Got gluten? This is a question many people ask when looking at a restaurant’s menu. For some, going gluten-free is a lifestyle choice, but for others, the ingredient can have many health implications, often limiting the variety of food options that can be enjoyed. While there are substitutions for gluten, let’s be honest: There’s a distinguishable difference between foods that contain gluten and those that don’t. Bridging the flavor and texture gap between foods that contain gluten and foods that don’t is a mission of Gladys Jahn, owner of the gluten-free restaurant Knead Luv Bakery.
Jahn discovered she had celiac disease after months of doctor’s visits and chronic pain, “The doctors didn’t know what was wrong with me, I was very ill for several years,” Jahn says. “A doctor in Arizona did some bloodwork and told me I have celiac; the problem was the food I was eating.”
After discovering she couldn’t enjoy the foods she once loved, Jahn had to pivot her mindset and become more conscious than ever about what she was putting into her body. Often disappointed with how the food tasted, Jahn and her husband, David, were determined to create a solution: enrich the flavor and master the texture of gluten-free cuisine.
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“I asked my husband, ‘How many people are like me and struggling with celiac?’ We started doing the research, and we found that the numbers were really high,” Jahn says. “We started this mission of making good gluten-free food. My husband is very science-minded, and I love to bake, so we would tweak my recipes with this flour that we created, and we began to make all of our food from scratch.”
Jahn’s recipes are remarkable and often indistinguishable from regular gluten-containing foods. “There have been so many people who have told me they can’t taste the difference when trying our pastries!” Jahn enthuses.
“We started this mission of making good gluten-free food. My husband is very science-minded, and I love to bake, so we would tweak my recipes with this flour that we created, and we began to make all of our food from scratch.”
Some fan-favorite menu items for Knead Luv customers are cinnamon rolls, croissants, and biscuits and gravy. “We have expanded our menu as well to include chicken sandwiches, chicken and waffles, pizza and chicken parmesan,” Jahn adds.
Committed not only to providing the community with delectable gluten-free options, Jahn prides herself on serving a fully organic menu free of seed oil. “We have a very clean ingredient label,” she says. “If you want to preserve your body for longevity, it starts with what you put in your mouth.”
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Knead Luv Bakery is a labor of love rooted in community. “The community is so wonderful; they’ve made us who we are. Without the community, there’s no way we could have built what we have here,” Jahn points out. “This is their bakery. I want them to feel welcome when they step inside. It’s a place of peace and it’s a place of love.”
Jahn’s warm smile welcomes you at the door, and her kind energy vibrates off the walls, creating an atmosphere that draws you in. Her kindness and passion are reflected in her business and, more importantly, in her food.
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