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125 Gluten-Free Vegetarian Recipes: Quick and Delicious Mouthwatering Dishes for the Healthy Cook Paperback – July 5, 2011
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Top Customer Reviews
First off, I actually prefer vegan bread recipes over bread recipes that include eggs or milk. There is no off smell to a vegan bread and I have found they are moister not only the first day, but days after. I also prefer a hearty whole grain bread over a typical white sandwich bread;thus,the first recipe I chose was the Hearty Flax Bread which seemed right up my alley! I love using sorghum flour, flax meal, sunflower seeds and chia seeds and like that she used agave nectar as well. The bread smelled great baking and looked great coming out but I just could not shake the nagging feeling it was going to be dry. I baked it for 35 minutes vs. her 40-45. The internal temp was 207 which is perfect. I probably could have gotten away with 32 minutes. The bread WAS dry even warm. I like a moist springy loaf and this was not. Sure enough the next day, it was worse. I was very disappointed!
Not one to give up...I decided to try the angel biscuits.I was very excited about this recipe as well. I needed something quick AND tasty. The batter itself smelled off-I tend not to like the smell of baking soda but it could have been the vast amount of apple cider vinegar it called for-1 TBSP!I have never used more than 1-2 tsp. in bread. I put it in the oven and again baked it for less time-12 minutes vs. 15-20. They were lighly browned and firm to the touch. Again they smelled a bit off.Read more ›
The Baked Kale Chips recipe provides the best directions I have ever seen for them. I had to restrain myself from eating the entire batch. If you follow this recipe, you will finally understand what everyone has been talking about.
The Panzanella (Italian Bread Salad), which I made with the Hearty Flax Bread (frankly fantastic), is so good, it is like the Mediterranean sun in a bowl. Good enough for my Italian Great Aunt Mary's 90th birthday luncheon! And a snap to make.
The Banana Oatmeal Muffins with Streusel Topping are simply excellent. Great texture, with a yummy crunch on top. I added a half-cup of mini chocolate chips to the batter, and turned them into the stars of a breakfast for out-of-town family.
We are fortunate to have Carol as our GF guide and muse. Whenever I find myself listing, it is always Carol who picks me up and brings me back into the kitchen. This time, she's done it with amazing generosity and grace.
Review of 125 Gluten-Free Vegetarian Recipes by Carol Fenster, Ph.D
Pros: Excellent assortment of gluten free vegetarian recipes. Bonus vegan recipes. Details the calories, fat, protein, carbs, cholesterol, sodium and fiber for each recipe.
Cons: No food photographs. Prior to going gluten free, I didn't cook much at all. After being diagnosed with Celiac Disease, I was essentially forced to get in my kitchen. I need pictures of what the end result will look like!
Gluten Free Blogger & Podcaster
Hold The Gluten
Most Recent Customer Reviews
Some of the ingredients called for in the recipes are impossible to find in my area (so must use Amazon) and not all so healthy starches. Read morePublished 19 days ago by Dee Webb
I can only rate this cookbook is OK. There are no pictures in the entire book what does come with a complete breakdown of calories , fat, protein ect..Published 19 months ago by MsNettie
I was very disappointed there were no visual photos of the dishes made in this book for most or even some of the recipes.Published 22 months ago by Kerry Ford
My son is vegatarian and was recently diagnosed with a Gluten sensitivity. I had no idea what to prepare when he and his wife came for dinner. Read morePublished on December 30, 2013 by Donna Stobbs
This recipe book is wonderful! Every recipe I have tried has been delicious. I would recommend it to anyone who is a vegetarian, celiac or sensitive to gluten.Published on December 24, 2013 by Diane