My Journey from Gluten-Free to Fresh-Milled Wheat – On Sue Becker’s Podcast

I’m so excited to share that I had the honor of being a guest on Sue Becker’s podcast, Sue’s Healthy Minutes! You can watch the episode directly here: Listen on YouTube

For 15 years, I lived a 100% gluten-free lifestyle. I relied on gluten-free products—breads, crackers, and packaged foods. While they were convenient, I always felt like something was missing. The flavor, the satisfaction, the nourishment—it wasn’t there. My body craved something more natural, more whole, more nourishing.

Then I discovered fresh-milled wheat, and everything changed. Baking with it brought back the joy of real bread—the aroma, the texture, the flavor. It was nourishing in a way I hadn’t felt in years, and it gave me the confidence to stop buying gluten-free products entirely. I don’t buy bread at the store anymore; I make everything from scratch with fresh-milled wheat. This simple change has had a profound impact on my health, my energy, and my connection to food and family.

Being on Sue’s podcast was such an honor because I got to share this journey, and I hope it inspires others to think differently about food. One of the biggest lessons I’ve learned is that food is not just fuel—it’s medicine. What we cook in our kitchens and feed our families can be the first step in our healing journey. By choosing whole, nourishing ingredients, we give our bodies the building blocks they need to thrive.

“Let food be thy medicine and medicine be thy food.” – Hippocrates

I’ve come to love exploring this in my own life and sharing it with others. At times, it can feel daunting—making everything from scratch, finding the right ingredients, or just taking the time to bake. But in reality, it’s an investment in our health and our families. You save money, you know exactly what’s going into your food, and you’re truly feeding your loved ones in the most intentional way. What more could you ask for?

These breads aren’t just food—they’re a way to bring joy, connection, and nourishment to our home.

I also reflected on how attending one of Sue’s classes at Bread Beckers was a turning point for me. It reminded me how empowering it is to take control of your health at home and make small changes that have a big impact. Baking with fresh-milled wheat isn’t just about the bread itself—it’s about creating a lifestyle centered on nourishment, intentionality, and care. If you want to learn more about this bread and what makes it different, read my blog post on The Rise (and Fall) of Real Bread: What We Gave Up for Convenience

It was such an honor to sit down with Sue and share my story. My hope is that it encourages others to explore how small steps in the kitchen—like baking with whole ingredients, making your own bread, or experimenting with nourishing recipes—can transform your health, your family meals, and your joy in cooking.

Listen to the full episode here: Sue’s Healthy Minutes – It’s the Bread Story with Saige Parker