Which yoghurt dishes stay gluten-free for both of us?

Yoghurt itself is naturally gluten-free, but prepared dressings, dips and sauces can contain seasoning blends, malt flavouring or a thickener made with wheat. The bigger risks are dishes built around soy sauce, stock cubes, flour-thickened sauces, breadcrumbs or a flour dusting before frying. Plain yoghurt mixed with fruit, herbs, cucumber or gluten-free spices is usually easier to check than a packaged flavoured product.

Use thick Greek-style yoghurt, or strain plain yoghurt through a sieve or clean cloth before mixing it into the sauce. For a cooked sauce, reduce the liquid first, then stir in yoghurt over low heat so it stays smooth rather than boiling. Cornflour can work when the label confirms it is gluten-free, but it is often unnecessary when the yoghurt is thick and the other ingredients are well balanced.

Read the labels on stock cubes, soy sauce, spice mixes, chutneys and ready-made dressings, because these are common sources that are easy to overlook. Leave out breadcrumbs and flour coatings, and use a clearly labelled gluten-free alternative where the dish needs crunch or thickening. Keep utensils, boards and frying surfaces free from crumbs as well, since a safe ingredient can still be contaminated during preparation.