Gluten-Free Recipes

Yes. Every recipe is made with certified gluten-free ingredients and tested in a dedicated gluten-free kitchen, so there’s no hidden gluten and no cross-contamination guesswork. If you cook in a shared kitchen, use clean tools and surfaces and check that your own pantry staples are certified gluten-free.

Many recipes use a measure-for-measure (1-to-1) gluten-free flour blend, which you can swap straight in for wheat flour. Plenty of others — like grilled meats, salads, and rice dishes — are naturally gluten-free and need no special flour at all. Each recipe lists exactly what it needs.

Use clean pans, utensils, and cutting boards, and keep a dedicated toaster and colander if anyone in your home still eats gluten. Watch shared condiment jars (butter, peanut butter, jam) for stray crumbs, and read labels on staples like broth, soy sauce, and oats, which are common hidden sources.

They’re gluten-free first. Some are naturally dairy- or egg-free, and many include substitution notes for common swaps. Always check the ingredient list and notes on each individual recipe for the allergens you need to avoid.

Gluten is what gives wheat baking its stretch and structure, so gluten-free recipes rely on binders like xanthan gum, eggs, or psyllium instead. Measuring flour by weight, letting batters rest to hydrate, and not over-baking all help. The baking recipes here are written to account for this, so follow them as written for the best result.

New recipes are added regularly as Katie develops and tests them. Bookmark this page or join the email list through our free guide to hear when fresh recipes go up.