14 Gluten-Free Recipes for Valentine’s Day

For those who may be a little scared to try gluten-free pastries, these little tarts are the perfect place to start. "Whenever I make pastries, I’ll often blend unrefined cane sugar in an upright blender to achieve a finer texture—something closer to powdered sugar than super-fine cane sugar," blogger Emma Galloway says. "This helps to evenly distribute it throughout the dough, and you are left with a much nicer texture and look in the end product."

The happy surprises in this juicy citrus salad from chef Erin French are the aromatic tarragon and the warm bacon dressing.

This gluten-free Italian bread, or socca, is a pancake-like flatbread made out of one part chickpea flour, one part water, and a dash of olive oil and salt. The topping can be varied to taste, or the crisp bread can be served "naked" with spreads and dips, like fresh ricotta.

Crunchy toasted quinoa and creamy goat cheese add delicious texture to these sweet roasted carrots.

F&W’s Kay Chun roasts whole maitake (a.k.a. hen-of-the-woods) mushrooms with briny seaweed butter until they’re crispy on the edges and fork-tender in the middle.

Carbonara gets a makeover with quinoa in the place of pasta, making for a delicious and gluten-free alternative to the traditional Italian comfort dish.

Chefs love showcasing the intensely earthy flavor of buckwheat in rich, luxurious dishes. At Craft Los Angeles, Matthew Accarrino tosses buckwheat pasta with creamy mascarpone, silky mushrooms and runny eggs.

Anna Thomas's 1970s book The Vegetarian Epicure is iconic; updated in the ’90s and rechristened The New Vegetarian Epicure, it focuses on recipes for entertaining. One of her latest dishes is this crusty baked polenta, swirled with mashed butternut squash and smoked Gouda cheese.

These crêpes make a great vegetarian meal when served with a lightly dressed green salad.

Bacalhau à Brás is one of the most famous Portuguese dishes and is considered the ultimate comfort meal in Portugal. The dish uses many of the quintessential ingredients found in Portuguese cooking: bacalhau (salt cod), eggs, potatoes and black olives.

This chicken, cooked in a garlic-infused sour cream sauce on a bed of sliced potatoes, is based on a traditional Russian dish.

Winter citrus is the star of this lighter-than-air meringue dessert. If you can find them, use blood oranges instead of lighter-colored navels because darker pigments deliver more antioxidants.

“In Japan I got into all different flours, like roasted soy flour,” says Stella Parks. “Then I thought, Why not use nut flour to make gluten-free brownies?”

François Payard, of Manhattan's Payard Patisserie & Bistro, layers chewy coconut cake with silky chocolate ganache. The beauty of the recipe is its simplicity: It has only six ingredients.