The following recipes in Bobby Flay: Chapter One by Bobby Flay 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.
SMOKED CHILE CHICKEN WINGS WITH MANGO-HABANERO HOT SAUCE pg 143
DUCK LIVER WITH CRANBERRIES, RIOJA, AND BLACK PEPPER pg 149
SIXTEEN-SPICE CHICKEN WITH CARAMELIZED MANGO AND ROASTED GARLIC SAUCE pg 163
PIRI-PIRI CHICKEN pg 165
THICK CUT BACON WITH HONEY AND THYME pg 201
POMEGRANATE AND SMOKED CHILE GLAZED PORK CARNITAS WITH PICKLED RED ONIONS AND GUACAMOLE pg 203
GRILLED LAMB AND SHALLOT SKEWERS WITH WHITE BEANS AND RIOJA VINAIGRETTE pg 209
SMOKED PAPRIKA FRIES pg 230*
PICKLED FRESNO CHILES pg 302*
PICKLED SHALLOTS pg 302*
CRISPY OKRA pg 302*
PICKLED RED ONIONS pg 302*
PLANTAIN CHIPS pg 302*
ROASTED PEPPERS pg 302*
ROASTED BEETS pg 303*
ROASTED SHALLOTS pg 303*
ROASTED GARLIC pg 303*
SCOTCH BONNET HOT SAUCE pg 303
MANGO-HABENERO HOT SAUCE pg 303
TOMATILLO COCKTAIL SAUCE pg 304
SMOKED CHILE HOT SAUCE pg 304
CHICKEN STOCK pg 304
TOMATILLO SALSA VERDE pg 306
SPICY TOMATO SAUCE pg 306*
BALSAMIC GLAZE pg 306
TOMATO HARISSA PASTE pg 307*
RED CHILE OIL pg 307*
TOMATO OIL pg 307*
CILANTRO OIL pg 307*
CALABRIAN CHLIE OIL pg 307*
GUACAMOLE pg 307*
STEAK AND DRY RIB RUB pg 309*
CORN TORTILLAS pg 309
SPANISH SPICE RUB pg 309*
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.
