Gluten-free Recipes

A gluten-free diet completely avoids wheat, rye, barley and their derivatives, which contain the gluten protein (oats carry a risk of cross-contamination). It is a medical necessity for celiac disease (1 percent of the adult population, autoimmune) and gluten sensitivity (6 to 13 percent of adults, non-celiac gluten sensitivity); for those following it as a popular diet, it is a matter of choice. Tatonia has hundreds of gluten-free recipes; rice pilaf variations, cornbread, buckwheat noodles (soba), chestnut flour cake, rice flour cookies, gluten-free pizza, almond flour cakes, polenta dishes and chickpea flour galette are among the favorites. The list of gluten-free grains: rice (all varieties), corn, buckwheat (not actually wheat, a flowering plant), millet, amaranth, quinoa (from South America), teff (an Ethiopian grain), sorghum and cassava. Although oats are naturally gluten-free, most production lines are contaminated with wheat, so a certified gluten-free oat label is needed. In Turkish cuisine, gluten-free adaptation is easy: rice pilaf, lentils, chickpeas, vegetable dishes, meat and fish are naturally gluten-free (note that bulgur is a wheat product and does contain gluten); simply avoiding flour is enough. Tahini, grape molasses, honey, cheese and eggs are all naturally gluten-free. To use Tatonia's gluten-free filters, click the 'gluten-free' tag in the left-hand filter near the top of the page; recipes without wheat, barley or rye are filtered automatically. This page brings together the full breadth of the gluten-free repertoire, from everyday one-bowl soups and pilafs to main courses and desserts.