Dishes originating from East, Southeast, and South Asia that exclude gluten, a protein found in wheat, barley, and rye, are a growing culinary category. Examples include stir-fries using tamari instead of soy sauce, noodle dishes made with rice noodles, and curries thickened with coconut milk or tapioca starch instead of wheat flour. Such adaptations cater to individuals with celiac disease, gluten intolerance, or those simply seeking to reduce gluten consumption.
The significance of these dietary alternatives lies in their ability to provide access to the diverse and flavorful world of Asian cuisine for individuals adhering to a gluten-free diet. Historically, many Asian cultures have relied on wheat-based ingredients, but the increasing awareness of dietary needs has spurred the development of substitutions that maintain the authentic taste while eliminating gluten. This allows for the continued enjoyment of traditional meals without compromising health or dietary restrictions.
