Gluten-free

Gluten-free everyday cooking is easiest when built on naturally gluten-free ingredients: potatoes, rice, corn, buckwheat, vegetables, meat, fish and pulses. That way your diet doesn't rely on specialty products alone.

The most common pitfalls are thickening sauces with wheat flour, soy sauce and stock cubes – use cornflour, gluten-free soy sauce and stock labelled gluten-free instead. Gluten-free pasta cooks faster than wheat pasta and falls apart easily, so check it a couple of minutes before the time on the packet.

Gluten-free vegetarian meals work well as a lentil stew, roasted vegetables with buckwheat or a tomato chickpea stew. Rice and quinoa are interchangeable sides in most recipes.

If you also cook food containing gluten in the same kitchen, avoiding cross-contamination matters: your own baking paper, a clean chopping board and separate cooking water for the pasta are enough in most households.

In Ruokaboksi's gluten-free recipes the ingredients come pre-measured and labelled, so everyday cooking doesn't mean studying packaging labels on the supermarket shelf.