In 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 Winsten

Instagram: @onmollysplate

Tiktok: @onmollysplate

Connect with Jenny Finke (host)

Follow Love Me Gluten Free on Instagram (@lovemeglutenfree) or Facebook (@lovemeglutenfreebox).

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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 Wheat Controversies

02:31 Understanding Wheat and Its Implications

11:06 Gluten-Free Wheat Starch: A New Perspective

14:05 Navigating Wheat Sensitivity and Intolerance

21:32 Controversial Ingredients: Hydrolyzed Wheat and Glucose Syrup

27:57 Distilled Alcohol and Celiac Disease

33:58 The Importance of Labeling and Consumer Awareness