Nice to read your post and welcome to the forum Ila.
I don't use special recipes, just substitute ingredients that have a large amount of sulfite in them.
For example, I made cherry pie using flour instead of corn starch. 1 Tbsp corn starch = 2 Tbsp flour
I never use powdered sugar, corn starch, gelatin, corn syrup, grape juice, bottled lemon or lime juice (frozen is ok), dried fruit except cranberries, wine vinegar (rice vinegar is ok), or dried coconut. The sulfur content of these ingredients is too high for me. I don't use garlic or onion powder, but I will put onions around a roast when cooking it. I just don't eat the onions. They are there for others to eat.
I'm sure there are recipes on the web if you do a search. I just find I don't need them.
Do you have a "true" allergy to sulfites, or the sensitivity? I tolerate a small amount of sulfite, have to keep under 2000 micrograms a day total. You can calculate your intake using the formula in the free book at http://www.learningtarget.com/nosulfites/index.htm