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The Complete Idiot's Guide to Gluten-Free Vegan Cooking Paperback – December 6, 2011


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Product Details

  • Series: The Complete Idiot's Guide
  • Paperback: 352 pages
  • Publisher: ALPHA (December 6, 2011)
  • Language: English
  • ISBN-10: 1615641254
  • ISBN-13: 978-1615641253
  • Product Dimensions: 9 x 7.3 x 0.9 inches
  • Shipping Weight: 1.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (23 customer reviews)
  • Amazon Best Sellers Rank: #117,352 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Beverly Lynn Bennett is an acclaimed vegan chef, baker, cooking instructor, and author. A vegan for over two decades, Beverly has written an assortment of books on various aspects of vegan cooking and living, including several in the Complete Idiot's Guide series. She has also been a regular columnist for VegNews Magazine since 2002.

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Customer Reviews

Gluten free cooking a good book.
Wendy Rowe
I can make anything from this book with confidence, everything we have tried has been great!
N. Marentis
Lots of good info besides recipes.
Amazon Customer

Most Helpful Customer Reviews

25 of 28 people found the following review helpful By James Glackin on May 14, 2012
Format: Paperback
I love this book! The recipes are simple and they taste great! However, keep in mind, this is a book of HEALTHY recipes. This is not Paula Dean's deep fried donut hamburger recipes. If you are used to eating foods full of salt, oil, and sugar, you are likely not going to be used to these recipes. Your taste buds will be craving salt, oil, and sugar. If you are used to eating french fries deep fat fried in bacon grease, you are not going to likely like baked oil free french fries, right? If you want to make quick, easy, HEALTHY foods, low in calorie density and high in nutrient density, this is it.
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34 of 40 people found the following review helpful By Vegan Vampire on December 16, 2011
Format: Paperback Verified Purchase
I have been a vegan since 2003, but I have learned that many vegan foods can be very unhealthy for you. Some vegan staples can contain lots of soy, sugar, wheat gluten, preservatives, salt, and oils that make them extremely toxic for your system. In Julieanna Hever's newest book, she creates wonderful recipes that are gluten-free and contain whole, natural ingredients! Her recipes are not too difficult to make and they are powerful super-foods that are not inundated with harmful, unnatural toxins.

Your body is an amazing machine that is constantly working to repair itself. Sometimes we interrupt our body's ability to heal itself by introducing foreign chemicals and preservatives that attack our system, and, unfortunately, our body spends its precious healing powers trying to fight off the toxins in the processed foods we consume. Julieanna's recipes give your body that healing power again by eliminating the intruding ingredients (like gluten) and chemicals that harm our digestive and immune systems.

Gluten seems to carry with it many side effects. It has been well-established that eliminating gluten from your diet can bring a new energy and vibrance to your body. One of the most famous cases of the power of a gluten-free diet is Novak Djokovic. Novak was always second-fiddle to Roger Federer and Rafael Nadal in the ATP circuit, but, a couple of years ago, Novak discovered that he had a gluten allergy and removed gluten completely out of his diet. His body became stronger and his stamina increased, and, just after adopting his gluten-free lifestyle, he quickly overtook the #1 spot in men's tennis and has retained that title ever since.

Give Julieanna's recipes a try for 10 days and I guarantee you will start to feel the increased energy, renewing power, and resilient healing that comes from a gluten-free, vegan diet. It will change your life.
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47 of 59 people found the following review helpful By Honeysuckle on February 17, 2012
Format: Paperback
This is not a review on how the recipes fare because I just bought the book. There are not many gluten-free vegan cookbooks out there so I am really excited to have this in my bookshelf.

There is very little use of oils in the recipes as oils are considered a processed food and therefore an unhealthy food choice. The authors did suggest using expeller or cold-pressed oils if one opts to cook with oil. Now here is where I had a hard time agreeing with the authors: Coconut oil and fish oil are touted as unhealthy. If you do your own research you can refute this claim. But I will leave that up to you. As an Asian natural foodist and a trained chef, I am disappointed from a cultural stand point of view. I love coconut milk, coconut oil and coconut meat. I love using these in my cooking. Unfortunately, since the authors deemed coconut products with the exception to coconut water as unhealthy, you will find no recipes here using coconut milk, coconut oil or coconut meat/flakes. That is a shame. I am sure you may, at your own risk, substitute coconut milk/oil for some of the ingredients in the recipes. I know that is what I would do.

There are some interesting recipes here such as gluten-free seitan and sausages. For those of us who miss meat, or are tired of tofu, beans and tempeh, this could be something that might be worth trying. I am not sure whether they are any good, but I will give it a try.

UPDATE:
March 19, 2012.

I am disappointed with most of the recipes in this book. I gave it a shot and now this book will sit in my shelf unused. I am not ready to part with it yet, but I wouldn't hesitate to do so in the near future. In my personal opinion, this book is not for me. My kids, my husband and I find the meals either too bland or not satisfying enough. The search for a great gluten-free vegan cookbook continues! Thanks for reading my review.
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9 of 10 people found the following review helpful By Dee Long on January 9, 2012
Format: Paperback
What we like best about this Complete Idiot's Guide to Gluten-Free Vegan Cooking is that it appeals to cooks searching for creative spins on recipes in addition to those who need more gluten-free vegetarian options. The authors use creative substitutions on many classic recipes for some great new taste sensations. How about edmame in your Gazpacho or short ribs using firm tofu? Make Un-Bacon or Reuben sandwiches using seasoned tempeh, or a hummus dip featuring garnet yams.
Your menus will never be boring using the Complete Idiot's Guide to Gluten-Free Vegan Cooking as your guide.
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20 of 25 people found the following review helpful By Kathie Butler on March 21, 2012
Format: Kindle Edition
Did anyone bother to actually MAKE any of these recipes before they printed this book??? I have made 4 so far and they were all terrible...I was so excited to get this book and one of the main reasons is that I miss the versatility of seitan..being gluten free. When I saw the recipe for "gluten free seitan" I was thrilled...its AWFUL....wont be making that again... and many of the recipes are just another version of many in my other vegan cookbooks...the pancakes..awful...anyway..what a disappointment...sorry I bought this book.
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