Podcasts about gluten free

This week, I'm taking you behind the scenes and chatting through what life has really looked like lately. With home renovations, selling our house, shifting routines, and planning our big caravan adventure, things have been a little chaotic — and that's changed how often I can release episodes.I'm also walking you through a full day in my life as a woman living with celiac disease — everything from my morning routine to my gym sessions, what I eat, the habits that keep me feeling my best, and a very honest update on my perimenopause journey and my experience with HRT so far.If you've ever wondered what I do day to day, how I manage my health, or you've been curious about navigating celiac disease during busy seasons of life, this one's for you.

Navigating the holidays can be tricky — and if you or someone you love is gluten-free, it can feel downright overwhelming. From family dinners and cookie swaps to travel days and potlucks, gluten seems to pop up everywhere. In this episode, Allison shares her personal system for staying gluten-free through the holiday season without missing out on the fun or driving yourself crazy. Drawing from her own experience living with Hashimoto's and managing gluten sensitivity, she offers simple, realistic strategies to help you feel prepared, confident, and at ease — no matter what's on the menu. In this episode, you'll learn: How to travel stress-free with simple "rescue snacks" and planning tips How to communicate with family and hosts about being gluten-free (without feeling guilty or apologetic) Why it helps to eat something beforehand when you're unsure what food will be served Easy ways to recreate your favorite holiday dishes with gluten-free swaps What to do if gluten sneaks in — and how Allison manages accidental exposure A mindset shift that makes navigating food restrictions feel lighter and more empowering Whether you're newly gluten-free or hosting someone who is, this episode will help you plan ahead, enjoy the holidays, and keep your peace of mind intact. Allison mentions the enzyme pills she keeps on hand From baby sleep to toddler sleep, daycare naps to sleep training—How Long 'Til Bedtime? is the podcast for parents who want practical, guilt-free sleep tips they can actually use. Hosted by pediatric sleep coach Allison Egidi, each episode delivers real solutions for every stage—from navigating newborn sleep struggles and weaning night feedings to helping your 3-year-old fall asleep independently (and stay asleep!). Whether you're trying to make sense of daycare sleep patterns, craving your evenings back, or simply need a working mom podcast to keep you grounded, you're in the right place. Want more from Allison? Sign up here to get her weekly email with podcast updates and other helpful parenting topics. Looking for expert guidance on your child's sleep? Allison offers two free age-specific guides to help you discover how much sleep kids need to thrive—at any age. Get your free copy now: 0-2 Years Old or 3 to 10 years old Enjoying How Long 'Til Bedtime? Your rating and review help Allison reach and support more parents. On Apple Podcasts: Click here, scroll to the bottom, rate the show, and tap "Write a Review." On Spotify: Click here to leave a rating or review. Don't miss an episode—subscribe so you're always up to date! Connect with Allison: Instagram | Facebook | Website | YouTube  

Kirsten Maitland, co-founder and "CheeseMaster" of the critically acclaimed Rebel Cheese, recently joined The Ash Said It Show to pull back the curtain on the brand's meteoric rise. From military discipline to the largest vegan brie cavein the country, Maitland shared the surprising secrets behind her Shark Tank success and how she's converting die-hard dairy lovers one creamy, cultured wheel at a time. This episode is a must-listen for anyone interested in vegan food innovation, conscious business growth, and the power of a daring career pivot. Maitland was clear that the brand's success in creating the "world's best artisan vegan brie" comes from rejecting modern shortcuts. The company's commitment to traditional cheesemaking techniques—including the use of a temperature and humidity-controlled vegan brie cave—is non-negotiable. This meticulous aging process, she explained, is essential for cultivating the complex, "funky" flavor profiles and genuine textures that simply cannot be achieved with food science alone. The shocking truth? Most of Rebel Cheese's customers are not vegan. Maitland credited this conversion success to two key factors: flavor and familiarity. The cheeses are designed to function exactly like their dairy counterparts—they slice, melt, and hold up on a dairy-free charcuterie board. By focusing on replicating beloved classics like their Smoked Cheddar and Cave-Aged Brie, Rebel Cheese removes the intimidating element of the unknown for traditional cheese lovers. What non-obvious skill does a former Navy veteran entrepreneur bring to making plant-based cheese? Protocol Adherence and Adaptability. Maitland revealed that her experience as an Operations Specialist and later an Agile Coach in Big Tech taught her to build robust, repeatable processes (critical for food safety and quality control) while maintaining the agility to quickly iterate on recipes and scale production. This structure is the unseen foundation that supports the brand's artisanal quality at a mass scale. The Shark Tank investment from Mark Cuban and Lori Greiner caused an "explosion" in e-commerce orders. Maitland explained that scaling meant implementing a modular production system. Rather than sacrificing the small-batch, handcrafted process, they replicated it. They invested in equipment to handle the raw material processing (cashews) efficiently, but kept the culturing, aging, and finishing of the cheese strictly hands-on, ensuring the artisanal standard remains in every wheel shipped nationwide. Beyond the capital and media boost, Maitland's most valuable takeaway was the need for ruthless strategic focus. The Sharks' scrutiny forced the team to prioritize the most scalable, high-margin products—the ones that truly "rebelled" against expectations—allowing them to streamline their offerings and dominate the premium plant-based cheese market. In a transparent discussion, Maitland addressed the realities of running a high-growth business while staying true to its values. She emphasized that balancing the "values-led" mission with the demands of a "financially sustainable small business" requires transparent communication and strategic operational contractionswhen necessary. The core principle, she stated, is integrity—in their product, their financials, and their public messaging. Maitland sees the next major hurdle for high-end vegan food innovation not in replicating flavor, but in achieving price parity with dairy. The strategy for Rebel Cheese is to leverage increased volume and better supply chain relationships to drive down the cost of premium ingredients, ultimately making gourmet dairy-free foods accessible to the mass market and leading the charge into a truly plant-powered future. Web: https://rebelcheese.com Rebel Cheese is the critically acclaimed, Austin, Texas-based gourmet food company and brick-and-mortar bistro that is revolutionizing the plant-based cheese industry. Founded by the dynamic, globe-trotting duo, Kirsten Maitland and Fred Swar, Rebel Cheese has successfully challenged the notion that high-quality, artisanal cheese requires dairy, becoming a globally recognized brand in the vegan food and dairy-free charcuterie space. The brand was born out of co-founder Kirsten Maitland's personal journey to find flavorful, satisfying, and sophisticated vegan cheese alternatives after adopting a plant-based diet. She recognized a massive gap in the market: while basic dairy-free cheeses existed, none truly captured the complex textures, sharp flavors, and aging processes of traditional European cheeses. Rebel Cheese's mission is simple yet audacious: to create handcrafted, gourmet plant-based cheeses that are indistinguishable from their dairy counterparts in taste, texture, and melting properties. They achieve this by using old-world cheesemaking techniques—including culturing, aging, and ripening—but substituting cow or goat milk with a base of organic cashew milk and fava bean protein. Rebel Cheese gained massive national attention after appearing on the hit show Shark Tank. The company impressed the notoriously skeptical investors, with billionaire Mark Cuban quickly becoming an investor after declaring their products, particularly the Brie, tasted exactly like traditional cheese. For customers outside of Texas, Rebel Cheese ships its artisanal cheeses and curated gift boxes nationwide, bringing its award-winning plant-based cheese directly to consumers across the country. Ash Brown: Your Ultimate Guide to Inspiration, Empowerment & Action Looking for a motivational speaker, authentic podcaster, or influential media personality who can spark your journey toward personal growth? Meet Ash Brown — a dynamic American powerhouse known for her uplifting energy, relatable wisdom, and unwavering commitment to helping others unlock their full potential. Ash is a: Captivating event host Insightful lifestyle blogger Popular podcast creator Trusted voice in personal development Her mission? To empower individuals with real-world strategies, positive mindset tools, and actionable advice that lead to lasting transformation. Discover Ash Brown's World AshSaidit.com – Lifestyle Blog & Event Hub Explore exclusive event invites, honest product reviews, and daily inspiration through Ash's vibrant online platform. AshSaidit.com is your go-to destination for personal growth content, wellness tips, and authentic storytelling. The Ash Said It Show – Top-Ranked Podcast With over 2,100 episodes and 700,000+ global listens, Ash's podcast features inspiring interviews, life lessons, and empowerment stories from changemakers across industries. Each episode delivers practical tools and encouragement to help listeners thrive. Why Ash Brown Is a Leading Voice in Personal Development Ash Brown stands out for her: Authentic Optimism – Her contagious positivity helps audiences embrace challenges with confidence Relatable Advice – Ash shares unfiltered, honest insights that resonate across cultures and backgrounds Actionable Strategies – From mindset shifts to goal-setting, Ash equips listeners with tools to create real change Whether you're seeking career motivation, emotional resilience, or daily inspiration, Ash Brown is the trusted guide to help you rise. Website: AshSaidit.com Podcast: The Ash Said It Show (available on Spotify, Apple Podcasts, Google Podcasts) Connect with Ash Brown: Goli Gummy Discounts: https://go.goli.com/1loveash5 Luxury Handbag Discounts: https://www.theofficialathena.... Review Us: https://itunes.apple.com/us/po... Subscribe on YouTube: http://www.youtube.com/c/AshSa... Instagram: https://www.instagram.com/1lov... Facebook: https://www.facebook.com/ashsa... Blog: http://www.ashsaidit.com/blog #atlanta #ashsaidit #theashsaiditshow #ashblogsit #ashsaidit®Become a supporter of this podcast: https://www.spreaker.com/podcast/ash-said-it-show--1213325/support.

179 - Get your sourdough starter feeder ratio cheat sheet - https://www.loriandmichelle.online/store/p/sourdough-starter-ratiosWe tried many stone milled flour companies, so what is the best flour to use in sourdough or in your everyday recipes? HINT: No more store bought . These flours are the next best thing after milling fresh flour at home to improve your heath and help your snack-less.All the sourdough things - https://www.amazon.com/shop/loriandmichelle/curation/06c2ae2b-3a66-4539-bb49-8ae2d6da28f7?ccs_id=626817d2-dc00-4861-93a6-76220fbee254&ref_=aip_sf_cur_spv_ofs_dFor more products we use - https://www.loriandmichelle.online/twins-favoritesPrevious video - Why we are eating BREAD (gluten) again after 10 years of being GLUTEN-FREE - https://youtu.be/HSiOmnQ3SpEThe flours mentioned:Sunrise flour mill Janies MillBreadtopiaFarm2Flour Hayden flour millTIMESTAMP:00:00 Flours to use in recipes02:53 Sourdough ratio cheat sheet04:19 Sunrise four mill04:56 Janie's mill05:53 Breadtopia06:35 Hayden flour07:29 Farm2flour07:49 snack-less, feel better09:24 called to create♡ If you enjoy our content, please consider helping support our channel:CHECK OUT OUR AMAZON storefront - https://www.amazon.com/shop/loriandmichelle (if you use our link we may receive a small commission.)SUPPORT - https://www.buymeacoffee.com/loriandmichelleWe appreciate any and all support as it helps keeps us going and able to produce content for you. Thank you.♡ Give this video a like, comment, share the video and subscribe to our channel. //MORE VIDEOS//Our testimony back to Jesus from LOA| new age- https://youtu.be/znjZd94XMRA#sourdoughbread #homemadebread #sourdoughforbeginners #flourmills ♡ Website - https://www.loriandmichelle.onlineBible study with us on our Podcast: Sister and the Bible Songs from Epidemic Sound.We appreciate any and all support as it helps keeps us going and able to produce content for you. Thank you.Disclaimer: Please remember this is our first time reading and studying the Bible, so we don't know everything and we will continue to learn and grow. We do our best to speak God's truth. Here to encourage you to read and study God's word.Purelytwins, Lori and Michelle, will not be responsible or liable for any injury or harm you sustain as a result of our videos and information. This video is for informational purposes only and the author does not accept any responsibility for any liabilities. No part of this publication may be reproduced, transcribed, , in any form, without the written permission and signature of the author. We are not Bible scholars, pastors, or teachers. We are sharing what learn from reading and studying the Bible for the first time. Thanks for your understanding and for your support.

Ali Graeme, Owner of Sweet Ali's Gluten Free Bakery, joins HouseSmarts Radio for Lou's Cool Products Show to share all the delicious options they offer that include sweet and savory dishes, and how non-gluten items can benefit your diet. Visit Sweet Ali's in Hinsdale or online at sweetalis.com.

A Gluten Free Podcast Episode 207On today's solo episode we'll catch up and chat about last week's episode with coeliac disease specialist dietitian, Nicole Marie. I'll also share a personal anecdote about a chat with a local baker attempting to make gluten free options for their customers. I'll share some tips and resources around dining out safely with coeliac disease or requiring gluten free food for other health reasons. What we'll cover: * Reflecting on Nicole Marie's views on the need to improve gluten free labelling * Gluten free labelling in Australia versus the rest of the world * Story from a local baker attempting to make gluten free options for their customers and having a backlash on social media * Having an interesting conversation with this local baker * The lack of awareness of coeliac disease and gluten free options in the Australian hospitality industry * The awkwardness of following up with a venue after you've been made sick * How To Dine Out Safely with Coeliac Disease episode * Anthony Dionne blog post * Find Me Gluten Free App * Searching on social media to find gluten free options near you * Teasing next week's guest episode * Upcoming roundtable discussion * How you can help us in our mission Links Episode with Sebastien Sans Gluten & Melanie Persson Nicole Marie Episode Anthony Dionne - How To Dine Out Safely with Coeliac Disease episode Tips From A Chef Tp Dine Out Safely With Coeliac Disease Find Me Gluten Free App Sign up to our newsletter Join A Gluten Free Podcast Facebook Group 

On this episode I'm again speaking with Cinde Little, the Everyday Gluten Free Gourmet regarding a new way for those of us who want to cook and bake gluten free, whether it be for ourselves or for others. Cinde has organized a membership group to try recipes, communicate and learn together how to cook and bake gluten free. She hopes to take the anxiety of trying new recipes with lots of tips to help you understand how gluten free can be delicious for the whole family. Cinde is creating a welcoming community – something we can all use. Cinde also makes us aware of the negative effects of AI on the world of recipe bloggers. This is something to take note of as your time and money to make gluten free foods is valuable, so you want to be consulting trusted resources online. You can find out more from Cinde online at  everydayglutenfreegourmet and look into her membership community at everydayglutenfreegourmet.ca/adventures-in-a-gluten-free-kitchen/ You can also find Cinde on Facebook and Pinterest at Everyday Gluten Free Gourmet, and on Instagram at everyday.gf.gourmet. Sue's Websites and Social Media – Podcast https://acanadianceliacpodcast.libsyn.com Podcast Blog – https://www.acanadianceliacblog.com Email – acdnceliacpodcast@gmail.com Celiac Kid Stuff – https://www.celiackidstuff.com Baking Website – https://www.suesglutenfreebaking.com Instagram - @suesgfbaking YouTube - https://www.youtube.com/playlist?list=PLUVGfpD4eJwwSc_YjkGagza06yYe3ApzL Email – sue@suesglutenfreebaking.com

On this episode I'm again speaking with Cinde Little, the Everyday Gluten Free Gourmet regarding a new way for those of us who want to cook and bake gluten free, whether it be for ourselves or for others. Cinde has organized a membership group to try recipes, communicate and learn together how to cook and bake gluten free. She hopes to take the anxiety of trying new recipes with lots of tips to help you understand how gluten free can be delicious for the whole family. Cinde is creating a welcoming community – something we can all use. Cinde also makes us aware of the negative effects of AI on the world of recipe bloggers. This is something to take note of as your time and money to make gluten free foods is valuable, so you want to be consulting trusted resources online. You can find out more from Cinde online at  everydayglutenfreegourmet and look into her membership community at everydayglutenfreegourmet.ca/adventures-in-a-gluten-free-kitchen/ You can also find Cinde on Facebook and Pinterest at Everyday Gluten Free Gourmet, and on Instagram at everyday.gf.gourmet. Sue's Websites and Social Media – Podcast https://acanadianceliacpodcast.libsyn.com Podcast Blog – https://www.acanadianceliacblog.com Email – acdnceliacpodcast@gmail.com Celiac Kid Stuff – https://www.celiackidstuff.com Baking Website – https://www.suesglutenfreebaking.com Instagram - @suesgfbaking YouTube - https://www.youtube.com/playlist?list=PLUVGfpD4eJwwSc_YjkGagza06yYe3ApzL Email – sue@suesglutenfreebaking.com

Mike and Cam are thrilled to welcome author and illustrator Jennifer Schiano to the podcast! Jennifer opens up about her personal journey before and after her celiac diagnosis and how she turned her challenges into creativity. Her new book, The Bread Devil's Guide to Gluten Free, uses humor, heart, and art to help children understand celiac disease while sparking meaningful conversations about living gluten free. In addition to listening to the podcast, you can also watch it on YouTube @celiacproject  https://youtu.be/cbtCkH4UjH4

On today's Celiac Project Podcst:Guest Jennifer Schiano, Author and Illustrator of the great new book, The Bread Devil's Guide to Gluten Free, discusses her inspiration. Jennifer took some of her pain, and channeled it into coming up with this character and eventually writing a book.Full episode here: https://celiacprojectpodcast.libsyn.com/Watch the episode on YouTube: https://www.youtube.com/watch?v=cbtCkH4UjH4I 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.

#197: Skip the grind, choose the pause. That was the heartbeat of turning 38, and it changed how the week unfolded. I front-loaded the chores, cleared the calendar, and took a true day off with my pup, a warm couch, and zero guilt—right alongside a thoughtful moment to honor Veterans Day and the people who serve.The weekend gathered friends from every chapter—childhood, college, and old workplaces—proving that when the right people mix, you don't need to force the vibe. We posted up at Providence Bar in Huntsville, a cozy, swanky spot that punches above its weight. Think wood-fired pizza with a legit gluten-free crust, attentive bartenders who actually listen, and a room that's balanced without leaning too masculine or too feminine. If you're local, book ahead; it's intimate and popular for a reason. We lingered, laughed, made one more stop to see a friend bartending, then called it a night—my kind of celebration.Between the cold front, surprise flurries, and the season shifting fast, I felt how fall invites a reset. That's the bigger theme here: creative work gets better when life has margin. Choosing rest isn't quitting; it's caring enough to return with energy and intention. So yes, this week is shorter by design. Next week, we're back in the groove with fresh recordings, including sessions with Meenu that many of you have asked for. Expect the same candid voice, practical insights, and a few surprises we've been saving.If this landed for you, follow the show, share it with a friend who needs permission to pause, and leave a quick review—it helps more than you know. What's your version of a perfect low-key reset? Tell me; I'm listening.You can now send us a text to ask a question or review the show. We would love to hear from you! Follow me on social: https://www.instagram.com/babbles_nonsense/

A Gluten Free Podcast Episode 206Today you'll hear from a coeliac disease specialist dietitian who'll share so much knowledge and help break down some common myths and misconceptions around coeliac disease and following a gluten free diet. She'll also share why she's set up a fully bulk-billed practise to help the gluten free community even more… My guest on today's episode is accredited practising coeliac disease specialist dietitian and founder of The Gut Health Group, Nicole Marie. We'll talk about common questions from her coeliac disease clients, getting enough fibre when following a gluten free diet, pre and probiotics, supplementation and much more.What we'll cover: * Nicole's role as a coeliac disease specialist dietitian and how she came to work in this area * Nicole's IBS journey * Nicole's friend being diagnosed with coeliac disease when she was in dietitian training and the lack of guidance this friend had  * The process and steps of booking in with a specialist coeliac disease dietitian * Conditions covered under chronic disease management plan  * IBS, SIBO and management and treatment for both * What to do if coeliac disease antibodies aren't going down you're strictly gluten free * Weight gain and weight loss before, during and following a coeliac disease diagnosis* Essential role of fibre in our diets and our gut microbiome and why it is often lacking in gluten free foods * Understanding label reading and naturally gluten free foods * Prebiotics and probiotics feeding our gut microbiome * Example a good amount of servings of fibre as part of a gluten free diet * Importance of slowly incorporating fibre over time * Nicole's food-first approach * Supplementation as part of a gluten free diet * Breaking down trends within the supplementation industry as part of a gluten free diet * When to use supplements as part of a gluten free diet  * Approaching booking in with a dietitian as an adult versus a child * The complexities and confusion of label reading and advisory statements (‘contains' and ‘may contain') when living with coeliac disease * How to connect with Nicole MarieLinks Download FREE digital resource: Living Well With Coeliac Disease by The Gut Health GroupFollow Nicole Marie on Instagramhttps://www.guthealthgroup.com/Join A Gluten Free Podcast Facebook Group 

Comedian Atsuko Okatsuka’s last meal, and the reason why she sometimes carries cooked scallops in her bag, trace back to her unstable, unpredictable childhood. She talks about being kidnapped by her grandmother and why a gluten-free spaghetti dinner brings her comfort, even as someone who doesn’t have a gluten sensitivity. Atsuko’s first foray into entertainment was working at an ice cream chain that made employees sing and dance for tips. Atsuko loved it, but host Rachel Belle interviews two other folks who had no idea they had to perform at their restaurant jobs, until they saw it happening on their first day. One at Chicago’s famous Wiener’s Circle and another at a now-defunct steak house chain. Atsuko is on tour now! You can also watch her standup specials on HBO and Hulu. Get tickets to Rachel's event: Food Fight x America’s Test Kitchen in Seattle, November 8! Become a Cascade PBS member and support public media! Watch Rachel’s Cascade PBS TV show The Nosh with Rachel Belle. Sign up for Rachel’s (free!) biweekly Cascade PBS newsletter for more food musings. Follow along on Instagram. Order Rachel’s cookbook Open Sesame. Support Cascade PBS: https://secure.cascadepublicmedia.org/page/133995/donate/1/See omnystudio.com/listener for privacy information.

Hi Bakers,My son and his girlfriend went to the Farmer's Market and brought back a beautiful pumpkin roll cake. It looked so good, I thought why haven't I made one?? Oh yes, I remember I was terrified to try and roll a cake in a cylinder. I'm not sure if I got brave or just desperate to have a bite of this cake! This is my first attempt at making it and revising the recipe to be gluten-free too. Make this cake if you love a moist, sweet pumpkin cake with lots of rich cream cheese and butter icing. I would 100% make this cake again because it's so tasty, quick to mix together, and pretty forgiving too! Enjoy~CarolynTips Before Baking:Don't use two sheets of parchment paper; the cake cracked at the seamSpread the cake batter evenly in the pan so it bakes Roll the cake slowly while hot and  cool seam side down on a rackfrost cake all the way to the edges Keep the frosted cake tightly wrapped in plastic while coolingNeeded Equipment:jelly roll pan, 10”x 15”parchment paper large enough to cover the bottom of the panFoil or plastic wrap  (best)Optional Equipment:small offset spatula (helps smooth batter in an even layerGluten-Free Pumpkin Roll with Cream Cheese Butter IcingModified for gluten-free from Tastes Better From Scratch's RecipeDry Ingredients3/4 cup Cup4Cup Brand Multipurpose Flour (original blend with milk powder**)1/2 teaspoon sweet rice flour1/2 teaspoon baking soda1/2 teaspoon cinnamon1/2 teaspoon ginger1/4 teaspoon allspice1/8 teaspoon clovesWet Ingredients3 large eggs1 cup granulated sugar2/3 cup pumpkin puree (Libby's preferred)1 teaspoon vanilla extractCream Cheese Icing3 tablespoons butter, softened1 8-ounce block of cream cheese, softened1 cup powdered sugar1 teaspoon vanilla extract.Preheat the oven to 350°F. Grease a 10”x 15” jelly-roll pan and line with parchment paper. Press the paper into the pan so it sticks in place, and then, grease the top of the paper too.Whisk the dry ingredients together in a medium-sized bowl and set aside. Mix the wet ingredients in a large bowl and then add the dry and stirring just until mixed. Pour the batter into the prepared pan and smooth the top evenly to the edges. Bake for 11-14 minutes or until the top of the cake springs back. You can also use a toothpick; cake is done when the toothpick comes clean. Remove from the oven and place the pan on a heat-proof surface. Gently remove the cake from the jelly-roll pan and slide it onto a flat surface. You may have to cut around a few of the edges to free it. Starting with the short edge, slowly the cake with the parchment into a tight cylinder and secure by placing edge side down on a rack until completely cool.Combine the icing ingredients together while the cake is cooling.  Beat butter and cream cheese together with a mixer until smooth. Next, mix in the sugar and vanilla extract. Scrape down the bowl and mix until totally combined. Gently unroll the cake and frost the entire cake gently with a spoon or offset spatula. Try to get as even a layer as possible.  Re-roll the frosted cake and wrap tightly in plastic wrap or foil until chilled for at least 1 hour. Plate the cake by unrolling and dusting liberally with powdered sugar. Slice gently with a serrated knife and enjoy. Cake keeps well wrapped for up to 3 days. Enjoy!** If you have trouble finding this flour in stores, check online. I buy mine on Amazon.

Comedian Atsuko Okatsuka’s last meal, and the reason why she sometimes carries cooked scallops in her bag, trace back to her unstable, unpredictable childhood. She talks about being kidnapped by her grandmother and why a gluten-free spaghetti dinner brings her comfort, even as someone who doesn’t have a gluten sensitivity. Atsuko’s first foray into entertainment was working at an ice cream chain that made employees sing and dance for tips. Atsuko loved it, but host Rachel Belle interviews two other folks who had no idea they had to perform at their restaurant jobs, until they saw it happening on their first day. One at Chicago’s famous Wiener’s Circle and another at a now-defunct steak house chain. Atsuko is on tour now! You can also watch her standup specials on HBO and Hulu. Get tickets to Rachel's event: Food Fight x America’s Test Kitchen in Seattle, November 8! Become a Cascade PBS member and support public media! Watch Rachel’s Cascade PBS TV show The Nosh with Rachel Belle. Sign up for Rachel’s (free!) biweekly Cascade PBS newsletter for more food musings. Follow along on Instagram. Order Rachel’s cookbook Open Sesame. Support Cascade PBS: https://secure.cascadepublicmedia.org/page/133995/donate/1/See omnystudio.com/listener for privacy information.

Dr. Mark and Michele reveal the “Gut Bombshell” — three common foods silently destroying health: gluten-containing grains, high-fructose corn syrup, and seed oils. These culprits disrupt gut bacteria, trigger leaky gut, and fuel inflammation, leading to fatigue, autoimmune issues, brain fog, and chronic pain. They unpack how America's diet and government subsidies have magnified the problem, and share simple swaps to restore balance and vitality.Get a FREE copy of Health, Hope & Freedom: https://sherwood.tv/For Kingdom Products visit: https://shop.fmidr.com/Interested in becoming a patient? https://fmidr.com/plans/Our privacy policy & disclaimer apply to this video. You can view the details here:https://fmidr.com/privacy-policy#GutHealth, #LeakyGut, #Autoimmune, #Inflammation, #SeedOils, #GlutenFree, #SugarDetox, #HealthyLiving, #NutritionMatters, #DigestiveHealth, #FatigueFix, #WellnessJourney

Ever planned your gluten free road trip down to the last snack… only to find your lunch stop closed when you arrive?In this follow-up episode, I'm sharing the real story behind our recent road trip from South Australia to New South Wales — what went right, what didn't, and how a bit of flexibility saved the day. From making lunch beside a lake with last-minute supermarket finds, to being completely spoiled at a wedding that went above and beyond for gluten free guests — this trip reminded me why planning and staying open-minded go hand in hand when you have celiac disease.If you've ever worried about eating while travelling, you'll love this honest and encouraging look at how to stay safe, relaxed, and still enjoy the journey.Tune in now and get inspired to hit the road gluten free and confident.

Sometimes designers come to me to create other types of businesses. Learn how our own coach Julie Thompson created a new business using the skills she learned from Design Suite in today's episode.Want to learn more about Julie's new gluten free recipes? Visit her at www.cedarhillbakeshop.com.Links to help new designers:What's New: https://www.carinagardner.comDesign Bootcamp: http://www.carinagardnercourses.com/designbootcampUniversity of Arts & Design: http://uad.educationIf you have been following along and have never joined a Design Bootcamp, I'm going to encourage you to sign up! It's 5 hours of workshops and we have live versions going on often so that you can come and ask questions. Go to www.designsuitecourses.com/designbootcamp.

Transforming your health is more fun with friends! Join Chef AJ's Exclusive Plant-Based Community. Become part of the inner circle and start simplifying plant-based living - with easy recipes and expert health guidance. Find out more by visiting: https://community.chefaj.com/ ORDER MY NEW BOOK SWEET INDULGENCE!!! https://www.amazon.com/Chef-AJs-Sweet-Indulgence-Guilt-Free/dp/1570674248 or https://www.barnesandnoble.com/w/book/1144514092?ean=9781570674242 GET MY FREE INSTANT POT COOKBOOK: https://www.chefaj.com/instant-pot-download MY BEST SELLING WEIGHT LOSS BOOK: https://www.amazon.com/dp/1570674086?tag=onamzchefajsh-20&linkCode=ssc&creativeASIN=1570674086&asc_item-id=amzn1.ideas.1GNPDCAG4A86S Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes. Kim Murphy is a certified Plant-Based Health Coach and the founder of Simply Plant Based Kitchen. She's all about making whole food plant-based eating simple, easy, and delicious! Kim is a regular mom who likes to make quick meals that her whole family can enjoy. This oil-free, vegan Thai Peanut Noodles recipe is loaded with nutrition, flavor, and only takes 30 minutes. She'll even show you how to make it lower fat, but still taste great with one small swap.

Hey, flavor fanatics! You HAVE to check out this sizzling, exclusive interview with the CEO of Side of Pepper LLCon The Ash Said It Show! This isn't just about spice; it's about a food revolution born from pure passion. Get ready to ditch your basic pantry—this brand is far from ordinary! From "Aha!" to Authenticity: The Side of Pepper Story The CEO shared their inspiring "Aha!" moment—it wasn't just a recipe, but a burning desire to give everyday meals unparalleled, bold flavor. * Spice Specialists: While competitors water down their offerings, Side of Pepper is committed to specializing in unique spice blends. Their secret weapon? Authenticity, complex, layered flavors, and quality ingredients that turn home cooks into culinary heroes. Every blend is designed to be a showstopper! * The Panda Fest Phenomenon: Hear the behind-the-scenes scoop on prepping for huge events like Panda Fest! The most rewarding part? Watching a customer taste a sample and immediately shout, "What is that, and where can I buy it?!" That pure joy is the brand's fuel!

A Gluten Free PodcastEpisode 205My guests on today's episode are the founder of Sebastien Sans Gluten, Sebastien Syidalza and Gluten Free Cookbook Author and Masterchef Alumni, Melanie Persson.  We take you live behind the scenes of the recent collaboration between Sebastien Syidalza, owner of Sebastien Sans Gluten and Melanie Persson (The Very Hungry Coeliac) in creating a special Asian and French Inspired Gluten Free Creation. What we'll talk about: * Chatting with Sebastien about what Melanie and he have created * Creating a special Asian and French Inspired Gluten Free Creation* How Sebastien and Melanie connected  * Sebastien's experience of making recipes from Melanie's first cookbook and connecting at the Sydney Gluten Free Expo* Sebastien's approach to collaborating and working together with others in the gluten free community  * Bringing different ideas, ingredients, approaches and experiences into a collaboration for the end product  * What Sebastien has been up to since we last spoke on the podcast * The difficulty of running a gluten free business in this current financial landscape * Sebastien's perspective of making quality over quantity * Sebastien being part of the community and so connected with his customers* Sebastien's frustration with negative uninformed reviews * The problem with assumptions on social media and around gluten free food * Melanie's experience of meeting Sebastien and collaborating with him * Melanie's different approach to working in a home kitchen versus Sebastien's approach in a commercial kitchen * Melanie's experience of engaging with the gluten free community through her latest book release and the recent gluten free exposLinks Mel & Seb's collab creationMelanie Persson's recent appearance on A Gluten Free PodcastSebastien's appearance on A Gluten Free Podcast The Celiac CruisePurchase Gluten Free Feasts by Melanie PerssonPasta Di Casa Founder Anthony Dionne's episodeJoin A Gluten Free Podcast Facebook Group 

Unveiling Fructan Intolerance: The Hidden Culprit Behind GI Issues. Leyla Muedin, a registered dietitian nutritionist, delves into the often misunderstood world of gastrointestinal issues, differentiating between gluten intolerance and fructan intolerance. She explains how emerging research suggests fructans, not gluten, may be the real trigger for many GI symptoms. Leyla discusses the structure, impact, and prevalence of fructans in various foods, and their role as prebiotics. She also highlights diagnostic methods and dietary approaches, particularly the Low FODMAP diet, to manage symptoms and properly identify intolerances. Check out part two of this episode next Friday.

Following the episode two weeks ago regarding using Gruit inspired ingredients to make a braggot without hops, Jeff talks Chris through options for making a braggot which is either gluten-reduced or completely gluten-free, the process for going about both and some adjuncts and ingredients used in either process. The Mead House Podcast is sponsored by Bacchus … Continue reading "Episode 296 – Gluten-Free Braggots"

Mike and Cam are back with their Fall News and Notes! They kick things off with exciting research on a potential new blood test that could diagnose celiac disease without a gluten challenge. The guys also share powerful listener stories—from Jim's ongoing health journey to Julie's late diagnosis and resilience. We wrap up the show looking at some interesting research coming out of UC Santa Barbara on wheat. Is it possible there will be a gluten free strain of wheat in the future? 

Alina Eisenhauer of Worcester, MA shares the lessons learned from growing her small bakery into a major restaurant, including avoiding burnout, becoming profitable, and leveraging productive systemsGet full show notes and transcript here: https://forrager.com/podcast/153

TITLE: THE LIGHT GATE – OPEN MIC NIGHT, Q&A The Light Gate welcomes guest: You, the Audience. It's Open Mic Night! Date:: October 27th, 2025. Time: 5-7pm pacific / 8-10pm eastern Episode: 131 Discussion: UFOs, the Paranormal, Psychic Abilities, All Questions Welcome It's Open Mic night! Tonight, The Light Gate features a Q&A episode with your hosts, Preston Dennett and Dolly Safran, and YOU, the audience! Ask us anything! UFOs, ghosts, OBEs, the paranormal, psychic abilities! Time to have some fun. We will also be doing a book give-away contest! Preston Dennett began investigating UFOs and the paranormal in 1986 when he discovered that his family, friends and co-workers were having dramatic unexplained encounters. Since then, he has interviewed hundreds of witnesses and investigated a wide variety of paranormal phenomena. He is a field investigator for the Mutual UFO Network (MUFON), a ghost hunter, a paranormal researcher, and the author of 30 books and more than 100 articles on UFOs and the paranormal. Several of his books have been Amazon UFO bestsellers. His articles have appeared in numerous magazines including Fate, Atlantis Rising, MUFON UFO Journal, Nexus, Paranormal Magazine, UFO Magazine, Phenomena Magazine, Mysteries Magazine, Ufologist and others. His writing has been translated into several different languages including German, French, Portuguese, Russian, and Icelandic. He has appeared on numerous radio and television programs, including Midnight in the Desert with Art Bell, Coast-to-Coast and also the History Channel's Deep Sea UFOs and UFO Hunters and Ancient Aliens. His research has been presented in the LA Times, the LA Daily News, the Dallas Morning News and other newspapers. He has taught classes on various paranormal subjects and lectures across the United States. Dolly Safran has worked as a limo driver, assistant manager at Wendy's, a zookeeper, a bus driver, a security guard, a nurse, and more, including as a civilian worker for the U.S. Department of the Treasury, and also in the Army as an employee for the U.S. Department of Defense. Her UFO contacts began around age one, and are still ongoing today. She is a fully conscious UFO contactee and the subject of the full-length book, “Symmetry: A True UFO Adventure.” Sequel coming soon! LINKS WEBSITE: www.prestondennett.weebly.com YOUTUBE: https://www.youtube.com/@prestondennett577/featured FACEBOOK: https://www.facebook.com/preston.dennett/ DOLLY'S YOUTUBE: https://www.youtube.com/@dollysafran9107 Michelle Wentling I want to kno from the ET's: What is the best Diet for Humans? (Carnivore? Vegan? Raw Vegan? Gluten Free? Clean Eating? Etc)? What do they think about Mainstream Religions? Is there a *right* one? Or all of them are right? Or None of them? Do they kno where we go after Death? (I am not religious, personally). WHEN are they going to physically reveal themselves to Earth and meet us? Are there Good and Bad ET's? If so: How can we protect ourselves from the Bad ET's? Can they Heal us of Illness/Diseases/Injuries? What do they think of our Corrupt Medical Industries? Will they ever offer alternative Energy with us?

A Gluten Free Podcast Episode 204 My guest on today's episode is founder of Nonie's Bakery, Nonie Dwyer. We'll talk about Nonie's coeliac disease diagnosis and upbringing, her time in hospitality, becoming a chef and what led to her creating a well-loved artisan gluten free bakery.  What we'll cover: * Introducing Nonie and how we found each other* Defining Nonie's and their mission * How Nonie's operates in three different areas: providing breads for cafes and restaurants, wholesale and local farmer's markets * Nonie's coeliac disease diagnosis * Nonie's background and growing up in the Southern Highlands * Nonie's transition to gluten free life and the options available at the time * Nonie's struggles with dining out with coeliac disease * How Nonie came to work in hospitality * Nonie's experience working at River Cottage in the UK * How the River Cottage experience inspired Nonie to bake bread * Making gluten free loaves for a friend made Nonie curious to improve her recipes * Nonie returning to Australia to looking after her Mum and struggling with the direction of her hospitality career* Early days of Nonie's Bakery * Education process when cafes and restaurants stock Nonie's bread * Nonie's range of products * Ingredients in Nonie's breads and why the bread is frozen on the day it's baked * How Nonie balances quality over quantity when scaling her business * Nonie's bread packaging and designs * Food Expo in Melbourne * Nonie's expansion and scale of the business model* Where Nonie is currently stocking and where she will expand * Recent experience with a customer in Nonie's store * Where to purchase Nonie's Links Nonie's website - https://noniesfood.com.au/Follow Nonie's on InstagramFollow Nonie's on Facebook Join A Gluten Free Podcast Facebook Group 

In this episode of Celiac Straight Talk, Beyond Celiac Chief Scientific Officer Dr. Debra Silberg fact-checks celiac disease myths and misconceptions. She answers our questions about who can get celiac disease (answer: just about anyone!), as well as some unique symptoms that present in celiac disease, and whether or not you can grow out of it.    Thank you to Dr. Silberg for taking the time to answer our questions! Thank you so much to Takeda Pharmaceuticals for their continued support of our disease awareness campaign and research towards treatments for celiac disease.    Learn more about Beyond Celiac at beyondceliac.org! Find us on social media at @BeyondCeliac on all platforms. 

Hi Bakers,Not quite ready for Fall and all things pumpkin spice?? Get one last taste of summer in this classic dessert remixed. If you love coconut and pineapple, this might be the recipe for you! Just because you don't normally put it in a shortcake doesn't mean you shouldn't!…and I put this to the test, adding lime-infused pineapple instead of strawberry with gluten-free coconut shortcakes. Try this if you want sweet, limey pineapple with lots of whipped cream over tender and buttery shortcakes. Get the taste of a pina colada in every bite. Enjoy! ~CarolynGluten-Free Coconut Pineapple ShortcakesDRYMakes nine 3” shortcakes2 cups Cup4Cup Multipurpose Flour*1/2 cup finely shredded coconut, chopped fine1 teaspoon Koda Farms Sweet Rice Flour1/2 teaspoon salt1 1/2 teaspoons baking powder1/2 teaspoon baking soda4 tablespoons granulated sugar1/2 cup cold butter, cut into chunksWET1 large egg2 tablespoons unsweetened applesauce2/3 cup full-fat coconut milk, stirred1 tablespoon fresh lime juice1/4 teaspoon lime zestFilling1 tablespoon fresh lemon juice5 cups freshly cut pineapple in small chunks1 tablespoon granulated sugar (Optional)Topping1 pint heavy whipping cream1/4 teaspoon vanilla extract1-2 tablespoons powdered sugarOptional: cream and sugar to brush on top before baking shortcakesPreheat the oven to 400°F and place the rack in the middle position. In a large mixing bowl, whisk together flour, coconut, salt, baking powder, baking soda, and sugar. Add the cold butter and cut it into the dry mixture until it resembles crumbs and only a few larger bits of butter remain. Place the bowl in the refrigerator.In a medium bowl, combine the egg, applesauce, coconut milk, zest, and lime juice. Pour the wet ingredients slowly into the dry ingredients, adding just enough to form a thick dough that is sticky but can still be rolled out into shapes. You may have some of the wet left over. The dough will be very soft, but it can be shaped with a bit of care. Scrape the dough out onto a floured counter and pat it into a large circle. The height of the dough should be about 3/4 inches tall. Cut into shapes using a cookie cutter, I used one about 3 inches wide. Re-roll the dough scraps and cut out as many shortcakes as you can. Repeat until you don't have any dough. This recipe makes ~9 shortcakes. Place the shortcakes on a parchment-lined cookie sheet and brush with cream. Sprinkle with sugar if desired. Shortcakes will brown much better if you brush them with cream. Bake for 10-14 minutes or until browned on top and firm in the middle. Cool on a rack.Wash and slice 4-5 cups of fresh pineapple into small chunks, and add 1 tablespoon of granulated sugar if desired. Stir to combine. Set aside.Whip chilled heavy cream in a high-sided bowl with a 1/4 teaspoon of vanilla extract and 1-2 tablespoons of powdered sugar. Whip until it forms stiff peaks.Assemble shortcakes by cutting them in half and spooning pineapple on the base, top with whipped cream, and garnish with mint if desired. Eat immediately!Vegan variation:-Use another gluten-free flour blend that does not contain milk powder. I like Cup4Cup Ancient grains flour for a heartier taste, or any gluten-free King Arthur Flour-Use non-dairy butter, I like Miyoko's brand in the stick, not the tub-Use egg-substitute or about 31/4 T more milk in place of an egg*Check the ingredient list of this flour blend (it contains milk powder) for possible allergens so you can bake safely!

In this episode of Since Sliced Bread, Dan Raatjes, chief customer officer for US of Promise Gluten Free, shares how the company stands out in the gluten-free category with its improved taste, texture and nutrition. 

Heading off on a road trip soon? In this week's episode, I'm sharing exactly how I prepare for long drives while living with celiac disease. My husband and I are driving from Adelaide to regional New South Wales for a wedding—so I'm walking you through what I pack, how I plan meals, and how I make sure I always have something safe to eat along the way.From packing an esky/cooler and planning backup meals to using apps like Find Me Gluten Free, this episode is full of practical ideas to help you stay safe and stress-free on your next gluten free getaway.Listen in to hear my tips forPacking gluten free food for long drivesReheating meals safely on the roadFinding celiac-safe food stops with Google Maps and Find Me Gluten FreeStaying hydrated and supporting your gut while travellingWhether you're heading interstate or just out for the weekend, these strategies will help you travel confidently without the fear of getting sick or going hungry.

Kirsten Maitland is the co-founder of Rebel Cheese, an award-winning Austin-based vegan cheese brand backed by Shark Tank investor Mark Cuban. A former U.S. Navy veteran and Microsoft agile coach, Kirsten brings her background in tech innovation to reimagine plant-based dairy through traditional cheesemaking techniques and smart Ecommerce strategy.After leaving a stable four-day tech career to pursue purpose over comfort, Kirsten built Rebel Cheese from a six-bottle wine fridge experiment into a nationally recognized brand featured by The New York Times. From launching DTC overnight during COVID to scaling through broken shipments and real-time customer feedback, her journey reveals what it takes to grow authentically while staying true to your values.Whether you're building a mission-driven CPG company or refining your feedback loop before scaling, Kirsten shares a masterclass in transforming curiosity and conviction into sustainable growth.In This Conversation We Discuss:[00:03] Intro[00:55] Bringing tradition into modern food innovation[01:30] Turning passion for food into a scalable concept[02:34] Validating a product through emotional connection[03:33] Turning crisis into new growth channels[04:44] Fixing packaging with help from early partners[06:03] Shipping curated boxes to customers' doors[07:00] Selling out with zero ads or paid marketing[08:00] Turning online orders into lasting connections[08:58] Delaying advertising to protect cash flow[10:21] Stay updated with new episodes[10:31] Learning to sustain momentum after viral moments[12:24] Studying investor dynamics before pitching[12:53] Episode Sponsors: Electric Eye & Heatmap[15:32] Launching fast to gather real customer feedback[18:01] Leveraging AI agents to save time and moneyResources:Subscribe to Honest Ecommerce on YoutubePlant-based cheese you'll actually love rebelcheese.com/Follow Kirsten Maitland linkedin.com/in/kirstenmaitlandSchedule an intro call with one of our experts electriceye.io/connectClear, real-time data built for ecommerce optimization heatmap.com/honestIf you're enjoying the show, we'd love it if you left Honest Ecommerce a review on Apple Podcasts. It makes a huge impact on the success of the podcast, and we love reading every one of your reviews!

A Gluten Free Podcast Episode 203 Today we'll be discussing why it's important to grieve gluten, process the emotions of a coeliac disease diagnosis and move forward in your gluten free life. A coeliac disease diagnosis and gluten free life can be overwhelming. It can be tricky and hard. But it's also important to acknowledge those feelings, grieve our former life pre-coeliac disease diagnosis and then move forward with our new gluten free life. What we'll cover: * Reflecting on last week's episode with Joanna Wynne* Chatting to Jo and various others in the community lately with grieving the life pre-coeliac disease diagnosis, the emotions * Why it's important to feel the emotions of a coeliac disease diagnosis * Story of a recent chat I had with a man navigating coeliac disease himself and soon to navigate it with his daughter as well * Importance of a strong support network around you when living with coeliac disease and navigating gluten free life * Why it's important to grieve your former life pre-coeliac disease and the ability to eat gluten * Coming to terms with coeliac disease and the gluten free diet one day at a time* Learning and using the resources around you in the gluten free community * My own experience of grieving gluten and my life pre-coeliac diagnosis * My coeliac disease symptoms before my diagnosis * Why I didn't grieve gluten like I hear a lot of people do * Questions for you in your own coeliac and gluten free journey * Sneak peek into next week's guest episode LinksEpisode with Joanna Wynne, founder of The Coeliac Connection How Coeliac Disease Impacts Our Friends & FamilyKati Keksi's website Belinda Whelan guest blog post - The 5 Stages of Grieving Gluten After a Coeliac Disease Diagnosis Join A Gluten Free Podcast Facebook Group 

Aran Goyoaga is back on the pod! Aran is a celebrated baker, stylist, photographer, and one of the leading experts in gluten-free baking. You probably know her from her blog, Cannelle et Vanille, her bestselling cookbooks, and her beautiful, light-filled photography. She joins host Jessie Sheehan to chat about her brand new book, “The Art of Gluten-Free Bread: Groundbreaking Recipes for Artisanal Breads and Pastries.”Aran shares about her childhood growing up in the Basque region in Spain and her grandparents' bakery, the beloved brioche buns filled with cream that sparked her love of baking, and her introduction to breadmaking in culinary school. The duo also dive into the challenges of developing gluten-free breads versus pastries, and Aran walks Jessie through her Gluten-Free Rosemary Focaccia recipe from her new book. Click here for Aran's Gluten-Free Rosemary Focaccia recipe.Thank you to Diamond Nuts & California Prunes for their support. Get The Italy Issue here!Jubilee NYC 2026 tickets hereVisit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Aran: Instagram, website, “The Art of Gluten-Free Bread” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Reasons for nausea  My PSA was 4.0 six months ago, and now it's up to 4.55. What should I do?I have lupus and need to take Methotrexate. How can I protect my liver and immune system?The important relationship between vitamin D3 and K2

How do I keep my LDL low enough without compromising my brain and my liver?I read that fish oil can raise LDL cholesterol. Is this true?A questionable case study on pycnogenol

Mike and Cam are thrilled to sit down with Dr. Deanna Kelly, Professor of Psychiatry at the Maryland Psychiatric Research Center at the University of Maryland School of Medicine and co-author of the groundbreaking new book Get Your Brain off Grain. In this engaging conversation, Dr. Kelly dives into the latest research linking gluten to psychiatric disorders and explains how gluten can impact the brain in both people with celiac disease and those with non-celiac gluten sensitivity. From groundbreaking science to real world implications, this episode uncovers how disruptions in the gut can directly affect the brain and why understanding that connection is crucial for anyone living with celiac disease or gluten sensitivity. You can also watch this episode on YouTube: https://youtu.be/Uy6gwv_9FE0

Send us a textBreaking Down the Butterfinger Cookie!

Get your 2026 sorted with 1:1 business coaching packages from a one-off session to 6-months of coaching. Are you actually focusing on the wrong metrics for success when it comes to your small business? Is comparison stealing any joy you havre left? What really matters to you and how does your business align with that? A massive thank you to our sponsor 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:How to Get Your Book Published course Join our AI Chat Group for small business ownersMy 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 ⭐️ Get your 2026 small business marketing, brand and AI systems sorted with 1:1 business coaching packages from a one-off session to 6-months of coaching. Build your personal brand and do something incredible for your small business with your own book. Learn how to land a publishing deal, write your book, launch and market it in our How to Get Your Book Published course and coaching program, kicking off soon. 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.

Get your 2026 sorted with 1:1 business coaching packages from a one-off session to 6-months of coaching.  A massive thank you to our sponsor 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.comConnect with Jessie McLachlan:Instagram: @altrucharityInstagram: @jessiemclachlanVolunteer for Melbourne March 2026 Altru Sponsor Altru Melbourne March 2026Website: We Are AltruResources mentioned:How to Get Your Book Published course Join our AI Chat Group for small business ownersMy 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 ⭐️ Get your 2026 small business marketing, brand and AI systems sorted with 1:1 business coaching packages from a one-off session to 6-months of coaching. Build your personal brand and do something incredible for your small business with your own book. Learn how to land a publishing deal, write your book, launch and market it in our How to Get Your Book Published course and coaching program, kicking off soon. 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.

Gluten free college students and recent grads, here's a giveaway for you:This giveaway is perfect for college students with dietary restrictions. Enter for a chance to win delicious gluten-free chicken soup and goodies from Grandmas Chicken Soup.College students with food restrictions are automatically entered to win by completing our GFF College Dining Survey in October 2025. Every completed college review increases the impact of our platform! The survey can be found here: https://www.gfreefriends.com/gffcollegediningsurveyThe winner will be notified by DM (so follow @gfreefriends!) and then must reply promptly with their shipping address, or we will select a different winner. The prize will ship directly from @grandmaschickensoup. Full allergen information is available on grandmaschickensoup.com.Only eligible within the US. Ends 10/31/25 at 11:59 pm EST.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.

When the Rice Isn't the Issue: A Real Talk on Food Safety, Chef Pushback & Guest Trust This week, it's just me—no guest, just the truth. At a recent event, I was told by a chef that rice—specifically Uncle Ben's—was the reason a gluten-free option couldn't be provided. But we'd already discussed that on our prep call. I had asked for gluten-free rice. We agreed. And then… the night of the event? Nothing was gluten-free. His response? “Just put ‘Uncle Ben's' on the sign. Some gluten-free people are fine with it.” And when I asked what I could eat, he said, “We won't kill the meeting planner—we'll make you something else.” Spoiler alert: Uncle Ben's plain rice is gluten-free. So the issue wasn't the rice. It was the lack of follow-through. It was the dismissive attitude. It was the failure to respect the safety of every guest. In this episode, I'm diving into: • Why food safety requires transparency—not assumptions • How “good enough” is not good enough • The responsibility of hotels and planners to deliver on dietary promises If you've ever been gaslit about a dietary request—or told to “just eat something else”—pull up a chair. You're not alone. And this conversation needs to be had. See less

Gluten-free baked goods have a reputation of not being as good as a recipe that includes gluten. But after she was diagnosed with gluten intolerance, baker Aran Goyoaga has dedicated herself to elevating gluten-alternative baking. The result of her research and recipe testing is a new book, The Art of Gluten-Free Bread. Goyoaga discusses her story and listeners share their questions about gluten-free baking.

Cam is kicking off a brand new chapter as he heads back to school at the University of Illinois at Chicago (UIC)! He shares how he's setting himself up for success—from meeting with administrators about accommodations, to working with dietitians and dining staff to ensure safe gluten free meals. Mike and Cam dive into the challenges, preparations, and excitement of Cam's upcoming semester. There are great lessons in this episode for anyone who needs to advocate for themselves or a loved one in any situation!

This week, I'm talking with Ashley Orr, the powerhouse baker behind Sweet Nothings Bakery and Cafe—a 100% gluten-free bakery operating out of a shared kitchen space. Yes, you read that right. Shared kitchen. Not a dedicated gluten-free facility. Sound familiar? For any planner who's been told by a convention center or hotel that “we can't do gluten-free,” Ashley's story is proof that it can be done—with the right knowledge, systems, and commitment. Diagnosed with a gluten allergy in 2019, Ashley didn't just change how she ate—she reimagined how to bake, launching her business to fill the flavor gap in gluten-free baked goods. Now baking alongside other (non-GF) businesses at Little Blue Bakehouse, she takes meticulous care to protect her products and her customers from cross-contact, and the results speak for themselves. In our conversation, we'll explore: • How Ashley safely operates in a non-dedicated kitchen • The protocols that protect her gluten-free guests • What venues and planners can learn from her model • Why SOPs—not just suppliers—are key to safe dining Whether you're serving 10 people or 10,000, this is a must-watch for anyone who's been told “we just can't do that.” Ashley is doing it—and doing it well. Let's talk about how.

The cause of autism revealed—is it Tylenol? Is there an ideal probiotic for Crohn's Disease? Treating constipation by modifying the microbiome with botanicals; ACTION ALERT: If Congress has its way, 95% of natural hemp products with CBD/THC may be banned by year's end! The popular diet that reverses psoriasis; A daily habit that could save you from chronic back pain.

Like any card-carrying Italian worth his focaccia, singer Matteo Bocelli says he could eat pasta for breakfast, lunch and dinner! From his home in Tuscany, Matteo tells host Rachel Belle about the super-simple, but deeply delicious, sauce recipe he’s been trying to perfect, inspired by a three-Michelin-star restaurant, and why you should always choose Italian pasta made from ancient grains. You’ve probably heard the tales: A gluten-sensitive American travels to Italy or France, and can magically stuff their face with croissants, baguettes and pasta without any negative consequences. Rachel asks Dr. Alessio Fasano, professor of nutrition and a Celiac and gluten expert and researcher at Harvard Medical School, if, and how, this is possible. Matteo just released his second album, Falling in Love, and if his name sounds familiar, it’s because his dad is Andrea Bocelli, the famous Italian singer. As mentioned in the episode: Watch Rachel Belle & Isaac Mizrahi cook together! Get tickets to Food Fight x America's Test Kitchen in Seattle November 8! Become a Cascade PBS member and support public media! Watch Rachel’s Cascade PBS TV show The Nosh with Rachel Belle! Sign up for Rachel’s (free!) biweekly Cascade PBS newsletter for more food musings! Follow along on Instagram! Order Rachel’s cookbook Open Sesame Support Cascade PBS: https://secure.cascadepublicmedia.org/page/133995/donate/1/See omnystudio.com/listener for privacy information.

If we could all get even some SunOven Lovin', our world would be such a Happier and better place. Listen and find out why, as well as get some SunOven Lovin' for yourself. You will definitely be Happy you did. We would like to give a special thanks to the owner and workers at Sun Oven Bakery in Ojai, California for the interview as well as their delicious chocolate chip scones. Here is their information if you would like visit them in person or on their website and get a little SunOven Lovin' for yourself. Make sure you tell them Happy Life Studios sent ya. SunOven Bakery Webpage: https://www.sunovengf.com/Address: 11420 N. Ventura Avenue Suite 107 Ojai, CA 93023Here's the link for our "Romancing the Scone" episode we mentionedPodomatic: https://www.podomatic.com/podcasts/happylife/episodes/2024-03-25T05_00_00-07_00YouTube: https://www.youtube.com/watch?v=DqRPEq2gDtQThe song we used for the intro was "Are You Happy" by Primitive Radio Gods. The ending song was "Make Someone Happy" by Jimmy Durante. We don't own any rights. Contact usLinktree: www.Linktr.ee/HappyLifeStudiosEmail: Podcast@HappyLife.StudioYo Stevo Hotline: (425) 200-HAYS (4297)Webpage: www.HappyLife.lol YouTube: www.YouTube.com/StevoHaysLinkedin: www.linkedin.com/in/steve-hays-b6b1186b/TikTok: www.tiktok.com/@happylifestudiosFacebook: www.Facebook.com/HappyLifeStudios Instagram: www.Instagram.com/HappyLife_Studios Twitter: www.x.com/stevehays If you would like to help us spread the HappyPayPal: www.PayPal.me/StevoHaysCash App: $HappyLifeStudiosZelle: StevoHays@gmail.comVenmo: @StevoHaysBuy Me A Coffee: buymeacoffee.com/HappyLifeStudioCheck: Payable to Hays Ministries or Steve Hays and send to 27240 213th Place S.E. Maple Valley, WA 98038

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.