Podcast
Gluten Free Unwrapped
Hosted by Jenny Finke · EN
Gluten-Free Unwrapped peels back the label to reveal the real stories behind the gluten-free brands, trailblazers, and tastemakers shaping the industry. Hosted by Jenny Finke, each episode dives into the journeys of founders, CEOs, makers, and influencers—spotlighting their challenges, innovations, and the passion that fuels their mission.
Whether you’re a gluten-free foodie, a curious entrepreneur, or just love a good origin story, this podcast delivers inspiration, insight, and a deeper connection to the people behind the brands you trust.
27episodes
Episodes
Newest firstAll episodes
From Kitchen Startup to National Brand: How Lewis Goldstein Is Betting Big on Buckwheat
Mar 1100:50:30Tap to summarizeOn this episode of Gluten-Free Unwrapped, I chat with Lewis Goldstein, CEO of Maine Crisps and Better with Buckwheat, to talk about what it takes to scale a small, mission-driven CPG brand.Lewis joined Maine Crisps in 2022 with a bold goal: to transform a beloved mom-and-pop gluten-free cracker brand into a nationally recognized company built around the power of buckwheat. Since then, the brand has seen impressive growth, expanded into major retailers, and continued to highlight buckwheat as a nutritious, naturally gluten-free superfood.In our conversation, Lewis shares how founder Karen Getz first created Maine Crisps in her kitchen. We talk about how the company evolved from a small regional brand into a fast-growing national business.Lewis also explains why buckwheat deserves more attention, from its status as a complete protein to its naturally gluten- and grain-free nutrition profile, and how sourcing Maine-grown buckwheat supports regenerative agriculture and sustainable farming practices.We also dive into the realities of scaling a food company: navigating distribution and balancing growth with the integrity of a clean-ingredient brand.In this episode, we discuss:The origin story behind Maine Crisps and founder, Karen GetzLewis's backstory and how his experiences have shaped the company he now runsWhy buckwheat is one of the most underrated gluten-free superfoodsHow Lewis helped grow Maine Crisps into a nationally recognized brandLewis’s advice for founders building mission-driven food brandsConnect with Lewis and Maine CrispsWebsite: mainecrisp.comInstagram: @mainecrispFacebook: @mainecrispLinkedIn: @Maine Crisp Co.Connect with Jenny Finke (host)Follow Love Me Gluten Free on Instagram (@lovemeglutenfree) and Facebook (@lovemeglutenfreebox).Follow Jenny's founder content on Instagram at @goodforyouglutenfree and subscribe to her newsletter at welcome.goodforyouglutenfree.com.Connect with Jenny on LinkedIn https://www.linkedin.com/in/jenniferfinke/Order a Love Me Gluten Free subscription box at lovemeglutenfree.comChapters00:00 Introduction to Maine Crisps and Lewis Goldstein01:35 Lewis Goldstein's Background and Journey10:31 Transitioning Maine Crisps to a Professional Brand14:55 The Importance of Buckwheat in Maine Crisps26:29 Karen's Founding Story and the Role of Buckwheat34:29 The Movement for Organic and Healthy Eating38:36 Leadership Challenges in a Family Business44:32 Trends in the Consumer Packaged Goods Industry50:16 Personal Insights and Inspirations56:59 Where to Find Better with Buckwheat Products
Transcribe →You Went Gluten-Free... So Why Do You Still Feel Awful?
Mar 400:43:47Tap to summarizeYou went gluten-free… so why do you still feel bloated, uncomfortable, or just not quite right?In this episode of Gluten-Free Unwrapped, host Jenny Finke sits down with Registered Dietitian, Molly Winsten, to talk about what’s really happening inside your gut after a celiac diagnosis or years of gluten damage. Because going gluten-free is step one — healing is a whole process.We cover lingering gut damage, “leaky gut,” probiotics, FODMAP confusion, and the simple habits that actually support your microbiome — without adding more fear or restriction.In this episode, Molly helps us unpack:What kind of damage does gluten actually cause in celiac diseaseWhy healing takes time and effortWhat people mean when they say “leaky gut”Whether probiotics are worth it and can really helpWhy FODMAPs might be triggering your bloatingAnd what foods support gut health the most, and which foods should you avoid altogetherIf you’re following a gluten-free diet but are still struggling, this conversation will help you understand what's going on and what to do next.Connect with Molly WinstenInstagram: @onmollysplateTiktok: @onmollysplateConnect with Jenny Finke (host)Follow Love Me Gluten Free on Instagram (@lovemeglutenfree) or Facebook (@lovemeglutenfreebox).Follow Jenny's founder content on Instagram at @goodforyouglutenfree and subscribe to her newsletter at welcome.goodforyouglutenfree.com.Connect with Jenny on LinkedIn https://www.linkedin.com/in/jenniferfinke/Order a Love Me Gluten Free subscription box at lovemeglutenfree.comChapters00:00 Understanding Gut Health and Gluten-Free Living02:15 The Impact of Gluten on Gut Health06:46 Leaky Gut vs. Nutrient Absorption08:12 The Role of Gut Bacteria and Microbiome11:45 Foods to Promote Good Gut Health15:54 Identifying Foods that Harm Gut Health18:12 Exploring Other Causes of Gut Issues22:20 Practical Tips for a Healthy Gluten-Free Diet25:16 Navigating Dietary Restrictions and Tolerances28:40 The Role of Probiotics in Gut Health32:59 Juicing and Gut Healing36:45 Understanding Fiber's Impact on Digestion39:36 When to Seek Medical Advice for Gut Issues
Transcribe →She Bet on Cauliflower Before It Was Cool: How Gail Becker Built Caulipower
Feb 2500:41:29Tap to summarizeIn this episode of Gluten-Free Unwrapped, Jenny sits down with Gail Becker, the determined founder of Caulipower, to share the story behind one of the most recognizable names in the frozen food aisle.What started as a mom on a mission — determined to create safe, delicious options for her sons with celiac disease — turned into a category-defining brand that changed the way we think about pizza and better-for-you comfort food.But this wasn’t an overnight viral success story.Gail opens up about:Walking away from a successful corporate career to bet on an idea no one fully understoodCreating and launching a cauliflower crust before cauliflower was “cool”What it really takes to manufacture and scale a frozen productWatching competitors flood the market once she proved the conceptHow she protected her brand, her mission, and her sanity in the chaosGail’s story is a reminder that sometimes the most disruptive brands aren’t created by industry insiders — they’re created by smart parents solving a problem at their own dinner table.Special Note: Be sure to listen to the end. Gail shares a secret code you won’t want to miss for an exclusive offer that allows you to try Caulipower for FREE. 👀✨Connect with Gail and CaulipowerWebsite: eatcaulipower.com/Instagram: @caulipowerFacebook: @caulipowerTiktok: @caulipowerConnect with Jenny Finke (host)Follow Love Me Gluten Free on Instagram (@lovemeglutenfree) and Facebook (@lovemeglutenfreebox).Follow Jenny's founder content on Instagram at @goodforyouglutenfree and subscribe to her newsletter at welcome.goodforyouglutenfree.com.Connect with Jenny on LinkedIn https://www.linkedin.com/in/jenniferfinke/Order a Love Me Gluten Free subscription box at lovemeglutenfree.comChapters00:00 Gail Becker's Inspiring Journey03:18 Resilience and Family Influence06:57 The Diagnosis: Celiac Disease10:27 The Birth of Caulipower11:59 Taking the Leap: Leaving Corporate America16:38 Rapid Growth and Market Challenges23:24 Pride in the Journey and Impact27:40 Family Involvement in Business29:44 Resilience Through Challenges31:46 Navigating Industry Trends35:34 Innovations and Future Directions37:39 Personal Insights and Rapid Fire Questions43:07 Community Engagement and Free Offer
Transcribe →Can You Eat Wheat in Europe? The Truth About “European Bread”
Feb 1800:35:22Tap to summarizeOn this episode of Gluten-Free Unwrapped, Jenny sits down with Love Me Gluten Free’s resident registered dietitian, Molly Winsten, to unpack one of the most common questions in the gluten-free community:“Why can some people eat wheat in Europe, but not in the U.S.?”Is European wheat actually different? Is it lower in gluten? Is glyphosate to blame? Or is something else going on entirely?Together, Jenny and Molly explore:The difference between European and American wheat varietiesHow fermentation practices (like long sourdough fermentation) may affect digestionThe role of glyphosate and modern farming practicesWhy vacation mode can change how your body feelsWhat this means for people with celiac disease, non-celiac gluten sensitivity, and wheat allergiesThe risks of “testing” wheat abroad if you have celiac diseaseInstead of oversimplifying the issue, Jenny and Molly bring science, nuance, and practical guidance to an important topic that’s often misunderstood by people with celiac disease and gluten sensitivities. Connect with Molly Winsten, RDInstagram: @onmollysplateTiktok: @onmollysplateConnect with Jenny Finke (host)Follow Love Me Gluten Free on Instagram (@lovemeglutenfree) or Facebook (@lovemeglutenfreebox).Follow Jenny's founder content on Instagram at @goodforyouglutenfree and subscribe to her newsletter at welcome.goodforyouglutenfree.com.Connect with Jenny on LinkedIn https://www.linkedin.com/in/jenniferfinke/Order a Love Me Gluten Free subscription box at lovemeglutenfree.comChapters00:00 Introduction to Gluten Sensitivity and Wheat Differences02:59 Molly's Background and Experience with Gluten-Free Living05:58 Understanding Wheat: European vs. American Strains09:00 The Role of Digestion and Lifestyle in Wheat Tolerance11:52 Theories on Wheat Preparation and Fermentation15:05 The Impact of Chemicals and Glyphosate on Wheat18:07 Celiac Disease and Wheat Allergy: The Bottom Line21:02 Conclusion and Recommendations for Gluten Sensitivity
Transcribe →Maya Tomasello on Creating a Dedicated Gluten-Free Bed & Breakfast in Maryland
Feb 1100:48:53Tap to summarizeOn this week’s episode of Gluten-Free Unwrapped, host Jenny Finke talks with Maya Tomasello, founder of The Inn Berlin — a dedicated gluten-free bed and breakfast in Maryland.After navigating her own celiac diagnosis as a college student and experiencing the stress of traveling without being able to trust the food, Maya decided to create something different. She opened her cozy B&B in the historic town of Berlin, Maryland — just a few miles from Ocean City — and built a space where every guest can enjoy the full bed-and-breakfast experience without anxiety.In this episode, Maya shares her personal journey with celiac disease, how she brought The Inn Berlin to life, the honest realities of running a small hospitality business, and how you can book a stay at her charming B&B.Connect with Maya and The Inn BerlinWebsite: theinnberlin.comInstagram: @theinnberlinFacebook: @theinnberlinConnect with Jenny Finke (host)Follow Love Me Gluten Free on Instagram (@lovemeglutenfree) and Facebook (@lovemeglutenfreebox).Follow Jenny's founder content on Instagram at @goodforyouglutenfree and subscribe to her newsletter at welcome.goodforyouglutenfree.com.Connect with Jenny on LinkedIn https://www.linkedin.com/in/jenniferfinke/Order a Love Me Gluten Free subscription box at lovemeglutenfree.comChapters00:00 Maya's Journey to Gluten-Free Living09:54 Founding the Inn Berlin20:01 The Inn Experience: A Unique Stay30:03 Community Engagement and Challenges39:46 Scaling the Business and Future Plans
Transcribe →2026 - Gluten Free Unwrapped Trailer
Feb 1000:01:42Tap to summarizeLearn more about what's in store for Gluten Free Unwrapped for 2026!
Transcribe →From Kid Idea to Candy CEO: Alina Morse on Building Zolli Candy
Feb 400:56:02Tap to summarizeIn this episode of Gluten-Free Unwrapped, Jenny sits down with Alina Morse, the 20-year-old founder and CEO of Zolli Candy, to unpack how a simple childhood question — “Why can’t candy be good for your teeth?” — sparked a multimillion-dollar, better-for-you candy brand.Alina takes us behind the scenes of building Zolli from a kitchen-table idea into a nationally recognized company. She shares how she partnered with dentists and food scientists to develop tooth-friendly formulas, what it really took to land shelf space at Whole Foods Market, and what it’s like growing up while running a fast-scaling business.We also talk about navigating life gluten-free as a kid entrepreneur, how the gluten-free and better-for-you food space has evolved, and the expansion of Zolli beyond lollipops into fan favorites like Zaffi Taffi, Gum Pops, and more.Plus, we wrap with rapid-fire questions covering favorite products, biggest lessons learned, advice for young founders, and what’s next for Alina and Zolli.If you love founder stories, CPG entrepreneurship, or inspiring examples of purpose-driven business, this episode is one you won’t want to miss.Connect with Alina and Zolli CandyWebsite: https://zollipops.com/Instagram: @zollicandyFacebook: @ZolliCandyTiktok: @zollicandyConnect with Jenny Finke (host)Follow Love Me Gluten Free on Instagram (@lovemeglutenfree) and Facebook (@lovemeglutenfreebox).Follow Jenny's founder content on Instagram at @goodforyouglutenfree and subscribe to her newsletter at welcome.goodforyouglutenfree.com.Connect with Jenny on LinkedIn https://www.linkedin.com/in/jenniferfinke/Order a Love Me Gluten Free subscription box at lovemeglutenfree.comChapters00:02 — Meet Alina + the idea that started it all04:16 — Building tooth-friendly candy (ingredients, partners, taste tests)06:57 — Gluten-free + allergen-friendly life and why it matters16:55 — The retail breakthrough: pitching Whole Foods Market and scaling the brand40:15 — Expanding the lineup: taffies, sour pops, and more52:38 — Rapid fire + where to buy Zolli
Transcribe →Wheat Unwrapped: Wheat Starch, Hydrolyzed Wheat, “May Contain,” and More Explained
Jan 2800:39:04Tap to summarizeIn this episode of Gluten-Free Unwrapped, Jenny sits down with Love Me Gluten Free’s resident registered dietitian, Molly Winsten, to unpack some of the most confusing — and controversial — topics in the gluten-free world.Together, they dive into what actually happens when wheat shows up on ingredient labels in unexpected ways. From gluten-free wheat starch and hydrolyzed wheat protein to glucose syrup, alcohol derived from wheat, and “may contain” labeling, Jenny and Molly break down what’s safe, what’s misunderstood, and what people with celiac disease and gluten sensitivities truly need to know.They also tackle hot-button questions like: Are McDonald’s fries safe for people with celiac disease? Can you trust foods labeled “made in a shared facility”? And how should consumers interpret precautionary allergen statements without falling into fear or misinformation?This episode is all about cutting through the noise, empowering you to read labels with confidence, and helping you make informed, realistic, and safe choices — without unnecessary restriction or panic.Connect with Molly WinstenInstagram: @onmollysplateTiktok: @onmollysplateConnect with Jenny Finke (host)Follow Love Me Gluten Free on Instagram (@lovemeglutenfree) or Facebook (@lovemeglutenfreebox).Follow Jenny's founder content on Instagram at @goodforyouglutenfree and subscribe to her newsletter at welcome.goodforyouglutenfree.com.Connect with Jenny on LinkedIn https://www.linkedin.com/in/jenniferfinke/Order a Love Me Gluten Free subscription box at lovemeglutenfree.comChapters00:00 Introduction to Wheat Controversies02:31 Understanding Wheat and Its Implications11:06 Gluten-Free Wheat Starch: A New Perspective14:05 Navigating Wheat Sensitivity and Intolerance21:32 Controversial Ingredients: Hydrolyzed Wheat and Glucose Syrup27:57 Distilled Alcohol and Celiac Disease33:58 The Importance of Labeling and Consumer Awareness
Transcribe →Meet Celeste Bremer, the Visionary Behind May's Gluten Free Market
Jan 2100:48:10Tap to summarizeIn this episode of Gluten-Free Unwrapped, host Jenny Finke sits down with Celeste Bremer, co-founder of May’s Gluten-Free Market — a 100% dedicated gluten-free grocery store and community hub in Rhode Island.Celeste shares how celiac disease shaped her family’s journey and sparked the idea to create a safe, welcoming space where gluten-free shoppers could finally browse without fear or frustration. She opens up about the realities of launching and scaling a niche grocery business, from supply chain challenges to building trust within the gluten-free community.Together, Jenny and Celeste dive into what makes May’s Market so special, the emotional connections customers form with truly safe spaces, and why community-driven businesses matter more than ever. Celeste also offers insight into the future of gluten-free retail and what it really takes to survive — and thrive — in today’s competitive grocery landscape.Connect with Celeste and May's Gluten Free MarketWebsite: maysglutenfreemarket.comInstagram: @maysglutenfreemarketFacebook: @maysglutenfreemarketConnect with Jenny Finke (host)Follow Love Me Gluten Free on Instagram (@lovemeglutenfree) and Facebook (@lovemeglutenfreebox).Follow Jenny's founder content on Instagram at @goodforyouglutenfree and subscribe to her newsletter at welcome.goodforyouglutenfree.com.Connect with Jenny on LinkedIn https://www.linkedin.com/in/jenniferfinke/Order a Love Me Gluten Free subscription box at lovemeglutenfree.comChapters00:00 Introduction to Celeste Bremer and May's Market02:38 Personal Journey: Diagnoses and Challenges05:55 The Birth of May's Gluten-Free Market08:39 Navigating Celiac Disease and Type 1 Diabetes12:00 Creating a Safe Haven for Gluten-Free Shoppers14:45 Expanding Offerings: From Grocery to Prepared Foods17:42 Collaboration and Community in Gluten-Free Business20:44 Future Vision: Growth and New Opportunities23:42 Sourcing Unique Gluten-Free Products26:30 The Changing Landscape of Gluten-Free Options30:55 The Value of Curation in Gluten-Free Products35:50 Building Community and Supporting Small Businesses40:56 Challenges of Running a Niche Market47:29 Family Involvement in Business51:50 Personal Growth and Business Lessons55:54 Connecting with the Community
Transcribe →Why is Everyone Eliminating So Many Foods? Unpacking Food Intolerances Beyond Gluten
Jan 1400:40:05Tap to summarizeIn this episode of Gluten Free Unwrapped, host Jenny Finke and registered dietitian Molly Winsten discuss the complexities of food intolerances, allergies, and the impact of dietary restrictions on mental health. They explore Molly's personal journey with celiac disease, the importance of understanding the difference between allergies and intolerances, and the potential pitfalls of self-diagnosis. The conversation also delves into elimination diets, the risks of long-term restrictions, and the significance of food as both fuel and comfort. Connect with Molly WinstenMolly can be reached at molly@lovemeglutenfree.com (she's our team RD)Instagram: @onmollysplateTiktok: @onmollysplateConnect with Jenny Finke (host)Follow Love Me Gluten Free on Instagram (@lovemeglutenfree) or Facebook (@lovemeglutenfreebox).Follow Jenny's founder content on Instagram at @goodforyouglutenfree and subscribe to her newsletter at welcome.goodforyouglutenfree.com.Connect with Jenny on LinkedIn https://www.linkedin.com/in/jenniferfinke/Order a Love Me Gluten Free subscription box at lovemeglutenfree.comChapters00:00 Introduction to Food Intolerances01:16 Molly's Background and Celiac Disease Journey04:04 The Impact of Food Allergies on Life Choices07:55 Understanding Food Intolerances09:19 Distinguishing Between Allergies and Intolerances12:01 Self-Diagnosis and Misattribution of Symptoms16:20 Elimination Diets: The Right Approach20:01 The Risks of Long-Term Elimination Diets23:38 Building Tolerance to Dairy and Other Foods27:28 The Casein and Gluten Connection: Myth or Reality?32:36 The Mental Toll of Food Restrictions41:41 Conclusion and Resources for Further Learning
Transcribe →