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