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The Gluten-Free Vegan: 150 Delicious Gluten-Free, Animal-Free Recipes Review

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If you have celiac and you have ever tried to go vegan, you have probably woken up several days later, laughing hysterically: "There's nothing to eat!"
Not so: mayonnaise, meatloaf, brownies--it's all here.
The author also limits recipes that use corn, soy, and sugar, resulting in food that is low glycemic index, allergy-free, vegan and gluten-free. Perfect, perfect, perfect.
Well, almost: many of the recipes have long ingredient lists, but they won't take forever, and they include recipes that can be cooked a month in advance and then frozen. (Your mother should have taught you not to freeze tomatoes.)
My only real complaint is the book's discussion of oats: the author says that oats don't have gluten, and so they are safe. Actually, oats contain avenin, which is just a different form of gluten; in a test tube, intestinal samples have an immune reaction to avenin; but, in live people, there are many fewer anti-gliadin antibodies (the bad stuff) in diagnosed celiacs who eat oats.
The problem is, some celiacs do fine on oats--and some don't. It's difficult to tell until the person in question starts to get sick again.
However, with that one caveat, this cookbook is way cool, and very, very useful. If you are willing to spend any time in the kitchen at all, this is well worth picking up.

The Gluten-Free Vegan: 150 Delicious Gluten-Free, Animal-Free Recipes Overview

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