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Great Gluten-Free Vegan Eats: Cut Out the Gluten and Enjoy an Even Healthier Vegan Diet with Recipes for Fabulous, Allergy-Free Fare Paperback – June 1, 2012


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Great Gluten-Free Vegan Eats: Cut Out the Gluten and Enjoy an Even Healthier Vegan Diet with Recipes for Fabulous, Allergy-Free Fare + The Gluten-Free Vegan: 150 Delicious Gluten-Free, Animal-Free Recipes + Gluten-Free Vegan Comfort Food: 125 Simple and Satisfying Recipes, from "Mac and Cheese" to Chocolate Cupcakes
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Product Details

  • Paperback: 224 pages
  • Publisher: Fair Winds Press (June 1, 2012)
  • Language: English
  • ISBN-10: 1592335136
  • ISBN-13: 978-1592335138
  • Product Dimensions: 9.3 x 7.5 x 0.8 inches
  • Shipping Weight: 1.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (76 customer reviews)
  • Amazon Best Sellers Rank: #82,021 in Books (See Top 100 in Books)

Editorial Reviews

Review

Listed as one of the Top 10 Vegan Cookbooks of 2012 by VegNews Magazine. "Blogger Allyson Kramer does what many thought impossible: she makes tasty, delicious food that is gluten-free. Simply put, this book wooed a staff that, shall I say, hasn't always fully embraced foods made sans wheat protein. Kramer packs a winning one-two combo: she is a gluten-free flour expert, and she knows how to use them. You won't miss a thing." - Joseph Connelly, Publisher VegNews Magazine

"Allyson Kramer's debut cookbook is the essential guide for deliciously creative, gluten-free, vegan eats! Filled with gorgeous photographs and mouthwatering recipes like Banana Berry Cobbler and Spinach Artichoke Dip, Great Gluten-Free Vegan Eats will inspire you to cook in a whole new way!" - Julie Hasson, author of Vegan Diner

Listed as one of the top 5 cookbooks of 2012 by Vegetarian Times. "It takes a lot of talent to adhere to two dietary restrictions and still come out with tasty recipes the way Allyson Kramer has done in Great Gluten-Free Vegan Eats." -Vegetarian Times, December 2012

"Great Gluten-Free Vegan Eats is a solid reflection of Allyson Kramer's style and a shining example of why her blog, Manifest Vegan, has become so popular. Allyson delights the senses with stunning visuals, flavorful ingredients, and simplistic recipes that will make you forget about eggs, dairy, and gluten altogether." -Alisa Fleming, author of Go Dairy Free: The Guide and Cookbook

"Being a gluten-free vegan just got a whole lot better, thanks to Allyson Kramer. In Great Gluten-Free Vegan Eats, Allyson dishes up a broad range of creative, tasty dishes. With beautiful photographs, this book will tempt eaters of all dietary persuasions."-Tamasin Noyes, author of American Vegan Kitchen


"Allyson has so many delectable recipes that it's hard to decide what to make first. You'll find yourself cooking from this book again and again." - Kathy Hester, author of The Vegan Slow Cooker


"In her debut cookbook, Allyson Kramer opens up a world of delicious possibilities for those eager to learn more about eating gluten-and animal-free. You'll be amazed by the creative flavor combinations and mouthwatering photos, which will have you racing to your kitchen to try them out." - Beverly Lynn Bennett, co-author of The Complete Idiot's Guide to Gluten-Free Vegan Cooking


"Allyson's recipes are living proof that vegan as well as gluten-free food is delicious and fun! 'You can eat cake' ... and then some!" - Carolyn Scott-Hamilton, author of The Healthy Voyager's Global Kitchen

From the Author

When I was about 8 years old, I fell deeply in love with cooking. It all began with a simple cookie recipe that I will never forget (you can find the recipe in this book on page 192). I can honestly say that I have cooked or baked almost every single day since that realization, mostly out of a simple desire to eat delicious food. As time passed on, I eventually went vegan and then even later I was diagnosed with celiac disease, but my love for cooking never waned; in fact, it only grew stronger.
            This book is a collection of my favorite recipes: some are newer creations, some old family favorites, but all are gluten-free and animal friendly. I want to show people that just because some of us have certain dietary restrictions, truly great eats are just a recipe or two away. No matter what your dietary preferences, whether you're an omnivore, a vegetarian, eschew gluten, follow a vegan diet... or anything else, I created these recipes with you in mind to enjoy on your own or to share with others.

More About the Author

Allyson Kramer is a best-selling cookbook author, recipe developer, food photographer, and blogger specializing in gluten-free, dairy-free, and egg-free cuisine.

Kramer's work has been featured in numerous publications, including The Huffington Post, Vegetarian Times, and VegNews Magazine.

Originally from Enon, Ohio, she currently resides in Philadelphia, Pennsylvania with her husband, two children and adopted animal friends.

Customer Reviews

There are pictures of every recipe, and they're gorgeous.
Heather Nauta
This is a great cookbook with variety and easy to make recipes.
Krista Furtney
Great Gluten-Free Vegan Eats is a must have for your bookshelf.
Dianne Wenz

Most Helpful Customer Reviews

85 of 87 people found the following review helpful By Sara J. Lutz on August 5, 2012
Format: Paperback Verified Purchase
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.
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29 of 30 people found the following review helpful By Elspeth Goates on May 26, 2012
Format: Paperback Verified Purchase
I love eating and cooking. I was so sad earlier this year when my doctor advised me to no longer consume gluten. I was already a vegetarian, so I thought that I didn't have anything left to eat. After reading this book, I feel like I have a substitute for everything! The biscuits were amazing as well as several other recipes I have made. I highly recommend to the newly diagnosed...or anybody...the food is yummy!
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41 of 45 people found the following review helpful By Amber Shea Crawley on May 13, 2012
Format: Paperback
Great Gluten-Free Vegan Eats is the debut cookbook of the fabulous Allyson Kramer of Manifest: Vegan. In short, it is everything I expected from a chef and blogger of Allyson's caliber, AND MORE.

GGFVE is filled with an astonishing variety of flavors, cuisines, ingredients, and clever cooking techniques. Complete with a short-and-sweet primer on gluten-free cooking and baking, Allyson makes "xgfx" food feel approachable and completely unintimidating, even to a newbie. And the photos? Oh my gawd. Anyone familiar with Allyson's blog knows how droolworthy her food photography is, and I find it hard not to salivate while paging through this book. And on top of that, every recipe comes with a nutritional breakdown--hallelujah! Oh how I wish more cookbooks provided that information.

Some of the savory recipes that immediately caught my eye were the Potato Dosa, Pizza Firenze, Walnut Ravioli with Vodka Sauce, Drenched Pad Thai Salad, Pumpkin Chickpea Chili, and Cinnamon Roasted Cauliflower (!). Allyson's sweet treats never fail to impress, and I can't even count the number of them in this book that I want to make: the Apple Cinnamon Blintzes, Avocado Gelato, Chocolate Marzipan Tarts, and Butterscotch Amaretti are already calling my name. As someone who only semi-recently had to give up gluten for health reasons, Allyson's gluten-free vegan recipes make me feel more inspired (and hungrier) than just about anyone else's.
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26 of 27 people found the following review helpful By CCD on April 25, 2013
Format: Paperback Verified Purchase
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.
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