The fine print, in plain English.

01 Not medical advice

SavoryFolks is a food blog. The recipes, articles, and newsletters on this site are written for home cooks who eat gluten-free and dairy-free — not by registered dietitians, medical doctors, or licensed nutritionists. Nothing here is medical, dietary, or therapeutic advice.

If you have celiac disease, a serious food allergy, diabetes, or any condition for which what you eat matters in a clinical sense, please talk to a qualified medical professional before changing how you cook. We can help you make a great Tuesday-night dinner. We cannot replace your doctor.

02 Celiac & cross-contamination

Every recipe labeled "gluten-free" on SavoryFolks is developed using gluten-free ingredients. It is your responsibility to verify each ingredient you use is certified gluten-free if you cook for someone with celiac disease or non-celiac gluten sensitivity.

• Brand formulations change; oats, sauces, broths, and seasonings are common offenders.
• Cross-contamination in your kitchen (toasters, cutting boards, shared fryers) is real and not something a recipe can prevent.
• "Naturally gluten-free" ingredients can still be processed in shared facilities — read labels every single time.

03 Allergies & intolerances

Recipes labeled "dairy-free," "vegan," or with any other dietary tag reflect the recipe as written. We do not account for all allergens individually — if you cook for someone with a tree-nut, soy, egg, or shellfish allergy, please review every ingredient yourself.

If you swap an ingredient (see §05), you change the recipe and the ingredients we relied on for the labels. Substitutions are on you.

04 Nutrition information

When we publish nutrition information, it is calculated from the ingredients listed and is provided as an estimate only. Real-world numbers depend on the specific brands you use, how you measure, what you swap, and the size of your portions.

If you are tracking macros for a medical reason, calculate your own from the labels of the products in your kitchen.

05 Substitutions

Each recipe on SavoryFolks is reviewed before publication. When we suggest a swap in the body of a recipe, we have tested it. When we do not, we have not.

• Flour blends behave differently — a 1:1 GF flour is not interchangeable with almond or coconut flour.
• Plant milks vary in fat content; oat tends to be the safest swap for whole milk.
• If you make a substitution and it does not work, tell us what you did and we will help.

06 Affiliate disclosure

SavoryFolks participates in affiliate programs including Impact.com, ShareASale, and potentially others. If you buy a product through one of our links, we may earn a small commission at no additional cost to you. We only link to products we believe are useful to our readers. We do not take payment for reviews, and we do not link to products we do not recommend.

You can read our full ethics policy on the About page.

07 Copyright & sharing

All recipes, photographs, and writing on SavoryFolks are © 2026 SavoryFolks. You may:

• Pin our recipe photos to Pinterest (please do — that is how we get found).
• Share a single photo on social media with a link back to the recipe.
• Print recipes for your own kitchen use.

You may not republish our recipes or photos in full on another site, in a roundup, or in any commercial context without written permission. Adapted recipes are welcome — please credit "Adapted from SavoryFolks" with a link.

08 Changes to this page

We update this page when something material changes — new affiliate program, new policy, clearer wording. The "Last updated" date at the top reflects the most recent revision.