This post will continue my series on gluten-free eating in France, focusing specifically on normally gluten-less French foods. There are a substantial number of common French foods that are naturally gluten-free and can be enjoyed while you are touring around Paris if you are not close to one of the featured places (which I will be revealing in future posts) or you are looking to explore as much as possible and not only stick with completely gluten-free places. Things to keep in mind that you can confidently eat are listed below. The list is prepared with my own personal knowledge and help from this website.

Meats, seafood, fish and poultry are less commonly prepared with soy sauce in France if you are not in an Asian-style restaurant – ask about the seasoning to be sure.
Fruits, vegetables, dairy products (yes, cheese!), beans, legumes and nuts are all safe.
Grains and seeds that are naturally gluten-free include: rice, corn, soy beans (as in edamame, soy sauce is fermented with wheat), potatoes, tapioca, sorghum, quinoa, millet, buckwheat, arrowroot, amaranth, teff, flax, chia, nut flours and oats (keeping the cross-contamination concerns in mind).
Chocolate – there are numerous chocolate shops in Paris, many quite high-end, and most of the chocolate will be prepared without gluten-containing ingredients.
Macaroons – the usual ingredients for French-style macaroons include egg whites, sugar, almond flour and the flavorings for the specific cookie. The fillings are typically jams, creams, frostings or a ganache.
Ice cream, gelato or sorbet – as long as it does not contain cookies are other gluten-containing ingredients you can indulge.
Pot de crème – a very common French dessert choice much like a chocolate mousse. It is made with eggs, cream, milk, chocolate and typically topped with whipped cream.
Crème Brûlée – also a very common French dessert choice that is similar to flan. It’s rich custard, made with eggs, sugar, cream and vanilla, and typically a layer of sugar is caramelized on the top with the use of a culinary blowtorch.
Fondant au Chocolate or Petit Gâteau – flourless chocolate cakes that are often served warm and molten on the inside. They are typically accompanied by whipped cream or ice cream. If you see it on a menu be sure to double check that it is in fact made without flour – a must-try if you can find it!
Breton Galette – is a crêpe made with buckwheat flour that is typically served with a savory filling. There is nothing stopping you from asking for a buckwheat crêpe with a sweet filing if that is what intrigues you. Do double check that the batter is completely buckwheat – the French word for buckwheat is sarrasin.

Stay tuned for the next post when I will begin listing out my top dining picks in Paris!

Julia xo