Creamy polenta with roasted tomatoes and onion chutney
Gluten-Free Recipes – Full Flavour, No Flour
Gluten-free recipes leave out wheat, barley, and rye — reaching for rice, buckwheat, or almond flour instead. Find fluffy bakes, cakes, and pancakes alongside naturally gluten-free dishes like risotto, potatoes, or meat with vegetables. Pick one and bake or cook without worry.
Salmon with tomato salsa
Easy tomato soup with red lentils
Creamy, comforting, wonderful: milky potato soup
Cookies with cottage cheese "nutella"
Piña colada smoothie
Harvest your plums, skip the slivovitz, and make chutney instead
Baked pork ribs with apple cider and bbq sauce
Fresh tuna salad with sun-dried tomatoes
Macarons – the winning recipe
Italian pumpkin risotto with meatballs
Swedish almond cake
Vanilla mascarpone with raspberries
Honey chicken drumsticks with pumpkin ragout
Sunday lunch: perfect homemade svíčková (czech beef sirloin in creamy vegetable sauce)
Egg frittata with baby spinach and fresh cheese
Salted caramel cream - great for macarons and more
Baked potatoes with cottage cheese and vegetables
Easy homemade butterscotch sauce
Homemade mango marshmallows
Frequently asked questions
What flours are gluten-free bakes made with?
Most often rice, corn, buckwheat, or almond flour, usually with a little starch or psyllium for stretch. The result is a fluffy cake or crisp bread without any wheat.
Can I just swap regular flour for a gluten-free one?
In pancakes it usually works; in yeasted dough it doesn't — gluten-free flours lack gluten's stretch. Follow recipes written gluten-free from the start, or add psyllium or xanthan gum.
Are these recipes safe for celiac disease?
The recipes leave out gluten, but always check your specific ingredients — flours, oats, and spices need to be labeled gluten-free to avoid cross-contamination.
Are some dishes naturally gluten-free?
Loads. Risotto, potatoes, meat, fish, legumes, salads, and most vegetables contain no gluten — as long as you don't thicken them with wheat flour.
How do I thicken a sauce or soup without wheat flour?
With cornstarch or potato starch, rice flour, or simply by blending some of the vegetables from the pot. Stir the starch into cold water, pour it into the simmering liquid, and it thickens within a minute.