Naturally Gluten-Free French Food

This post will continue my series on gluten-free eating in France, focusing specifically on normally gluten-less French foods. There are a substantial number of common French foods that are naturally gluten-free and can be enjoyed while you are touring around Paris if you are not close to one of the featured places (which I will be revealing in future posts) or you are looking to explore as much as possible and not only stick with completely gluten-free places. Things to keep in mind that you can confidently eat are listed below. The list is prepared with my own personal knowledge and help from this website.

  • Meats, seafood, fish and poultry are less commonly prepared with soy sauce in France if you are not in an Asian-style restaurant – ask about the seasoning to be sure.
  • Fruits, vegetables, dairy products (yes, cheese!), beans, legumes and nuts are all safe.
  • Grains and seeds that are naturally gluten-free include: rice, corn, soy beans (as in edamame, soy sauce is fermented with wheat), potatoes, tapioca, sorghum, quinoa, millet, buckwheat, arrowroot, amaranth, teff, flax, chia, nut flours and oats (keeping the cross-contamination concerns in mind).
  • Chocolate – there are numerous chocolate shops in Paris, many quite high-end, and most of the chocolate will be prepared without gluten-containing ingredients.
  • Macaroons – the usual ingredients for French-style macaroons include egg whites, sugar, almond flour and the flavorings for the specific cookie. The fillings are typically jams, creams, frostings or a ganache.
  • Ice cream, gelato or sorbet – as long as it does not contain cookies are other gluten-containing ingredients you can indulge.
  • Pot de crème – a very common French dessert choice much like a chocolate mousse. It is made with eggs, cream, milk, chocolate and typically topped with whipped cream.
  • Crème Brûlée – also a very common French dessert choice that is similar to flan. It’s rich custard, made with eggs, sugar, cream and vanilla, and typically a layer of sugar is caramelized on the top with the use of a culinary blowtorch.
  • Fondant au Chocolate or Petit Gâteau – flourless chocolate cakes that are often served warm and molten on the inside. They are typically accompanied by whipped cream or ice cream. If you see it on a menu be sure to double check that it is in fact made without flour – a must-try if you can find it!
  • Breton Galette – is a crêpe made with buckwheat flour that is typically served with a savory filling. There is nothing stopping you from asking for a buckwheat crêpe with a sweet filing if that is what intrigues you. Do double check that the batter is completely buckwheat – the French word for buckwheat is sarrasin.

Stay tuned for the next post when I will begin listing out my top dining picks in Paris!

Julia xo