They were on a road trip from Nashville to Charlotte. Every other exit had been a Waffle House or a Bojangles’—both nuclear options for a guy with celiac disease. This exit had Cracker Barrel. And Ethan, despite his better judgment, had a sliver of hope left.

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Even if Cracker Barrel were to introduce a gluten-free bread option, their kitchens are not dedicated gluten-free facilities. Because they bake massive amounts of wheat-based biscuits and rolls daily, the flour dust in the air and the shared cooking surfaces make the risk of cross-contamination very high.

“I hear you have the new gluten-free bread,” Ethan said, trying to sound casual, like a normal person ordering a normal thing.

New bread. Tapioca-based. That was the rumor.