Gluten-Free Winter Squash Gnocchi
These gnocchi are fun and easy to make. They bring more than just good autumnal looks to the plate—expect a subtly sweet squash flavor with hints of fresh sage, complete with a delightful pillowy texture. No need for eggs here; squash puree and nutritious buckwheat flour partner well together, allowing for just the right soft structure. The gnocchi are gluten-free and can be vegan if ghee is substituted with coconut oil or vegan butter. Slideshow: More Gnocchi Recipes
Gluten-Free Pasta Taste Test
F&W editors sampled more than 20 gluten-free pastas but despite the growing market, still found products that provoked comments like “Bleh—gritty” and “Cardboardy aftertaste.” Pasta made with corn or quinoa tasted best, and all of the top picks would be delicious with a variety of sauces like those at right. Here’s how to navigate increasingly packed shelves.
Your Top 5 Gluten-Free Tips
Earlier this week, we asked F&W Twitter followers for their top gluten-free cooking and baking tips. Here, the top five most useful tweets we received.
It's Gluten-Free Week at Food & Wine
All this week, F&W is going gluten-free. We're inviting top bloggers to share their cooking tips, taste-testing the best gluten-free supermarket products and spotlighting the best gluten-free recipes by Food & Wine.
10 Super-Satisfying Gluten-Free Recipes to Make for Dinner
From crispy-chewy pepperoni pizza to Vietnamese rice noodle salad, here are 10 of F&W's favorite gluten-free dinners.
3 Tricks for Cooking Amazing Gluten-Free Asian Dishes from Ming Tsai
At his Asian tapas-inspired restaurant Blue Ginger in Wellsely, MA, chef Tsai offers a number of amazingly good gluten-free dishes. Here, Tsai shares 3 tips for making gluten-free Asian dishes at home.