Individuals with gluten sensitivity experience more challenges when dining out, so they should be careful in their restaurant choices. While these people try to find suitable options by paying attention to the ingredients of the foods on the menus, they are often faced with limited alternatives, especially local foods. Although some restaurants have started to offer special menus especially for individuals with nutritional disabilities such as celiac disease, diabetes, kidney disease, and vegetarianism, it is insufficient for some local foods. Preserving the richness and sustainability of local cuisines and making them accessible to gluten-sensitive individuals has become an important issue. Adapting traditional dishes to changing dietary needs and making them more inclusive is becoming increasingly necessary in gastronomy. In this text, it is aimed to develop solutions for individuals with such disabilities in the field of gastronomy with the idea that local products should be produced in a way that is accessible to everyone, not just the main segment. In this study, a ground has been prepared for the gluten-free production of a local Yoruk dessert of Mersin, known as ‘koyu bulamaç’, for individuals with gluten sensitivity to experience local flavors. In this study, the names and recipes of this dessert in different regions were researched, and comparisons were made with similar recipes. Making local delicacies safe for individuals with dietary restrictions can also be considered necessary in gastronomy tourism. Thus, it is aimed to offer a new gastronomic experience not only for individuals with gluten intolerance, but also for people who prefer a healthy diet.