The following recipes in My Master Recipes by Patricia Wells 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.
SPRING PEA AND MINT SALAD pg 14*
WILLIAM’S THAI VEGETABLE BOUILLON pg 37*
POACHED CHICKEN BREAST SALAD WITH LEMON AND MINT pg 56
POACHED PEARS IN BEAUMES-DE-VENISE WINE WITH GINGER AND HONEY pg 60
CHERRIES, PEACHES, AND BLACKBERRIES POACHED IN ELDERFLOWER-VANILLA SYRUP pg 62
BASIL OIL pg 82*
CHIVE OIL pg 83*
ROSEMARY OIL pg 83*
MINT OIL pg 83*
(ALL OF THE) INFUSED SALTS pg 84-85*
RED TOMATO GAZPACHO pg 106*
TIGERELLA GAZPACHO pg 107*
ROASTED CHERRY TOMATO SOUP WITH A TOUCH OF SPICE pg 108*
PORK AND FENNEL SAUSAGE pg 113
MERGUEZ LAMB SAUSAGE WITH HARISSA (omit yogurt sauce and couscous salad for serving) pg 115
SEARED BEEF RIB-EYE STEAK (omit compound butter) pg 125
SEARED CHICKEN HEARTS AND LIVERS WITH FRESH THYME pg 128
SEARED EGGPLANT CAPONATA pg 129*
FALAFEL pg 162*
“COLD-FRY” FRITES pg 167*
GRILLED CHICKEN UNDER A BRICK pg 177
GRILLED LEG OF LAMB WITH FRESH HERBS pg 179
CLASSIC VINAIGRETTE pg 180*
BLANCHED AND GRILLED ASPARAGUS WITH CHIVES AND CHIVE OIL pg 181*
ROASTED EGGPLANT WITH HARISSA, FENNEL SEEDS, AND HONEY pg 196
ROASTED BEEF RIB-EYE STEAK WITH TARRAGON CHIMICHURRI pg 212
FOUR-HOUR CITRUS-BRAISED LAMB SHOULDER WITH STAR ANISE AND CUMIN (omit wheat berries for serving) pg 226
PROVENÇAL LAMB DAUBE WITH OLIVES, MUSHROOMS, AND TOMATOES (omit wheat berries for serving) pg 228
PROVENÇAL BEEF DAUBE pg 230
CHICKEN STOCK pg 403
VEGETABLE STOCK pg 408*
CANDIED LEMON AND SYRUP* pg 414
HARISSA pg 417*
SPICY TOMATO MARMALADE pg 422*
MINT CHIMICHURRI SAUCE pg 423*
TARRAGON CHIMICHURRI SAUCE pg 424*
CÈPE MUSHROOM POWDER pg 432*
SOCCA (CHICKPEA FLOUR CRÊPES) pg 437*
HOMEMADE VANILLA EXTRACT pg 439*
VANILLA SUGAR pg 440*
VANILLA POWDER pg 441*
INVERT SUGAR SYRUP pg 442*
KAFFIR LIME POWDER pg 443*
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.
