The following recipes in AMERICAN GRILL by Tyler Florence can easily be made without gluten and the top nine food allergens*.
*Only nine foods are responsible for about 90% of food allergies in the United States. They are: wheat, milk, soy, egg, peanuts, tree nuts, fish, shellfish, and sesame. These recipes can easily be made without those top allergen ingredients.
The specific recipes below have been audited. It’s important you understand that your version (of the same recipe) may not follow Without Options guidelines.
Full recipes are found in the cookbook (they’re not mine to share), but you can borrow a copy from your local library or purchase your own here.
KEEP IN MIND: I’ve only audited the main recipes — author notes, variations, and serving suggestions may contain gluten & the top allergens. And you are responsible for sourcing safe ingredients. Check out my Food Label Guide to learn how.
Recipes with an asterisk * can also be made vegan.
PROSCIUTTO-WRAPPED FIGS WITH BALSAMIC 44
GRILLED CHICKEN 101. 84
REVERSE-SEARED GRILLED CHICKEN BASE RECIPE 87
REVERSE-SEARED GRILLED CHICKEN WITH BARBECUE SAUCE 91
REVERSE-SEARED POLLO ASADO (omit cheese for serving) 95
PICKLED RED ONIONS 95*
KIDS’ CHICKEN TENDER TACOS (omit cheese for serving) 98
PICO DE GALLO 98*
GRILLED NEW YORK STRIP STEAK. 128
GRILLED FILET MIGNON. 131
SANTA MARIA-STYLE TRI-TIP. 139
GRILLED TOMAHAWK RIB EYE. 140
WHOLE BEEF TENDERLOIN 143
SMOKED BRISKET 148
SMOKED PORK SHOULDER WITH MAPLE SWEET POTATOES 151
ULTIMATE BARBECUE RIBS 152
SMOKED CHICKEN, TWO WAYS 155
CITRUS-SMOKED SPATCHCOCKED TURKEY 160
SMOKED PRIME RIB 163
PORK CHILE VERDE (omit sour cream for serving) 169
COWBOY BEEF CHILI 172 (omit cheese for serving)
REVERSE-SEAR DRY BRINE 238*
BBQ SAUCE 238
GOCHUJANG HONEY LIME SAUCE 239
SMOKER SPRITZ 239*
ORANGE CHILE OIL 240*
STEAK OIL 241*
PIZZA SAUCE 242*
APPLE MUSTARD 243*
BORDELAISE SAUCE 244
MEYER LEMON SALT 244*
RIB AND CHICKEN DRY RUB 244*
PORCINI MUSHROOM RUB 245*
BRISKET CHILE SPICE RUB 245*
Always use safe handling practices when preparing gluten and allergen-free recipes:
Wash hands with soap and water (hand sanitizer does not remove allergens).
Wipe down all surfaces and use clean equipment.
Avoid cross contact of ingredients that aren’t safe and be mindful that allergens can become airborne in flour or powdered form.
Don’t share equipment among recipes. For example: use a dedicated spoon for regular pasta and another for gluten-free pasta — don’t use one spoon to stir both pots.
Clean your grill, use a clean grill pan, or tin foil barrier when preparing a Without Options recipe.
Save the packaging (or snap a photo of the ingredient list) of any processed items you use in a Without Options recipe. You can then share that information with your food sensitive guests if necessary.
Spirits and liquor are exempt from labeling laws and may contain allergens. For this reason, always consult guests before serving them alcohol (whether in a recipe or on it’s own).
Regarding processed ingredients: Always inspect the label of each product, every time, as manufacturer’s recipes and formulas can change (often without warning) and can vary between product size.
