Gluten-Free

Gluten is a protein found in wheat, barley and rye, which means it shows up in bread, pasta, flour, breadcrumbs, most beer and a lot of sauces. Cooking gluten-free means leaving those out and watching for hidden sources like soy sauce, malt vinegar and some Worcestershire sauces and broths.

Our OurCheff private chefs cook gluten-free for many Southwest Florida clients, and our favorite approach is to start with food that never had gluten in the first place. Seared fish, braised beef, roasted vegetables, rice, potatoes and sweet potatoes don’t need a substitute. We thicken sauces by reducing them or with a little arrowroot instead of flour, and we lean on butter, olive oil, herbs and citrus for flavor.

A recipe is CheffApproved gluten-free when none of its ingredients contain gluten. Our rule is strict: if a recipe depends on an ingredient that’s only sometimes gluten-free, like oats or Worcestershire sauce, it doesn’t go in this category. It also has to taste great to everyone at the table. Start with our Pan-Seared Salmon with Lemon-Dill Butter, Sheet-Pan Pork Tenderloin with Apples and Sweet Potatoes or Mediterranean Baked Cod with White Beans.

Frequently asked questions

Do I still need to check labels?
Yes. Broth, spices and packaged ingredients can vary by brand, so look for a certified gluten-free label if you need one.

What about cross-contact?
If you cook for someone with celiac disease, use clean pans, boards and utensils, and keep shared pantry items like butter separate.

Will gluten eaters like these dinners?
Yes. These are naturally gluten-free dishes, not substitutes, so nobody misses anything.

Do you list nutrition?
Every recipe includes estimated nutrition per serving based on USDA data.

This content is for general information only and is not medical advice. If you have celiac disease or a gluten sensitivity, follow your doctor’s guidance.