The following recipes in MILK STREET Tuesday Nights by Christopher Kimball can easily be made without gluten and the top nine food allergens*.
*Only nine foods are responsible for 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.
KEEP IN MIND:
These specific recipes have been audited. Your version of the same recipe may not follow Without Options guidelines.
I’ve only audited the main recipes. Author notes, variations, and serving suggestions may contain gluten & the top allergens.
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.
It’s your personal responsibility to source safe ingredients, and check the safety of products I recommend (as manufacturer’s can change their formulas at any time without warning). Check out my Food Label Guide to learn how.
Recipes with an asterisk * can also be made vegan.
CURRIED CHICKEN AND RICE pg 19
CHICKEN CURRY pg 37
CHICKEN CUTLETS WITH MANGO-TOMATO SAUCE pg 79
WHITE BALSAMIC CHICKEN pg 111
MOROCCAN CHICKEN SKEWERS pg 157
CILANTRO RICE pg 229*
SCOTCH BONNET SLAW pg 230*
ROASTED FENNEL WITH ROSEMARY pg 235*
CHILI CHICKEN TACOS pg 295
CHICKPEA FLOUR FLATBREAD pg 296*
CREAMY FENNEL AND BEAN SOUP pg 327
CAPE MALAY CHICKEN CURRY pg 330
JOLLOF RICE pg 333*
POSOLE ROJO WITH CHICKEN pg 335
CORIANDER-ROASTED CHICKEN pg 339
JERK-ROASTED CHICKEN pg 341
SOMALI CHICKEN SOUP pg 345
TAMARIND CHICKPEAS WITH GREENS pg 347*
SPICY PORK WITH LEEKS AND ROASTED RED PEPPERS (TIGANIA) pg 359
PIRI PIRI CHICKEN THIGHS pg 363
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.
