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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.

All ⏱Under 30 min ⏱Under 60 min

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Italian Salsa Tonnata (Piedmontese Tuna Sauce, Pellegrino Artusi 1891)

🇮🇹ItalyEasy

Sauces and Dips

Italian Salsa Tonnata (Piedmontese Tuna Sauce, Pellegrino Artusi 1891)

Salsa tonnata is the Piedmontese emulsion sauce of canned tuna, anchovies, capers, hard-boiled egg yolks, olive oil, and lemon juice — a creamy savory cream that defines the iconic vitello tonnato (cold sliced veal under tuna sauce). Origins go to 18th-19th century Piedmont as a way to use leftover meat; the modern form was codified by Pellegrino Artusi in his 1891 cookbook 'La scienza in cucina e l'arte di mangiar bene', where he added tuna and capers to an older anchovy-oil base. Before Artusi the dish was known as vitel tonné, sometimes mistakenly attributed to French origins via Savoy linguistic mix. By the 1980s vitello tonnato became a must-have on Italian restaurant menus. This classic Artusi version uses hard-boiled yolks rather than raw — safer and historically authentic. Beyond veal: tomato tonnato, egg tonnato, pasta salad, sandwiches, vegetable dressing. Active 20 minutes plus 1-2 hours rest. Yields about 350 ml, serves 8 as a sauce or dip.

20 min180 kcal8 serves

🌾Gluten-free🥑Keto⚡Quick

★4.4

Italian Salsa Verde (Piedmontese Bagnet Verd Green Sauce)

🇮🇹ItalyEasy

Sauces and Dips

Italian Salsa Verde (Piedmontese Bagnet Verd Green Sauce)

Italian salsa verde — known as bagnet verd in Piedmontese dialect — is the punchy raw green sauce of Northern Italy. Built on flat-leaf parsley, anchovies, capers, garlic, hard-boiled egg yolk, vinegar-soaked bread, and olive oil, it is the obligatory condiment for bollito misto (mixed boiled meats), the wintertime ceremony of Piedmont. The recipe traces back to the Vie del Sale, the ancient salt routes that connected Liguria's coast to Piedmont's inland valleys, bringing olive oil, salt, and anchovies into mountain kitchens. Bright, salty, sharp, herbaceous — designed to cut through the richness of long-cooked meat. Versatile far beyond bollito: spoon over grilled fish, roasted vegetables, soft cheese, hard-boiled eggs, or crostini. Active 20 minutes, plus 1-2 hours of resting at room temperature for flavours to integrate. Yields about 250 ml, serves 8 as condiment to a main course.

20 min180 kcal8 serves

⚡Quick

★4.7

🇲🇽MexicoMedium

Appetizers and Sandwiches

Jackfruit Tacos

Canned young green jackfruit pulled apart, spiced with cumin, smoked paprika, chipotle, and oregano, then seared in a hot pan until the edges brown and the filling gets sticky. Served in warm corn tortillas with avocado crema, quick-pickled red onions, cilantro, and lime. Jackfruit works here because of its fibrous texture — shredded, it genuinely resembles pulled pork or chicken, and it absorbs whatever flavor you cook it with. The key is buying the right can: young green jackfruit in brine or water, not the ripe sweet fruit packed in syrup. Everything else follows from that.

30 min390 kcal4 serves

🌱Vegan🌿Vegetarian🌾Gluten-free

★4.6

🇮🇩IndonesiaEasy

Beverages

Jamu (Indonesian Turmeric Ginger Tonic)

Jamu is Indonesia's ancient herbal tonic, built on the earthy warmth of fresh turmeric and the sharp bite of ginger. Simmered with tamarind for a tart edge and sweetened with honey or palm sugar, it's a drink that wakes up every sense. Served warm on rainy mornings or chilled over ice, jamu is less a recipe and more a daily ritual across the Indonesian archipelago.

20 min65 kcal4 serves

🌱Vegan🌾Gluten-free⚡Quick

★4.7

Japanese Cheesecake (Cotton Soufflé Cheesecake)

🇯🇵JapanAdvanced

Sweet Dishes

Japanese Cheesecake (Cotton Soufflé Cheesecake)

A cloud-light hybrid of cheesecake and soufflé: cream cheese melted into a smooth batter, egg whites whipped to soft peaks and folded in, baked in a water bath at low temperature. The result jiggles when you shake the tin. Not sweet in the American sense — lightly tangy from cream cheese with a breath of lemon. First created at the Plaza Hotel in Osaka. Best warm from the oven for the jiggle, or chilled overnight when it becomes denser and creamier.

100 min260 kcal8 serves

🌿Vegetarian

★4.7

🇯🇵JapanAdvanced

Meat Dishes

Japanese Curry Rice

Japan's most beloved comfort food — tender beef, potato, carrot, and onion slow-braised in a rich, mildly sweet curry sauce thickened with a flour roux. Milder and silkier than Indian or Thai curry, served over steamed rice or udon noodles. Japanese curry arrived from India via Britain in the 19th century and was completely reimagined.

90 min400 kcal4 serves

💪High protein

★4.5

🇱🇧LebanonMedium

Meat Dishes

Kabob / Skewers (Kofta & Shish Kebab)

Kebab (from Arabic كَبَاب, also spelled kabob or kabab) is one of the oldest cooked meat preparations in the world, found in some form across the entire stretch from Morocco to Central Asia. This recipe covers the two foundational types: kofta kebab (ground meat mixed with onion, parsley, and spices, moulded onto flat metal skewers) and shish kebab (cubes of marinated whole meat threaded onto skewers). Both are grilled over direct high heat — ideally charcoal, which contributes a smoky dimension that gas cannot fully replicate. The key technical difference between good and mediocre kofta is the handling of the meat mixture: it must be kneaded until it becomes cohesive and almost paste-like, and the onion must be squeezed completely dry — wet onion releases steam during grilling and causes the meat to fall off the skewer. The 7-spice blend (baharat) is the foundation of the flavor.

60 min380 kcal4 serves

🌾Gluten-free💪High protein

★4.8

🇺🇦UkraineAdvanced

Soups

Kapusnyak

A hearty Ukrainian sauerkraut soup, Cossack food made in one pot. Sauerkraut and millet simmer in a pork-rib broth with potatoes, onion, and carrot; sour, smoky, and filling, it is served hot with dill and a spoonful of sour cream.

75 min250 kcal6 serves

🌾Gluten-free

★4.7

🇦🇪UAEMedium

Sweet Dishes

Kataifi Pistachio Parfaits

Individual dessert glasses layered with whipped mascarpone cream, toasted kataifi mixed with pistachio cream, and a drizzle of chocolate ganache. The Dubai chocolate bar flavors in a glass, assembled to order so the kataifi stays crunchy. No baking.

30 min450 kcal4 serves

⚡Quick🌿Vegetarian

★4.5

🇮🇳IndiaMedium

Fish and Seafood Dishes

Keralan Fish Curry

Authentic South Indian fish curry from Kerala — tender white fish fillets simmered in a coconut milk sauce with curry leaves, mustard seeds, and tamarind. This isn't your typical creamy curry — it's lighter, tangier, and deeply aromatic from the tempered spices and fresh curry leaves. The tamarind gives it that signature sour note that balances the richness of coconut milk. The golden rule: never stir the fish, just shake the pan gently to keep the fillets intact.

35 min350 kcal4 serves

🌶️Spicy💪High protein🌾Gluten-free

★4.5

🇬🇪GeorgiaAdvanced

Soups

Kharcho

A rich Georgian beef soup from Mingrelia, spicy and sour. Fatty beef simmers long with rice and ground walnuts, and the signature sour note comes from tkemali (sour plum sauce) rather than tomato. Garlic and fresh cilantro are stirred in at the end.

90 min320 kcal6 serves

🌾Gluten-free🌶️Spicy

★4.8

🇰🇷KoreaMedium

Appetizers and Sandwiches

Khe (Korean Marinated Fish)

A Korean-style marinated salmon salad where fish is cured in vinegar then tossed with vegetables, garlic, chili and soy sauce. Bold, spicy and fresh — best after marinating for at least 4 hours.

35 min120 kcal6 serves

🌶️Spicy💪High protein

★4.4

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