The following recipes in SEA SALT AND HONEY by Chloe, Olivia, and Nicholas Tsakiris 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.
CRUNCHY OKRA pg 46*
ZUCCHINI CHIPS pg 47*
ROOSTER’S BEAK MEDITERRANÉE — A FRESH AND FIERY SUMMER SALSA pg 61*
ORANGE PICO DE GALLO — A WINTER SALSA FRESCA pg 63*
BEET AND ORANGE SALAD pg 81*
BROWN LENTIL SALAD WITH RADISHES, SWEET PEPPER, AND CARAMELIZED ONION (OMIT CHICKEN BROTH TO MAKE VEGAN) pg 82
LENTIL SALAD WITH CARROTS, LEMON, AND GARLIC (OMIT CHICKEN BROTH TO MAKE VEGAN) pg 87
ROASTED PUMPKIN SOUP WITH COCONUT MILK, GINGER, AND BERBERE pg 102*
BRIAM WITH ZUCCHINI, EGGPLANT, AND TOMATOES pg 112*
SAUTÉED STRING BEANS WITH GARLIC AND MUSTARD SEEDS pg 115*
SWEET PEAS WITH DILL AND SCALLIONS pg 119*
GREENS WITH CANNELLINI BEANS AND GARLIC pg 122
GIGANTES (GIANT BEANS BAKED IN A VEGETABLE SAUCE) pg 128*
GEMISTA — STUFFED PEPPERS WITH TURKEY, QUINOA, SPINACH, AND MUSHROOMS pg 189
ROAST CHICKEN WITH LEMON AND HERBS pg 195
CHICKEN THIGHS WITH SLICED GINGER, HONEY, LIME, AND CILANTRO pg 202
CHICKEN IN THE GASTRA WITH LEEKS, MUSHROOMS, AND TARRAGON pg 207
CHICKEN LIVERS WITH SCALLIONS, CILANTRO, AND CUMIN pg 208
SOFIA’S LEMONATO BEEF pg 216
BEEF STEW WITH CARROTS AND POTATOES pg 222
LAMB SLOW-COOKED IN THE GASTRA pg 225
ROASTED PORK TENDERLOIN IN HONEY, ORANGE, AND RED WINE VINEGAR GLAZE pg 226
ROAST RABBIT WITH GARDEN HERBS AND POTATOES pg 231
FRESH HONEY-ORANGE MARMALADE pg 250
FIG JAM WITH HONEY pg 251
MINT AND HONEY LEMONADE pg 261
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.
