About & Method
Gluten Court is a community recipe library with a courtroom's respect for evidence. Recipes are Charged with being delicious when filed. They start Awaiting Trial. Members bake them and file Testimony — structured reports covering the flour blend, whether they weighed or used cups, whether they followed the recipe as written or tweaked it, and what actually happened. Enough consistent testimony and a recipe is found Guilty as Charged (Proven). Consistent failure sends it to Mistrial, then At Risk, and finally to the public Archive — removed only on bake evidence, never on votes alone. Votes are Deliberation: they order the shelves, they do not decide the verdict.
The converter's rules are earned, not asserted
The rule base behind the converter was built from ~27 strict original-vs-gluten-free recipe pairs, ~40 one-sided comparators, and extension/university guidance, across King Arthur, America's Test Kitchen, Land O'Lakes, Bob's Red Mill, university Extension services, and national celiac organizations. Every rule carries a confidence label, and the labels stay uninflated: thin evidence is called thin. Rules change only when a pattern of consistent testimony contradicts them — never on a single report — and every change lands in the public Court Record, dated and versioned.
Some things do not convert, and the converter says so: yeast breads, pizza dough, laminated pastry, and fresh pasta are reformulations, and home canning is refused outright on safety grounds (only cook-type ClearJel is approved there). A refusal always comes with the real formulation pattern and a route to a pool recipe built for the job.
State of the Rules
| Recipes on the docket | 72 |
| Awaiting Trial | 72 |
| On Trial | 0 |
| Guilty as Charged | 0 |
| Mistrial — Needs Work | 0 |
| At Risk | 0 |
| Convicted — Removed | 0 |
| Testimony on the record | 0 |
| Conversions run | 0 (0 honest refusals) |
Disclaimer
Gluten Court is a community recipe library. Recipes are contributed by members and tested in home kitchens; the bake counts and outcomes shown are members' reports, not laboratory verification, and results vary. Ingredient formulations change without notice, and cross-contact in a home kitchen can introduce gluten into a food whose ingredients are gluten-free. Nothing here is medical or dietary advice, and inclusion of a recipe is not a guarantee that it is safe for any individual. Always read labels, follow your own kitchen-safety practices, and consult your clinician or dietitian about your diet.
Operated by Cabin Fever Media, LLC (Alaska). Contact: info@glutencourt.com.