You're right about the residual sugars. I wouldn't necessarily adapt an ESB recipe; I'd start by looking at other barleywine recipes and go from there. But you could make a pretty good barleywine with 100% Maris Otter and a long boil. Smallish amounts of dark crystal, other specialty malts or flavorful sugars would help too. As far as the hops go, I would use enough at bittering to get your desired IBUs and skip any late additions, as the lengthy aging will greatly diminish their impact.
Say no to intolerance: love gluten and lactose.