What did this scientist mom learn about going gluten-free?
Shopping for and preparing gluten-free food can be a big challenge. It’s one that General Mills food scientist Colleen Kargel truly understands.
When her son was five, his doctor recommended that he avoid all gluten in his diet, along with dairy and eggs.
Colleen recalls how suddenly difficult it was to shop for foods that everyone in her family would enjoy – especially when celebrating special occasions such as birthdays.
Her first trip to the grocery store after receiving the advice about her son took three hours and overwhelmed her reading labels and coming up with solutions for what they could eat as a family. “It really was a big, life- changing event in our family,” she says.
Back in 2009 she drew from this experience when working with the Betty Crocker team as they were developing the brand’s line of gluten-free baking mixes.
One of the most exciting parts of working on the project was that she has direct experience with the consumer need.
“I know first-hand how hard it is to not be able to make a birthday cake for your child,” says Colleen.
Her story is the second in a series of videos, “Real People, Real Food.” Our first was “How does this chef spice up his recipes?”
Throughout the series, we’ll feature the farmers, chefs, nutritionists, scientists, and employees who make or bake the food General Mills sells around the world. Each person tells a unique story of how they bring passion and quality to General Mills.
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