Lunch & Dinner Recipes

Frequently Asked Questions

• What are easy gluten free dinner ideas?

  Stir fries with tamari, sheet pan chicken and vegetables, curries with rice, pasta with GF noodles, tacos with corn tortillas, and baked salmon are all naturally simple and gluten free. Most require 30 minutes or less and use ingredients you can find at any grocery store.

• What can I use instead of soy sauce for gluten free cooking?

  Tamari is the most direct substitute. It is made from soybeans like regular soy sauce but without wheat. Coconut aminos are another option with a slightly sweeter, milder flavor. Both work in any recipe that calls for soy sauce.

• How do I thicken sauces without flour?

  Cornstarch is the easiest substitute. Mix a tablespoon with cold water to make a slurry, then stir it into your hot sauce. Arrowroot powder works the same way and produces a clearer, glossier result. Potato starch is another option that works well in gravies.

• Is gluten free pasta any good?

  The best brands are genuinely excellent. Look for pasta made from brown rice, brown rice and quinoa, or chickpea flour. Cook it just until al dente and rinse briefly to stop the cooking. Overcooking is the biggest mistake people make with GF pasta because it goes from perfect to mushy quickly.

• What gluten free snacks can I make at home?

  Energy balls, roasted chickpeas, kale chips, rice crackers, cheese crisps, trail mix, popcorn with seasonings, and veggie sticks with hummus are all easy to make. Our snacks section has 71 recipes ranging from quick five minute options to more involved baked snacks.

• How do I make gluten free breading for chicken or fish?

  Crushed GF cornflakes or rice cereal make an excellent crispy coating. Almond flour mixed with herbs and spices works well for a lower carb option. For a classic breading, use GF breadcrumbs with an egg wash. The key to crispiness is making sure your oil is hot enough and not crowding the pan.

• Can I eat out at restaurants on a gluten free diet?

  Yes, but with caution. Call ahead to ask about their GF options and cross contamination practices. Many restaurants now have dedicated GF menus. Cuisines that naturally use less wheat, like Mexican, Thai, Indian, and Japanese, tend to offer more safe options. Always mention celiac disease or gluten intolerance clearly to your server.

• What gluten free pizza dough tastes best?

  A blend of tapioca starch and white rice flour produces a thin, crispy crust that blisters nicely. For a chewier Neapolitan style, adding psyllium husk and extra water gives you a dough you can actually stretch. Our pizza section has recipes for every style from thin crust to deep dish.

• How do I make gluten free soup without a roux?

  You can thicken soups by blending a portion of the vegetables directly in the pot, which gives body without any added starch. For cream soups, a cornstarch slurry or a puree of white beans adds richness. Potato soups thicken naturally. For chowders, simmer until the potatoes start to break down.