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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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Curry Laksa with chicken, coconut milk and rice noodles — Malaysia recipe

🇲🇾MalaysiaMedium

Soups

Curry Laksa

Curry laksa is a Malaysian-Singaporean noodle soup: rice noodles sitting in a spiced coconut curry broth, topped with chicken or shrimp, bean sprouts, and half a boiled egg. The coconut milk gives the broth a rounded sweetness, the curry paste brings heat and color, and a squeeze of lime at the table cuts through the richness. Malaysia and Singapore each have dozens of regional versions, from mild to fiery.

30 min960 kcal2 serves

🌶️Spicy🌾Gluten-free💪High protein

Dal — Spiced Indian Lentil Soup with lentils, onion and garlic — India recipe

🇮🇳IndiaAdvanced

Soups

Dal — Spiced Indian Lentil Soup

Dal is an Indian home-style dish of split pulses; this one is a pourable soup of red lentils (masoor dal) simmered with turmeric until they fall apart. It is finished with a tadka: cumin seeds, onion, garlic, ginger and tomato fried in oil and stirred in at the end. Serve it with chapati or basmati rice.

30 min380 kcal2 serves

🌿Vegetarian🌱Vegan🌾Gluten-free

Dense Bean Salad with chickpeas, cucumber and feta — USA recipe

🇺🇸USAAdvanced

Salads

Dense Bean Salad

Three types of beans, crisp vegetables, briny olives, crumbled feta, and a sharp oregano-garlic vinaigrette. This recipe went viral on TikTok in 2024 because it actually works as a full meal. About 13g of protein and 11g of fiber per serving. No cooking required, 15 minutes of prep, holds 4 days in the fridge — and tastes noticeably better the next day.

15 min330 kcal4 serves

🌿Vegetarian🌾Gluten-free💪High protein

Deviled Eggs with Chipotle with eggs, mayonnaise and chipotle — USA recipe

🇺🇸USAMedium

Appetizers and Sandwiches

Deviled Eggs with Chipotle

Deviled eggs are one of the easiest appetisers to make badly and one of the most satisfying to get right. The filling needs to be smooth — not grainy, not lumpy — and seasoned assertively enough that you taste it rather than just fat. Chipotle peppers in adobo sauce do two things at once: they add smokiness and heat, and the sauce itself adds a tomato-tinged depth that plain hot sauce doesn't. The lime brings brightness. This is not a subtle dish, which is exactly the point at a table that also has glazed ham and couscous salad.

35 min110 kcal12 serves

🌿Vegetarian🌾Gluten-free🌶️Spicy

Dolma with grape leaves, rice and ground meat — Armenia recipe

🇦🇲ArmeniaAdvanced

Vegetable and Mushroom Dishes

Dolma

Dolma made from grape leaves is a dish with deep traditions in the cuisines of many Middle Eastern, Caucasian and Eastern Mediterranean countries. It consists of meat or vegetarian stuffing wrapped in grape leaves.

85 min440 kcal4 serves

🌾Gluten-free

Doro Wat (Ethiopian Spiced Chicken Stew) with chicken drumsticks, berbere and niter kibbeh — Ethiopia recipe

🇪🇹EthiopiaAdvanced

Meat Dishes

Doro Wat (Ethiopian Spiced Chicken Stew)

Doro wat is Ethiopia's national dish — a deep red, intensely spiced chicken stew built on a foundation of onions cooked down slowly until they melt into a rich paste. Fiery berbere and aromatic niter kibbeh, a spiced clarified butter, give it heat and depth, while whole hard-boiled eggs simmer in the sauce to soak up flavour. Slow-cooked and celebratory, it's traditionally scooped up with injera, the tangy teff flatbread, in a shared communal meal.

120 min520 kcal6 serves

💪High protein🌶️Spicy🌾Gluten-free

Dosa with rice, urad dal and fenugreek seeds — India recipe

🇮🇳IndiaMedium

Flour and Confectionery Products

Dosa

Thin, crispy fermented rice and lentil crepes from South India. The batter is made the day before: rice and urad dal soaked separately, ground to a smooth batter, then left overnight to ferment. The fermentation is what makes dosa different from every other flatbread — it develops a mild sourness, creates air pockets throughout the batter, and produces a crispiness when the thin layer hits a hot pan that no unfermented batter can replicate. The technique for spreading the batter is specific and takes two or three dosas to get right. Makes 8 to 10 dosas. Soaking and fermenting take 14 to 20 hours in all (longer in a cold kitchen) and are not counted in the cooking time. The potato filling is optional and the calories are given without it; with the filling a serving comes to about 570 kcal.

55 min420 kcal4 serves

🌿Vegetarian🌱Vegan🌾Gluten-free

Duck Confit (Confit de Canard) with duck legs, coarse sea salt and duck fat — France recipe

🇫🇷FranceAdvanced

Meat Dishes

Duck Confit (Confit de Canard)

Confit de canard is duck legs cured overnight in salt, thyme and juniper, then cooked slowly submerged in melted duck fat until the meat slides off the bone. It comes from Gascony in south-west France, where ducks are raised for foie gras; confit comes from confire, to preserve. After the 12 to 24 hour cure, the legs spend 2 to 2.5 hours in a 120°C (250°F) oven, fully covered by fat that only trembles, so the work is about 3 hours and the cure is waiting. Cooked legs keep under their fat, which is how the meat was preserved before refrigeration; today the container goes in the fridge. To serve, lay the legs skin-side down in a cold, dry pan and heat gradually to medium until the skin turns dark gold and crackles; legs from the fridge then go into the oven to heat through. The leftover fat is excellent for frying potatoes.

180 min620 kcal4 serves

🌾Gluten-free💪High protein

Egusi Soup (Nigerian Melon Seed Stew) with ground egusi seeds, palm oil and smoked fish — Nigeria recipe

🇳🇬NigeriaAdvanced

Soups

Egusi Soup (Nigerian Melon Seed Stew)

Egusi soup is one of Nigeria's most widely eaten soups — a thick, richly savoury stew built on ground egusi, the dried seeds of a West African melon. The seeds are fried in red palm oil until nutty and set into soft lumps, then simmered with beef, smoked fish, ground crayfish, and fermented locust beans for deep umami, finished with leafy greens. It's hearty, nutty, and satisfying, eaten with pounded yam, eba, or rice.

95 min800 kcal6 serves

💪High protein🌶️Spicy🌾Gluten-free

Enchiladas Verdes with corn tortillas, tomatillos and shredded chicken — Mexico recipe

🇲🇽MexicoMedium

Meat Dishes

Enchiladas Verdes

Warm corn tortillas wrapped around tender shredded chicken and bathed in a bright, tangy tomatillo salsa. Queso fresco, cool crema, crisp radish, and onion soften the salsa's fresh green heat. Serve the enchiladas as soon as they are assembled, while the tortillas still have a little character.

55 min690 kcal4 serves

💪High protein🌶️Spicy🌾Gluten-free

Espresso Martini with vodka, coffee liqueur and espresso — UK recipe

🇬🇧UKEasy

Beverages

Espresso Martini

Vodka, coffee liqueur, and a shot of freshly pulled espresso shaken hard over ice until the outside of the tin frosts over. The foam on top — that pale, creamy layer that holds the coffee beans — comes from the CO₂ in the espresso crema getting trapped during shaking. You can't fake it with instant coffee. The drink was invented in a London bar in the 1980s by Dick Bradsell for a model who asked for something to wake her up and mess her up at the same time.

10 min190 kcal1 serves

🌱Vegan🌾Gluten-free⚡Quick

Esquites (Mexican Street Corn Salad with Cotija, Lime, and Chili) with corn, cotija cheese and mexican crema — Mexico recipe

🇲🇽MexicoMedium

Salads

Esquites (Mexican Street Corn Salad with Cotija, Lime, and Chili)

Esquites (from Nahuatl ízquitl, "toasted corn"; also sold as elote en vaso, "corn in a cup") is a Mexican street snack of charred corn kernels dressed with mayo, Mexican crema, lime juice, jalapeño, red onion, cilantro and crumbled cotija, then dusted with chili powder or Tajín. It is the off-the-cob version of elote: the same flavours, eaten with a spoon. Street vendors across Mexico sell it in small cups. The method rests on one move: charring the corn until about half the kernels show black spots, which turns boiled corn with mayonnaise into something smoky and layered. Ready in 30 minutes; serves 6 as a snack or 4 as a side for grilled meat and tacos.

30 min270 kcal6 serves

🌿Vegetarian🌾Gluten-free⚡Quick

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