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Gluten-free recipes

Recipes that do without wheat, barley, rye — not by swapping in gluten-free bread, but by letting rice, corn, potatoes, and legumes do the work they have always done.

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Pad Thai with rice noodles, eggs and bean sprouts — Thailand recipe

🇹🇭ThailandMedium

Cereal and Pasta Dishes

Pad Thai

Stir-fried rice noodles with egg, bean sprouts, peanuts, and your choice of protein — shrimp, chicken, or tofu — in a sauce built on tamarind, fish sauce, and palm sugar. The three-part balance of sour, salty, and sweet is what makes Pad Thai distinct from any other noodle dish in the world. It is one of Thailand's most iconic street foods, eaten at vendors across Bangkok and virtually every Thai restaurant globally. The sauce is the whole recipe — get the sauce right and the rest is quick. Two rules matter most: cook in small batches so the wok stays hot enough to caramelize the sauce, and never overcook the noodles.

25 min580 kcal2 serves

🌾Gluten-free⚡Quick🌶️Spicy

Pakora with chickpea flour, onion and cauliflower — India recipe

🇮🇳IndiaAdvanced

Appetizers and Sandwiches

Pakora

Crispy spiced fritters made by coating vegetables in a thick chickpea flour batter and deep-frying until audibly crunchy. The batter starts deliberately thick — when vegetables are added, the salt draws out their moisture and the batter reaches the right consistency on its own. The mix rests for 15 to 20 minutes before frying. Rice flour in the batter adds crunch and keeps the pakoras from soaking up oil. The vegetables here are onion, cauliflower and spinach; potato is another classic choice. Serve immediately with the quick mint-coriander chutney below and, if you have it, shop-bought tamarind chutney.

35 min290 kcal4 serves

🌿Vegetarian🌱Vegan🌾Gluten-free

Palak Paneer with spinach, paneer and green chilies — India recipe

🇮🇳IndiaAdvanced

Vegetable and Mushroom Dishes

Palak Paneer

Palak paneer pairs soft cubes of fresh cheese with a smooth North Indian spinach gravy. The sauce should taste green and gently spiced, not bitter or overloaded with cream; hot roti or cumin rice is all it needs.

45 min465 kcal4 serves

🌿Vegetarian🌾Gluten-free

Paneer Tikka with paneer, yogurt and mustard oil — India recipe

🇮🇳IndiaAdvanced

Appetizers and Sandwiches

Paneer Tikka

Cubes of firm paneer and vegetables marinated in spiced yogurt with mustard oil, grilled until charred at the edges and soft inside. The mustard oil in the marinade is what separates restaurant-style paneer tikka from the home version — it adds a sharp, faintly pungent edge that neutralises the blandness of paneer and creates a golden crust under heat. The paneer must not overcook: the goal is color on the outside and warm, yielding cheese in the center. Serve immediately with mint chutney and lime. A dry starter, no sauce.

40 min380 kcal4 serves

🌿Vegetarian🌾Gluten-free🌶️Spicy

Panna Cotta with cream, gelatin and milk — France recipe

🇫🇷FranceEasy

Sweet Dishes

Panna Cotta

Panna Cotta is an elegant and simple Italian-inspired dessert with a delicate creamy texture that melts in your mouth and a rich vanilla flavor.

13 min530 kcal4 serves

🌿Vegetarian⚡Quick🌾Gluten-free

Pão de Queijo with sour tapioca starch, sweet tapioca starch and queijo minas — Brazil recipe

🇧🇷BrazilMedium

Flour and Confectionery Products

Pão de Queijo

Pão de queijo is the cheese roll of Minas Gerais: crisp and thin-shelled outside, hollow and stretchy inside, made entirely from cassava starch with no wheat anywhere in it. The texture comes from a single technique, the escaldo, in which boiling liquid is poured over the starch and gelatinises it before eggs and cheese go in. Traditional recipes use both grades of cassava starch, the sour polvilho azedo for lift and a faint tang and the sweet polvilho doce for tenderness, and the cheese is fresh cow's-milk queijo minas. It is eaten warm at breakfast with coffee, sold from insulated boxes on the street, and set out at churrasco tables while the meat cooks.

45 min390 kcal6 serves

🌾Gluten-free🌿Vegetarian

Pastila (Russian Apple Pastila) with apples, egg white and powdered sugar — Russia recipe

🇷🇺RussiaAdvanced

Sweet Dishes

Pastila (Russian Apple Pastila)

Pastila is an old Russian confection of baked apple purée whipped with egg white and sugar until pale and airy, then slowly dried into tender, marshmallow-like layers. The Belyov version from Tula stacks several dried sheets glued with more purée into a soft loaf. Tart antonovka apples, rich in pectin, are traditional; the result is naturally light and fruit-forward.

480 min160 kcal8 serves

🌾Gluten-free🌿Vegetarian

Patatas Bravas with potato, olive oil and tomato — Spain recipe

🇪🇸SpainAdvanced

Vegetable and Mushroom Dishes

Patatas Bravas

Patatas bravas — literally 'fierce potatoes' — is one of the most ordered tapas dishes in Spain. The concept is simple: crispy fried or roasted potatoes served with a smoky, spiced tomato sauce called salsa brava and a drizzle of garlic aioli. The potatoes need two things to be genuinely good: a fluffy interior and a crisp exterior that holds up under the sauce. The baking soda trick in the parboiling water roughens the potato surface and dramatically improves crispiness whether you roast or fry. The bravas sauce is built on smoked paprika — pimentón de la Vera, the sweet-smoky Spanish kind — which is non-negotiable. The aioli is simply good mayonnaise with fresh garlic and lemon.

55 min380 kcal4 serves

🌿Vegetarian🌱Vegan🌾Gluten-free

Pavlova with egg white, sugar and cream — Australia recipe

🇦🇺AustraliaAdvanced

Sweet Dishes

Pavlova

Pavlova is an Australian dessert named after ballerina Anna Pavlova — a crisp meringue shell with a marshmallow-like center, topped with whipped cream and fresh berries.

105 min220 kcal6 serves

🌿Vegetarian🌾Gluten-free

Pepes Ikan (Fish in Banana Leaf) with fish, lemongrass and turmeric — Indonesia recipe

🇮🇩IndonesiaMedium

Fish and Seafood Dishes

Pepes Ikan (Fish in Banana Leaf)

An Indonesian classic — white fish fillets wrapped in banana leaves with a fragrant spice paste (bumbu) of shallots, garlic, chili, galangal, turmeric, and lemongrass, then steamed until tender. The banana leaf infuses a subtle herbal aroma that you cannot get any other way.

40 min280 kcal2 serves

🌾Gluten-free🌶️Spicy💪High protein

Pesto al Limone (Lemon Basil Pesto) with basil, pine nuts and parmesan — Italy recipe

🇮🇹ItalyEasy

Sauces and Dips

Pesto al Limone (Lemon Basil Pesto)

Pesto al limone is basil pesto with lemon zest and juice worked in — a citrus twist on the Genovese original that shows up along the Amalfi coast and in Campania. The lemon brightens the basil, and the freshly made sauce is a vivid green. Everything is pulsed cold and briefly, never blended smooth — heat from a running motor is what makes pesto taste bitter and dull. Fifteen minutes of work yields about 250 ml, enough for 500 g of pasta.

15 min210 kcal6 serves

🌿Vegetarian🌾Gluten-free⚡Quick

Pho Bo (Vietnamese Beef Noodle Soup) with beef, rice noodles and ginger — Vietnam recipe

🇻🇳VietnamAdvanced

Soups

Pho Bo (Vietnamese Beef Noodle Soup)

Pho bo is a beef noodle soup from northern Vietnam, most closely associated with Hanoi, built around a clear, richly spiced beef broth — bones and spices simmer for hours with charred onion and ginger, while the bowl itself is finished with rice noodles, thin beef, fresh herbs, lime, and chili. Both cooked and raw beef go into the bowl: a well-done cut simmered in the broth, and paper-thin raw slices that turn from red to grey when boiling broth is poured over them.

225 min850 kcal4 serves

🌾Gluten-free💪High protein

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