Our Story
Food made with intention.
GF MealMap started on a rainy Saturday in Oslo, Norway, with a loaf of gluten-free sourdough and a hope it wouldn't turn out flat.
A kitchen without borders
I was diagnosed with coeliac disease at 28 — an age when you're supposed to know what you're doing in the kitchen. Suddenly, the bread I'd been baking since university was off the table. Literally.
What followed was two years of failures, flat loaves, gummy cookies, and the occasional triumph — a perfectly crispy cauliflower base, a lava cake that actually ran, a sourdough that made the neighbours knock.
GF MealMap is the record of what worked. Every recipe here has been made, remade, shared, and loved. Nothing is theoretical. Everything is honest.
What we stand for
Radical Honesty
We tell you when something is difficult. We tell you what can go wrong. We don't pretend gluten-free baking is always easy — but we do promise it's always worth it.
Nordic Simplicity
Inspired by lagom — the Swedish art of "just enough." We favour quality ingredients over long lists, and technique over shortcuts.
Inclusive Kitchens
Gluten-free, often dairy-free, sometimes five ingredients or fewer. We believe good food should be accessible — whatever your constraints.
The ingredients we trust
Our pantry is built around a core of reliable, naturally gluten-free flours: white and brown rice flour, buckwheat, almond, teff, and oat (certified GF). Each one has its own personality and demands.
We always flag when cross-contamination is a risk and suggest certified alternatives where it matters. You should never have to guess.
Explore the Recipes
Have a question or a recipe request?
I read every message and love hearing from fellow gluten-free cooks.
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