🌾 Gluten-Free Recipes — Safe for Celiac & Gluten Intolerance
Gluten-free recipes — safe for people with celiac disease and gluten intolerance. Delicious dishes without wheat, barley, or rye.
Tagliata
The Tuscan way with a good steak — seared rare, rested, sliced across the grain and fanned over rocket with rosemary oil, Parmesan shavings and a few drops of aged balsamic.
Caponata
Sicily's sweet-and-sour aubergine stew — fried aubergine with celery, onion, tomato, capers and green olives, sharpened with vinegar and sugar; better the next day and served at room temperature.
Poulet Basquaise
Basque chicken from south-west France — chicken pieces browned and braised in a soft stew of red and green peppers, onions, tomatoes and white wine, warmed with piment d'Espelette.
Chicken Korma
A mild, rich curry from the royal kitchens of northern India: chicken braised gently in yoghurt and a smooth sauce of slow-cooked onions, cashews and almonds, scented with cardamom and cinnamon rather than heat.
Bulgarian Sauerkraut Soup
A Lenten Bulgarian winter soup of home-fermented sauerkraut fried in oil with paprika and simmered with rice, then soured to taste with the cabbage brine — sharp, warming and made straight from the barrel.
Tandoori Chicken
Punjabi chicken from the clay tandoor: bone-in legs slashed to the bone and marinated twice, first in lemon and chilli, then in spiced yoghurt, and roasted fiercely hot until charred outside and juicy within.
Onion Bhaji
Crisp, lacy fritters of sliced onion bound in a spiced gram-flour batter: a rainy-season snack from western India and a fixture of every British curry house, best eaten straight from the oil.
Beef Rendang
West Sumatra's festive dry curry: beef simmered for hours in coconut milk with a spice paste, lemongrass and lime leaves, until the liquid vanishes and the meat fries in its own oil to a dark, rich coating.
Pork Vindaloo
Goa's fiery, tangy pork curry, descended from a Portuguese dish of pork in wine vinegar and garlic: pork shoulder marinated overnight in a paste of dried chillies, vinegar and spices, then braised until dark, sharp and hot.
Chicken Satay with Peanut Sauce
Skewers of chicken marinated in turmeric and lemongrass and grilled over charcoal, the street food of Indonesia and Malaysia, served with a thick peanut sauce sharpened with tamarind, plus cucumber and red onion.
Pulpo a la Gallega
Galicia's fair-day octopus — boiled until tender, snipped into coins over boiled potatoes and finished with olive oil, coarse salt and smoked paprika, served on a wooden board.
Pollo al Ajillo
Spanish garlic chicken — small pieces of chicken on the bone browned slowly in olive oil with a whole head of garlic, then finished with fino sherry, bay and parsley.
Pimientos de Padrón
The Galician tapa of small green peppers blistered in hot olive oil and showered with flaky salt — most are mild and sweet, but every so often one is fiercely hot.
Piri-Piri Chicken
Portugal's grilled chicken with roots in Mozambique — a butterflied bird marinated in a fiery paste of bird's eye chillies, garlic, lemon, paprika and vinegar, then grilled and basted until charred.
Bacalhau à Brás
Lisbon's favourite salt-cod dish — flaked bacalhau, matchstick fried potatoes and soft onions bound with barely set scrambled eggs, then scattered with parsley and black olives.
Masala Chai
India's spiced milk tea — black tea boiled with milk, sugar, fresh ginger, cardamom, cinnamon, cloves and pepper the way street-corner tea sellers make it, strong enough to stand up to the milk.
Homemade Lemonade
Old-fashioned still lemonade — lemon zest muddled with sugar to release its oil, steeped in hot water and finished with fresh juice and cold water, so it tastes of the whole fruit rather than just its sourness.
Hot Chocolate
Proper hot chocolate made with chopped dark chocolate, not powder — melted into hot milk with a little cocoa and sugar and whisked until glossy and thick enough to coat a spoon.
Greek Frappé
Greece's summer coffee, born at the 1957 Thessaloniki fair — instant coffee shaken hard with sugar and a little water into a thick, stable foam, then topped up with ice, cold water and milk.
Mango Lassi
The Punjabi yoghurt drink — ripe mango blended with cold yoghurt, milk and a pinch of cardamom into a thick, chilled glass that tames a hot curry or stands in for breakfast.
Elderflower Cordial (Sirop ot Baz)
Elderflower heads steeped for two days in sugar syrup with lemon — the cordial Bulgarian grandmothers make in late May, diluted with cold water as the first soft drink of summer.
Sour Cherry Compote (Kompot ot Vishni)
The Bulgarian summer drink in a jar — whole sour cherries in a light syrup, sealed in June and opened in winter, drunk chilled with the fruit spooned from the glass.
Ptiche Mlyako (Floating Islands)
Bird's milk, the Balkan floating islands — clouds of meringue poached in vanilla milk, then set afloat on the custard made from that same milk. Poaching below a simmer keeps the meringues tender rather than rubbery.
Roasted Chestnuts
The smell of Bulgarian winter streets — sweet chestnuts scored, roasted until the shells curl open and eaten hot from a paper cone. Five minutes wrapped in a towel after roasting loosens the bitter inner skin so it peels away with the shell.