The following recipes in Salt Fat Acid Heat by Samin Nosrat 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.
BRIGHT CABBAGE SLAW pg 224*
SHAVED CARROT SLAW WITH GINGER AND LIME pg 227*
SHAVED FENNEL AND RADISHES pg 228*
SUMMER TOMATO AND HERB SALAD pg 229*
RED WINE VINAIGRETTE pg 240*
BALSAMIC VINAIGRETTE pg 241*
LEMON VINAIGRETTE pg 242*
LIME VINAIGRETTE pg 243*
ANY-OTHER-CITRUS VINAIGRETTE pg 244*
TOMATO VINAIGRETTE pg 245*
RICE WINE VINAIGRETTE pg 246*
CHERRY TOMATO CONFIT pg 256*
SNAP PEAS WITH CHILIES AND MINT pg 260*
GARLICKY GREEN BEANS pg 261*
BUTTERNUT SQUASH AND BRUSSELS SPROUTS IN AGRODOLCE pg 262
GRILL: ARTICHOKES pg 266*
CHICKEN STOCK pg 271
CRISPIEST SPATCHCOCKED CHICKEN pg 316
CHICKEN CONFIT pg 326
SAGE- AND HONEY-SMOKED CHICKEN pg 330
CHICKEN AND GARLIC SOUP (omit optional parmesan rind) pg 332
SPICY BRINED TURKEY BREAST pg 346
KUFTE KEBABS pg 356
BASIC SALSA VERDE pg 360*
FRIED SAGE SALSA VERDE pg 361*
CLASSIC FRENCH HERB SALSA pg 362*
MEXICAN-ISH HERB SALSA pg 363*
SOUTHEAST ASIAN-ISH HERB SALSA pg 364*
MEYER LEMON SALSA pg 366*
NORTH AFRICAN CHARMOULA pg 367*
INDIAN COCONUT-CILANTRO CHUTNEY pg 368
SALMORIGLIO SICILIAN OREGANO SAUCE pg 369*
BASIC PEPPER SAUCE pg 379*
HARISSA NORTH AFRICAN PEPPER SAUCE pg 380*
ORANGE GRANITA pg 405
COFFEE GRANITA pg 405
BASIC METHOD FOR COMPOTE pg 407
PEACH AND VANILLA BEAN COMPOTE pg 407
ROSE-SCENTED BERRIES pg 407
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.
