Gluten-Free and Dairy-Free Recipes started as a constraint problem: cook genuinely comforting food — smash burgers, pad krapow, ice cream that scoops — inside a kitchen that runsfree of gluten, oats, dairy, soy, and peanuts, and hit real protein and fiber targets while doing it. Not "surprisingly decent for allergy food." Actually good.
Two habits came out of solving it, and they're the whole brand:
- Compute, don't copy. Every recipe is weighed in grams and priced against USDA FoodData Central by a build script — the methodology page shows the pipeline, the validation checks, and the error bars. If a number is on this site, we can show you where it came from.
- Explain the physics. The reason our freezer desserts work isn't a hack, it's a molecule — allulose — and we'd rather teach you the science with primary sources than gatekeep it behind "trust the recipe."
The result: a 111-recipe cookbook, atwenty-flavor protein ice cream library, anevidence-based education center, andcalculators for the arithmetic you shouldn't have to do by hand.
Corrections
If a number, claim, or citation here is wrong, we want to know. Confirmed errors are corrected with a dated note.
Nutrition information on this site is an estimate for general guidance, not medical or dietetic advice. Allergen formulations and cross-contact certifications vary by brand and change over time — always verify labels for your specific products.