The following recipes in The A.O.C. Cookbook by Suzanne Goin 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.
DUCK SAUSAGE WITH CANDIED KUMQUATS pg 39
CANDIED KUMQUATS pg 40*
PORK RILLETTES pg 43
PICKLED RED ONIONS pg 44*
SWEET-AND-SOUR PRUNES pg 47*
PARSLEY-MINT DRESSING pg 64*
PICKLED RHUBARB pg 66*
CORN, SUMMER SQUASH, AND AVOCADO WITH CHILI-LIME DRESSING pg 67*
GREEN HARISSA pg 75*
ENDIVE WITH BEETS, BLOOD ORANGES, KUMQUATS, AND CHARMOULA pg 91*
CHARMOULA pg 93*
CARROT PURÉE pg 104*
PISTOU pg 104*
PERSIMMON-POMEGRANATE SALSA pg 136*
GRILLED HANGER STEAK WITH SWEET PEPPERS, CHERRY TOMATOES, AND CHIMICHURRI pg 176
LAMB MERGUEZ WITH EGGPLANT JAM, ROASTED CHERRY TOMATOES, AND GREEN OLIVES pg 192
EGGPLANT JAM pg 195*
YOUNG BROCCOLI WITH GARLIC AND CHILE pg 243*
PARSNIPS AND TURNIPS WITH SAGE AND PRUNES pg 250
LONG-COOKED CAVOLO NERO pg 255*
MELON SORBET pg 326
DRIED FRUIT COMPOTE pg 330*
CRANBERRY COMPOTE pg 340*
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.
