Gluten-free Recipes

Cooking gluten-free doesn't have to feel like cooking with restrictions — it's more about leaning into the ingredients that are naturally free of wheat, barley, and rye. Rice, potatoes, corn, buckwheat, fresh vegetables, meat, fish, eggs — the list of what you can eat is far longer than the list of what you can't. The recipes here aren't gluten-free adaptations of wheat-based dishes with specialty flours and gums. They're dishes that never needed gluten in the first place: a Thai curry over rice, grilled meat with roasted vegetables, a fresh salad with a citrus dressing. I've been careful with soy sauce — it usually contains wheat, so recipes here either skip it or note where tamari works as a substitute. Same with seasonings and sauces that can hide gluten in unexpected places. If you're celiac or highly sensitive, always double-check packaged ingredients for hidden wheat derivatives. These recipes are a practical starting point, not a medical guide.