The following recipes in I COOK IN COLOR by Asha Gomez can 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.
MORNING SUNSHINE pg 7*
ALL-DAY HERB WATER pg 8*
ROSEMARY LEMONADE pg 10*
EMERALD POTION pg 11*
RUBY RED BEET JUICE:THE ‘MOMMY’ BOOST pg 16*
COLD GEORGIA PEACH SWEETIE pg 22*
MIDSUMMER’S SALAD pg 27
RAINBOW CHARD AND KABOCHA PUMPKIN BEAN SOUP pg 48*
GOOSEBERRY AND WATERMELON GAZPACHO pg 56
GRILLED MEYER LEMON CHILI CORN pg 73*
SIMPLE SCHOOL-NIGHT CHICKEN PHO pg 61
PORK BELLY SORPOTEL pg 139
BRAISED CORNED BEEF BRISKET WITH GRAINY MUSTARD AND DRIED FIGS pg 161
STEWED VENISON WITH RED WINE-CLOVE REDUCTION pg 165
TRIPLE COCONUT DELIGHT pg 171
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.
