30 Days of Gluten-Free Eating

Despite “wheat” in its name, buckwheat isn’t actually wheat. It’s gluten-free and adds delicious richness and texture to this summer pasta.

Sweet-sticky dates and cooked beets are the base for these flourless chocolate cakes. The tangy yogurt frosting, coupled with a little heat from cayenne and crushed red pepper, makes them fun to eat.

Chef Hugh Acheson combines just three ingredients (lettuce, radishes and Parmigiano-Reggiano) in this delightful salad. The key is in the dressing, which is just a basic red wine vinaigrette blended with a tasty dill pickle.

Southeast Asian coconut, chiles and kaffir lime creates a green sriracha, a Thai-style hot sauce.

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.

Instead of a flour-based béchamel, this green bean casserole is thickened with a little corn starch to keep it gluten free.

This easy and delicious salad features sweet, plump seared sea scallops on a Sicilian-style salad with briny green olives and fried capers.

This gluten-free take on the beloved Cajun dish employs toasted mochiko rice flour to replicate the signature roasted roux that is traditionally used to prepare gumbo.

The intensely earthy flavor of buckwheat is rich and luxurious here with creamy mascarpone, silky mushrooms and runny eggs.

Masa harina, a flour made from corn, is added to these gluten-free waffles to give them a sweet, grainy flavor.

This salad brilliantly combines some of our favorite ingredients into one amazing recipe— pickled vegetables, uncommon produce, ancient grains and a cross-cultural dressing that includes miso and chipotle chile in adobo.

Quinoa is naturally loaded with protein and fiber. This syrup-sweetened version is perfect in the morning.

This relatively simple dish of grilled polenta and radicchio proves it’s possible to create something deeply delicious, substantial, vegan and gluten-free with just a handful of ingredients.

Omega 3-rich salmon is grilled until the skin is crisp. Green olives add more heart-healthy fat and a hit of cell-protecting vitamin E.

Coating chicken cutlets with gluten-free corn flakes updates this Italian classic.

Made with gluten-free oat flour, semisweet chocolate and light brown sugar, these deliciously crispy cookies are a fantastic treat that can take just 35 minutes to make.

These gluten-free personal pizzas have a perfectly chewy crust. Look for the ingredients in this recipe at well-stocked health food stores.

These excellent gluten-free dumplings are made with sweet rice flour, Napa cabbage leaves, ground pork and tamari. Leftover filling can be made into a delicious patty.

This refreshingly crunchy salad makes for an excellent spring lunch or super quick dinner.

Using gluten-free corn flakes for the crust of this delicious fried chicken is a simple and modern twist.

Chewy but still crisp around the edges, these sweet blondies get a sprinkling of flaky sea salt just before baking.

The fried shrimp in these coleslaw-topped rolls get tossed with crushed rice cereal so they’re both gluten-free and extra crisp.

Corn tortillas are the best choice for a gluten-free taco.

"I like the idea of making a healthy kind of potato chip that's not one of those packaged, dehydrated vegetable chips,” chef Seamus Mullen says. He roasts kale with extra-virgin olive oil and garlic until it's crunchy.

Yucca, which is gluten-free, is a ubiquitous root vegetable. Here, it’s turned into a dough for fried empanadas, a typical street food in Iquitos, the largest city in the Peruvian rain forest.

These fantastic gluten-free doughnuts are made with light brown sugar and dulce de leche, a sweet, caramelized milk, which doubles as a delicious glaze.

For a terrific vegetarian main course, quinoa is tossed with arugula, apple, raisins and fresh herbs, then spooned into a halved baked squash.

Larb

(or laab) is an addictive appetizer of ground meat spiked with chiles, lime juice and fish sauce and served with lettuce leaves for wrapping. Be sure to use a gluten-free fish sauce.

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.

This crisp and juicy roast chicken from star chef Jonathan Waxman of NYC’s Jams is perfect with his chunky seven-herb salsa verde.