Today we’d like to introduce you to Margie Traxler.

Hi Margie, we’d love for you to start by introducing yourself.
My story began in late 2003 when I started experiencing severe issues with my gallbladder. Despite no signs of gallstones, it simply stopped functioning due to toxins, leading to its removal. However, my health didn’t improve—especially on the BRAT diet. Everything seemed to make me sicker. Desperate for answers, I had to radically change my diet overnight, cutting out anything questionable.

Then, in January 2004, my world turned upside down again when my 6-year-old daughter suddenly doubled over in pain. Rushing her to the emergency room, we feared her appendix had burst, but tests came back normal. My sister, studying natural nutrition, suggested food allergies might be the cause. Seeking help, we found a doctor in Longmont, Florida, who diagnosed her intolerance to wheat and sugar, which were damaging her intestines.

This defining moment ignited a fire within me. Standing outside Whole Foods with my daughter, choking down the first gluten-free product we could find, I made a promise to her—that one day, we would create better alternatives for people like us.

From then on, I delved into studying nutrition and experimenting with natural ingredients in my kitchen. Starting with almond flour, I soon realized nuts weren’t the solution due to sensitivities and mold issues. Traveling to various countries, particularly in tropical regions, I studied local diets and ingredients, developing what I call my “ingredient children”—a variety of plant-based flours and natural sweeteners like stevia and honey.

My journey evolved as I transitioned from gluten-free to grain-free and finally to a diet free of gluten, grains, and sugars altogether. This led to a pivotal discovery: our bodies couldn’t tolerate grains because they belong to the grass family, triggering inflammation and health issues. I became a self-taught natural food scientist, dedicated to creating baked goods that mimicked traditional flavors and textures but without the harmful side effects.

In late 2017, encouraged by friends who had benefited from my creations, I founded Grain Free Mama’s. It was more than just a business; it was my passion to help others struggling with digestive issues find hope and reclaim their health through natural, wholesome foods. My vision is to provide not only delicious products but also a supportive community and resources to guide people back to eating whole, natural foods. I am determined to fulfill the promise I made to my daughter—to offer a path to true food freedom and well-being for all who seek it.

Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
Definitely not a smooth road as I have been creating a new path in a dense area, but maneuvering through the obstacles has made the journey that much sweeter. I did not come from within the Food CPG world, so was a newcomer. Standard practice within this field was all new to me so there was a learning curve for sure. I attended as many industry specific events as possible, and was continually searching out relevant online events to meet people and learn all I could from them. I suppose it could have seemed overwhelming, but I saw it as an adventure. Over time I have learned more and more, the most from trial and error. In learning what hasn’t worked I have gained more insight into what does work.

Appreciate you sharing that. What else should we know about what you do?
I am an ‘out of the box’ thinker. In my family we have many artistic and creative people, from artists (my great great grandma and my daughter come to mind quickly as they were/are fabulous painters, etc.), to writers (my middle son and myself) and also natural entrepreneurs (myself and my oldest son).

As for me, I am a biologist/botanist turned restauranteur who has also become a Natural Food Scientist. I began for health reasons for my family, but have continued as a result of my passionate belief that most are blessed with marvelous bodies that, when fed properly for each body, allow for adventurous and full lives.

Grain Free Mama’s Baking Mixes, Crepe and Pizza Crust Mixes, are available now, and more to be released soon. We are also in the planning stages for our first cafe/packaging location as well.

I am most proud of my resilience, determination and flexible approach to do the most good I can with what I have created and have been blessed with. What sets me apart from others is the mindset that there are simply no obstacles that cannot be maneuvered around with determination and creative thinking.

Is there anyone you’d like to thank or give credit to?
I credit my family and close friends as my most loyal supporters and cheerleaders. They have tirelessly encouraged me to keep going, keep dreaming, and keep believing.

I have met so many people within the industry that have taught me tidbits of knowledge and when I put them all together, they have been invaluable. There are too many to thank here.

Grain Free Mama’s vision is to provide those who need allergen free foods with the most delicious meals and products that promote health with every bite.

Pricing:

• Crepe Mix, 4-packs, $29.95 w/free shipping (Mama’s Original, Garlic & Onion, Cinnamon & Nutmeg and Delicious Chocolate flavors)
• Original Pizza Crust Mix 3-pack, $28.95 w/free shipping
• Food Breakthrough: Adjust Your Diet, Transform Your Life Book, $20.00 w/free shipping
• Food Breakthrough: Adjust Your Diet, Transform Your Life Cookbook, $24.99 w/free shipping

Contact Info:

• Website: https://www.grainfreemamas.com
• Instagram: https://www.instagram.com/gfmamas/
• Facebook: https://www.facebook.com/grainfreemamas
• Linkedin: https://www.linkedin.com/in/margietraxler/
• Twitter: https://x.com/gfmamas
• Youtube: https://www.youtube.com/@grainfreemamas