Gladys Jahn

Baker, Founder of Knead Luv

Gladys Jahn is a Baker specializing in gluten-free pastries and breads based in Phoenix, Arizona. Her lifelong love for baking evolved into a mission when she discovered her own gluten intolerance. Recognizing the need for delicious gluten-free options, she spent eight years perfecting her craft, ensuring that her gluten-free creations meet the highest standards. She founded Knead Luv in 2021, a bakery dedicated to creating gluten-free treats that are as flavorful as they are healthy. Knead Luv is a 100% dedicated gluten-free organic bakery, is the top recommended bakery for 2024 on Restaurantji, and has a 98% Recommend rating based on customer reviews. From weddings to private orders, she works closely with her clients to ensure every detail is perfect. Her greatest joy comes from providing gluten-free foods that surprise and delight, all while using love as her main ingredient. Gladys' dedication to making gluten-free baking accessible and enjoyable has helped her build a loyal community of customers.

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Q&A Comments (10)

Can I make a gluten-free gravy?
You can make a gluten-free gravy by swapping out traditional all-purpose flour with gluten-free alternatives such as sorghum flour or brown rice flour to thicken your roux. If you’re aiming for a darker, richer gravy, these flours can handle the job. You then whisk them into the fat and make sure they blend without clumping. From there, slowly add your broth or stock while stirring continuously to avoid lumps. The key here is finding the right balance between your gluten-free flour mix and your liquid to get that perfect gravy-like consistency.
Can I make a gluten-free Irish soda bread?
Yes, it's possible! The key here is using the right binder since traditional gluten isn’t there to hold everything together. Psyllium husk works well, but you have to be careful—too much of it can make the bread dense and tough. Stick with psyllium husk, but you have to use just the right amount to avoid that heavy texture. If psyllium isn’t your thing, there are other options to explore, like chia seeds or flax meal, which also act as binders. For your flour base, consider a mix of millet flour, tapioca starch, and maybe a bit of sorghum for flavor. Irish soda bread traditionally doesn’t rely on yeast, so baking soda or baking powder should do the trick to get a bit of rise. And here’s a bit of a pro tip; with gluten-free dough, it’s all about minimal mixing—overmixing can make it gummy or dense. So remember to keep it light, shape it gently, and then you’ll get a great crumb without the gluten!
How can I shave the coconut meat?
For shaving, grab a box grater and use the side with larger holes, but if you want thinner shavings, use a vegetable peeler to make long ribbons. If you’re looking for really fine shreds, you can use a mandolin with a shredding attachment.
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