The following recipes in What Goes With What by Julia Turshen 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.
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.
PIZZARIA VINAIGRETTE pg 24*
CREAMY MUSTARD DRESSING pg 26*
VEGAN KALE CAESAR WITH CRISPY CHICKPEAS pg 32*
FAVORITE BROCCOLI RABE pg 72*
CARROTS WITH CORIANDER + CILANTRO pg 76
ROASTED SQUASH AGRODOLCE pg 84*
SPICED CHICKPEA SQUASH BOWLS pg 104*
ANY-BEAN SOUP pg 120*
ROASTED SQUASH SOUP pg 130* (omit sour cream for serving)
CARROT GINGER SOUP pg 132*
RED CURRY CORN SOUP pg 133*
CREAMY TOMATO + COCONUT SOUP pg 134*
SPICY SWEET POTATO SOUP pg 135* (omit sour cream for serving)
MUSHROOM CACCIATORE pg 138* (use GF pasta and omit cheese for serving)
JENNIE’S CURRIED CHICKEN + POTATOES pg 141
TURKEY + GREEN CHILE CHILI pg 145 (omit sour cream & cheese for serving)
TOMATO, WHITE BEAN + FENNEL STEW pg 146*
BRAISED EGGPLANT WITH TOMATOES + GOLDEN RAISINS pg 150*
CHICKEN SCARPARIELLO pg 157
BRAISED PORK WITH APRICOTS + GREEN OLIVES pg 158
CHORIZO + SOFRITO RICE pg 166
CHICKPEA + SPINACH RICE pg 169* (omit cheese for serving)
CHICKEN FAJITAS WITH POBLANOS + ONIONS pg 231 (use corn tortillas for serving)
LENTIL + SWEET POTATO SHEPARD’S PIE pg 251*
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.
