The following recipes in RUFFAGE by Abra Berens 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.
CHILI OIL pg 55*
PARSLEY OIL pg 56*
BASIL AND/OR MINT OIL pg 56*
OREGANO OR THYME OIL pg 57*
SALSA VERDE pg 57*
BASIC VINAIGRETTE pg 58*
MUSTARD VINEGRETTE pg 58*
WARM BACON VINAIGRETTE pg 59
BROWN SUGAR-VINEGAR SAUCE pg 61*
BROCCOLI SALAD W/WARM BACON VINAIGRETTE, SUNFLOWER SEEDS, AND DRIED CHERRIES pg 95
SHAVED CABBAGE SALAD W/CHILI OIL, CILANTRO, AND CHARRED MELON pg 108*
SHAVED CABBAGE SALAD W/APPLES, HAM + MUSTARD VINAIGRETTE pg 109
SEARED DUCK BREAST W/BROWN SUGAR-VINEGAR CABBAGE, ROASTED POTATOES, AND HERB SALAD pg 111
SEARED DUCK BREAST W/SUNFLOWER SEEDS + SALSA VERDE pg 113
SHAVED FENNEL SALAD W/APRICOTS, CHILI OIL, PARSLEY, MINT, AND LAMB CHOPS pg 199
GRILLED PORK CHOPS W/GARLIC AND KALE RELISH pg 211
GARLIC CONFIT pg 217*
GARLIC MARINATED WHITE BEANS W/CELERY AND PARSLEY SALAD pg 218*
GARLIC MARINATED CHICKEN THIGHS W/CONFIT GARLIC POTATOES + A GREEN SALAD pg 219
SAUTÉED GREENS W/GARLIC AND CHILI FLAKES pg 255*
MARINATED PEAS W/YESTERDAY’S ROAST CHICKEN, BABY ONIONS, AND LETTUCE pg 315
MUSTARD BRAISED POTATOES W/CHICKEN THIGHS pg 345
GRILLED ZUCCHINI PLANKS W/WHITE BEANS, OLIVE OIL, AND ROSEMARY pg 388*
GRILLED ZUCCHINI PLANKS W/GRILLED CHICKEN, SHAVED RED ONION, MUSHROOMS + MASSAGED KALE pg 389
SUMMER SQUASH ESCABÉCHE W/MUSHROOMS, ARUGULA, AND STEAK pg 391
SHAVED SUNCHOKES W/MUSTARD VINAIGRETTE AND PARSLEY pg 411
SHAVED SUNCHOKES W/PEAS, MINT, PARSLEY + APPLE CIDER VINAIGRETTE pg 412
SHAVED SUNCHOKES W/CUMIN, GARLIC, + LEMON VINAIGRETTE pg 412*
OVEN-ROASTED TOMATOES pg 435*
ROASTED TURNIP, APPLE, ROSEMARY, W/PORK LOIN AND SPINACH pg 445
TURNIP AND POTATO MASH W/CHICKEN LEGS, ORANGE, VANILLA VINAIGRETTE, AND RADICCHIO pg 449
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.
