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Gone are the days when gluten avoiders had to make do with a salad and a couple of side dishes at high-end restaurants. Now, keenly aware of their customers’ needs, chefs are exercising their culinary prowess to meet them. “Over the last couple of years we’ve had a huge increase in diners requesting gluten-free. We want to be sure there are plenty of menu choices for them, so we’re always thinking of ways to adapt dishes that use wheat,” says Jerry Traunfeld, chef/owner of Poppy restaurant in Seattle. Here, Traunfeld and other notable chefs share their gluten-free veg creations.
Chef Jerry Traunfeld
RecipeHerbed Goat Cheese Flans with Figs, Hazelnut, and Cress
Chef Karen and Quinn Hatfield
RestaurantHatfield’s, Los Angeles
RecipeBrown Butter-Roasted Cauliflower, Sautéed Plantains, and Parsley Root Purée
Chef Aaron London
RestaurantUbuntu, Napa, Calif.
RecipeBraised and Raw Black Kale Salad
Chef Keith Pooler
RestaurantBergamot, Somerville, Mass.