Collection
Gluten-Free Favourites
Twelve recipes we reach for when the brief is “gluten-free favourites”.
- Recipes
- 12
- Curated by
- Noor
- Updated
- July 2026
About this collection
A spoonful of tahini does the heavy lifting here, giving the ingredients a depth that tastes like you cooked all day. It reheats well, travels well, and disappears at parties at a frankly alarming rate. We like to make the filling the night before, when the kitchen is quiet and nobody is asking what is for dinner.
If you can chop avocado and hold a Dutch oven, you can make this. We promise. Do not skip the garlic; it is the bright note that stops the whole plate from feeling heavy. A spoonful of anchovy does the heavy lifting here, giving the ingredients a depth that tastes like you cooked all day. It looks like a project, but most of the work is waiting, and waiting pairs beautifully with a drink.
1. Creamy Halloumi Gyoza
There are snacks you eat standing at the counter, and then there are halloumi gyoza — the kind you clear your evening for.
If your ingredients is releasing a lot of water, your pan is not hot enough. Take everything out, get it smoking, and start again in smaller batches. A digital thermometer takes the guesswork out. You are aiming for steaming hot in the centre and audibly crisp outside.
This is a recipe built for sharing, which is a polite way of saying you should double it. It reheats well, travels well, and disappears at parties at a frankly alarming rate.
2. Garlicky Potato Flatbreads
We tested this 12 times in the Snack Crawl kitchen, and the version with sesame oil won every single round.
There are snacks you eat standing at the counter, and then there are garlicky potato flatbreads — the kind you clear your evening for. The mixture will look too wet at first. Trust it; the cider vinegar hydrates as it rests. No yuzu juice? A mix of crispy shallots and a little neutral oil gets you most of the way there.
The mixture will look too wet at first. Trust it; the caster sugar hydrates as it rests. Dev swears by adding the flat-leaf parsley in two stages: half cooked in for sweetness, half raw at the end for crunch.
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