A Gluten Free Podcast

Episode 188

What if fast food could be 100% gluten free, safe for coeliacs, nut-free, and with dairy-free options too? That dream is becoming reality thanks to Sonny Wells, founder of Sonny’s Food, the UK-based startup gaining global attention — from the coeliac community and business leaders like Richard Branson, Simon Squibb, and Steven Bartlett.

In this episode, Sonny shares how his coeliac diagnosis over a decade ago led to a bold mission: to create a fully coeliac-safe fast food chain that makes gluten free dining fast, easy, and safe — without compromise. We talk about his personal journey, the challenges of being a male in the gluten free space, and how the idea for Sonny’s Food came to life.

🔍 In This Episode:

🌟 The Mission Behind Sonny’s Food

• What makes Sonny’s 100% coeliac-safe, nut-free & dairy-free adaptable
• Why it’s more than just a business — it’s a movement

📖 Coeliac Life & Diagnosis

• Sonny’s diagnosis story and life as a gluten free male
• Social impacts, stigma, and staying visible in the community

🇬🇧 Gluten Free in the UK

• Navigating food subsidies, postcode lotteries, and Coeliac UK’s support
• Is 13% of the UK gluten free?

🍔 Building the Brand

• The inspiration behind Sonny’s
• Menu plans, Coeliac UK accreditation, and price comparisons

🚀 Starting Up

• Fundraising, startup growth, and high-profile support
• Winning Simon Squibb’s pitch, meeting Richard Branson, and running into Steven Bartlett

💬 Community & Global Response

• Support from the coeliac community and beyond
• Could Sonny’s expand globally — even to Australia?

💡 One Chat That Changed Everything

• A moment that reminded Sonny why he started this journey

👏 Why It Matters:

If you’ve ever felt unsafe eating out, been glutened at a restaurant, or longed for more convenient options — this episode is for you. Sonny’s taking a personal struggle and turning it into a solution the whole community can benefit from.

🔗 Connect With Sonny’s Food:

Instagram: @sonnysfood

TikTok: @sonnysfood

Website: www.sonnysfood.com (Coming soon)

Email: investment@sonnysfood.com

⚠️ Disclaimer:

This podcast is for informational purposes only and not a substitute for professional medical advice. Always consult your healthcare provider for personalised support.

Bask & Co make delicious gluten free porridge, granola and granola bars. Head to baskandco.com.au & use our code GFFAMILY to save 20% at checkout!

A Gluten Free Podcast

Episode 187

This week, we’re flipping the script on how we think about coeliac disease and gluten free living. What if we approached it like a scientist?

I’ve spoken with leading experts like Dr Jason Tye-Din, Olivia Moscatelli and Andrew Williams — all scientists who use trial, error, and objectivity to explore the unknown. While we may not be in a lab, we can use their mindset to navigate our own gluten free lives.

🔍 What Does It Mean to Think Like a Scientist?

Scientists stay curious, objective, and open to being wrong. That mindset can transform how we approach coeliac disease.

Here’s how:

1️⃣ Experimentation
Try new recipes, test restaurant strategies, make mistakes — and learn. Every "failure" is data to refine your approach.

2️⃣ Collecting Data & Problem Solving
Use existing knowledge: trusted resources, recipes, support groups, symptoms tracking, health checklists. Others have done the legwork — tap into that.

3️⃣ Continuous Learning & Staying Objective
Even world-leading experts stay curious and humble. We should too. Let go of ego, embrace new information, and keep evolving.

💡 Why This Matters
Coeliac life can feel restrictive, but a scientific mindset brings flexibility, curiosity and growth. You don’t need to be perfect — just open to learning.

🔜 Next Week
We’re speaking with someone revolutionising gluten free fast food. He’s launching the world’s first dedicated GF fast food chain in the UK. It’s an inspiring story of experimentation and persistence — you won’t want to miss it.

🧪 Final Thought
You don’t need a lab coat to think like a scientist. Just curiosity, resilience, and a willingness to grow.

🔗 Mentioned in this episode

Episode with Anthony Dionne - How To Dine Out Safely With Coeliac Disease

Understanding the 'may contain gluten' statement blog post

Follow up testing and management for coeliac disease

A Gluten Free Podcast Facebook Group

📬 Stay connected:
Instagram: @a.gffamily
Email: aglutenfreefamily@gmail.com

Please subscribe, share, or leave a review — it really helps grow our coeliac and gluten free community.

⚠️ This podcast reflects personal experiences and is not medical advice. Please consult a qualified healthcare professional for individual guidance.

Bask & Co make delicious gluten free porridge, granola and granola bars. Head to baskandco.com.au & use our code GFFAMILY to save 20% at checkout!

A Gluten Free Podcast

Episode 186

This week on the podcast, I'm joined by Associate Professor Kelly Lambert, Academic Program Director for Nutrition and Dietetics at the University of Wollongong in New South Wales. Kelly and I first connected during a panel discussion at the Sydney Gluten Free Expo, where we tackled one of the most talked-about and often frustrating issues in the coeliac and gluten free space – the cost of gluten free food.

With the rising cost of living, the financial burden of maintaining a gluten free diet has only become more difficult for those of us with coeliac disease. Kelly has spent years studying this issue and shares some brand new research findings in this episode, including how her team conducted the studies and what the results reveal about the state of gluten free food affordability in Australia.

💬 We talk about:

• Kelly’s academic background and role in nutrition and dietetics
• Her personal connection (if any) to coeliac disease and the gluten free diet
• How the original study into gluten free food costs began and what inspired it
• New research findings and how they compare to previous data
• What this means for people with coeliac disease and other medically necessary gluten free diets
• How research like this can influence public health policy and advocacy efforts
• The recent Coeliac Australia petition for a gluten free food subsidy and how research may support it
• How Australia compares to countries like the UK, New Zealand, and Italy, where prescriptions or reimbursements exist for gluten free staples
• Our reflections on the Sydney Gluten Free Expo panel and the various perspectives shared – from researchers to small businesses to everyday consumers
• Kelly’s ongoing work and future plans in this area

🔗 Whether you're living with coeliac disease, supporting someone who is, or simply interested in food policy and nutrition research, this conversation will give you a better understanding of the challenges faced by gluten free Australians — and what steps might be taken to make gluten free food more accessible and affordable for all.

📢 Get involved:
If you'd like to learn more about Kelly’s research or participate in future studies, check out the links below. Your voice and experience can help shape the future of gluten free advocacy and research.

📌 Links & Resources:

• University of Wollongong – Nutrition & Dietetics Program
• Gluten Free Food Subsidy previous 2012 study
• Register interest in future studies (insert link)
• The 2024 update on cost of staple gluten free foods
• Climate footprint of gluten free diets
• Associate Professor Kelly Lambert email - klambert@uow.edu.au

🎧 Thanks so much for listening. If this episode resonated with you, please share it with someone in your gluten free community, and don’t forget to follow, rate, and review the podcast wherever you listen.

Disclaimer

The content on this podcast is not a substitution for professional medical advice. It is the opinion and experience of the show host or guests. Please seek professional medical advice from a medically qualified professional before making any decisions about your hea

Bask & Co make delicious gluten free porridge, granola and granola bars. Head to baskandco.com.au & use our code GFFAMILY to save 20% at checkout!