Every recipe, gluten-free.

What "gluten-free" really means

Gluten is the protein found in wheat, barley, rye and any grain crossbred from them. For roughly one in a hundred people gluten causes coeliac disease — an autoimmune response that damages the small intestine. For many more it triggers non-coeliac gluten sensitivity: bloating, brain fog, joint pain. Going gluten-free isn't a fad; it's a medical adjustment for millions of people.

The hard part is that gluten hides. It's in soy sauce. In ice cream stabilizers. In beer-battered fish. In oats milled on shared equipment. Cooking gluten-free at home is straightforward; cooking recipes that were written for a gluten-eating kitchen is where the work lives.

How Adapteats handles gluten

The adaptation pipeline runs three checks before it shows you anything:

1. A pre-scan flags every ingredient that belongs to the gluten family — including the non-obvious ones like soy sauce and oyster sauce.
2. An LLM rewrite swaps each flagged ingredient for a gluten-free equivalent that keeps the structural role intact. Wheat flour becomes a 1-to-1 GF blend (not just rice flour, which behaves very differently in baking). Pasta becomes corn-rice pasta. Beer in a stew becomes hard cider.
3. A post-scan checks the rewritten ingredient list against the gluten family one more time, with retry-then-rulebook fallback if anything slips through. Cross-contamination warnings are kept visible — Adapteats can adapt a recipe, but only you know your kitchen.

What "closest possible" looks like

Some recipes are built around wheat in a way no swap fully replicates: a pull-apart focaccia, a pâte feuilletée, a Neapolitan pizza dough. For those, Adapteats produces the closest gluten-free version with a clear note: this will taste different from the original, and that's okay. The alternative — refusing to adapt — leaves you with nothing to cook.

Common questions

Are oats gluten-free? Naturally yes, but most oats are milled on shared equipment with wheat. Use only oats labelled certified gluten-free.

What about cross-contamination at home? Adapteats can substitute every ingredient. It can't see your countertops. If you live in a mixed-gluten household, use dedicated boards, toasters, and cutlery for gluten-free cooking.

Will the adapted recipe taste the same? Yes for 70-80% of swaps. For structural ones (bread, pastry, beer-batter), the recipe will read as "closest possible" with a brief honest note about the change.