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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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Bazhe with walnuts, blue fenugreek and ground coriander — Georgia recipe

🇬🇪GeorgiaMedium

Sauces and Dips

Bazhe

A cold, uncooked Georgian walnut sauce, often called the king of Georgian sauces. Ground walnuts, garlic, and spices like blue fenugreek and marigold are loosened with vinegar and water into a creamy, tangy sauce served with poultry, fish, and vegetables.

15 min130 kcal10 serves

🌱Vegan🌾Gluten-free⚡Quick

BBQ Baby Back Ribs (2-2-1 Method) with baby back ribs, brown sugar and smoked paprika — USA recipe

🇺🇸USAAdvanced

Meat Dishes

BBQ Baby Back Ribs (2-2-1 Method)

Baby back ribs are the most tender and lean rack cut in American barbecue — they come from where the pork loin meets the spine, producing shorter, curved bones with a generous layer of back loin meat. The 2-2-1 method — a modification of the classic 3-2-1 for the smaller baby back rack — divides the cook into three stages: 2 hours of open smoking to build bark and absorb smoke, 2 hours wrapped tightly in foil with butter, honey, and apple juice to braise the collagen into gelatin until the meat pulls cleanly from the bone, and 1 final hour unwrapped to set the BBQ sauce glaze into a lacquered, sticky finish. Temperature is 225°F (107°C) throughout. The result is ribs where the meat pulls cleanly from the bone with a gentle tug, carrying a deep smoke ring, complex bark, and the sweet-savory caramelized BBQ glaze. The rubbed racks rest for 30 minutes before cooking (or overnight in the fridge); that wait is not counted in the cooking time.

320 min730 kcal4 serves

🌾Gluten-free🌶️Spicy💪High protein

Béarnaise Sauce with egg yolks, butter and tarragon — France recipe

🇫🇷FranceEasy

Sauces and Dips

Béarnaise Sauce

Béarnaise is hollandaise's sophisticated sibling — a rich, silky French butter sauce flavored with a tarragon-and-shallot reduction in white wine vinegar, then emulsified with egg yolks. The classic pairing with grilled steak, but equally stunning on roasted vegetables, fish, or eggs Benedict.

20 min200 kcal4 serves

⚡Quick🌿Vegetarian🌾Gluten-free

Beef Rendang with beef, coconut milk and lemongrass — Indonesia recipe

🇮🇩IndonesiaAdvanced

Meat Dishes

Beef Rendang

Voted the world’s best food by CNN Travel readers in 2011 — slow-braised beef in a rich aromatic paste of coconut milk, garlic, ginger, galangal, lemongrass, and spices, cooked uncovered for hours until every drop of liquid evaporates and the meat is coated in a dark caramelized crust. A labor of love from West Sumatra that gets even better the next day.

150 min380 kcal5 serves

🌶️Spicy🌾Gluten-free💪High protein

Beet Cheese Salad with beets, goat cheese and walnuts — France recipe

🇫🇷FranceAdvanced

Salads

Beet Cheese Salad

Beet and goat cheese salad (salade de betteraves au chèvre in French) is roasted beets, soft goat cheese and toasted walnuts on salad leaves, dressed with a honey and balsamic vinaigrette. The beets take 45 to 60 minutes in the oven, which is most of the 70 minutes; the rest is slicing and a dressing shaken in a jar. Allow another 20 minutes for the beets to cool before peeling. The parts are layered rather than tossed, so the goat cheese stays white instead of turning pink.

70 min290 kcal4 serves

🌿Vegetarian🌾Gluten-free

Beurre Blanc (Classic French Loire Valley White Butter Sauce) with unsalted European butter, dry white wine and shallots — France recipe

🇫🇷FranceEasy

Sauces and Dips

Beurre Blanc (Classic French Loire Valley White Butter Sauce)

Beurre blanc is a French sauce from the Loire Valley, around Nantes: a reduction of dry white wine, white wine vinegar and finely chopped shallots into which cold butter is whisked until the sauce turns pale, glossy and creamy. By the most common account it was invented around 1890 by Clémence Lefeuvre, a cook near Nantes. It is served warm over poached or pan-fried white fish, scallops, lobster, asparagus and poached eggs; the traditional partner is Loire pike. The sauce is light yellow and slightly sharp from the wine and vinegar, with a soft sweetness from the shallots.

20 min250 kcal6 serves

🌿Vegetarian🌾Gluten-free⚡Quick

Bigos (Polish Hunter's Stew) with sauerkraut, pork and smoked sausage — Poland recipe

🇵🇱PolandAdvanced

Vegetable and Mushroom Dishes

Bigos (Polish Hunter's Stew)

Poland's national dish — a slow-simmered stew of sauerkraut, fresh cabbage, mixed meats, smoked sausage and dried mushrooms. Deeply savory, rich and smoky. Famous for getting better with each reheating; Poles say the best bigos is on the third day.

210 min450 kcal8 serves

🌾Gluten-free💪High protein

Birria Tacos with Consommé (Mexican Quesabirria with Beef and Chile Broth) with beef chuck roast, beef short ribs and guajillo chiles — Mexico recipe

🇲🇽MexicoAdvanced

Meat Dishes

Birria Tacos with Consommé (Mexican Quesabirria with Beef and Chile Broth)

Birria tacos with consommé are crispy red corn tortillas filled with shredded chile-braised beef and melted cheese, served with a small bowl of the rich red braising broth for dipping. The dish originated in the Mexican state of Jalisco as a goat stew (birria de chivo); the modern beef-and-cheese taco version, quesabirria, was born in Tijuana and spread across the United States in the late 2010s. Three dried chiles do the heavy lifting: guajillo for fruity tang and red colour, ancho for raisiny earthiness, and a couple of chiles de árbol for heat. Plan on about 1.5 hours of active work and 3 to 3.5 hours in the oven. Serves 6 with 16 tacos and consommé to dip.

285 min1070 kcal6 serves

💪High protein🌶️Spicy🌾Gluten-free

Black Bean Tacos with beans, tortilla and lime — Mexico recipe

🇲🇽MexicoAdvanced

Appetizers and Sandwiches

Black Bean Tacos

Canned black beans cooked down with cumin, smoked paprika, garlic, and lime until thick and slightly smoky. Served in warm corn tortillas with avocado, pickled red onion, and sour cream. From tin to table in 15 minutes.

20 min310 kcal4 serves

🌿Vegetarian🌾Gluten-free⚡Quick

Blancmange with milk, sugar and gelatin — France recipe

🇫🇷FranceEasy

Sweet Dishes

Blancmange

Blancmange is an exquisite French dessert — a delicate and light jelly made of milk or cream thickened with gelatin, garnished with toasted almonds and fresh berries.

20 min350 kcal6 serves

🌿Vegetarian⚡Quick🌾Gluten-free

Borscht with beef, beets and cabbage — Ukraine recipe

🇺🇦UkraineAdvanced

Soups

Borscht

Borscht is a traditional Ukrainian soup made from beets, cabbage, potatoes, carrots and meat. Its deep red color and rich taste make it popular not only in Ukraine, but also in many other countries. This pot makes about 3.5 litres, enough for six bowls.

150 min340 kcal6 serves

🌾Gluten-free

Bouillabaisse with fish, seafood and saffron — France recipe

🇫🇷FranceAdvanced

Soups

Bouillabaisse

Bouillabaisse is a famous fish soup from Provence, originating from the port city of Marseille. It is a flavorful broth with various types of fresh fish and seafood, flavored with herbs and spices.

95 min450 kcal4 serves

🌶️Spicy🌾Gluten-free💪High protein

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