We’re tackling the most debated device in the gluten-free community: Nima Sensor.

If you’ve ever stared at a restaurant meal wondering, "Is this actually safe?" you’ve probably considered buying a Nima. But let’s be honest, the brand has had a rocky history. Amid debates over accuracy, fears of false positives, and the sudden disappearance of the product (and company) last year, the celiac community's trust is low.

Earlier this year, Nima launched a comeback with new ownership and a revamp of the product. Is it better? And, can you trust it?

In this highly anticipated episode, Jenny talks with Mike Glick, the new CEO of Nima, to ask the hard questions. Mike doesn't hold back as he unpacks the controversies, explains how the technology has been rebuilt from the ground up, and shares what every celiac needs to know about testing their food.

We'll uncover the truth about:

The Big Relaunch: What’s changed, and why the new team had to rebuild the tech from scratch.

The Accuracy Debate: We tackle false positives, cross-contact, and how to interpret what the sensor is telling you.

The Mental Health Toll: Does testing your food give you peace of mind or cause more food anxiety?

The Future of Nima: What’s next and how Nima plans to win back trust.

If you’re a die-hard Nima user or a total skeptic, you cannot afford to miss this episode.

Coupon: GOODFORYOUGLUTENFREE for 15% off your purchase (affiliate).

Additional Reading: What You Need to Know About the Nima Gluten Device Before You Buy – Perspective from a Celiac & Nutrition Professional

Connect with Mike and NIMA

Website: nimanow.com

Instagram: @nimapartners

Facebook: @NIMA Partners

LinkedIn: @Mike Glick

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.com

What does it really look like to live with more than one chronic condition?

In this episode of Gluten-Free Unwrapped, Jenny Finke is joined by Lorin Smith, creator of Good Gluten Free Grub. Lorin lives with both celiac disease and type 1 diabetes, and she’s built a powerful community through her content on social media, her podcast, and gluten-free events in Utah.

We talk honestly about managing both conditions, from the daily realities of food and blood sugar management to the emotional weight of trying to feel “normal.”

We also deep dive into GLP-1 medications, and Lorin shares her personal experience with the wonder drug, including how it has impacted how she manages her celiac and diabetes symptoms, and some of the surprise side effects it's had in her overall health journey, and how she thinks it could help others struggling with chronic disorders.

In This Episode, We Cover:

• The stress of managing two chronic conditions: celiac disease and type 1 diabetes
• Lorin’s experience using GLP-1 medications
• What to consider if you’re curious about GLP-1s and you have celiac or type 1 diabetes
• Her experiences building a gluten-free social media following, podcast, and local community

Connect with Lorin (Good Gluten Free Hub)

Website: goodglutenfreegrub.com

Instagram: @goodglutenfreegrub

Facebook: @Goodglutenfreegrub

LinkedIn: @Lorin Smith

The Good Gluten Free Grub Podcast

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.com

Chapters

00:00 – Introduction & Lorin's Story

04:03 – Celiac Diagnosis & Finding Relief

08:03 – Discovering the Gluten-Free Community

12:46 – Type 1 Diabetes Diagnosis

16:12 – Celiac & Type 1 Connection

22:06 – Managing Two Chronic Conditions

23:27 – Discovering GLP-1 Medications

28:11 – Life on GLP-1: Results & Impact

33:37 – Side Effects & Responsible Use

37:40 – Advice for GLP-1 & Chronic Illness

39:55 – Building a Gluten-Free Business & Community

46:45 – Rapid Fire + Final Thoughts

Today on Gluten-Free Unwrapped, Jenny Finke interviews Kristine Tran, the co-founder of NUFS, a fast-growing seed-oil-free cracker brand found at Sprouts and Whole Foods.

While the crackers are amazing, what makes this brand truly special is the story behind it.

Kristine shares how her father’s health challenges, including a diabetes diagnosis, became the catalyst for creating a product she and her co-founder/sister, Jess, felt proud to feed their own family.

In this conversation, we talk about the early pivots that shaped NUFS, including their shift from superfood bites to crackers, the realities of building and scaling a food brand, and what it’s like to run a business with your sister.

We also dig into what it takes to stand out in a crowded CPG space, why certifications like gluten-free and kosher matter, and how they think about ingredient quality, pricing, and building trust with their customers.

And of course, we talk about the fun stuff too, including how Kristine came up with the Hot Honey flavor and what might be coming next.

In This Episode, We Cover:

• The personal story behind NUFS and how their father’s health inspired the brand
• Kristine’s background in finance and how it shaped a thoughtful, customer-first approach
• The evolution from superfood bites to crackers, and why they made the pivot
• What it’s really like building a business with your sibling
• How they developed a clean-label cracker that actually tastes good
• The story behind their Hot Honey flavor and what makes it so unique
• How they broke into major retailers like Sprouts and Whole Foods
• The realities of scaling a food business and growing quickly
• Why gluten-free and kosher certifications have been key to building trust
• Their perspective on pricing, ingredients, and educating consumers
• Food trends they’re watching and what’s next for NUFS

Discount

Use code LOVEME10 for a special discount at getnufs.com.

Connect with Kristine (NUFS)

Website: getnufs.com

Instagram: @getnufs

Facebook: @NUFS

LinkedIn: @Kristine Tran

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.com

On this episode of Gluten-Free Unwrapped, we welcome Nicole Hunn, the mastermind behind Gluten Free on a Shoestring. Nicole is a bestselling cookbook author, prolific recipe creator, blogger, and entrepreneur.

We dive deep into Nicole’s journey - starting from her early days navigating life as a new mom with a son diagnosed with celiac disease, to leaving her career as a lawyer to start one of the most influential GF blogs in the world.

Nicole shares the inspiration behind her cookbooks, her philosophy on creating nostalgic “favorite” recipes, and the story of how she created her all-purpose GF flour blend.

In this episode, you’ll hear Nicole’s expert insights on:

• How she navigated the early days of GF cooking for her son and turned frustration into a blog and cookbook series
• Her best recipe hacks and advice for baking gluten-free with confidence (hint: flour blends matter more than you think.)
• How changes in blogging, social media, and the digital landscape are shaping the future of recipe creators
• Nicole’s personal reflections, proudest accomplishments, and her goals for the future

Connect with Nicole and Gluten-Free on a Shoestring

Website: glutenfreeonashoestring.com

Instagram: @gfshoestring

Facebook: @Gluten Free on a Shoestring

LinkedIn: @Nicole Hunn

Get her bread recipe here.

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.com

Chapters

00:00 – Meet Nicole Hunn

3:00 – A Life-Changing Diagnosis

8:30 – The “Dark Ages” of Gluten-Free Food

13:00 – Learning to Bake from Scratch

15:00 – Building Gluten-Free on a Shoestring

18:00 – Cookbook Success & Recipe Development

22:00 – The Science of Gluten-Free Flour

28:00 – Best (and Worst) Gluten-Free Flours

34:00 – Food Restrictions, Elimination Diets & Balance

37:00 – The Reality of Blogging Today

48:00 – Raising the Standard for Gluten-Free Food

54:00 – Rapid Fire: Recipes, Favorites & Kitchen Truths

1:03:00 – Where to Find Nicole + What’s Next

On this episode of Gluten-Free Unwrapped, I chat with Lewis Goldstein, CEO of Maine Crisps and Better with Buckwheat, to talk about what it takes to scale a small, mission-driven CPG brand.

Lewis joined Maine Crisps in 2022 with a bold goal: to transform a beloved mom-and-pop gluten-free cracker brand into a nationally recognized company built around the power of buckwheat. Since then, the brand has seen impressive growth, expanded into major retailers, and continued to highlight buckwheat as a nutritious, naturally gluten-free superfood.

In our conversation, Lewis shares how founder Karen Getz first created Maine Crisps in her kitchen. We talk about how the company evolved from a small regional brand into a fast-growing national business.

Lewis also explains why buckwheat deserves more attention, from its status as a complete protein to its naturally gluten- and grain-free nutrition profile, and how sourcing Maine-grown buckwheat supports regenerative agriculture and sustainable farming practices.

We also dive into the realities of scaling a food company: navigating distribution and balancing growth with the integrity of a clean-ingredient brand.

In this episode, we discuss:

• The origin story behind Maine Crisps and founder, Karen Getz
• Lewis's backstory and how his experiences have shaped the company he now runs
• Why buckwheat is one of the most underrated gluten-free superfoods
• How Lewis helped grow Maine Crisps into a nationally recognized brand
• Lewis’s advice for founders building mission-driven food brands

Connect with Lewis and Maine Crisps

Website: mainecrisp.com

Instagram: @mainecrisp

Facebook: @mainecrisp

LinkedIn: @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.com

Chapters

00:00 Introduction to Maine Crisps and Lewis Goldstein

01:35 Lewis Goldstein's Background and Journey

10:31 Transitioning Maine Crisps to a Professional Brand

14:55 The Importance of Buckwheat in Maine Crisps

26:29 Karen's Founding Story and the Role of Buckwheat

34:29 The Movement for Organic and Healthy Eating

38:36 Leadership Challenges in a Family Business

44:32 Trends in the Consumer Packaged Goods Industry

50:16 Personal Insights and Inspirations

56:59 Where to Find Better with Buckwheat Products

You 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 disease
• Why healing takes time and effort
• What people mean when they say “leaky gut”
• Whether probiotics are worth it and can really help
• Why FODMAPs might be triggering your bloating
• And what foods support gut health the most, and which foods should you avoid altogether

If 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 Winsten

Instagram: @onmollysplate

Tiktok: @onmollysplate

Connect 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.com

Chapters

00:00 Understanding Gut Health and Gluten-Free Living

02:15 The Impact of Gluten on Gut Health

06:46 Leaky Gut vs. Nutrient Absorption

08:12 The Role of Gut Bacteria and Microbiome

11:45 Foods to Promote Good Gut Health

15:54 Identifying Foods that Harm Gut Health

18:12 Exploring Other Causes of Gut Issues

22:20 Practical Tips for a Healthy Gluten-Free Diet

25:16 Navigating Dietary Restrictions and Tolerances

28:40 The Role of Probiotics in Gut Health

32:59 Juicing and Gut Healing

36:45 Understanding Fiber's Impact on Digestion

39:36 When to Seek Medical Advice for Gut Issues

In this episode of Gluten-Free Unwrapped, Jenny sits down with Gail Becker, the determined founder of Caulipower, to share the story behind one of the most recognizable names in the frozen food aisle.

What started as a mom on a mission — determined to create safe, delicious options for her sons with celiac disease — turned into a category-defining brand that changed the way we think about pizza and better-for-you comfort food.

But this wasn’t an overnight viral success story.

Gail opens up about:

• Walking away from a successful corporate career to bet on an idea no one fully understood
• Creating and launching a cauliflower crust before cauliflower was “cool”
• What it really takes to manufacture and scale a frozen product
• Watching competitors flood the market once she proved the concept
• How she protected her brand, her mission, and her sanity in the chaos

Gail’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 Caulipower

Website: eatcaulipower.com/

Instagram: @caulipower

Facebook: @caulipower

Tiktok: @caulipower

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.com

Chapters

00:00 Gail Becker's Inspiring Journey

03:18 Resilience and Family Influence

06:57 The Diagnosis: Celiac Disease

10:27 The Birth of Caulipower

11:59 Taking the Leap: Leaving Corporate America

16:38 Rapid Growth and Market Challenges

23:24 Pride in the Journey and Impact

27:40 Family Involvement in Business

29:44 Resilience Through Challenges

31:46 Navigating Industry Trends

35:34 Innovations and Future Directions

37:39 Personal Insights and Rapid Fire Questions

43:07 Community Engagement and Free Offer

On 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 varieties
• How fermentation practices (like long sourdough fermentation) may affect digestion
• The role of glyphosate and modern farming practices
• Why vacation mode can change how your body feels
• What this means for people with celiac disease, non-celiac gluten sensitivity, and wheat allergies
• The risks of “testing” wheat abroad if you have celiac disease

Instead 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, RD

Instagram: @onmollysplate

Tiktok: @onmollysplate

Connect 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.com

Chapters

00:00 Introduction to Gluten Sensitivity and Wheat Differences

02:59 Molly's Background and Experience with Gluten-Free Living

05:58 Understanding Wheat: European vs. American Strains

09:00 The Role of Digestion and Lifestyle in Wheat Tolerance

11:52 Theories on Wheat Preparation and Fermentation

15:05 The Impact of Chemicals and Glyphosate on Wheat

18:07 Celiac Disease and Wheat Allergy: The Bottom Line

21:02 Conclusion and Recommendations for Gluten Sensitivity

On this week’s episode of Gluten-Free Unwrapped, host Jenny Finke talks with Maya Tomasello, founder of The Inn Berlin — a dedicated gluten-free bed and breakfast in Maryland.

After navigating her own celiac diagnosis as a college student and experiencing the stress of traveling without being able to trust the food, Maya decided to create something different. She opened her cozy B&B in the historic town of Berlin, Maryland — just a few miles from Ocean City — and built a space where every guest can enjoy the full bed-and-breakfast experience without anxiety.

In this episode, Maya shares her personal journey with celiac disease, how she brought The Inn Berlin to life, the honest realities of running a small hospitality business, and how you can book a stay at her charming B&B.

Connect with Maya and The Inn Berlin

Website: theinnberlin.com

Instagram: @theinnberlin

Facebook: @theinnberlin

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.com

Chapters

00:00 Maya's Journey to Gluten-Free Living

09:54 Founding the Inn Berlin

20:01 The Inn Experience: A Unique Stay

30:03 Community Engagement and Challenges

39:46 Scaling the Business and Future Plans

Learn more about what's in store for Gluten Free Unwrapped for 2026!