The following recipes in MINIMALIST BAKER’S EVERYDAY COOKING by Dana Shultz 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.
FLAX EGG pg 6*
GLUTEN-FREE FLOUR BLEND pg 7*
COCONUT WHIPPED CREAM pg 8*
ROASTED GARLIC pg 9*
QUICK-ROASTED GARLIC pg 9*
QUICK-PICKLED ONIONS pg 11*
SUPER GREEN JUICE pg 21*
SOUTHWEST SWEET POTATO BLACK BEAN DIP pg 79*
COCONUT RED CURRY VEGETABLE SOUP pg 94*
WHITE BEAN POSOLE VERDE pg 117*
SUPER-THICK THREE-BEAN CHILI pg 120*
SIMPLE CURRIED CARROT + LENTIL SOUP pg 126
MASALA CHICKPEA CURRY pg 129*
CARROT, POTATO + CHICKPEA RED CURRY pg 131*
1-POT CHICKPEA NOODLE SOUP pg 135*
EASY WEEKNIGHT BURRITO BOWLS pg 141*
THE BEST VEGAN ENCHILADAS pg 161*
SMASHED BLACK BEAN GREEN CHILI TAQUITOS pg 164*
TOASTED COCONUT DARK CHOCOLATE POPCORN pg 213*
5-INGREDIENT PEPPERMINT PATTIES pg 214*
COCONUT SUGAR CARAMEL SAUCE (OMIT BOURBON) pg 265*
FRESH-PRESSED APPLE CIDER pg 270*
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.
