41 gluten-free chicken dishes for two

Breaded, fried and dusted chicken is the obvious risk, but sauces and soups can be less obvious. Soy sauce may contain wheat, stock cubes can include wheat-based ingredients, and flour is often used to thicken a pan sauce or stew. Pasta, croutons and some prepared salad toppings also need checking. Plain roasted, grilled or baked chicken is usually straightforward when the seasonings and accompaniments are labelled gluten-free.

Use a certified gluten-free stock or make the liquid from water, meat and vegetables, rather than assuming a stock cube is safe. Thicken with blended beans, potato, cornflour labelled gluten-free, or by reducing the liquid, instead of adding ordinary flour. Check spice blends, gravy mixes and any cooked sausage or processed ingredient as well. Keep serving utensils separate if the kitchen also handles regular bread or pasta.

Read the labels on every sauce, stock, seasoning blend and packaged side, not just the chicken. Soy sauce, marinades and ready-made dressings are common sources of wheat, while crumbs or flour can transfer onto pans, tongs and chopping boards. If cross-contact matters medically, use clean equipment and cook the gluten-free portion first or in a separate pan. A shared shopping list helps, but the label on the actual product is the final check.