The following recipes in Eat What Elephants Eat by Dominick Thompson 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.
VEGGIE BROTH pg 120*
CHICKPEA CAESAR DRESSING pg 125*
EWEE SPICE MIX pg 127*
ITALIAN SEASONING pg 128*
TACO SEASONING pg 128*
EZ GUACAMOLE pg 130*
BEET BBQ SAUCE pg 132*
QUICK PICKLED ONIONS pg 132*
TOMATO AND BEET MARINARA pg 133*
CRISPY CHICKPEAS pg 134*
SATURDAY MORNING NOSTALGIA PANCAKES (omit cashew cream) pg 146*
“CHEESY” GRITS pg 147*
BOLD ‘N’ BEAUTIFUL BEET WAFFLES (omit cashew cream) pg 148*
THE “DULUTH” OMELET pg 152*
HOMIE HASH BROWNS pg 158*
WATERMELON JUICE pg 166*
GREEN JUICE pg 166*
BEET JUICE pg 167*
ORANGE-GINGER JUICE pg 168*
GREEN MANGO SMOOTHIE pg 168*
BERRY BEET SMOOTHIE pg 169*
WATERMELON GAZPACHO pg 178*
CRISPY, CRUNCHY, CREAMY CHICKPEA CAESAR BOWLS pg 192*
FANTASTIC FRITTERS pg 203*
ZUCCHINI ‘N’ HERB FRITTERS pg 205*
BROCCOLI ‘N’ “CHEESE” FRITTERS pg 205*
“CRAB” CAKES WITH REMOULADE SAUCE pg 206*
REMOULADE SAUCE pg 208*
EWEE BEET BURGERS (omit the wheat burger buns) pg 216*
MAPLE-ROASTED BRUSSELS SPROUTS pg 220*
COCONUT RICE AND PLANTAINS pg 227*
SOPHIE’S “FAMOUS” POTATO SALAD pg 231*
CREAMY COLESLAW pg 232*
A MESS OF GREENS pg 233*
SWEET CORN BREAD pg 234*
“CLEAN” DIRTY RICE pg 252*
JACKFRUIT TACOS WITH MANGO-CORN SALSA AND AVOCADO “CREAM” pg 253*
MANGO-CORN SALSA pg 255*
CREAMY MASHED POTATOES WITH MUSHROOM BROWN GRAVY pg 262*
MUSHROOM BROWN GRAVY pg 263*
BROWNIES IN A “JIFFY” pg 268*
LEMON LOAF WITH LEMON ICING pg 272*
CHOCOLATE SAUCE pg 276*
PUMPKIN CHOCOLATE CHIP COOKIES pg 278*
PEACH COBBLER pg 280*
BLENDER BERRY MUFFINS pg 282*
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.
