Hi there! I’m Che Cooper, and I firmly believe that gluten-free food doesn’t have to be boring. In fact, I’m on a (sometimes chaotic, always delicious) mission to prove that easy gluten-free recipes can be as bold, fun, and mouth‑watering as anything you remember from “regular” cooking.
While gluten-free is my base, you’ll often find dairy-free swaps in my recipes too — because whether you’re gluten-free, dairy-free, or just either, everyone deserves food that makes them grin.
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My Journey: From Learning to Cook to Gluten-Free Advocate
I’ve always loved tinkering in the kitchen, but being coeliac meant I had to learn how to cook — and fast. Suddenly, the basics weren’t basic anymore: bread didn’t rise, pasta fell apart, and desserts were a total gamble. So, I rolled up my sleeves, experimented relentlessly, and turned mistakes into lessons. Over time, that tinkering became a passion — learning how to make easy gluten-free recipes that actually taste amazing, without the stress or guesswork.
I started this website to share recipes that normal people (i.e. me, you, your neighbour) can actually cook without needing a magic wand. Whether it’s gluten-free bread, a 5‑ingredient meal, or a dessert that hides in plain sight — I try to keep it real.
If you had me in your kitchen, I’d tell you: “I don’t just cook gluten-free, I try to outdo the usual.”
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Gods of Sauces & Gluten Free by Che: My Product Side Hustles
A good recipe is only part of the picture. To make gluten-free cooking more accessible, I created Gods of Sauces, a multi-award-winning line of gluten-free condiments and sauces. (Yes — condiments can be gluten-free too!)
• Since the days of lockdowns, Gods of Sauces has racked up 24 awards across Australia, New Zealand, and the U.S.
• We’ve won at big events like the Scovie Awards in the U.S., and in Australia we’ve earned medals at the Sydney Royal Fine Food Awards and Melbourne Royal Fine Food Awards.
• Every sauce, every condiment is made with gluten-free ingredients and strict processes — no sneaky gluten hiding behind the scenes.
Because sauces are fun, but flour mixes are sexy (in kitchen-nerd terms), I also run Gluten Free by Che. These are recipe bases and gluten-free flour mixes designed to simplify your cooking life:
• Think gluten-free recipe bases, crusty bread mix, fried chicken mix, and more — all gluten-free.
• They’re formulated to complement the recipes you’ll find here, so you can start with a base mix and build something yummy without overthinking.
Between my recipes, sauces, and flours mixes, I want to give you everything you need to cook confidently without gluten.
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What You’ll Find Here
This site is your go-to place for:
• Easy gluten-free recipes (the core): from wholesome mains to sneaky desserts.
• Dairy-free recipe options, because many readers also avoid dairy — I work it in without making the flavour suffer.
• Step-by-step tips, ingredient swaps, “why I do it this way” insights — because I like sharing my brain behind the food.
• Recipe ideas for bread, pizza, pasta, sweets — yes, even gluten‑free bread that reminds you of the “real thing.”
My commitment: gluten-free cooking should feel empowering, not punishing.
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Why Trust Me (Besides My Obsession with Food)
1. Proof on a national TV stage
In 2022, I competed on My Kitchen Rules (Australia, Season 12), cooking gluten‑free versions of dishes. No one knew until the reveal at the end, that everything was gluten-free.
2. Award-winning products
Gods of Sauces’ accolades aren’t just trophies — they’re validation that gluten-free condiments can compete (and win) on flavour, quality, and consistency.3. Hands-on, not theory
3. I develop, test, fail, rework – using my own kitchen (and probably making a mess) so that the recipes you see are tested, reliable, and repeatable.
4. Transparency with ingredients
Every recipe, every product comes with ingredient clarity. I hate hidden allergens and I won’t sneak in gluten or dairy just to “fill code.”
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What Drives Me
• Demystifying gluten-free
Gluten-free doesn’t need to be a chore or an afterthought. I love digging into what makes flours behave — millet, buckwheat, chickpea, whatever — and nudging them to behave like “normal” ones.
• Accessibility & ease
If my recipes require eight obscure ingredients, I’ve failed. I try to use pantry staples or accessible ingredients, and sometimes my own base mixes so you don’t have to reinvent the wheel.
• Joyful eating
Food is about pleasure. I want people (whether gluten-sensitive or not) to walk away from my recipes feeling delighted — not deprived.
• Innovation & fun
I love pushing boundaries: gluten-free sourdough, new sauce combinations, unexpected dessert mashups. Sometimes it’s weird, but often, it’s magic.
If there’s a dish you always wanted gluten-free, or a recipe you miss — drop me a message. I quite enjoy those challenges (and also procrastinating by making extra garlic bread).
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Let’s Connect
Thanks for stopping by and hanging out with me here. I hope this site gives you confidence, new ideas, and proof that gluten-free & dairy-free cooking can be fun and delicious.
If you ever have questions, want me to remake a dish gluten-free, or simply want to yell “but I miss real pasta!”, send me a message — I’m always up for a chat (or a taste test).
Until then — chop, stir, taste, experiment, and enjoy the ride.
With flavour & grit,
Che X
