Gluten-free recipes, tried by a jury of home cooks.
Every recipe here carries the testimony of the people who actually made it — what blend they used, what they weighed, what they changed, and whether it worked. A recipe is Guilty as Charged only when enough jurors back it up.
Convert a recipe → Browse the pool
The six charges
Needs testers — the empty docket is the invitation
These recipes are on the docket with no testimony yet. Try one, file your report, and the verdict starts to form.
Chocolate Chip Cookies
Chewy-centered cookies with crisp edges and plenty of chocolate chips. The blend swaps in directly for a familiar, reliable result.
No testimony yet — be the first to try it.
Sugar Cookies
Soft, vanilla-scented cut-out cookies that hold their shape. Made with gum-free flour, so added xanthan and a full chill are required.
No testimony yet — be the first to try it.
Yellow Layer Cake
Tender, golden layer cake with a fine crumb, suitable for birthdays and frostings of choice. Doneness is judged by internal temperature, not color alone.
No testimony yet — be the first to try it.
Carrot Cake
Moist, warmly spiced carrot cake with walnuts, built on gum-free flour. Added xanthan and an extra egg give the crumb the structure it needs.
No testimony yet — be the first to try it.
Blueberry Muffins
Domed bakery-style muffins bursting with blueberries. A short rest before baking helps the gluten-free batter hydrate and rise well.
No testimony yet — be the first to try it.
Cornbread
Golden, tender cornbread with crisp edges from a hot skillet. Cornmeal and rice flour provide the structure, with no wheat in the recipe at all.
No testimony yet — be the first to try it.
Flaky Pie Crust
A rollable, flaky crust for sweet or savory pies. The flour weight stays the same; egg, sour cream, and vinegar are added to make a gum-free-style dough workable.
No testimony yet — be the first to try it.
Sandwich Bread
Soft, sliceable yeast loaf for sandwiches and toast, formulated for gluten-free dough. A psyllium gel replaces kneading and gives the crumb its hold.
No testimony yet — be the first to try it.
Fresh filings
Pepper Steak
Strips of beef braised low and slow in a tomato-tamari sauce until tender, finished with green peppers and onions and a glossy cornstarch glaze.
No testimony yet — be the first to try it.
Shrimp Curry
Shrimp simmered briefly, then folded into a warm curry sauce with sautéed peppers, apple, celery and mushrooms, sharpened with lemon at the end.
No testimony yet — be the first to try it.
Shrimp Scampi
Shrimp and tomatoes baked under a lemon-garlic butter sauce, with a sprinkle of gluten-free breadcrumbs stirred in at the end to lightly thicken the juices.
No testimony yet — be the first to try it.
Chicken Cacciatore
Skinless chicken pieces baked in a long-simmered tomato sauce with peppers, onions and Italian herbs — hunter's style, with plenty of sauce for the plate.
No testimony yet — be the first to try it.
Creole Sauce
A Louisiana-style tomato sauce built on the onion-pepper-celery trinity, lightly thickened and made to spoon over shrimp, fish or rice. Makes about 475 ml.
No testimony yet — be the first to try it.
Creole Shrimp
Poached shrimp folded into a full batch of Creole sauce — the trinity, tomatoes and a little gluten-free Worcestershire — and served over steamed rice.
No testimony yet — be the first to try it.
Harvard Beets
Sliced beets in a sweet-and-sour glaze — their own liquid thickened with cornstarch, sharpened with vinegar and warmed with a whisper of clove.
No testimony yet — be the first to try it.
Fried Cabbage
Shredded cabbage fried in butter in batches until tender with crisped edges, seasoned simply with salt and black pepper.
No testimony yet — be the first to try it.