The Gluten-Free Vegetarian Kitchen: Delicious and Nutritious Wheat-Free, Gluten-Free Dishes

The main thing I love about this amazing book is the focus it places on fresh ingredients. Part of the joy of cooking is seeing it evolve from the ingredient to the meal and working with your ingredients rather than pouring them out of a can. This method of cooking is immensely more satisfying even if you just throw everything in the crock pot to come home to a great smelling house later. The book has each recipe marked as lacto-ovo, vegan or something similar to help you find a recipe that's right for the foods you can tolerate. This would be great for a family with just one gluten and casein free member so you can adjust the ingredients to your needs. That's the way we end up working things out! Hope you enjoy this as much as I did.

This was purchased as a gift for a friend with a wheat allergy. She loves it and has already made and enjoyed several recipes.

This is an amazing cookbook...I have never eaten this well and enjoyed it so much...I now cook and extras are frozen so I can share them with others. The dishes are so enjoyable they are my mainstay now. I own a verity of cookbooks and this is clearly the best. Sorry I am so efusive but you can't miss this one.

In people with celiac disease, gluten (the protein found in wheat, barley, and rye) triggers an autoimmune reaction that causes repeated damage to the villi in the small intestines, resulting in malabsorption of nutrients and painful gastrointestinal side effects. As someone with multiple autoimmune disorders (rheumatoid arthritis, Hashimoto's disease and suspected celiac disease), I have followed a vegetarian (and occasionally vegan) diet for the past four years in an attempt to try and improve my health. As soon as I heard that Donna Klein was writing a vegetarian gluten-free cookbook, I rushed out to buy a copy. I am the happy owner of three of Donna Klein's other veg cookbooks, The PDQ (Pretty Darn Quick) Vegetarian Cookbook: 240 Healthy and Easy No-Prep Recipes for Busy Cooks, The Mediterranean Vegan Kitchen and Vegan Italiano: Meat-free, Egg-free, Dairy-free Dishes from Sun-Drenched Italy, and have long relied on Ms. Klein's simple and authentically delicious vegetarian cuisine that's (mostly) free of soy (I'm allergic to soy as well). She also includes detailed nutritional info, cultural background, tasty variations, and sample menus. The Gluten-Free Vegetarian Kitchen begins with a thorough introduction on gluten, where it is found, and what products to avoid, including "hidden" sources of gluten such as dressings, baking powder, spices, low-fat dairy, flavored coffees, and more. If you've recently been diagnosed, this is a very handy guide to lesser-known gluten traps. Thankfully, my town has several excellent supermarkets such as Whole Foods and Central Market that clearly label their gluten-free products and contain a large variety of gluten-free baking products, mixes, and flours. More and more restaurants also provide special gluten-free menus, as one recent estimate places celiac disease at 1 in 133 Americans. Another wonderful feature of The Gluten-Free Vegetarian Kitchen is that it clearly labels recipes as Lacto-Ovo, Egg-Free, Dairy-Free, and Vegan. As many with celiac disease are also lactose intolerant, this made planning around wheat-free AND dairy-free a breeze. Klein also offers practical vegan substitutions whenever practical, in most cases by omitting the cheese or sour cream called for in the original recipe. One of the biggest challenges in gluten-free cuisine is the absence of wheat products in baking. Instead of wheat flours (including bread flour, cake flour, whole wheat, semolina, barley, and spelt), expensive gluten-free alternatives (tapioca, quinoa, soy, potato, chickpea, cornmeal, buckwheat, sorghum, rice flours, nut flours and stabilizer gums such as xanthan) are used. Klein does include a chapter on baked goods including quick breads, muffins, and biscuits, but due to my personal tastes, I've steered away from GF breads altogether as they are more labor-intensive, more expensive, and more calorically dense than their wheat counterparts. Similar to her other vegan cookbooks, The Gluten-Free Vegetarian K

Just received the book and can see that there is a large variety of tasty recipes that are clearly marked: vegan/egg-free/low-carb/dairy-free/lacto-ovo, where appropriate. In contrary to a previous review, it looks as if there are quite a few recipes for some one whose diet is dairy-free. There are many dairy-free and vegan recipes. Looks like a grate book! Better get cooking!!