8 Easy Tips for Gluten-Free Indian Cooking

3. Source safe spices and make blends at home

Pure, whole spices are naturally gluten-free, but processed blends sometimes contain fillers or anti-caking agents. When shopping, prefer whole cumin, coriander, fennel and black pepper, then grind small batches at home for fresher aroma and zero surprises. Homemade garam masala is as simple as toasting a few whole spices and grinding them finely; store in a sealed jar away from light. If you buy pre-mixed masalas, read labels for barley malt, wheat starch or “spice blends” that may include fillers. For convenience, choose brands that label “gluten-free” or stick to single-origin spices and assemble your own blends. Making your own masala also lets you adjust heat and fragrance for family taste—less clove for picky kids, more cinnamon for winter dishes—so you keep both safety and flavor in control.