How We Make Our Recipes

Who writes the site

The byline on every recipe and guide is the Gluten Free Recipes team. We publish as a team and do not list individual authors.

Where our recipes come from

Our recipe drafts start from standard cooking techniques and widely published ratios, such as the ratio of liquid to rice in a risotto or of fat to flour in a crumble topping. We build them around ingredients that are gluten-free by nature (rice, corn, potatoes, legumes, meat, fish, eggs, dairy, fruit and vegetables) or that are sold labeled gluten-free (flour blends, oats, broth, tamari, baking powder). When a dish is traditionally made with wheat, the recipe names the substitute it uses.

For ingredient facts we rely on the ingredient makers' published label and allergen information and on the US Food and Drug Administration's gluten-free labeling rule. Some of our guides end with a "Sources & last reviewed" box that links the sources we relied on.

How we use AI and automation

Recipes, tips and most of our photos are drafted with AI tools and automation. Every draft passes automated checks before it is published, and the team reviews anything the checks flag:

• Gluten-ingredient scan. 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.
• Label-check notes. Ingredients that often hide gluten, such as broth, sausages, spice blends and Worcestershire sauce, should carry a note to buy one labeled gluten-free. Some older recipes still miss that note, so read every label and tell us if you spot one. Every recipe also carries a gluten-free note and a cross-contact note.
• Claims check. Before every deploy, a check blocks a set of phrases we can't back up, such as safety guarantees, verification badges or statements about how a recipe was tried out.
• Structured-data check. Before every deploy, we check that each changed page's recipe data (title, ingredients, times) matches what the page shows. We are also auditing prep and cook times against the steps and correcting the ones that don't add up. If you spot one, tell us.

Nearly all images on our recipe pages are AI-generated illustrations of the dish, not photos of the finished recipe. A few are public-domain (CC0) photos of a similar dish. We record the source of every image, and if an image doesn't match its recipe, tell us and we will replace it.

Always check the label yourself

Brands change formulas and factories without notice, so read the ingredient list and allergen statement on the package you buy, every time. Where it matters most, such as oats, flour blends, broth and sauces, look for a certified gluten-free mark. In a shared kitchen, cross-contact is a real risk: use clean boards, pans and utensils, and keep gluten-free ingredients away from flour dust and shared toasters.

Always check ingredient labels yourself — formulations change and brands vary. In the US, FDA "gluten-free" labeling means under 20 ppm gluten (21 CFR 101.91). Read 21 CFR 101.91 on eCFR.

Affiliate links

Some product links on our recipes, guides and tools are Amazon affiliate links. As an Amazon Associate we earn from qualifying purchases. Affiliate links do not change what we recommend, and they do not change the price you pay.

Corrections

Found an error, a step that does not work, or a gluten concern? Email contact@gfcooking.food. We fix the page and update its "Updated" date.

How often the site is maintained

The site gets a maintenance pass every week. Each pass fixes reported errors, rechecks the shopping links it touches, and updates the date on any page that changed.

Frequently asked questions