About the Gluten Free Recipes team
Gluten Free Recipes is a dedicated resource for people living with celiac disease, non-celiac gluten sensitivity, or anyone choosing a gluten-free lifestyle. Our mission is simple: make gluten-free cooking accessible, delicious, and stress-free.
The Gluten Free Recipes team
Every recipe, guide and byline on this site is from the Gluten Free Recipes team. We draft and edit the recipes, add notes to buy ingredients that can hide gluten labeled gluten-free, and add cross-contact notes and substitutions. Recipes, tips and most images are drafted with AI tools; automated checks run before every deploy, and the team reviews anything those checks flag. How we make our recipes. Always check ingredient labels yourself; in the US, foods labeled gluten-free must contain less than 20 ppm gluten.
Our Recipe Standards
Recipes are written without wheat, barley, rye, malt, and the other gluten sources called out in each gluten-free note, including regular soy sauce, malt vinegar, and oats that are not certified gluten-free. Use certified gluten-free products and check every label.
- Recipes are written for gluten-free kitchens from the start; when a dish is traditionally made with wheat, we say what was swapped and why
- Ingredients are flagged where cross-contamination risk exists (shared facilities, bulk bins)
- Each recipe includes a gluten-free note and cross-contamination warning
- We always recommend verifying product labels, as manufacturing processes change
What We Cover
Our library spans 10 categories and 900+ recipes:
Our Articles and Guides
Beyond recipes, we publish practical gluten-free living guides covering topics like ingredient substitutions, reading food labels, managing cross-contamination at home, gluten-free baking science, and eating out safely. Our articles section is a growing knowledge base for the gluten-free community.
Our Editorial Process
Every page on this site goes through the same steps before it is published. The people involved are described by role, not by name.
1. How recipes are developed
Recipes are drafted with AI tools and automation around ingredients that are gluten-free by nature (rice, corn, potatoes, legumes, meat, fish, dairy, fruit and vegetables) or that are sold labeled gluten-free (flour blends, oats, pasta, broth, tamari, sauces). Classic dishes that normally use wheat are rebuilt with a named substitute, such as potato starch or masa harina for thickening.
2. How recipes are reviewed
Before every deploy, automated checks read each recipe's ingredients, steps and structured data. We are also auditing prep and cook times against the steps and correcting the ones that don't add up. The team reviews anything the checks flag. Recipes that do not pass stay as unpublished drafts, out of search and off every list until they are fixed. Published recipes are not marked as kitchen trials unless a recipe page says so.
3. How gluten-free ingredients are checked
Before every deploy, a word-list check reads each recipe's title, description, ingredients, steps, tips and gluten-free note, and blocks the deploy if it finds a listed gluten source, such as wheat flour, barley, rye, malt vinegar, soy sauce that is not gluten-free, or rolled, quick or instant oats not labeled gluten-free. It catches the terms on its list, not every possible source, so read the label too. Ingredients that often hide gluten (broth, sausages, spice blends, Worcestershire sauce, asafoetida) should carry a note to buy one labeled gluten-free; some older recipes still miss that note, so tell us if you spot one.
4. How shopping links are checked
When we link to a specific product, we check that the product page title matches the named gluten-free or certified gluten-free product and record the date of that check. A live check re-confirms product titles during maintenance, and the team reviews any link it flags. If we cannot confirm a product, we link to a search instead of a single product, or leave the ingredient unlinked. Product links are affiliate links; we never mark up prices.
5. Always check the label yourself
Manufacturers change recipes and facilities without notice, so please read the ingredient list and allergen statement on the package you buy, every time. In the United States, a food labeled "gluten-free" must contain less than 20 parts per million (ppm) of gluten under the FDA rule (21 CFR 101.91). Certified gluten-free programs are voluntary and some set stricter limits; GFCO, for example, requires products to test below the country's threshold or 10 ppm, whichever is lower.
6. How often pages are updated
The site gets a maintenance pass every week. Each pass fixes reported errors, rechecks the product links it touches, and updates the date on any page that changed. Found a mistake? Email contact@gfcooking.food and we will correct it.
Medical Disclaimer
The content on this site is for informational purposes only and is not a substitute for professional medical advice, diagnosis, or treatment. If you have celiac disease or a medical condition requiring a strict gluten-free diet, always consult a registered dietitian or gastroenterologist. Always read product labels before purchasing, as formulations and manufacturing facilities can change. Even products labeled "gluten-free" may be processed in facilities that also handle wheat.
How recipes and images are made
Recipes and images may be created with AI assistance. They pass automated checks, and the team reviews flagged items. Read how we make our recipes.
Contact
Have a recipe request, a correction to report, or a question about our gluten-free standards? We welcome feedback from the community. Email us at contact@gfcooking.food or visit our contact page. You can also find our full disclaimer, privacy policy, and cookie policy on our legal pages.