The following recipes in OTTOLENGHI SIMPLE by Yotam Ottolenghi 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.
BEEFSTEAK TOMATO CARPACCIO WITH GREEN ONION AND GINGER SALSA pg 29*
WATERMELON, GREEN APPLE, AND LIME SALAD pg 40*
5-SPICE PEACH AND RASPBERRY SALAD pg 41*
CAULIFLOWER “TABBOULEH” pg 46*
GREEN ONION AND HERB SALAD pg 47*
CURRIED LENTIL, TOMATO, AND COCONUT SOUP pg 52*
STEAMED ZUCCHINI WITH GARLIC AND OREGANO pg 56
CRUSHED ZUCCHINI pg 57*
GRILLED BEEFSTEAK TOMATOES WITH CHILE, GARLIC, AND GINGER pg 68*
FRIED BROCCOLI AND KALE WITH GARLIC, CUMIN, AND LIME pg 75*
GARRY’S STIR-FRIED CABBAGE WITH GARLIC AND CHILE pg 87*
SLOW-COOKED RUNNER BEANS IN TOMATO SAUCE pg 101*
AVOCADO AND FAVA BEAN MASH pg 106*
WHOLE-ROASTED CELERY ROOT WITH CORIANDER SEED OIL pg 128*
AROMATIC OLIVE OIL MASH pg 130*
SWEET POTATO MASH WITH LIME SALSA pg 131*
SHALLOW-FRIED POTATOES WITH ROSEMARY AND SUMAC pg 139*
SWEET POTATO FRIES pg 145*
HARISSA-BAKED POTATO SKINS AND CRISPY LETTUCE SALAD pg 146*
NEW POTATOES WITH PEAS AND CILANTRO pg 147*
BAKED RICE WITH CONFIT TOMATOES AND GARLIC pg 174*
RICE NOODLE SALAD WITH CUCUMBER AND POPPY SEEDS pg 178*
SLOW-COOKED LAMB SHOULDER WITH MINT AND CUMIN pg 215
HARISSA BEEF SIRLOIN WITH PEPPER AND LEMON SAUCE pg 224
CHICKEN MARBELLA pg 229
Always use safe handling practices when preparing recipes for gluten-free, food allergy, and vegan diets:
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.
