Great Gluten-Free Vegan Eats from Around the World: Fantastic, Allergy-Free Ethnic Recipes

I have too many food intolerances to buy just one book and expect it to meet all my needs, but I gave this book five stars because it is a most unusual collection of recipes, spices, new products (to me), and the photographs give excellent close-up details. Although not every recipe has a photograph, some don't need one. The presentations are beautiful, especially if entertaining guests.Some of the unusual spices include ajwain, curry leaves, asafetida, galangal and sambaloelek (aka sambal oelek). I Googled each one and found out 1) what they were, 2) what could be substituted if not available and 3) Amazon.com carries almost everything.New product listings include Butler Soy Curls and Gluten-Free TVP (aka TSP: textured soy protein). Soy is used frequently as a meat/protein substitute. Since I can't eat soy, I just substituted whatever I wanted for the texture of meat (usually mushrooms, but sometimes squash or sweet potatoes), although my substitutes don't contain the quantity of protein that soy does. I also can't eat legumes, but I can substitute some seeds for them.This book has given me new food combinations and flavors to use, that, because of my limited palate, I hadn't considered. I really appreciate that.

Some recipes require some ingredients that may take a bit of effort to find, but well worth the hunt.

The good: Some of the gluten-free baking & desserts are wonderful.The bad: The rest of the book could be summed up as follows, substitute non-dairy milk, non-dairy cheese, egg replacer, vegan margarine, and heavily processed soy-based meat substitute for their animal-based doppelgangers.I had hoped for more obscure ethnic recipes that are vegan already, not typical Americanized ethnic fare made with heavily processed substitutions or multiple ingredients to replace one offending item.In addition, the sub-title is misleading, as any common food allergy other than dairy or gluten & you are out of luck...most recipes are soy heavy or have another allergy issue.

Great recipes, but the 'Allergy-Free' is a bit misleading; though all are gluten-free, many of the recipes contain nuts/peanuts, soy and other allergens. If you have other dietary restrictions due to allergy, borrow a copy from your library before buying, as I did.

Has plenty of recipes from all over the world which I love. Very simple ingredients, although there are some random ones like banana leaves. This is to be expected. But everything is delicious so far.

I love this cookbook. The recipes are so unique and interesting and all of them taste amazing. Allyson uses easy to obtain ingredients and easy to read/follow recipes. If you're vegan (and even if your not!) and need or want to be gluten free this cookbook is a must have.

Love this cookbook. I ordered it after I had made a few recipes from Allyson's other cookbook, Great Gluten-Free Eats. Both cookbooks live on my counter these days. My husband, who does not have to eat GF as I do, loves everything I've made for him so far.

Daughter is gluten-free and vegetarian, so is a good source for recipes.

As a coeliac, this book is AMAZING!! One of the few cookbooks I have found that contains dishes that are complete (many recipe books with specific diet constraints tend to have just side dish style recipes or situations where you need to make a few to make a complete meal) and are of recipes I would actually cook! The other good thing is that the flavour combinations go together really well unlike some cookbooks that tend to throw a mish mash of ingredients together to come across as skilled as a professionally trained chef but really don't work. I tend to find "Food blogger" style cookbooks fall into this category of mish mash dishes that don't make sense or were probably placed in the book as a "filler recipe" like avocado on toast.This one is NOT like this and is full of some great recipes that I now cook regularly and you can tell the woman knows how to mix ingredients in order to showcase off each one in it's own way. I have also purchased on of her other books which was the standard Great Gluten Free Eats but didn't find that book as good as this one. If you were to choose one of them, choose this one.Only one word of warning is that some recipes (only a few) require the use of obscure ingredients that may be tricky to find. One such ingredient was hearts of palm, tinned jackfruit and Butlers Soy Curls which appear to be an American product. Amazon sells most of these obscure items thankfully and I found that standard TVP soy chunks work fine as a replacement for the soy curls.

Good book with interesting recipes but I hate when recipes require vegan cheese, vegan mayonnaise, vegan sour cream etc and there are no recipes for those. I wish the author includes a section on these in her new edition as without these the book feels incomplete.

A good variety of vegan and gluten free recipes for cuisine from around the world, am very impressed. Beautiful pictures, makes cooking vegan & gluten free food seems so simple yet interesting. Got this as a Christmas gift, friend was tremendously happy with it.

very complicated- uses ingredients that cannot be found everywhere

I love this book! I made the plantain cake and the jackfruit patties and they were a huge success- I actually like this one more than the 1st book (I’m surprised to read some people don’t like this book as much). The recipes are really great!