* How the gut microbiome can influence the immune system, intestinal barrier integrity, inflammation, gluten metabolism and more * Alterations in the gut microbiome being seen in cohort of children prior to coeliac disease diagnoses * Faecal transplants and coeliac disease* Defining gluten ataxia * Collaboration amongst The Center for Celiac Research and Treatment at Mass General for Children and other organisations in the US and around the world * Biggest question for Dr. Leonard within coeliac disease research currently * Dr. Leonard's advice for parents of children newly diagnosed with coeliac disease * Story of one child's coeliac disease diagnosis and the changes Are you looking for a low cost business, that is easy to run and has a high return on investment? OMG! Decadent Donuts wants you! Join this creative, inclusive and rapidly expanding business today. Apply here: https://omgdecadentdonuts.com/opportunity/ Thanks to our sponsor Happy Tummies! Happy Tummies is a one-stop-shop for allergen-friendly and gluten free products and also stocking their very own brand - Free From Family Co. Click here to have our discount code GFFAMILY automatically applied & save 10% off Free From Family Co products! Celiac Cruise - a 100% gluten free vacation cruise is setting sail on two Australian cruises in 2026: one to the South Pacific and the other to New Zealand. There'll of course be awesome 100% gluten free food onboard, heaps of fun stuff to do, educational talks and a community of people who understand each other. Buy your tickets here & see ya onboard gluten free fam!

Mike and the crew hit the road for a summer college tour in Indiana—finding not just great options for Jessica's future, but unforgettable food along the way! Between campus visits, they chased down dedicated gluten-free havens, pizza and pasta worth writing home about, a gummy bear factory sugar rush, and plenty of classic family road-trip shenanigans.

 A massive thank you to our sponsor this episode and our fave AI tool, Poppy AI. Use FIONA at checkout for a discount Connect with My Daily Business:Instagram: @mydailybusiness_TikTok: @mydailybusinessEmail: hello@mydailybusiness.comWebsite: mydailybusiness.comResources mentioned:Join our AI Chat Group for small business ownersDescript - AI podcast and video editing toolGroup Coaching WaitlistMy Daily Business courses - mydailybusiness.com/courses ⭐️ GET MORE TIME BACK with our fave AI tool that has saved us HOURS. Use Poppy AI and code FIONA for a discount ⭐️ Need some inspiration and tips today? Check out our new book, Business to Brand: Moving from transaction to transformation now. Get started on a more successful and sustainable small business with our range of free tools at mydailybusiness.com/freestuff Want to know more about AI and how to harness it for your small businesS? Join our new monthly AI chat for small business owners. You can join anytime at www.mydailybusiness.com/AIchat Try out my fave AI tool, Poppy AI here and use discount code FIONA. Ever wanted to write your own book and build your brand authority or start your own podcast to connect with and grow your audience? Check out our How to Start a Podcast Course or How to Get Your Book Published Course at our courses page. Connect and get in touch with My Daily Business via our shop, freebies, award-winning books, Instagram and Tik Tok.

 A massive thank you to our sponsor this episode and our fave AI tool, Poppy AI. Use FIONA at checkout for a discount Connect with My Daily Business:Instagram: @mydailybusiness_TikTok: @mydailybusinessEmail: hello@mydailybusiness.comWebsite: mydailybusiness.comResources mentioned:Join our AI Chat Group for small business ownersDescript - AI podcast and video editing toolGroup Coaching WaitlistMy Daily Business courses - mydailybusiness.com/courses ⭐️ GET MORE TIME BACK with our fave AI tool that has saved us HOURS. Use Poppy AI and code FIONA for a discount ⭐️ Need some inspiration and tips today? Check out our new book, Business to Brand: Moving from transaction to transformation now. Get started on a more successful and sustainable small business with our range of free tools at mydailybusiness.com/freestuff Want to know more about AI and how to harness it for your small businesS? Join our new monthly AI chat for small business owners. You can join anytime at www.mydailybusiness.com/AIchat Try out my fave AI tool, Poppy AI here and use discount code FIONA. Ever wanted to write your own book and build your brand authority or start your own podcast to connect with and grow your audience? Check out our How to Start a Podcast Course or How to Get Your Book Published Course at our courses page. Connect and get in touch with My Daily Business via our shop, freebies, award-winning books, Instagram and Tik Tok.

If your child shows symptoms that make you suspect celiac disease, but doctors keep brushing you off, this episode is for you. Too many parents are gaslit or dismissed when raising valid concerns about their child's health. In this episode, I break down:Common but overlooked celiac symptoms in children and teensWhy constipation, low energy, irritability, stunted growth, and even skin or dental issues shouldn't be ignoredMy personal experiences with my own children and how I had to fight for answersHow to advocate for testing and why you have every right to demand itCeliac disease presents differently in everyone, including children. By knowing what to look for, you'll be better equipped to push for the testing your child deserves.Ready for more support? Check out Ultimate Celiac System here  https://belindawhelantraining.com/ultimate-celiac-system and learn how I can help you regain your energy, confidence and find food freedom.

The Am I Wrong? committee brings this week's resolutions, including one aimed directly at a controversial food opinion from Adam Carter, to wrap up our week.

 A massive thank you to our sponsor this episode and our fave AI tool, Poppy AI. Use FIONA at checkout for a discount Connect with My Daily Business:Instagram: @mydailybusiness_TikTok: @mydailybusinessEmail: hello@mydailybusiness.comWebsite: mydailybusiness.comResources mentioned:Join our AI Chat Group for small business ownersDescript - AI podcast and video editing toolGroup Coaching WaitlistMy Daily Business courses - mydailybusiness.com/courses ⭐️ GET MORE TIME BACK with our fave AI tool that has saved us HOURS. Use Poppy AI and code FIONA for a discount ⭐️ Need some inspiration and tips today? Check out our new book, Business to Brand: Moving from transaction to transformation now. Get started on a more successful and sustainable small business with our range of free tools at mydailybusiness.com/freestuff Want to know more about AI and how to harness it for your small businesS? Join our new monthly AI chat for small business owners. You can join anytime at www.mydailybusiness.com/AIchat Try out my fave AI tool, Poppy AI here and use discount code FIONA. Ever wanted to write your own book and build your brand authority or start your own podcast to connect with and grow your audience? Check out our How to Start a Podcast Course or How to Get Your Book Published Course at our courses page. Connect and get in touch with My Daily Business via our shop, freebies, award-winning books, Instagram and Tik Tok.

Approximately 1 in 70 Australians have coeliac disease, which is an immune-based condition, triggered by gluten. It can bel a big problem for coeliacs to join with friends for a big occasion meal. 

Soralla Gonzalez of Tampa Bay, FL shares how she has overcome struggles to find customers by being resilient, implementing marketing strategies, failing fast, and staying focused on her true passionGet full show notes and transcript here: https://forrager.com/podcast/147

In this episode we speak to the delightful Kate Williams who is blazing a trail for Gluten Free and Plant Based ice creams and desserts.To find our more about Kate's business please visit:https://www.katesicecream.comhttps://www.instagram.com/katesicecreamhttps://www.tiktok.com/@katesicecreamFor information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

 A massive thank you to our sponsor this episode and our fave AI tool, Poppy AI. Use FIONA at checkout for a discount Connect with My Daily Business:Instagram: @mydailybusiness_TikTok: @mydailybusinessEmail: hello@mydailybusiness.comWebsite: mydailybusiness.comResources mentioned:Join our AI Chat Group for small business ownersDescript - AI podcast and video editing toolGroup Coaching WaitlistMy Daily Business courses - mydailybusiness.com/courses ⭐️ GET MORE TIME BACK with our fave AI tool that has saved us HOURS. Use Poppy AI and code FIONA for a discount ⭐️ Need some inspiration and tips today? Check out our new book, Business to Brand: Moving from transaction to transformation now. Get started on a more successful and sustainable small business with our range of free tools at mydailybusiness.com/freestuff Want to know more about AI and how to harness it for your small businesS? Join our new monthly AI chat for small business owners. You can join anytime at www.mydailybusiness.com/AIchat Try out my fave AI tool, Poppy AI here and use discount code FIONA. Ever wanted to write your own book and build your brand authority or start your own podcast to connect with and grow your audience? Check out our How to Start a Podcast Course or How to Get Your Book Published Course at our courses page. Connect and get in touch with My Daily Business via our shop, freebies, award-winning books, Instagram and Tik Tok.

If you feel like living with celiac disease and eating gluten free has put a dent in your social life, this episode will show you how to turn that around.I'm sharing practical strategies to help you stay safe, enjoy social events, and keep your friendships strong—without compromising your health.You'll learn:How to handle situations when your friends choose restaurants without safe gluten free optionsWays to communicate your needs confidently without feeling like a burdenHow to spot who truly supports you (and who doesn't)Non-food-related ways to stay social and connectedMy top tip for avoiding gluten mistakes when eating out in a groupWhether it's dining out, attending events, or joining in on spontaneous plans, these tips will help you protect your health and keep your social life thriving while living with celiac disease.Ready for more support? Check out Ultimate Celiac System here  https://belindawhelantraining.com/ultimate-celiac-system and learn how I can help you regain your energy, confidence and find food freedom.

Nutrition Nugget! Bite-size bonus episodes offer tips, tricks and approachable science. This week, Jenn is talking about Khloud Protein Popcorn, a potentially game-changing popcorn that's shaking up snack time with a protein-packed punch. Is it possible to enjoy a crunchy treat without derailing your health goals? Jenn explores a celebrity creation that promises real ingredients and bold flavors, breaking down what's really in the bag. Will this snack live up to the hype, or is it just another pretty package? Listen to uncover Jenn's take and see if this could be your new go-to munch! Like what you're hearing? Be sure to check out the full-length episodes of new releases every Wednesday. Have an idea for a nutrition nugget? Submit it here: https://asaladwithasideoffries.com/index.php/contact/ RESOURCES:Become A Member of Salad with a Side of Fries Jenn's Free Menu PlanA Salad With a Side of FriesA Salad With A Side Of Fries MerchA Salad With a Side of Fries InstagramNutrition Nugget - PopcornKhloud Foods - WebsiteKhloud Protein Popcorn, Salad With A Side Of Fries, Jenn Trepeck, Wellness And Weight Loss, Real Life, Myths Misinformation, Bad Science, Marketing, How To Eat, How To Cheat, Khloé Kardashian, Popcorn Brand, Celebrity Food Brands, Friend's Party, Really Good, Protein Powder, Real Ingredients, Whole Grains, Non Gmo, Gluten Free, No Seed Oils, Nutrition Facts, Olive Oil And Sea Salt, Sweet And Salty, Kettle Corn, White Cheddar Popcorn, Added Sugar, Minimal Micronutrients, Popcorn Milk, Protein Isolate, Cane Sugar, Olive Oil, Coconut Oil, Himalayan Salt, Potassium Salt, Cloud Dust, Healthier Version

Reducing food waste Please share your thoughts concerning controversies about the significance of telomere length

Why is my B6 so high when I only take a small amount of it?Can nocturia be associated with dehydration?Please weigh in on allulose. Is it too good to be true?My husband's hemoglobin is lower than his previous lab test. Is this a cause for concern? 

Mike and Cam are excited to welcome Dr. Maureen Leonard back to the podcast! Dr. Leonard is Clinical Director of the Center For Celiac Research and Treatment at Mass General Hospital for Children (MGHfC) and an Assistant Professor of Pediatrics at Harvard Medical School (HMS). Dr. Leonard shares an update on her groundbreaking work on the CDGEMM study, which follows infants from birth through childhood to learn more about the many factors that can contribute to the development of celiac disease. She shares her thoughts on some of the other exciting advancements that are taking place in celiac research and treatment. Plus, Mike and Cam find out about how she navigates her busy life as a doctor living with celiac disease.

In this episode, I'm joined by Michele, a 52-year-old teacher and grandmother from Melbourne, who has achieved an incredible 16 kg weight loss transformation with the 3 Week Body Reset and Health with Bec Tribe! Michele's story is particularly powerful for women navigating health challenges like insulin resistance and joint pain and stubborn weight. After entering early menopause at just 35 following a hysterectomy, Michele struggled with weight gain and health issues for 17 years. At her heaviest weight, she was on medication for insulin resistance and unable to walk for more than 15 minutes, she felt like she'd given up hope, until she discovered my program and everything changed. Her timeline is remarkable: Michele lost over 5 kg in her first 3 weeks on the 3 Week Body Reset, then 8 kg within the first 2 months. She reached her goal of losing 16 kg by month 5, and has successfully maintained that loss for 8 months. Michele opens up about: Her surprise early menopause and her 8-month fight for answers Gaining 10 kg in a year without changing her diet or exercise Losing 5 kg, getting instant energy and confidence boosts on the 3 Week Body Reset How eliminating sugar and gluten helped her lose weight and reduce inflammation Coming off insulin resistance meds Her dramatic reduction in arthritis pain – she now walks 30–40 mins pain-free Her two game-changing habits to staying on track: motivational phone reminders and pantry prep How she's able to still eat cake and drink wine - and still lost 16 kgs (and continues to keep the weight off!)  How she's finally putting herself first, and inspiring words to help you do the same Michele's journey proves that even after 17 years of menopause struggles and hormonal shifts it's absolutely possible to transform your health and feel amazing, even in your 50s. Her story is living proof that when you address the root causes like inflammation from sugar and gluten, the results can be life-changing. This episode is packed with practical strategies and incredible inspiration for any woman who thinks lasting change isn't possible at their age or stage of life! Links: Listen to previous Body Bites with Bec Episodes #190: How To Break A Winter Exercise Slump: 6 Habits That Actually Stick Click Here   Download my FREE eBook with Four 15 Minute Dinners: Click here   Start your weight loss, gut-healing, and anti-inflammatory journey now with my 3 Week Body Reset   Continue your journey and make it sustainable by figuring out YOUR own balance in the Health with Bec Tribe   Click HERE for all of my favourite, most-used products that I've been talking about in recent episodes!   Follow me on instagram: @health_with_bec   Visit my website: Click HERE  

Hi Bakers, If you love lemon, you owe it to yourself to make these bars! Incredibly lemony with a buttery, poppy seed-studded crust, this is something you can't find anywhere gluten-free, so learn to make it yourself! You can do it, and I guarantee you already have the skills. Pressing dough into a pan and using a mixer are pretty basic ….You've got this, and I'm here to show you how. This makes a large pan, and the bars freeze well. Eat them frozen for a chewier version that may be even better than room temperature. Enjoy ~CarolynGluten-Free Lemon Poppy Seed BarsMakes one 9x13” panDry Ingredients1 3/4 cups Cup4Cup Multipurpose gluten-free Flour (Original Blend with milk powder)1/4 cup almond flour, blanched1 teaspoon sweet rice flour1/2 cup powdered sugar3/4 -1 tablespoon poppyseeds14 tablespoons butter, softened (1 cup minus 2 tablespoons)Wet Ingredients3 teaspoons lemon zest*6 tablespoons fresh lemon juice4 large eggs1 large egg yolk2 1/2 cups granulated sugar2 1/2 tablespoons Cup4Cup Multipurpose gluten-free flour ( Original formula with milk powder)3/4 teaspoon baking powder3/4 teaspoon saltPreheat the oven to 350°F and place the rack in the middle position. Grease or line a 9” x 13” pan and set aside.In a large bowl, whisk together the flours and powdered sugar. Using a hand mixer or pastry blender, thoroughly mix in butter until it makes large soft crumbs. Press the mixture into the bottom of the pan and 1/2”-3/4“ up the sides. If the dough is sticky, you can either chill it for 10 minutes before pressing or press it into place with a sheet of parchment or wax paper. Try to get the same thickness of dough in the pan to ensure even baking. Bake for about 20 minutes or until the crust is lightly brown. Cool for 10 minutes.While the crust is cooling, start making the filling. Using a large bowl, beat together the eggs, yolk, and sugar. Next, whisk in the juice and zest. Sprinkle in the flour, baking powder, and salt, and mix another minute or until well combined. Scrape the sides and bottom of the bowl and mix again. The filling will be a light yellow color and smell divine. Pour it into the cooled crust. Bake for about 20 minutes. Rotate the pan in the oven and continue cooking for about 20 more minutes or until the bars are done. If the bars are browning a lot and not done, gently cover them with foil until the cooking is complete. To test for doneness, insert a knife into the center and when it has thickened filling on it, it is done. It will still be jiggly in the middle, and don't want your knife to come clean! The top of the bars will be well browned. Take the bars out of the oven and cool for 15 minutes. Then, dust with a thick layer of powdered sugar. Run a knife around the edge to keep them from sticking to the pan. Let the bars cool completely and chill. Cut into squares, hide from family if needed, and enjoy! If you chill or freeze the bars, the lemon flavor is even more intense. *if you don't have a zester, you can use the fine side of a cheese grater.

Today on Wedding Secrets Unveiled!, we're joined by a very special guest. If you've worked with us at Sara Zarrella Photography, you probably already know her—but for those who haven't had the pleasure, meet Kathryn Breedon! She's our Studio Manager, an Associate Photographer, and one of the key behind-the-scenes producers of this podcast. Kathryn is here to dive into a topic close to her heart: food allergies at weddings. As someone who's both gluten- and dairy-free, she knows firsthand the challenges that can come with dietary restrictions, especially in the wedding world. Tune in as she shares practical tips to help make sure all your guests leave happy, included, and well-fed! Please rate, review and subscribe to this podcast wherever you're listening so you never miss an episode. Even better share it with a friend! It's a great way to show your support and let us know what you think. Thank you for listening. To get the full show notes head to https://sarazarrella.com/2025/07/navigating-food-allergies-at-weddings/ For more information check out our website at www.sarazarrella.com/podcast Check us out on YouTube! Make sure to like and subscribe! https://www.youtube.com/@SaraZarrella/podcasts Join our Monthly Newsletter for tips, tricks and Freebies! https://sarazarrella.com/newsletter Would love to be friends on the gram at https://www.instagram.com/sarazarrellaphotography/=

On the latest Celiac Project Podcast:Mike and Cam are traveling again and it's a crazy coincidence that they are both in Wisconsin the same weekend! Cam goes camping and has a great time, but discovers a crafty critter has invaded his campground, making off with some of his best gluten free goodies. Meanwhile, Mike heads to Oconomowoc, Wisconsin for an exciting softball tournament with his daughters. The guys share great info about the places they found to eat and some travel tips, including why a putter might be a handy tool at a campsite.Listen to the full episode here: https://celiacprojectpodcast.libsyn.com/I would love to hear from you! Leave your messages for Andrea at contact@baltimoreglutenfree.com and check out www.baltimoreglutenfree.comInstagramFacebookGluten Free College 101Website: www.glutenfreecollege.comFacebook: http://www.Facebook.com/Glutenfreecollege Hosted on Acast. See acast.com/privacy for more information.

Este pueblo asturiano cuenta con el mayor porcentaje de personas celíacas del país, cerca de un 3%, por lo que han sus habitantes se han organizado para crear la  Red Cangas Sin Gluten.

Mike and Cam are traveling again and it's a crazy coincidence that they are both in Wisconsin the same weekend! Cam goes camping and has a great time, but discovers a crafty critter has invaded his campground, making off with some of his best gluten free goodies. Meanwhile, Mike heads to Oconomowoc, Wisconsin for an exciting softball tournament with his daughters. The guys share great info about the places they found to eat and some travel tips, including why a putter might be a handy tool at a campsite.

Support the Institute today. https://www.nova.edu/give/index.html?area=Institute%20for%20Neuro-Immune%20Medicine&designation=INIM%20Grateful%20Patient%20Fund   In this episode, Haylie Pomroy shares a conversation with Dr. Angela Taylor, a board-certified Clinical Nutritionist and expert in Functional Medicine, to discuss how nutrition impacts the endocrine system, immune system, and nervous system. Dr. Taylor shares how she supported a family member with autism in managing symptoms through targeted nutritional strategies. She explains why a gluten-free diet is often the first line of defense against inflammation and outlines a nutritional protocol tailored for individuals on the spectrum. She also introduces her book, “The BrainFood Cookbook,” which advocates for a grain-free diet. The conversation explores the concept of the nutrition ladder, gut dysbiosis, and the scientific basis for food allergies and sensitivities. Tune in to the Hope and Help for Fatigue and Chronic Illness Podcast - The Nutrition Ladder: A New Approach to Chronic Symptoms. Sign up for the COVID-UPP Study: https://redcap.nova.edu/redcap/surveys/?s=RMEDJ7LKCX&_gl=1*1h830h7*_gcl_au*MTM2NDA0MTQyOS4xNzE1MDA0ODAy   If you are interested in joining a Gulf War Illness (GWI) trial, please complete the Recruitment Registry Form. https://redcap.nova.edu/redcap/surveys/?s=Y9YF8JJWJRK8HEKL%20&_gl=1*1fipp18*_gcl_aw*R0NMLjE3MDc5MTgwMzIuRUFJYUlRb2JDaE1JeWNyUXVfcXFoQU1WU1pCYUJSM3AyQWRBRUFBWUFTQUFFZ0s1NWZEX0J3RQ..*_gcl_au*MTg2NjgwMDQ4Ni4xNzA3MTQwNzgx   Dr. Angela Taylor is a Clinical Nutritionist based in Baltimore, MD. She has her private practice (BrainFood Nutrition) and also serves as Adjunct Faculty at Johns Hopkins University, teaching Clinical Nutrition. Her specialty areas include Gluten-Free, Autism, ADHD, Sports Nutrition, and Herbal Medicine.   Get “The BrainFood Cookbook” here: https://www.amazon.com/BrainFood-Cookbook-Autism-Recovery-Using/dp/1942668007   Website: https://www.angelataylor.com/  Facebook: https://www.facebook.com/AngelaTaylor8/   LinkedIn: https://www.linkedin.com/in/dr-angela-taylor-dcn-cns-ldn-ifmcp-0776b122/  Download the Nutrition Ladder here: https://forms.aweber.com/form/93/725328093.htm  Track food with the Cronometer: https://cronometer.com/features/track-food.html  Wheat Zoomer Test: https://vibrant-wellness.com/tests/food-reaction/wheat-zoomer   Haylie Pomroy, Founder and CEO of The Haylie Pomroy Group, is a leading health strategist specializing in metabolism, weight loss, and integrative wellness. With over 25 years of experience, she has worked with top medical institutions and high-profile clients, developing targeted programs and supplements rooted in the "Food is Medicine" philosophy. Inspired by her own autoimmune journey, she combines expertise in nutrition, biochemistry, and patient advocacy to help others reclaim their health. She is a New York Times bestselling author of The Fast Metabolism Diet. Learn more about Haylie Pomroy's approach to wellness through her website: https://hayliepomroy.com Instagram: https://www.instagram.com/hayliepomroy  Facebook: https://www.facebook.com/hayliepomroy  YouTube: https://www.youtube.com/@hayliepomroy/videos  LinkedIn: https://www.linkedin.com/in/hayliepomroy/  X: https://x.com/hayliepomroy    Enjoy our show? Please leave us a 5-star review so we can bring hope and help to others. You can also catch this show on our YouTube channel. https://www.youtube.com/@NSU_INIM   Sign up today for our newsletter. https://nova.us4.list-manage.com/subscribe?u=419072c88a85f355f15ab1257&id=5e03a4de7d   This podcast is brought to you by the Institute for Neuro-Immune Medicine. Learn more about us here.   Website: https://www.nova.edu/nim/ Facebook: https://www.facebook.com/InstituteForNeuroImmuneMedicine Instagram: https://www.instagram.com/NSU_INIM/ Twitter: https://www.twitter.com/NSU_INIM

Send us a textDr. Deanna L. Kelly is a Professor of Psychiatry at the University of Maryland Baltimore School of Medicine and Affiliate Professor in the School of Pharmacy. She is currently the Director and Chief of the Treatment Research Program at the Maryland Psychiatric Research Center.Dr. Kelly has led and been involved in numerous clinical trials in schizophrenia and severe mental illness and has been active in psychopharmacology research for almost 25 years.Dr. Kelly has co-authored and authored 20 books and book chapters, published over 220 peer-reviewed articles, presented over 250 scientific posters and has given over 175 invited lectures.She has co-authored four editions of the book entitled Pharmacologic Treatment of Schizophrenia, and authored the Schizophrenia chapter for Pharmacotherapy, Principles and Practice. In 2017, she was awarded the prestigious Maltz Prize for Innovative and Promising Schizophrenia Research by the Brain and Behavior Research Foundation.Her latest book, co-authored with Dr. Jessica A. Hellings and Sharon Pugh, is called Get Your Brain Off Grain: How A Gluten-Free Diet Could Improve your Mental and Neurological HealthFind Dr. Deanna Kelly at-LK- Deanna Kelly, MDTW- @ProfDeannaKIG- @dr.deanna.kellyhttps://www.medschool.umaryland.edu/profiles/kelly-deanna/Metabolic Mind- Why Did the Maryland Health Department Halt a Critical Schizophrenia Study? A Conversation with Dr. Deanna KellyFind Boundless Body at- myboundlessbody.com Book a session with us here!

It's official—I'm no longer gluten-free.After 16 years of strict adherence (and evangelizing about the benefits of a gluten free diet), I've reintroduced gluten into my life. It's been a surprising and liberating part of my healing journey.In this episode, I share my personal story of overcoming fear around gluten and offer guidance for those considering reintroductions—especially if you're gluten-sensitive.FYI – this isn't advice for anyone with Celiac or a wheat allergy. But if you've got gluten sensitivity and find yourself questioning long-held food restrictions, this episode is for you.Because healing isn't always about cutting more out—it's about reclaiming what truly nourishes you.⭐️Mentioned in This Episode:- See all the references