Savory Gluten-Free Crepe Cake with Mozzarella, Spinach, Dill & Basil
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Dietary
Gluten Free Recipes
553 recipes
Curated by
Evelina Melnikova
Every recipe on Bloom Cooking is gluten free, so this page is essentially the master collection. Over 500 recipes spanning breads, desserts, fermented foods, main dishes, and everything between. But "gluten free" on this site means something specific. It means recipes developed from scratch with alternative flours and techniques, not conventional recipes with a cup-for-cup swap and a prayer.
The flour situation has improved dramatically in the last few years. Bob's Red Mill 1-to-1 and King Arthur Gluten Free Measure for Measure are both reliable all-purpose options that did not exist a decade ago. But the best results still come from blending individual flours yourself. A mix of brown rice flour, tapioca starch, and potato starch in a 2:1:1 ratio covers most baking needs. Add oat flour for tenderness in cookies, almond flour for richness in cakes, or sorghum flour for a wheaty flavor in bread. Each flour brings something different and learning their personalities is what separates adequate GF baking from genuinely great results.
Xanthan gum deserves its own paragraph because it confuses everyone. In conventional baking, gluten provides structure and elasticity. Xanthan gum mimics part of that function by binding moisture and creating stretch. A general rule is half a teaspoon per cup of flour for cookies and cakes, and a full teaspoon per cup for bread. Too much makes baked goods gummy and dense. Some people have digestive sensitivity to xanthan, and for them, psyllium husk powder at roughly the same ratio is an excellent alternative that also adds fiber.
Cross-contamination is the invisible challenge. Oats are naturally gluten free but frequently contaminated during processing unless certified. Shared cutting boards, toasters, and deep fryers at restaurants are common sources of accidental exposure. At home, dedicated GF baking equipment is worth the investment if you share a kitchen with gluten eaters. A separate toaster and colander are the minimum.
The bread recipes are where this site really stands apart. Sourdough, focaccia, baguettes, bagels, brioche, all made without a single grain of wheat. The fermentation collection is the other cornerstone, with over 140 recipes covering everything from yogurt and kombucha to plant-based cheese and fermented hot sauces. Both sections reflect a philosophy that gluten free cooking should not be about settling for less.
Editor's Picks
Editor's Pick
High-Fiber High-Protein Buckwheat Sourdough Bread
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Editor's Pick
Gluten-Free Neapolitan-Style Pizza
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Editor's Pick
Chocolate Lava Cake (Gluten-Free)
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Rice Paper Dumplings with Mushrooms
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Lemon Ricotta Protein Cannoli
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High-Protein Rice Paper Lasagna with Shiitake, Tofu & Chinese Cabbage
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High-Fiber Pumpkin Pasta with Spiced Coconut Pumpkin Sauce
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High-Protein Gluten-Free Hemp Seed Crepes
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Gluten-Free Cottage Cheese Buns with Fresh Berries
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Crispy Rice Paper Rolls with Red Lentil Curry Filling
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Chinese Custard Buns
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High-Protein Zucchini Lasagna Rolls
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High-Protein High-Fiber Spinach Hemp Tagliatelle
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Gluten-Free Rice Noodle Kataifi Nests with Pistachio, Honey & Lemon
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Frequently Asked Questions
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There is no single best flour. Bob's Red Mill 1-to-1 and King Arthur Measure for Measure are reliable all-purpose blends. For the best results, learn to blend individual flours like brown rice flour, tapioca starch, and potato starch in ratios suited to what you are baking.
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Oats are naturally gluten free but are frequently contaminated during growing and processing. Only buy oats specifically labeled certified gluten free if you have celiac disease or significant sensitivity.
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Celiac disease is an autoimmune condition where gluten triggers the immune system to attack the small intestine. Non-celiac gluten sensitivity causes similar symptoms like bloating and fatigue but without the intestinal damage. Both require avoiding gluten.
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With a good all-purpose GF blend, yes, in many recipes. However, results vary. Recipes specifically developed for gluten free flour will always outperform adapted ones because they account for differences in absorption, binding, and rise.
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Xanthan gum replaces part of the structural role that gluten plays by binding moisture and creating elasticity. Use half a teaspoon per cup of flour for cookies and cakes, one teaspoon per cup for bread. Psyllium husk powder is a natural alternative at similar ratios.
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Use dedicated GF equipment for toasting, straining, and baking. Clean shared surfaces thoroughly. Store gluten free flours separately from wheat flour. A separate toaster and colander are the minimum if your kitchen also handles wheat products.
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For people with celiac disease or gluten sensitivity, absolutely. For others, there is no proven health benefit to avoiding gluten. Focus on whole foods, fiber, and variety rather than simply swapping in GF packaged products.
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Soy sauce (contains wheat), malt vinegar and malt flavoring (contain barley), some spice blends, commercial broths, salad dressings, and processed meats can all contain hidden gluten. Reading ingredient labels carefully is essential.
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