Make the steak sauce for him.

How about some salmon with a glaze (I like brown sugar, soy, and dijon), rice, and steamed vegetables?

Also, tons of bakeries offer gluten-free treats-- you might want to opt for store-bought rather than trying your hand at gluten-free baking which tends to be... dry and dense. Rice flour sucks. Or I have a recipe for peanut butter thumbprint cookies that'll work.

>>1708478
Seriously, this. You will never have a decent meal again for as long as you have a relationship with the guy.

just suck his dick.

Steak and a blowjob

>I'm a fairly good cook
>Can't think of how to cook without wheat

This is not how being good at cooking works.

>>1708518
You realize that gluten is in a fucklot more than just bread and stuff like that, right?
Fucking CORN FLAKES have gluten. It's in everything.

OP, good luck. Maybe something Mexican? You could use corn tortillas, and just be sure that pretty much everything else is unprocessed to ensure gluten-free-ness, or at least check the label.

>>1708540
No, he's right. Even a mediocre cook is aware of the existence of potatoes.

1. Think of nice recipe
2. Go to store
3. Go to "gluten free" section
4. ?????
5. Profit!

>he's allergic to gluten

lol natural selection

>>1708478

How does he survive if he's allergic to gluten?

Also, are you sure it's allergy not just intolerance, because they are different.

sigh.. where's natural selection when you need it.

CHICKEN PARMESAN
Serves 4

*You can prepare this entree the night before. Just cook the chicken, layer it with the cheese and sauce in the dish, and refrigerate in the dish until baking.

INGREDIENTS
*4 boneless, skinless chicken breast halves (about 1 1/2 lbs)
*1 1/2 cups blanched almond flour
*1 tsp. sea salt
*2 large eggs
*2 Tbsps. grapeseed oil
*2 Tbsps. olive oil
*2 cups gluten free tomato sauce (link below to recipe)
*2 cups freshly grated mozzarella cheese
*1/4 cup freshly grated parmesan cheese

METHOD
Preheat the oven to 350F.

Rinse the chicken and pat dry. Cut the chicken breast halves horizontally, butterflying them open, then pound each to flattern. Cut each breast half into 2 pieces.

In a medium bowl, combine the almond flour and salt. In a separate bowl, whisk the eggs. Dip each cutlet into the egg, then coat with the almond flour mixture.

Heat the grapeseed and olive oils in a large skillet over medium-high heat. Saute the chicken in the oil for 3-5 minutes per side, until golden brown. Transfer the chicken to a paper towel-lined plate.

Pour 1 cup of the tomato sauce into a 13x9" baking dish. Place the cutlets in a single layer over the sauce. Cover the chicken with the remaining sauce, then top with the mozzarella.

Bake for 10 to 15 minutes, until the cheese is melted and the edges are bubbling . Remove from the oven and top with grated parmesan before serving.

GLUTEN-FREE TOMATO SAUCE RECIPE: http://www.livingwithout.com/recipes/gluten_free_tomato_free_marinara_sauce-1771-1.html

>>1708574
This. Feed him something with gluten and finish what nature intended.