Gluten-free
Gluten‑free cooking avoids wheat, barley, and rye (and derivatives), focusing on naturally gluten‑free foods and labeled products when needed. Base meals on…
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About Gluten-free
Gluten‑free cooking avoids wheat, barley, and rye (and derivatives), focusing on naturally gluten‑free foods and labeled products when needed. Base meals on vegetables, legumes, lean proteins, dairy or dairy alternatives, and gluten‑free grains.
Keep staples like rice, quinoa, buckwheat, millet, certified gluten‑free oats, corn tortillas, and tamari (gluten‑free soy sauce). Always read labels for cross‑contamination and consult a clinician if you’re managing celiac disease.
FAQs
- What grains are naturally gluten‑free?
- Quinoa, rice, buckwheat, millet, corn, and certified gluten‑free oats. Always check labels for cross‑contamination.
- Do sauces contain gluten?
- Some do—soy sauce and thickeners can contain gluten. Use tamari or labeled gluten‑free alternatives and read ingredient lists.
Recipes tagged "Gluten-free"

















