Always baked, and made with 100% real cheese, and with no artificial colors or preservatives, Goldfish Gluten Free delivers the craveable cheddar flavor and playful fish shaped crackers consumers love in a gluten free option.

Goldfish Gluten Free will begin rolling out to retailers nationwide in November 2026 in a 5 oz. package for a suggested retail price of $4.99.

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Mike is back from an unforgettable Alaskan adventure! In Part 1 of this special two-part series, he shares the highs and lows of traveling to Alaska, practical gluten free travel tips, and the incredible experience of boarding the Celiac Cruise.

From navigating unexpected travel challenges to breathtaking glacier views, Mike and his family enjoy unforgettable family moments while whale watching, and indulging in amazing gluten free meals at sea.

Listen to the full episode here: https://celiacprojectpodcast.libsyn.com/

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Anyone with Celiac Disease should never eat gluten, in any country.

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• Hidden Sources: Standard dental supplies like prophy pastes, fluorides, and numbing agents can occasionally contain gluten additives.
• Action Steps: Always notify your dental office ahead of time about celiac disease, ask them to check product ingredient sheets, or request that they use allergen-safe or explicitly gluten-free alternatives.

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Double-check that the food item that you want to fly with isn’t in the TSA list of prohibited items. If still in doubt, try the “What Can I Bring?” feature on the MyTSA app and website, or snap a photo of the item and send your question directly to the TSA via X (@AskTSA), Facebook Messenger, Apple Business Chat (AskTSA), or text ‘Travel’ to AskTSA (275-872). 

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Registered dietitian Erin Kenny, founder of The Celiac Space, returns to the podcast to discuss what happens when people with celiac disease still don't feel well, even after following a strict gluten free diet.

Erin explains the differences between celiac disease and non-celiac gluten sensitivity, common conditions that can mimic gluten exposure, how to interpret celiac blood work, and why balancing gut healing with living a full life is so important. It's an informative conversation filled with practical advice for anyone navigating life with celiac disease.

Listen to the full episode here: https://celiacprojectpodcast.libsyn.com/

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Simple dishes have always been jam but even more so lately. This Key Lime Dip is the perfect cool ending to a meal or whenever you want something sweet. Bonus: It’s made with greek yogurt so it could count as breakfast 👍🏻

Recipe: mix 1/2 cup of lime juice with a 32 oz container of plain greek yogurt and 7 oz. (1/2 can) of sweetened condensed milk. Chill for at least 2 hours. Serve with graham crackers or fruit for dipping.

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Gluten Free Watchdog tested 3 wheat-based sourdoughs and they were all found to have significant ppm levels of gluten. Read more here: https://www.glutenfreewatchdog.org/news/sourdough-wheat-bread-is-not-safe-for-folks-with-celiac-disease/

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Listen to the full episode here: celiacprojectpodcast.libsyn.com

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Products certified gluten free that contain maltodextrin are considered safe to eat.

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Gluten Free Watchdog has tested paper straws in the past and has stated: “there is no evidence that paper straws contain wheat starch.”

Obviously, there are straws to avoid:

•Straws made from wheat or rye straw (these are the stems of the wheat or rye plant, the stem does not naturally contain gluten, however there is a very high risk of cross-contact, stay tuned for test results on wheat straws.)

•Pasta straws

•Cookie straws

Please reach out if you have any podcast topics you'd like me to cover: contact@baltimoreglutenfree.com

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Listen to the full episode here: https://podcasts.apple.com/us/podcast/gluten-free-podcasters-roundtable-discussing-the/id1596543624?i=1000772647009

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Listen to the full episode here: https://celiacprojectpodcast.libsyn.com/

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Celiac Cruise founder Maureen Basye joins Mike and Camto share her incredibly exciting new sailing opportunity!

Maureen reveals plans for the first ever fully gluten-free large cruise ship experience in 2028, sailing through Ireland, Scotland, and the British Isles. They also discuss the growth of the Celiac Cruise community, upcoming destinations, and what makes these vacations so special for people living gluten-free.

Listen to the full episode here: https://celiacprojectpodcast.libsyn.com/

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The legislation is meant to strengthen food labeling law and protect the roughly 3 million Americans with celiac disease.

It’s the first proposal in Congress to require the Food and Drug Administration (FDA) to mandate the inclusion of “gluten-containing grains” as a major food allergen. Manufacturers would be required to label the inclusion of all gluten-containing ingredients in their products.

Stay tuned for more info on this and ways to get involved!

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This is according to study results presented at Digestive Disease Week (DDW) 2026 conference, held from May 2 to 5, in Chicago, Illinois.

Read more here: https://www.gastroenterologyadvisor.com/reports/celiac-disease-linked-to-more-than-6fold-increased-risk-for-eating-disorders/

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Erin has also shared her passion for travel through her account Gluten Free Globetrotter. Make sure to follow her on social media and please don't travel to NYC without consulting her list of dedicated GF eateries in and around the city.

If you're looking for a gift, Erin has the perfect something for anyone on your list, especially if they're gluten free!

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Mike’s daughter Jessica returns to share her college decision — and the school that checked every box from academics to safe dining for celiac students. Hear how she narrowed down her choices, weighed the vibes and the food, and ultimately found her new college home for the next 4 years.

Plus, Mike, Cam and Jess dig into what makes her chosen school's gluten free program stand out for students managing food allergies.

Listen to the full episode here: https://celiacprojectpodcast.libsyn.com/

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Her viral videos even inspire younger generations to plan meals ahead by showing easy ways to create salads that pack a delicious and nutritious punch, rescuing boring workweek menus.

Violet was diagnosed with Celiac at a young age and learned cooking and kitchen skills early. As a collegiate athlete, she started posting her cooking videos from her dorm room and they took off, propelling her following to almost 3 million!

Her salads are easy, healthful, and of course gluten free.

Read more here: https://www.theroamreport.com/features/spilling-the-beans-why-violet-witchel-s-meal-prep-secret-is-taking-over-the-internet/article_9672c404-a268-45cd-844c-41df083dae96.html

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Read the full article here

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From Gluten Free Watchdog: this product is labeled gluten-free yet lists malt syrup in the ingredients. Per the FDA, the ingredient “malt syrup” unqualified means “barley malt syrup.”

Gluten Free Watchdog reached out to the manufacturer but they have not yet responded. This product was spotted at a Grocery Bargain Outlet Market in Nevada. They will be filing a complaint with the FDA.

Read more here: https://www.facebook.com/share/p/1BLYksQmeR/

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As a Health Educator, Celiac Awareness Month in May may get me more excited than most. More than any other time of year, people are reading, sharing, and focused on educating and raising awareness about this disease. There’s nothing I like seeing better than info and resource-sharing.

However, there’s also nothing I like LESS than seeing info shared that isn’t fact-based but based solely on personal experience. While there’s nothing wrong with saying ‘this was my experience’ in some circumstances, often times this info is used to make important decisions that can impact health.

Need an example? It may look something like this: I eat X with no problem or ‘try going gluten free and see if you feel better.’ Again, well-meaning but when it comes to managing an autoimmune disease, it’s imperative to get vetted, data-driven info. Just the Celiac Disease Facts, please.

As a member of many online Celiac and Gluten Free groups, the same questions and issues come up again and again. That served as the inspiration for “5 Facts a Celiac Doctor Wants You to Know about Celiac Disease.” Working with the University of Maryland Celiac Center to create this Celiac Disease Fact Sheet, I hope you will share it with anyone you know with Celiac, who is gluten free, thinking about going free, has gluten sensitivity or cares for a child with any of the above.

Read the full article here: https://baltimoreglutenfree.com/5-facts-a-celiac-doctor-wants-you-to-know/

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Mike and Cam love to kick off Celiac Awareness Month with their annual "Celiac State of the Union!" This year, the guys reflect on the current state of the celiac community, from the inspiring youth movement and advocacy efforts at the University of Chicago to the latest updates on FDA labeling, and the psychological toll of hypervigilance.

Mike and Cam break down the major wins and ongoing challenges of the past year, taking a closer look at the future of celiac research, the disappearing "gluten-free" labels on over-the-counter meds, and a hopeful outlook for the next generation of advocates.

Listen to the full episode here: https://celiacprojectpodcast.libsyn.com/

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As she states so well: "The test is simple and inexpensive. The cost of not testing is much greater."

You can read the full article here: https://theceliacmd.com/six-reasons-to-test-for-celiac-disease-before-starting-a-gluten-free-diet/

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Mike, Cam, and producer Ellen return for a spring update featuring Jim’s recovery saga and his surprising search for a gluten-free Z-Pak. The guys explore new research linking antibiotic-disrupted microbiomes to non-celiac gluten sensitivity and share a UK listener’s story on international diagnosis hurdles.

They also celebrate a long-time listener who was inspired by the podcast to launch her own gluten-free business to help others. Mike and cam wrap up the episode with a look at the "human factor" in restaurant safety, and sobering global data on celiac diet adherence.

Listen to the full episode here: https://celiacprojectpodcast.libsyn.com/

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a gastroenterologist and professor of medicine at the Mayo Clinic in Jacksonville, Florida, debunks 6 commons myths when it comes to this condition.

Read the full article here: https://gastrogirl.com/6-ibs-myths-debunked-by-a-gastroenterologist/

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Apr 28, 2026 07:00 PM 

Join NCA for our next Ask the Experts Live! webinar, they’ll explore how to embrace your inner adventurer and travel with confidence!

This will be a fun and engaging panel discussion with adventurous online social media voices including Gluten-Free Globetrotter, The Gluten Free Travelers, and Celiac Sarah Explores!

They will talk about all of their practical tips and tricks for vacationing safely with celiac disease or another gluten-related condition so you can walk away feeling inspired, prepared, and ready to explore!

Please register and submit questions in advance. This webinar will be recorded for future viewing.

Register here: https://us06web.zoom.us/webinar/register/WN_Rg5iYqoRTOKk5A8OPbMGHw#/registration

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There are some important things you should know before you start celebrating, listen for the criteria for deductions. Here's even more detail from the IRS: https://www.irs.gov/publications/p502

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Mike and Cam are joined by TCP Inner Circle member and world traveler Lyle Smart to recap his recent "magical journey" through Uruguay and Argentina. Lyle shares how he navigated long-haul flights with limited gluten free meal service and discovered why Buenos Aires is widely considered one of the most celiac-friendly cities on the planet.

From 100% dedicated steakhouse dinners to finding safe empanadas in a Panama airport, Lyle proves that a celiac diagnosis shouldn't keep you from seeing the world.

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What looks at first like a cooking class, is actually a doctor's appointment designed to help children and families build real-life skills around food and health.

"It's a billable service that were offering. It's a nutrition education appointment, and we're giving them the education as well as some practical skills," explained culinary nutrition manager Nolan Reese.

All hospitals need to follow this lead! Sticking to a gluten free diet requires more than education and intellectual knowledge. Practical skills are so important and build confidence. Prior studies show that practice and confidence are correlated with adherence to a gluten free diet.

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To support our community, each team will donate a portion of proceeds to Beyond Celiac when you purchase tickets through our link. With your support, we can continue to support their good work to care for patients today and find a Celiac cure for tomorrow.

Here's the schedule of games:

New York, NY—Yankees vs. Orioles—Friday, May 1 at 7:05 PM—Get Tickets!

Chicago IL—Cubs vs. Diamondbacks—Sunday, May 3 at 1:20 PM—Get Tickets!

Purchase deadline April 13

Philadelphia, PA—Phillies vs. Rockies—Friday, May 8 at 6:40 PM—Get tickets!

Purchase deadline: May 1

Denver, CO—Rockies vs. Diamondbacks—Saturday, May 16 at 1:10 PM—Get Tickets!

Washington, DC—Nationals vs. Orioles—Saturday, May 16 at 4:05 PM—Get Tickets!

Minneapolis, MN—Twins vs. Brewers—Saturday, May 16 at 6:10 PM—Get Tickets!

Purchase deadline May 2

Allentown, PA—IronPigs vs. Railriders—Saturday, May 22 at 6:45 PM—Get Tickets!

There are a limited number of tickets. Join Beyond Celiac and thousands of fans this May to raise awareness about celiac disease while enjoying America's pastime!

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As always, please check labels and contact the manufacturer if you have any questions about a product.

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If you see something on Facebook that just doesn't seem right, please reach out at contact@baltimoreglutenfree.com

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Grab your pens and your gluten-free snacks! Today, Mike and Cam are filling out the first-ever Sour 16 Bracket. They're ranking the most annoying, inconvenient, and downright difficult parts of living with Celiac disease to find the "Most Sour" winner of them all.

From travel hurdles to the mystery of the "May Contain" label, we’re covering it all with plenty of laughs and a little bit of madness.

Play along with them: Head over to our Facebook page to see the bracket and tell them —did your #1 seed get upset?

Listen to the full episode here: https://celiacprojectpodcast.libsyn.com/

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New research shows that when you speak up about where you want to eat you aren't being difficult; you're actually saving the group from decision fatigue. Tune in to hear why taking the lead for eating out is the ultimate act of kindness and can help get safe and good meals!

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Join Mike and Cam as they recap an epic four-night "travelogue" exploring college campuses through the eyes of two Celiac travelers.

Mike’s daughter, Jessica, is officially an admitted student to a number of schools, and the search is on to find the perfect fit—both academically and in the dining hall! From "head-exploding" fish and chips at Fretboard Brewing to authentic Mexican fare at Maize at the Station, Mike shares the best gluten-free finds across the University of Illinois, Indiana University, and Miami of Ohio.

Beyond the food, they dive into the realities of vetting campus dining halls, managing "awkward" student tours, and the emotional journey of a parent helping their child navigate a major life transition while staying safe and gluten-free.

Listen to the full episode here: https://celiacprojectpodcast.libsyn.com/

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My favorite St. Patrick’s Day food is Irish Soda Bread. GF Jules has a gluten free version - it’s delicious.

If you order her all-purpose flour from this link, a portion of the sale goes to support Baltimore Gluten Free’s work - with no added cost to you.

Recipe: https://gfjules.com/recipes/gluten-free-irish-soda-bread-recipe/

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• Event: Gluten-Free Cook-Along: Shepherd’s Pie and Irish Cream Brownies.
• Date/Time: March 12, 2026, at 6:00 PM EDT.
• Hosts: Shay Ryan Zimmerman (Editor-in-Chief of Gluten Free and More) and Katie Rich (retired professional baker).
• Registration: Attendees receive recipes and ingredient lists after signing up

Join Shay Ryan Zimmerman, Editor-in-Chief of Gluten Free and More magazine, and Katie Rich, retired professional baker, for our next NCA Cook-Along event.

Whether or not you have Irish heritage in your blood, it can be fun for everyone to enjoy these traditional favorites. They'll be walking you through the preparation of both a Shepherd’s pie and Irish Cream brownies, all gluten free and ready-to-enjoy!

Attendees will receive ingredients/recipe information after registration. This event will be recorded for future viewing.

Register here: https://us06web.zoom.us/meeting/register/b9tUxVV_Rh2O78ETjibXIg#/registration

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All of their recommendations align exactly with what I’ve been teaching my families for years. One exception: I do recommend requesting priority class registration.

Seeing these requirements in black and white, backed by professionals from all sectors, adds gravitas to our cause. It’s a win for visibility and a validation of the challenges our students face every day in the dining hall, dorms, and beyond.

We know colleges are large, slow-moving institutions. They aren’t going to overhaul their kitchens or rewrite their disability policies tomorrow just because this paper exists. To them, this is a recommendation; to us, it’s our child’s safety.

But this paper is a good tool in our toolbox.

We can (and should!) bring this document to the table during the accommodations process. We can point to it and say, "The experts agree that this accommodation is a standard of care."

If you have a senior in high school, or are preparing for the Accommodations Process, please join us on 3/25 or 3/26 for the next Accommodations Workshop.

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I had the pleasure of meeting Catalin a few years ago. As a young woman living in Italy, she shared her experiences on her social media and website, Celiac in Italy. She started teaching pasta making classes virtually from her kitchen in Italy in fact it’s which I made my first fresh pasta.

Catalin has been helping people plan trips to an Italy: Catalin knows Italy and knows it as someone with Celiac. We only have a short time for this trip and I knew we needed to maximize our time. I wanted a true insider’s recommendations of things to do, places to stay, shop and - of course - where to eat!

On that note, I mentioned how we’ve been thinking about this trip for years. I have places saved, videos bookmarked, lots of lists. One call with Catalin and, let’s just say, there were major revisions. Catalin even de-influenced me about a popular eatery I see constantly on social media that touts a large gluten free menus. 

She has joined forces with experts with Celiacs in other European counties: UK, Greece, France and Spain. Together they are Celiacs In Europe and ready to help the community experience travel without fear and experience the food of the country. If you’re planning a trip, save yourself time and get the real scoop on what to do and safe places to eat. 

For GF News Listeners, you can use code Andrea Tucker for 10% off your call with one of these travel experts. Head to www.celiacsineurope.com

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In this Winter News & Notes episode of The Celiac Project Podcast, Mike and Cam share powerful listener updates and real life celiac journeys. From insurance battles and refractory celiac disease to mental health, OCD, and navigating college gluten free, this episode highlights both the challenges and the progress happening in the community. They also discuss advocacy efforts around FDA labeling and helpful resources for checking whether medications are gluten free.

Listen to the full episode here: https://celiacprojectpodcast.libsyn.com/

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Most people living with celiac disease feel it significantly affects their romantic lives, according to the results of a online survey out of the Celiac Disease Center at Columbia University Irving Medical Center, in New York City.

Read the full article here: https://www.gastroendonews.com/In-the-News/Article/10-21/Dating-With-Celiac-Disease-Can-Provoke-Anxiety-Risky-Eating/64805

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Fallacy: It's never recommended to try a gluten free diet before getting tested for Celiac. If a physician recommends it, please ask to get tested for Celiac Disease first.

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Yum Earth is a company that's positioned themselves as a top nine, allergy-free candy company. They offer organic candies, dye-free, top 9 allergen -free candies (the top 9 allergens are wheat, peanuts, tree nuts, soy, egg, milk, sesame, fish, and shellfish).

Yum Earth has just changed their packaging to note that wheat is used in their processing. This appears on the packaging of their Sour Littles, Gummy Bears, and Jelly Beans. The company responded that they have always used wheat starch as a processing agent but are only now changing their packaging due to FDA labeling requirements.

Listen for more info! 

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Help Make Gluten Labeling a Reality

Eighty seven other countries require the labeling of Gluten (Wheat, Barley, Rye and Oats). Since 2006, only Wheat has been required to be labeled, but but Barley, Rye and Oats. The US needs to catch up with the rest of these countries.

Here's how you can help:

The FDA is allowing 60 days for feedback and comments on the RFI. Specifically the FDA is seeking information on adverse reactions due to "ingredients of interest" (i.e., non-wheat gluten containing grains (GCGs) which are rye and barley, and oats due to cross-contact with GCGs) and on labeling issues or concerns with identifying these "ingredients of interest" on packaged food products in the U.S.

"People with celiac disease or gluten sensitives have had to tiptoe around food, and are often forced to guess about their food options," said FDA Commissioner Marty Makary, M.D., M.P.H. "We encourage all stakeholders to share their experiences and data to help us develop policies that will better protect Americans and support healthy food choices."

PLEASE take a few minutes and leave your comment here

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She gets rave reviews from discerning critics: https://gfjules.com/recipes/beignets/

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Fallacy: Wheat-based bread in Europe is safe for those with Celiac or Gluten Sensitivity to eat. Hear more about how I think this myth started.

To be clear, any non-gluten free bread in Europe is not safe to consume in Europe, the United States or elsewhere!

Have a Fallacy you want me to talk about? Please send to contact@baltimoreglutenfree.com

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Mike and Cam are joined by Anne Moon and Dr. Annemarie Rompca from the Seattle Children’s Celiac Disease Program, to discuss how comprehensive, community-focused care can help kids and families thrive after a celiac diagnosis. They cover early challenges, mental health support, youth mentorship, community outreach with restaurants, and the future of celiac research — all through the lens of both medical expertise and lived experience.

Listen here: https://celiacprojectpodcast.libsyn.com/

🎥 You can also watch this episode on YouTube at: http://youtube.com/@celiacproject

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GF Jules has tons of recipes on her site for party food: https://gfjules.com/recipes/gluten-free-party-recipes/

What are your favorite Super Bowl foods? Please share at contact@baltimoreglutenfree.com

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February 17th at 7:00 pm ET

Register here: https://us06web.zoom.us/webinar/register/WN_CSjjBWutRnGQPwLOwQI_Yw?mc_cid=4a34f3a5f5&mc_eid=5a62c1a313#/registration

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Uncovering the Base of the Celiac Iceberg: From Case Finding to Universal Screening

March 18th at 1:00 pm ET

Register here: https://partners.zoom.us/webinar/register/WN_CFSqqZSqSda50bTW9e8LOA?mc_cid=4a34f3a5f5&mc_eid=5a62c1a313#/registration

---------------------------------------------

Virtual Support Groups:

Join NCA’s virtual support group meeting for supportive and open conversation about gluten-free living: https://zoom.us/meeting/register/tJcvceCupzwtG9Z2YSo4q45H4kAN_-HkHtTU?mc_cid=4a34f3a5f5&mc_eid=5a62c1a313#/registration

NCA Young Adults with Celiac Disease

Monthly Meeting

February 17th at 5:30 pm CT

Register here: https://us06web.zoom.us/meeting/register/tZYlc-ypqTwiGNKSvpiE5VjvM-nwuQA_x6oG?mc_cid=4a34f3a5f5&mc_eid=5a62c1a313#/registration

ROCK Elementary

Tacos & Trivia Night

February 23rd at 6:30 pm ET

Register here: https://us06web.zoom.us/meeting/register/nK5AHDOVTLO29BPKJvwjkQ?mc_cid=4a34f3a5f5&mc_eid=5a62c1a313#/registration

ROCK Middle/High School Virtual Hang Out

February 24th at 6:30 pm ET

Register here: https://us06web.zoom.us/meeting/register/nK5AHDOVTLO29BPKJvwjkQ?mc_cid=4a34f3a5f5&mc_eid=5a62c1a313#/registration

ROCK Parent & Caregiver Meeting

February 25th at 6:15 pm ET

Register here: https://us06web.zoom.us/meeting/register/y4AZMUsYTdWPXZ9YZt_xcA?mc_cid=4a34f3a5f5&mc_eid=5a62c1a313#/registration

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Gluten Free Watchdog tested 3 wheat-based sourdoughs and they were all found to have significant ppm levels of gluten. Read more here: https://www.glutenfreewatchdog.org/news/sourdough-wheat-bread-is-not-safe-for-folks-with-celiac-disease/

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Cam shares what’s working, where systems fall short, and the challenges of getting glutened and securing academic accommodations. A candid, informative conversation for anyone with celiac disease, or anyone helping a student prepare for college life gluten-free.

Listen to the full episode here: https://celiacprojectpodcast.libsyn.com/

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The Food and Drug Administration announced it is taking steps to Improve Gluten Ingredient Disclosure in Foods by issuing an Request or Information (RFI) regarding labeling Gluten and preventing cross-contact of Gluten in packaged food.

Eighty seven other countries require the labeling of Gluten (Wheat, Barley, Rye and Oats). Since 2006, only Wheat has been required to be labeled, but but Barley, Rye and Oats. The US needs to catch up with the rest of these countries.

Here's how you can help:

The FDA is allowing 60 days for feedback and comments on the RFI. Specifically the FDA is seeking information on adverse reactions due to "ingredients of interest" (i.e., non-wheat gluten containing grains (GCGs) which are rye and barley, and oats due to cross-contact with GCGs) and on labeling issues or concerns with identifying these

"ingredients of interest" on packaged food products in the U.S.

"People with celiac disease or gluten sensitives have had to tiptoe around food, and are often forced to guess about their food options," said FDA Commissioner Marty Makary, M.D., M.P.H. "We encourage all stakeholders to share their experiences and data to help us develop policies that will better protect Americans and support healthy food choices."

PLEASE take a few minutes and leave your comment here

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Read more here: https://onlinelibrary.wiley.com/doi/abs/10.1111/jcpp.12958

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Mike and Cam kick off 2026 with more “Stump Mike and Cam” fun as they continue tackling questions from the Beyond Celiac Harris Poll. They break down what the public gets right about celiac disease, where misconceptions still exist, and how those perceptions compare to the real-life experiences of people living with celiac disease.

Mike and Cam share personal insights, revisit key community questions, and look ahead with optimism for greater awareness and understanding in the year ahead.

Listen to the full episode here: https://celiacprojectpodcast.libsyn.com/

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As eco-friendly tableware becomes more widely used in restaurants, schools, catered events, hospitals, and take-out settings, understanding whether these products are safe for people with celiac disease is increasingly important. This new research, published in the Journal of Agricultural and Food Chemistry, is the first to thoroughly evaluate gluten transfer from biodegradable tableware under real-world conditions.

The researchers examined eight types of biodegradable plates, cups, and straws made from materials such as wheat straw, wheat pulp, palm leaf, and sugarcane.

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Mike and Cam close out the year with a fun and thought-provoking New Year’s episode. They dive into surprising results from a Harris Poll by Beyond Celiac, for a “Stump Mike and Cam” style podcast, revealing some stunning insights on how the general American public really understands celiac disease.

With gluten-free beers in hand, they react to questions about dining out, travel, and social situations while sharing honest takes, a few laughs, and reflections on where awareness is improving—and where there’s still work to do. Join them for a festive, eye-opening way to ring in the New Year and celebrate 2025!

Listen to the full episode here: https://celiacprojectpodcast.libsyn.com/

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Hear what my family thinks, including my older daughter who does not need to eat gluten free and has had regular Cheez It recently. If you want to see photos of the ingredients and nutritional values, please head over to Baltimore Gluten Free on Facebook and Instagram.

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See the full list here: https://www.goglutenfreely.com/gluten-free-christmas-candy/

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From cookie mixes in a jar to infused olive oil and vanilla, she's got great ideas for anyone still on your list.

Get inspired here: https://gfjules.com/gluten-free-gifts-for-foodies/

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The recall affects shoppers across a wide geographic footprint. According to its website, Sprouts Farmers Market operates in approximately 24 states, with its highest concentration of stores in California, followed by Texas, Florida, Arizona, and Colorado. The chain also has stores in states such as Alabama, Delaware, Georgia, Kansas, Nevada, New Mexico, North Carolina, Oklahoma, and Tennessee, among others.

The product is packaged in a 9-ounce brown and yellow box bearing a picture of the lasagna, and can be identified by the UPC code 6-46670-51140. 

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Mike and Cam are back with a fun bonus holiday episode! Fresh off a road trip to Vermont, Cam shares all the gluten-free highlights from the journey, including amazing food stops, surprise skiing and snowboarding, and the legendary Vermont sock sale that inspired the entire trip. From Chicago Pizza packed for the drive, to a standout gluten-free brunch in Buffalo, to jaw-dropping views of Niagara Falls, this adventure is filled with great eats, unexpected laughs, and a few wild animal encounters. Cam also talks about discovering incredible craft ciders and tips for handling awkward moments when restaurants aren't as safe as expected. Join Mike and Cam for a cozy holiday show packed with gluten free travel tips, foodie finds, and plenty of stories from the road.

Listen to the full episode here: https://celiacprojectpodcast.libsyn.com/

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Mike and Cam are thrilled to welcome back one of their all-time favorite guests: Erin Smith, the Gluten-Free Globetrotter! 

Erin shares her top holiday travel and party tips, from smart airport food strategies to navigating gatherings with confidence. She also gives an update on life in Montreal, talks about celebrating Christmas in Mexico, and offers practical advice on researching safe spots to eat both locally and abroad. A perfect episode to help you stay prepared, calm, and gluten-free throughout the holiday season!

Listen to the full episode here: https://celiacprojectpodcast.libsyn.com/

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Here is my favorite All Purpose Flour: gfjules.pxf.io/5gL3O2

What's yours'?

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Kits come in a variety of options, including Unicorn Donuts, soft pretzel bites, and gingerbread houses, and are perfect for any season or just for some daily fun.

Visit Little GF Chefs to shop!

ModifyHealth is an answer to prayers: an ALL gluten free prepared meals company! 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. First-time orders get a nice discount too.

Visit Modify Health to sign up!

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Words With Boards https://wordswithboards.com

GF Jules Pizza Lovers Kit: gfjules.pxf.io/LXo27M

Gift Cards for Local GF Businesses: https://baltimoreglutenfree.com/dedicated-gluten-free-businesses-that-ship/

Equal Eats: https://equaleats.com/?ref=p6c1mc0l7az use code AndreaTucker for 10% off

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Choceur branded Cookie Butter Holiday Bark sold at Aldi may contain undeclared pecans. People who have allergies to pecans run the risk of serious or life-threatening allergic reaction if they consume these products.

Choceur branded Pecan, Cranberry & Cinnamon Holiday Bark may contain undeclared wheat. People who have allergies to wheat run the risk of serious or life-threatening allergic reaction if they consume these products.

The recalled items were distributed nationwide through Aldi grocery stores.

Cookie Butter Holiday Bark is packed in 5 oz. Choceur branded stand up pouch bags with the lot # 29225 and best by date on 05/2026, which are printed on the back of each bag. 

Pecan, Cranberry & Cinnamon Holiday Bark is packed in 5 oz. Choceur branded stand up pouch bags with the lot # 29225 and best by date on 08/2026, which are printed on the back of each bag.

Full recall statement

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Mike and his family head to St. Louis for his daughter’s softball tournament—but when rain washes out most of the games, the real action happens off the field. With unexpected downtime, Mike goes on the hunt for the best gluten-free eats the city has to offer.

From mouthwatering Missouri-style BBQ to a creative spin on tacos, plus a surprise college visit complete with a gummy-bear bonus, this trip delivers plenty of delicious discoveries. Join Mike as he turns a soggy weekend into a gluten-free adventure packed with standout finds!

Listen to the full episode here: https://celiacprojectpodcast.libsyn.com/

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Dec 3, 2025 06:00 PM

Join Shay Ryan Zimmerman, Editor-in-Chief of Gluten Free and More magazine, and Katie Rich, retired professional baker, for the National Celiac Association Cook-Along event.

For people needing to live gluten free, this time of year can come with a lot of extra anxiety when it comes to hosting events or going to family dinners. Reduce some of that stress by cooking along with Shay and Katie as they prepare Baked Ziti and Overnight French Toast.

Register here: https://us06web.zoom.us/meeting/register/BCvD8uWqRxuSRqoIaCzvnw?mc_cid=bb46cb1b30#/registration

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Jules is a master baker who has Celiac Disease. In this guide, she discusses what to make, how to keep it safe from cross-contamination, how to talk to other guests and hosts about your dietary needs and of course, all the best gluten free recipes to make your Thanksgiving deliciously special, and lacking only the gluten.

I love Jules products and find her recipes to full-proof. I only endorse products I myself use. I earn a small portion of the sale for any order placed through this link: https://shop.gfjules.com/collections/ebooks-books/products/gluten-free-thanksgiving-ebook?aff=47

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Read more about the study here: https://healthnews.com/news/gluten-free-diet-fibromyalgia/?fbclid=IwAR39fWVJvsp9Ud84jGfbj7hDHIJatj3-PQgnCR4E9Zu2hoL7bpJcj5L9430

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Guest Jennifer Schiano, Author and Illustrator of the great new book, The Bread Devil's Guide to Gluten Free, discusses her inspiration. Jennifer took some of her pain, and channeled it into coming up with this character and eventually writing a book.

Full episode here: https://celiacprojectpodcast.libsyn.com/

Watch the episode on YouTube: https://www.youtube.com/watch?v=cbtCkH4UjH4

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As millions face losing benefits, this program is more critical than ever. NCA can respond directly to individuals and coordinate bulk purchases of gluten-free food for pantries, ensuring those with celiac disease don’t go without safe options. If you are a pantry looking for GF food email info@nationalceliac.org - if you are an individual please fill out the form at nationalceliac.org/disaster

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Mike and Cam are back with their Fall News and Notes! They kick things off with exciting research on a potential new blood test that could diagnose celiac disease without a gluten challenge. The guys also share powerful listener stories—from Jim’s ongoing health journey to Julie’s late diagnosis and resilience.

They wrap up the show looking at some interesting research coming out of UC Santa Barbara on wheat. Is it possible there will be a gluten free strain of wheat in the future? 

Listen to the full episode here: https://celiacprojectpodcast.libsyn.com/

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Donna DeCosta is an MD and the mother of two sons with life-threatening food allergies, she's also a physician, author, support group leader, food allergy advocate and the founder of the Food Allergy and Sensitivity Circle.

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Amy’s Kitchen Gluten Free Rice & Bean Burritos are being recalled for possible foreign material contamination. The type of foreign material was not mentioned in the recall notice. Most foreign material in foods pose an injury or choking hazard.

Because this recall notice was posted on the FDA’s Enforcement Reports Page, and not the regular recall page, there is no mention about whether or not any injuries have been reported to the company to date in connection with the consumption of this item. The recalling firm is Amy’s Kitchen of Petaluma, California.

This product was sold at the retail level in these states: California, Colorado, Connecticut, Iowa, Illinois, Indiana, Kansas, Louisiana, Massachusetts, Maryland, Maine, Michigan, Minnesota, New York, Ohio, Oklahoma, Pennsylvania, Texas, Virginia, Vermont, and Wisconsin. No picture of the recalled product was provided in the recall notice.

The recalled product is Amy’s Kitchen Gluten Free Bean & Rice Burritos that are packaged in a 5.5 ounce retail unit. This product is sold frozen. The UPC number that is stamped on the product label is 042272003525. The lot code is 30C1725, and the expiration date is 03/2027.

If you bought this product, do not eat it. You can throw it away in a secure garbage can with a tight fitting lid, after first wrapping or double bagging it so others can’t access it, or you can take it back to the store where you purchased it for a full refund.

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Some members of the Celiac community use activated charcoal when they've been accidentally exposed to gluten because they believe it helps with symptoms.

A study published in the Journal of the American Pharmacists Association looks at how many people are using this as a treatment and encourages pharmacists to educate anyone buying activated charcoal on it's use.

You can read the full study abstract here: https://www.sciencedirect.com/science/article/abs/pii/S1544319121004453

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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.

Listen to the full episode here: https://celiacprojectpodcast.libsyn.com/

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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/gffcollegediningsurvey

The 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.

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Read more here.

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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!

Listen to the full episode here: https://celiacprojectpodcast.libsyn.com/

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2-Part Series: September 30 & October 1

3:00 PM EDT

Live + Recorded Access

Celiac disease can show itself in more than just the gut. One of the most important and overlooked signs is Dermatitis Herpetiformis (DH)—a skin condition directly tied to celiac disease. But there are so many more clues found on the skin… such as hair loss, rosacea, acne, itch, psoriasis and eczema. Learn when to test and how to identify one of the most challenging diagnoses in medicine.

This webinar series is designed for nurse practitioners, general practitioners, physician assistants , family physicians, dietitians, and other healthcare providers who want practical tools to better serve adult and adolescent patients.

Register here: https://gluten.org/2025/08/27/skin-clues-to-celiac-disease/

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Here are some helpful related articles:

Do I have to use gluten-free skin and body care products?

I am looking for body lotions and hair spray, shampoos, conditioners and mousse that are gluten free. Can you help me?

Are gluten-free skin and body products important for people with celiac disease?

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Located in historic Monroe, this boutique hotel is perfect for not only stays but also hosting events.

Listen for more about this amazing place!

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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.

Listen to the full episode here: https://celiacprojectpodcast.libsyn.com/

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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!

Listen fo the full episode here: https://celiacprojectpodcast.libsyn.com/

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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!

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Read more here:https://nationalceliac.org/celiac-disease-questions/should-i-try-a-food-sensitivity-test-to-see-if-im-intolerant-to-other-things/

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Gluten-Free Cook-a-Long

August 27th at 6:00 pm ET

Join 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#/registration

ROCK Middle/High School Virtual Hang Out

August 26th at 6:30 pm ET

Hey 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#/registration

ROCK Elementary Taco Thursday

August 28th at 6:30 pm ET

Parents, 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!

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Virtual Support Group: Living Gluten Free

September 9th at 7:00 pm ET

Join 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#/registration

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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.

Listen to the full episode here: https://celiacprojectpodcast.libsyn.com/

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