04/09/2026
For anyone new here, hi!
My name is Jessica, and I am the owner of The Gluten Free Oven.
What started out as a way for me to help my own health struggles over 10 years ago, led to me going down many dietary paths, but all looking the same in the quality department. Organic, seed oil free, 100% gluten free, homemade, real ingredients, focusing on blood sugar balancing, and more.
I was diagnosed with Celiac (and a wheat allergy) at age 17 (I am now 34) after helping my grandparents and mom run an old fashioned general store +bakery my whole childhood…which means I lived off of wonderful homemade baked goods…but obviously ALL wheat flour based. I struggled with anxiety and depression, severe pain that was later diagnosed as rheumatoid arthritis, and I wound up with insulin resistance and SEVERE mineral deficiency by my young teen years.
Having no doctors that had a clue how to help me through the trenches of celiac at the time (they were literally googling things), I decided to take matters into my own hands. I started trying to perfect gluten free baking, which I began to enjoy, and even started working on a cookbook and hopes of having a food blog one day. Though some of my health problems got better after going gluten free (basically eating rice, fruit, veggies, potatoes, etc then adding in baked goods as I learned), I was still struggling with severe anxiety and depression. After several years of this getting progressively worse, I wound up down the hole of a ketogenic lifestyle and learning about gluten free baked goods being SO high in refined carbs and sugar that it usually causes crazy inflammation and kind of starves the brain. My now husband and I lived the Ketogenic lifestyle for 5+ years. Depression and anxiety went away. Arthritis pain went away. My bloodwork looked amazing. I reversed my insulin resistance. Over the course of the next few years, I was able to slowly shift to just low carb without as strict of carb restrictions. Then moved into paleo eating (I had to be dairy free for a few years, as well). By the time I was pregnant with my firstborn, I had been researching gluten free sourdough for a little while (health and nutrition research had been my PASSION at that point for 8+ years, and I actually started a small business selling clean keto baked goods). I tried my first starter and loaf about a month before my daughter was born, and for the first time in 8 years I had BREAD that did not inflame my joints and make me jittery or affect my mental health.
So that is where my gluten free sourdough journey began! From there I’ve only tried to continue learning and finding what all I can make and create with sourdough starter and long fermenting everything I can. To be able to eat good food that not only doesn’t make me sick like store bought gluten free food does, but that I’m not dealing with inflamed joints and mood swings the rest of the day is SO incredibly freeing.
My focus is always as much grain break down as possible, using lower glycemic sweeteners whenever possible, healthy whole food fats, etc Years of combining different benefits from all of the ways of eating I have gone through have led me to the bakery style I have today!
I hope you continue to walk this journey with me. This has been a literal dream come true. Being able to carry on a bakery like my grandma had, but in my own way. 🥹 And it is because of people like you, who have supported me the last few years, that has made this the best job ever!
My time off the next month or two may seem long for those who purchase every single week (so sorry y’all 😂🥰), but my goals and quality will never change. I will always give yall the best ingredients I can find, and always have overall health in mind when baking for you!
Thank you for being here. Thank you for trusting me. Thank you for giving this inner little girl with a dream, and mama of kiddos now who just wants to help people, a place in your lives! 🥹🫶🏻🩷
