Spinach dishes without hidden gluten

Creamed spinach and casseroles can contain flour used to thicken the sauce, while soups and braises may rely on stock cubes or prepared seasonings. Stir-fries and sautés are easy to make unsafe with ordinary soy sauce. Anything crumbed, dusted before frying, served with bread, or built around pasta needs a gluten-free substitute or a different dish entirely.

Use stock clearly labelled gluten-free, and replace standard soy sauce with tamari or another certified gluten-free alternative. Thicken sauces with cornflour, potato starch or a reduction rather than wheat flour. Check spice blends, ready-made sauces, breadcrumbs and packaged beans, and prevent crumbs from shared boards, pans and utensils from getting into the meal.

Simple dishes such as Lemon Spinach, Spinach, Tomatoes, and Corn, Chickpeas and Spinach Sauté, and Spinach Salad with Apples and Raisins have fewer processed ingredients to verify. Rice, potato, egg, fish and chicken dishes can also work well when the stock and seasonings are checked first. Potato Spinach Lasagna needs the closest review because both the pasta and any sauce thickener may contain gluten.