Gluten-Free Recipes From Around the World.

A large share of the world was never built on wheat, so this collection is less about substitution than about going where the wheat is not. Mexican cooking runs on nixtamalized corn; most of East and Southeast Asia on rice, in grain and noodle and wrapper form; Ethiopian injera on fermented teff; Andean kitchens on potato varieties numbering in the hundreds, plus quinoa and corn. Those dishes were never adapted for anyone — they are simply what people there eat, and they are better for it than any wheat-free version of a wheat dish ever manages to be. Read the label here as a description of the recipe as written: no wheat, barley, rye or their derivatives in our ingredient list. It is not a medical guarantee. Gluten hides in places that catch people out — soy sauce is usually wheat-based unless it says tamari, and dashi packets, curry roux blocks, stock cubes, sausages, miso and spice blends all need checking brand by brand. Shared fryers and shared flour surfaces are a separate risk again. If you are cooking for coeliac disease rather than a preference, verify every packaged ingredient yourself against its current label, because manufacturers change formulations without announcing it. Where a traditional dish sits one ingredient away from qualifying, we say so plainly instead of quietly rewriting the recipe.

436 recipes on this route