GREAT GLUTEN-FREE VEGAN EATS: Cut Out the Gluten and Enjoy an Even Healthier Vegan Diet with Recipes for Fabulous, Allergy-Free Fare

So it's said from the start - I don't know the author, haven't met her (I DID have a short tweet back and forth where she answered a question regarding a recipe for me, but no contact in any other way). I don't know the publishers, her editor, have no financial connection to the book's success. I want to make ~that~ clear, because of just gushing this review is going to be, I don't want folks to think her mom/cousin/best friend is trying to help her sales here!I'm a cookbook addict. My personal library passed the 1,000 cookbook/food related tome mark a few years. (Hey, it's cheaper then shoes or baseball cards and more helpful to friends & family. And scarily, the rest of my library contains ~larger~ topic collections.) I love to read about food, love to wander oddball little shops and out of the way farmer's markets. One of my biggest joys is being able to feed people. My idea of a perfect date weekend with my husband tends to involve a day of searching out new ingredients and the next spent playing together in the kitchen putting a meal together. I'm a cooking instructor, a writer myself, and am even in the process of starting a small catering business on the side. I read cookbooks like novels, have dozens of notebooks filled with food ideas/concepts/historical triva.... I'm a serious food nerd in every way.So. All that being said, and considering the fact that I've likely bought 300+ food related books in the past 3 years - it actually DOES mean something when I write that Great Gluten-Free Vegan Eats is, without a doubt, one of the (if not THE) best cookbook I've run across in quite a long time. I do have celiac, but I'm NOT a vegan (or vegetarian) and this book has still become Must Reach For First when I'm thinking about planning the days meal. And Mrs Kramer has put together a simply spectacular book, one that manages to both address some sometimes difficult to get a handle on food issues (never again being able to eat gluten & veganism) AND to make those recipes a joy for anyone to eat - with or without those food issues. Gluten-free Vegan recipes are a lifesaver for so many celiacs, even those who aren't (like myself) vegan. One of the real kicks in the butt with celiac (and many other food allergies actually) is that the damage done before the diagnosis often leads to other food issues. I'm lucky, I CAN handle dairy but more that 60% of the celiacs I know are now lactose intolerant. (And while dairy is fine for me - I'm allergic to eggs. And I find over and over in other GF cookbooks that the default 'fix' for no gluten is to bang in a load of eggs. Some GF bread recipes have called for as many as a ~dozen~ eggs. Which isn't bread, it's a dried out omelet.) Having a book that handles no dairy & eggs along with the gluten in stride is simply a Godsend. And even MORE important, they all taste AMAZING.Every recipes I've tried (I believe I've worked my way through about 15 or so - and I plan on making every single one) has been solid. There is amazing variety - from the absolute basics, through to classic comfort food, on to more exotic fare for the days your tastebuds just need something, anything, -different-! She explains GF-vegan pantry building. Gives recipes for GF-V basics to use in the rest of her recipes (how to make Cashew Cream - which she uses in recipes, but honestly... just grab a spoon and curl up on the sofa - nut milks, pie crusts, veggie stock, and even your own white chocolate bar so you are guaranteed to have an excellent quality that you know to be safe.) and keeps building. Photos that will make your stomach growl for every recipe. Incredibly healthy recipes alongside some seriously decadent ones. But she manages to make the healthy ones taste so amazing you feel smug about your 'resolve to eat right' and the decadent ones so rich and satisfying that you cheerfully climb onto the treadmill!This is a cookbook that belongs on EVERY shelf. Not just celiacs, not just vegans. The recipes and the information are, simply and across the board, spectacular and will satisfy every eater. Even folks who prefer meat 3x a day need this book. It's not preachy, it's not ranty. It's just ~good~. More and more people are looking for vegetarian recipes for reasons ranging from a desire to simply eat healthier to trying to trim the grocery budget. Vegan meals pop up more and more in my own cooking because I have switched over to only buying meat from a local farmer who goes slow with his critters. Humanely treated & fed what they were meant to be fed - which does cost more. So I just eat a lot less. Vegan recipes help keep the purse full longer! The author has not only written an amazing cookbook to lure folks down the veggie path - but she has managed to make her recipes just as wonderful for folks who don't have to worry about gluten. Few "weird" ingredients, and definitely no 'weird' tastes or textures to put folks off in the baked goodies. The book belongs on everyone shelves.The author has a website (...) that I'll be haunting often to see what will come next out of her goodie bag - but I truly hope this book ISN'T her only offering because I really want to see where she builds to from Great Gluten-Free Vegan Eats. I had hit a bit of a cooking slump before I got my hands on her book (like almost everywhere in the US, it's just been too hot to move, let alone cook. And the thought of even eating was enough to make me whimper!) but she has gotten my cooking engines revving, my stomach growling, and my tastebuds clamoring for more! If you only buy one cookbook the rest of the year, do yourself a favor and make it this one. You won't be sorry.

This is a real go-to cookbook for vegan gluten free treasures. I haven't made anything that did not turn out well. Specifically, I've made pancakes (p. 25), stroganoff (p. 78), veggies & dumplings (p. 93), black bean, potato & cheese enchiladas (p. 97), potato salad (p. 104), corn & mushroom chowder (p. 134), Banana Berry Cobbler (p. 180), and Cherry Berries 'n Cream Smoothie (p. 208)The Drenched Pad Thai salad (p. 118) is tonight. It sounds yummy, and I now trust this cookbook author's recipes to deliver something great.Everything is really quite good. I have made minor modifications. For example, the Cherry Berries 'n Cream Smoothie needed a banana to give it some body, so I added one. Superb!I love to cook and to try new recipes, and I collect vegan cookbooks by the armful. The one and only concern that I have with this book is that the stroganoff recipe calls for "beef flavored bouillon cubes." Since this is a vegan cookbook, vegan cooks will undoubtedly understand this to be a vegan version of such an ingredient. But, why include the word "beef" at all? I used vegetable broth and it was great, and the recipe even suggests doing so as an "or" to the beef flavored bouillon. The author is a vegan, so I think this must have just been a small oversight. We vegans would do well to eliminate the "animal words" associated with some cooking traditions.The taste of the berries in the Banana Berry Cobbler was greatly overshadowed by the bananas, so I probably won't make that again. I prefer to taste primarily berries in berry cobbler. But, it was by no means bad. It was very tasty, but it would probably more accurately named "Banana Cobbler with a Hint of Berry" or something like that.Overall, however, I am delighted with this book. I probably own most of the gluten free vegan cookbooks on the market these days, and this is, by far, one of my favorites. Thanks to Allyson Kramer for sharing her lovely recipes!

I would give this book 3 1/2 stars if I could, why isn't that an option? I have made about 6 recipes so far. I like the varied use of ingredients, it helps me learn more about flours and such that I don't know much about. I don't think the food is junk food. However, the problem is in the editing. There seems to be mistakes on every recipe from mislabeling a teaspoon to a tablespoon to quantity and volume problems. This is not a big deal to me as I can catch them and then I correct it in the book.For example, the vegetable stew with dumplings; 1) In the bisquick recipe for the dumplings it asks for 3 Tablesoons of baking powder ( I have never used 3 T of baking powder in anything) I used 3 teaspoons instead. I did not catch this one until after I made the stew, - It says to use 5 cups of the bisquick to make 20 dumplings of golfball size. WAY too much, the stew was still good but I ended up scooping half of the giant golfball dumplings out and throwing them away otherwise the soup was dumplings with stew not the other way around. Anyhow, despite the mistakes, the recipes are good on the upper end of the scale (almost very good). I think the book is worth a shot for intermediate cooks as I would never advise a newbie to try to make pasta ravioli from scratch (which was decently good). Also the photos alone are inspiring and beautiful. Why can't all cookbooks look this good? So, pretty good, watch out for errors; but in the end as cooks, we should always be adding our own touches and changes to recipes to really make them our own.

This book is very informative - e.g. at the beginning there is a list of of various substitutes for milk, cheese, honey, egg, butter as well as info on the various flours used in gluten-free, vegan free recipes. When a recipe calls for non-dairy milk for example, you use your preference and the info on the substitutes helps you decide which one you'd like to use. The recipes themselves are varied, easy to follow and easy to make. There are LOTS of photos which is great, because I personally like to see what I am trying to make. Each recipe has a photo. I've bought a couple of recipe books recently due to becoming wheat and dairy intolerant. This book is my favourite by far due to the recipes (I'd eat 95% of them), as well as the layout and the presentation. There are also little boxes on some pages with recipe notes which give various tips for that recipe. Also, each recipe has the nutritional analysis at the bottom of the page. All in all, a great recipe book which I know I will use every day. Well worth the money.

This book has lovely photos, something many vegan cookbooks are lacking, but the recipes themselves are very basic. The recipes are heavy on bread and pasta, and surprisingly light on vegetables. It might be good for someone new to gluten-free or vegan diets looking to replace flour- and meat-heavy staples. I found the recipes mediocre and not very healthy, so it will be going back.

Gift so no idea if it was useful

Well presented book with interesting recipes. I did notice one mistake I that the author didn't say to get gluten free baking powder - it just said baking powder which is not gluten free ! Other than that it is very good.

Gave this to a vegan friend who has just become gluten intolerant she says that the ideas are easy tasty and work well even her boyfriend loves them. I looked through it myself and have to say that it gave a really good section on alternatives you can use instead of products with gluten and how to adapt other things you cook to be gluten free. well writen and set out.