Podcasts about gluten free

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!

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

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

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

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!

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.

Join us for an inspiring conversation with Shauna Fidler, founder of Design Farm and producer of the Basin Food Summit, as she takes us deep into British Columbia's Kootenay region—a place where local food culture thrives and producers connect directly with buyers who care.Shauna shares her journey from running a cookie shop in Calgary to pioneering gluten-free baking before it was mainstream, and eventually finding her home in the Kootenays where she now supports food producers through branding, packaging design, and the annual Basin Food Summit.Event Details: Basin Food Summit, November 6-8, 2025, Nelson, BC | www.basinfood.caWarning: This episode may cause extreme hunger and an irresistible urge to book a trip to the Kootenays.You can find Shauna here: https://www.linkedin.com/in/shauna-fidler-25226b241/Thank you to Field Agent Canada for sponsoring the podcast https://www.fieldagentcanada.com/

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.

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. In this episode you'll learn:The surprising science behind why motivation actually comes AFTER action, not before itHow your brain's reward system and dopamine release work to create momentum when you take action firstThe role of the nucleus accumbens in triggering motivation through small actionsWhy waiting for motivation to strike is working against your brain's natural biologyPractical strategies to use your brain's reward pathways to overcome procrastinationHow to start the dopamine-motivation cycle with the smallest possible actionsWhy successful people don't wait for motivation - they create it through actionA 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 ownersGroup CoachingMy 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 ⭐️ 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.

Leaky gut is a term that gets thrown around a lot - but what does it really mean, and how does it tie into celiac disease? In this episode, I break down leaky gut in simple terms so you can finally understand what's happening inside your body. You'll learn:·         What leaky gut actually is (without the science jargon)·         Why people with celiac disease are more prone to it·         The everyday triggers that make it worse·         The symptoms to watch for, from bloating and fatigue to rashes and food sensitivities·         Simple steps you can take to start repairing your gutI'll also share why focusing on gut healing is one of the most important things you can do after a celiac disease diagnosis.Download your free 3 Day Gut Reset eBook herehttps://belindawhelan.myflodesk.com/3dayreset

A Gluten Free Podcast Episode 200 My guest on today's episode is television presenter, passionate home-cook and recipe developer Helen Tzouganatos. We'll talk about the many projects she's working on, the release of her new cookbook Gluten Free Express and tips for making quick and easy gluten free recipes the whole family will love. What we'll cover: * Introducing Helen and her work in the gluten free space* What Helen's been up to since we last spoke on the podcast in 2023 with the release of her previous cookbook Gluten Free Mediterranean. * The response from Helen's previously released cookbooks and how quick and easy recipes have been so successful * Helen's water to flour ratios in her gluten free breads and baked-goods * Using Caputo gluten free flour * Having coeliac disease and being gluten free in Italy * Helen's thoughts of the current state of coeliac disease and the gluten free diet and where she'd like to see changes * Prevalence of coeliac disease diagnoses in various countries around the world * Gluten Free Express recipes * Air fryer recipes * Express gluten free recipe tips * Gluten free pressure cooker recipes * Helen's new approach to sharing gluten free recipes on social media * Helen's ADHD diagnosis * Utilising legumes * Cost of the gluten free diet and getting the most bang for your buck * Where and when to get your hands on a copy of Gluten Free Express * Helen's frustrations with coeliac-safe options in Sydney Links Preorder Gluten Free ExpressFollow Helen on Instagram and Facebook Helen's previous appearance on A Gluten Free Podcast

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.

Today, Fiona chats to Lucy Lumen - photographer, YouTuber, content creator, and creative business mentor who has built a thriving online business alongside her husband.In this episode, you'll learn:• How Lucy went from working in hospitality for 10+ years to accidentally building a photography and videography business• Why she decided to pivot away from client work and go all-in on YouTube content creation• Her process for creating 8 YouTube videos per month across two channels while managing Substack and social media• How sponsorships (not ad revenue) make YouTube financially sustainable as a full-time career• The reality of working with your spouse and managing business partnerships• Why developing a distinct personal style is more important than technical perfection in the age of AILucy shares honest insights about the realities of content creation, building a creative business, and how to turn your passion into sustainable income while maintaining work-life balance.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 Lucy LumenInstagram: @lucy_lumenSubtack: Love LucyYouTube: The Lucy Lumen ShowYouTube: Lucy LumenWebsite: lucylumen.com Resources mentioned:Join our AI Chat Group for small business ownersGroup CoachingMy 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 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

The Hotel Monroe, a hotel within Hilton's Tapestry Collection, has officially been recognized as the first full-service hotel in the US by the Gluten-Free Food Program (GFFP) as 100% gluten-free!Located in historic Monroe, this boutique hotel is perfect for not only stays but also hosting events. Listen for more about this amazing place!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.

It's spring in Australia, and Fiona's tackling the weeds in her garden - which got her thinking about the "weeds" that keep growing back in our businesses.You'll Learn How To:• Identify the recurring problems in your business that keep coming back like weeds• Create a seasonal approach to spring cleaning your business (don't try to do it all at once)• Invest in the right tools and systems to fix problems properly, not just temporarily• Plant something new once you've cleared out what's not working• Maintain your business "garden" so the weeds don't take over again• Turn this into a manageable 3-month process instead of an overwhelming overhaulA 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:Join our AI Chat Group for small business ownersGroup CoachingMy 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.

Eating gluten free is only part of the puzzle when it comes to healing with celiac disease. If your gut isn't absorbing nutrients properly, you'll still deal with fatigue, brain fog, hair loss, brittle nails, and ongoing digestive issues - even if you're strictly gluten free.In this episode, I'll break down:Why nutrient absorption is a challenge for people with celiac diseaseThe most common deficiencies (iron, B12, folate, vitamin D, calcium, magnesium, zinc)How to spot the signs your body isn't absorbing what it needsSmart supplement and food pairing examples for better absorptionLifestyle habits that make a difference for digestion and gut healingYou'll leave with simple, practical steps to check your levels, support absorption, and feel more energized and resilient living gluten free.

A Gluten Free Podcast Episode 199Today we're going to chat about my skin issues which I believe were related to undiagnosed coeliac disease. We'll also talk about two conversations I've recently had around coeliac disease and gluten free awareness. * Reflecting on last week's guest episode with dermatologist, Ryan De Cruz* My two own skin issues pre-coeliac disease diagnosis * Questioning if I were to have my skin tested at the time if I were to be diagnosed with coeliac disease * Reaching a level of desperation in searching for answers to my skin symptoms * A recent conversation with someone with an autoimmune disease and prompting him to ask for coeliac disease testing * The broader issue with diagnosing coeliac disease * The need to test more people for coeliac disease * Why I'm going to create a roundtable discussion through this podcast in the future * Organising a roundtable discussion around improving coeliac disease and gluten free education and awareness within the hospitality industry * My recent conversation with a local baker around his lack of knowledge about the gluten free diet * The regulations in place around coeliac disease and the gluten free diet within hospitality * Teaser of next week's guest episode with a gluten free recipe developer and cookbook author * My conversation with a health organisation in regards to working on a collaboration * How you can support our efforts at A Gluten Free Family Linkshttps://www.aglutenfreefamily.com.au/ 

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.

Fiona uses her experience taking classified ads to help you focus on what truly matters in your business.You'll Learn How To:• Identify the core essentials of your business (like those old newspaper classified ads)• Conduct a Business Essentials Audit to refocus your efforts• Distinguish between busy work and activities that actually move the needle• Write your own business "classified ad" with just the essentials• Realign your current activities with your original business purpose• Stop getting distracted by vanity metrics and shiny objects• Get back to basics when you feel scattered or overwhelmedA 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:Join our AI Chat Group for small business ownersGroup CoachingMy 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.

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.

Are you using this essential tool in business? It can help when it comes to content creation, marketing, systems and so much more.  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:Join our AI Chat Group for small business ownersGroup CoachingMy 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 means you've probably heard some frustrating, rude, or downright ignorant comments. In this episode, I share the most common things people say – from “Can't you just have a little bit?” to “At least it won't kill you” – and give you practical responses you can use in the moment.We'll also chat about why people say these things, how to know when to educate versus when to walk away, and how to feel empowered in your celiac journey.Whether you've just been diagnosed or have been gluten free for years, this episode will give you the confidence to stand up for yourself and help others better understand the seriousness of 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.

A Gluten Free PodcastEpisode 198My guest on today's episode is dermatologist and founder of Southern Dermatology, Dr Ryan De Cruz. We'll talk about skin issues related to coeliac disease and the ingestion of gluten, dermatitis herpetiformis and how we can look after our skin when living with coeliac disease and following a gluten free diet. What we'll cover: * Ryan's role as a dermatologist * The importance of dermatology in healthcare * Ryan's personal connection to coeliac disease with family members living with the condition * Ryan's recent holiday overseas and noticing the lack of awareness abroad and the complexities of dining out with coeliac disease * The gut/skin axis* Micronutrients often lacking when living with coeliac disease* The connection between hair loss, iron and coeliac disease* Dermatitis Herpetiformis and coeliac disease * Symptoms of dermatitis herpetiformis* Diagnosis and treatments for dermatitis herpetiformis* Absorbing gluten into the bloodstream from contact with the skin* Skin conditions linked to coeliac disease* General tips for looking after our skin health while living with coeliac disease* Resources and advocating with your GP to test for skin conditions Links Southern Dermatology website Follow Dr De Cruz on Instagram Follow Southern Dermatology on Instagram 

 Business strategist and bestselling author Seth Godin joins Fiona Killackey to explore the power of agency, creativity, and professional consistency in today's AI-driven world. In this compelling conversation, Seth shares why we waste our freedom waiting for instructions and how to embrace the responsibility that comes with choice.Key themes covered: AI as a creative tool - Why creatives should master AI tools like ChatGPT and Midjourney rather than hide from them Professional boundaries - The difference between being vulnerable with friends versus maintaining professional promises Strategic decision-making - How to identify when you're in a productive "dip" versus a dead-end "cul-de-sac" Building authority - Why consistency and showing up professionally matters more than authenticity at work The future of creativity - How AI will either work for you or you'll work for AIA masterclass in strategic thinking for entrepreneurs and creatives navigating change.A massive thank you to our sponsor and our fave AI tool, Poppy AI. Use FIONA at checkout for a discount Connect with Seth GodinSeth's Blog The Mentor Deck Bundle Connect with My Daily Business:Instagram: @mydailybusiness_TikTok: @mydailybusinessEmail: hello@mydailybusiness.comWebsite: mydailybusiness.comResources mentioned:Join our AI Chat Group for small business ownersGroup Coaching My 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.

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.

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.

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.

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

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.

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!

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.

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

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