Green Protein Smoothie Bowl
A thick, spoonable blend of spinach, banana, Greek yogurt and protein, built to keep you full until lunch.
Collection · 24 recipes
Gluten-free recipes that were never about the flour
Naturally gluten-free dinners, bowls and desserts. No specialist flour blends, no gums, no substitutions that need explaining.
The most reliable gluten-free cooking is not gluten-free baking. It is the very large body of food that never contained wheat to begin with: seared fish, rice bowls, grain salads built on quinoa, soups thickened by their own lentils, custards set with gelatine.
Every recipe here is naturally gluten-free rather than adapted. Nothing depends on a flour blend behaving like wheat, which is the step where most gluten-free cooking becomes difficult and expensive.
Two cautions worth repeating. Soy sauce contains wheat, so use tamari and check the label. Oats are gluten-free as a grain but are routinely processed alongside wheat, so buy certified gluten-free oats if you are cooking for coeliac disease rather than a preference. Miso and stock cubes are the other two products that catch people out.
Spinach and Feta Omelette
A soft-set folded omelette with wilted spinach and salty feta, done in six minutes.
Herbed Yogurt Bowl
Cool garlicky yogurt with cucumber, heaps of herbs and toasted seeds, ready in ten minutes.
Mediterranean Chickpea Salad
Chickpeas, crisp cucumber, olives and feta in a lemon-oregano dressing that gets better as it sits.
Chocolate Banana Pops
Frozen banana halves dipped in dark chocolate and rolled in nuts, sprinkles or coconut.
Garlic Butter Salmon
A quick salmon dinner with bright lemon and a silky butter pan sauce, ready in under 20 minutes.
Lemon Herb Shrimp
Juicy shrimp in a bright lemon and white wine pan sauce that comes together in under ten minutes.
Citrus Kale Salad
Massaged kale with orange segments, toasted seeds and a sharp lemon dressing that holds up for days.
Crispy Taco Rice Bowls
Spiced chicken, black beans and crisped rice layered into a loaded taco bowl with avocado and lime.
Panna Cotta Cups
Silky vanilla cream set with just enough gelatine to wobble, served with a sharp berry syrup.
Thai Green Curry
Green curry paste fried in cracked coconut cream, with chicken, Thai aubergine and basil, balanced with fish sauce and lime.
Coconut Rice Bowl
Fragrant coconut rice topped with quick-pickled vegetables, edamame and a lime-peanut drizzle.
Classic Shakshuka
Eggs poached in a spiced tomato and pepper sauce, cooked and served in one pan.
Sweet Potato Breakfast Hash
Crisp-edged sweet potato with peppers, chorizo and eggs cooked into the top, all in one pan.
Avocado Quinoa Bowl
Fluffy quinoa, roasted vegetables and avocado under a lemon-tahini dressing, built for meal prep.
Vanilla Rice Pudding
Slow-simmered creamy rice pudding scented with vanilla and cinnamon, comforting and barely sweet.
Lentil Herb Soup
A deeply savoury lentil soup with soffritto, herbs and lemon, thick enough to stand a spoon in.
Raclette with Potatoes and Pickles
Melted raclette cheese scraped over hot waxy potatoes, with cornichons and cured meats to cut the richness.
Seafood Paella
Saffron rice cooked flat and undisturbed with prawns, mussels and squid, finished with a crisp socarrat on the base.
Stuffed Bell Peppers
Sweet roasted peppers packed with herby rice, black beans and melted cheese, a full meal in one dish.
Chicken Tikka Masala
Yogurt-marinated chicken charred hard, then folded into a spiced tomato and cream sauce built on bloomed whole spices.
Moroccan Chicken Tajine with Olives and Preserved Lemon
Chicken thighs slow-braised with saffron, ginger and green olives, finished with preserved lemon for a bright, savoury Moroccan classic.
Greek Moussaka
Layers of roasted aubergine and cinnamon-scented lamb under a thick baked bechamel, rested until it slices clean.
Lamb and Apricot Tajine
Lamb shoulder braised until it falls apart with ras el hanout, dried apricots and honey, finished with toasted almonds and sesame.
Gluten-Free Recipes: common questions
Are oats gluten-free?
Oats contain no gluten themselves, but they are commonly grown, milled and packed alongside wheat, so cross-contamination is routine. For coeliac disease, buy oats explicitly certified gluten-free. For a non-medical preference, standard oats are usually fine.
Which everyday ingredients hide gluten?
Soy sauce, most stock cubes and powders, some miso pastes, malt vinegar, many spice blends, and anything described as "modified starch" without a source. Tamari replaces soy sauce directly and behaves identically.
How do I thicken a sauce without flour?
Cornflour slurry is the direct swap and is what the honey soy chicken here uses. Reduction works even better where you have time, and blending a portion of a soup and stirring it back in thickens it with no additive at all.
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