Adapt This Recipe for {dietary_restriction} Without Losing the Dish

Pulling out the gluten or dairy and leaving a gap is not adapting, it is wrecking the dish. Paste the recipe and the restriction, and for every ingredient that has to change it explains the job that ingredient was doing, binding, leavening, flavour, texture, and how to replace that job. The adapted version stands on its own.

Here is a recipe I love: {recipe_text}. I need to adapt it fully for {dietary_restriction} (e.g. gluten-free, vegan, low-FODMAP, nut-free, dairy-free). Please do not just remove the offending ingredients; I want the adapted dish to stand on its own merits. For each ingredient or technique that needs to change, explain why it needs to change and what functional role it was playing (binding, flavour, texture, leavening, umami depth, etc.). Suggest the best replacement for each and confirm that your replacements do not introduce any new conflicts with the stated restriction. If any replacements require a technique adjustment, spell that out too. Finish with a side-by-side comparison of the original and adapted recipes so I can see exactly what changed and why.