Recently, there is something I have started paying a little more attention to in our family meals.
Gluten-free foods.
The reason was my husband’s recent health check, including an allergy test and blood test.
He was not diagnosed with an allergy, but the results showed that his body seemed to react quite strongly to gluten and lactose products. So he was advised to be a little careful with them.
That said, we are not living a completely gluten-free lifestyle.
This article is not medical advice, nor is it written for people who need to avoid gluten strictly for health reasons, such as celiac disease or a severe allergy. It is simply our family’s experience of trying to reduce gluten little by little in our everyday meals.
My husband loves pasta and cheese. In our family, where French and Italian food culture are very much part of our table, completely giving up wheat and dairy products does not feel realistic.
So instead of changing everything at once, we decided to start with what we could do.
That is how our gentle gluten-free lifestyle began.
The First Thing We Changed: Pasta
The first thing we tried was gluten-free pasta.
Since my husband loves pasta, the idea of “not eating pasta anymore” felt a little too sad. But simply replacing regular pasta with gluten-free pasta felt much more manageable. We could still enjoy the same kind of meals without changing the pleasure of the table too much.
At first, I was a little worried about the taste and texture.
But when we actually tried it, I was pleasantly surprised. Many gluten-free pastas today are much easier to enjoy than I expected, and they go well with tomato sauce, vegetable-based sauces, and many other kinds of pasta dishes.
Most importantly, my husband seems to feel less bloated after meals than before.
It made me realize that we do not always need to completely remove something from our diet. Sometimes, even a small replacement can change how our body feels.
Gluten-Free Ingredients I Find in Dubai
Living in Dubai, I have noticed that gluten-free products are much easier to find than I expected.
When I walk through supermarkets, I often see gluten-free pasta, flour, bread, snacks, and sweets. There are many more choices than I first imagined.
Recently, the ingredients I have been using more often are gluten-free flour, rice flour, almond flour, and quinoa.
Gluten-free flour is easy to use for everyday baking and cooking. Of course, it does not always behave exactly like regular wheat flour, but I find it interesting to experiment with it little by little.
Rice flour feels very familiar to me as a Japanese person.
One of my friends, whose child has food allergies, often uses rice flour to make bread and sweets. Seeing how she uses different ingredients has also made me think more carefully about what we use in our own kitchen.
Almond flour has become one of my current favorites, especially for desserts.
It gives cakes and sweets a moist texture and a gentle nutty flavor that is quite different from wheat flour.
Quinoa is also very useful as a light main ingredient, almost like rice or couscous.
It works beautifully in salads, and when served with fish or vegetables, it makes a colorful and satisfying plate.
Looking Back at My Own Recipes
When I looked back at the recipes I have shared so far, I realized that some of them already include gluten-free ingredients.
For example, my Poached Salmon and Quinoa Plate with Lemon Soy Sauce.
This dish is a light version of French-style poached salmon, served with quinoa. Even without wheat, it feels satisfying and complete.
Recipe 👉 Poached Salmon and Quinoa Plate with Lemon Soy Sauce
Another recipe that fits perfectly into our pasta-loving family is Eggplant Tomato Pasta – Sicilian Classic Pasta alla Norma, made with gluten-free pasta.
Eggplant and tomato go very well with gluten-free pasta, and it is an easy way to enjoy a familiar pasta dish without feeling that anything is missing. Of course, it does not have to be this sauce only. Once you replace regular pasta with gluten-free pasta, you can enjoy it with many of your favorite sauces.
Recipe 👉 Eggplant Tomato Pasta – Sicilian Classic Pasta alla Norma
I have also made a Cocoa pound cake using gluten-free flour and rice flour.
It is one of the gluten-free desserts we enjoy at home. I like the idea that even a classic cake can be adapted to fit the way we eat now, simply by changing some of the ingredients.
Recipe 👉 Gluten-Free & Lactose-Free Cocoa Pound Cake – Moist and Rich
Then there is my Blueberry Yogurt Flan, made with almond flour.
This recipe is both gluten-free and lactose-free. I use almond flour instead of wheat flour, and lactose-free yogurt to keep it gentle. Even without regular flour or regular dairy, it still has a lovely moist texture, with the gentle sweetness and acidity of blueberries.
Recipe 👉 Blueberry Yogurt Flan : Gluten-Free & Lactose-Free
And then there is Torta Caprese – Italian Chocolate Cake.
This is a traditional chocolate cake from the island of Capri in Italy. It is made with almond flour, giving it a rich, moist texture while naturally being gluten-free.
I do not think this traditional cake was originally created with “gluten-free” in mind. But that is exactly what I find interesting. Some traditional recipes, passed down through time, naturally make the most of simple ingredients and can still fit beautifully into the way we eat today.
This cake is rich and full of chocolate flavor. It is the kind of dessert that may change the idea that “gluten-free” means light, plain, or unsatisfying.
Recipe 👉 Torta Caprese: Italian Chocolate Cake
Not “Giving Up,” But Finding Small Ways to Adjust
When we hear the word gluten-free, it can sound a little strict or serious.
But in our family, it is not really about banning something completely. It is more about making small adjustments.
Changing regular pasta to gluten-free pasta.
Using almond flour or rice flour in baking.
Choosing quinoa instead of couscous or rice from time to time.
By making these small changes, we are trying to find a way of eating that feels better for the body, while still keeping the joy of food at the center of our table.
One thing I really appreciate about Dubai is that these choices are easy to find in everyday life.
Because Dubai is such an international city, gluten-free and lactose-free products do not feel so unusual. They are simply part of the many food choices available here.
I would like to write about lactose-free products another time, as there are also many options such as milk, yogurt, butter, and cream.
For now, our approach is simple.
We are not giving up the foods we love.
We are just learning how to enjoy them in a way that feels a little better for us.
And slowly, in our own way, our family table is beginning to change.
