Living gluten-free shouldn’t mean driving all over Metro Detroit to find GF products you actually want to eat. Here’s what’s on our shelves on Mack Avenue and why it earned the space.

Walk up to the seafood counter at Village Market in Grosse Pointe Farms and the sockeye is the one you’ll notice first. It’s the deep red fillet — not the pale coral of farmed Atlantic, not the marbled orange of king. That color is the shorthand for everything that makes sockeye different, and it’s a fair guide to how you should cook it.

Most lunches get packed at 7 a.m. and opened at 11:15. That’s four hours in a backpack on a warm September floor. These nine picks hold their texture, fit a nut-free classroom, and don’t need a microwave.