This station is intentionally conservative. It starts with a verified launch set, then separates additional recipes into a conditional review section with recipe-specific qualification notes so the library stays credible and operationally safe.
The Gluten-Free station is now live. The top section is the approved launch set, now expanded with strong salad, dip, and sauce additions. The second section remains a working queue of conditional candidates that can move up after ingredient and service verification.
Verified launch means the current hosted recipe text already supports a restrained GF path. Conditional candidate means the core dish may work, but specific products or service extras still need approval before any hard GF commitment.
Haitian rice and kidney beans with epis, thyme, onion, and chile. Current hosted recipe text already supports a clean GF placement.
Vegetable rice with broth, tomato, peppers, ginger, and warm spice. The current hosted build already reads as a strong GF-compatible plant-based base.
Fast beef stir-fry with a tamari-based sauce and cornstarch build. This qualifies only when the kitchen stays on the tamari version reflected in the hosted recipe.
Cucumber, tomato, feta, parsley, olive oil, red wine vinegar, garlic, and oregano. The hosted recipe supports a clean GF placement as written.
Edamame-based hummus with tahini, lemon, garlic, olive oil, and herbs. The hosted recipe reads GF as written.
Sweet-spicy pineapple sauce with clean hosted ingredients and no obvious gluten source in the current recipe text.
Spiced rice dish with yogurt and whole spices. The current hosted page already states GF is conditional.
Eggplant, tofu, peppers, onion, basil, and hoisin-tamari sauce. Strong candidate, but the sauce package drives the GF decision.
Thai stir-fry with basil, chili, and soy-oyster sauce. Gluten status depends on the bottled sauces, not the base protein.
Grilled chicken skewers with peanut sauce. Current hosted notes already avoid a GF claim because soy sauce is listed.
Grilled beef skewers with curry-coconut marinade and peanut sauce. Soy sauce in the sauce keeps it conditional.
Thai-style salmon curry with coconut milk, fish sauce, and panang curry paste. The packaged curry inputs are the critical GF variable.
Spiced beef skewers with tomato and onion. The suya spice blend determines whether this can graduate into verified GF.
Slow-simmered black-eyed peas with sausage and chicken stock. Product choices and cornbread service keep this in review.
The base chicken recipe is bread-free, but the classic service extras introduce risk.
Rice with pigeon peas, sofrito, seasoning, and optional pork components. Stock and bouillon are the GF gatekeepers here.
Thai green papaya salad with lime, chili, peanuts, beans, tomatoes, fish sauce, and dried shrimp. The listed ingredients do not introduce an obvious gluten source, but pantry-product verification still matters.
Whole-orange almond cake with no flour listed. The hosted recipe already frames this as conditional because the gluten question lives in the baking powder specification.
Chilled mousse with champagne, egg yolks, gelatin, heavy cream, powdered sugar, and optional fruit garnish. The hosted recipe does not claim GF outright and keeps the decision tied to full ingredient confirmation.