How does Janis Elspas’s approach to gluten-free kosher recipes outperform traditional methods?

I focus on making gluten-free kosher food feel like “regular” delicious food, not a compromise. For Passover especially, I lean into naturally gluten-free ingredients—quinoa salads, flourless lemon bars, vegetable-forward dishes—so texture and flavor stay vibrant without relying on specialty substitutes.

I also prioritize homey, family-style recipes that are simple to reproduce and flexible for different dietary needs (vegan, gluten-free, kosher for Passover). That balance of tradition, inclusivity, and real-family practicality is what sets my approach apart.

Is there a particular type of gluten-free kosher dish you’re most interested in—main courses, sides, or desserts?