Gluten-Free Recipes

Vegetarian food is not gluten-free by default, and the assumption that it is causes more trouble than any single ingredient. Wheat turns up in places that have nothing to do with bread: soy sauce, seitan, most noodles, many stocks, and the flour dusted on a work surface.

So the badge on each card is the thing to trust here rather than the name of the dish. It is set from the recipe as written, which means a recipe that could be made gluten-free with a swap is not flagged as gluten-free until the swap is in the ingredient list.

Two swaps cover most of what you will run into. Tamari replaces soy sauce one for one and keeps the same depth, so any recipe leaning on soy for savoriness converts cleanly. Gluten-free pasta and noodles work in almost every dish here, with one caution: the window between firm and soft is narrower than with wheat, and they keep absorbing liquid after they leave the pot. Add them later than the recipe says, hold back extra cooking water, and loosen the sauce at the table rather than in the pan.

Naturally gluten-free starches are worth leaning on rather than working around. Rice, corn, potato and chickpea flour are doing the structural work in a good part of this collection already.