The following recipes in New Native Kitchen by Freddie Bitsoie and James O. Fraioli 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.
PINTO BEAN AND ONION pg 46*
RED POTATO pg 50
SWEET SUMMER CORN BROTH pg 52*
THREE SISTERS BEAN STEW pg 54*
AMARANTH WITH WHITE WINE VINAIGRETTE pg 66*
GREAT NORTHERN BEANS WITH LEMON-THYME VINAIGRETTE pg 74*
HOMINY WITH BACON BITS pg 76
THREE SISTERS SALAD WITH SHALLOT VINAIGRETTE pg 90*
BLUE CORNMEAL pg 98*
GLAZED ROOT VEGETABLES pg 104*
GRILLED BUTTERNUT SQUASH pg 106*
GRILLED CACTUS PADDLES pg 108*
MASHED CRANBERRY BEANS WITH COCONUT MILK pg 114*
SAUTÉED FIDDLEHEADS WITH APPLE pg 118*
STEAMED MANOOMIN RICE WITH THYME pg 122*
STEWED BEANS WITH THYME, SAGE, AND TOMATO pg 126
SUMMER CORN AND SQUASH pg 128*
GRILLED BEEF TENDERLOIN WITH JUNIPER SAUCE pg 142
STEWED BEEF WITH GOLDEN BEETS pg 148
CHOCOLATE BISON CHILI pg 160
CEDAR BERRY-RUBBED ROASTED CHICKEN pg 166
GOLDEN CHICKEN TAMALES pg 170
GREEN CHILI CHICKEN POZOLE pg 174
STEWED CHICKEN WITH GOLDEN TOMATOES pg 180
GRILLED DUCK WITH APPLE AND SAGE pg 186
ROASTED DUCK WITH SUMMER BERRY SAUCE pg 188
WHOLE DUCK WITH JUNIPER BERRIES pg 190
BRAISED LAMB SHANKS WITH NAVAJO STEAM CORN pg 192
LAMB WITH HEIRLOOM TOMATO pg 196
BANANA LEAF AND GINGER-BRAISED PORK SHANKS pg 202
GRILLED PORK LOIN WITH AGAVE GLAZE AND ROASTED TURNIPS pg 204
PORK CHOPS WITH CARAMELIZED ONION AND PRICKLY PEAR SAUCE pg 210
SPICE-RUBBED PORK TENDERLOIN pg 214
BRAISED RABBIT WITH MUSTARD SAUCE pg 216
JUNEBERRY AND BLACKBERRY PUDDING WITH LEMON AND AGAVE pg 256*
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.
