Gluten Free Vegan Diet Cookbook
Kindle Book Title: Gluten Free Vegan (gluten free recipes
for an empowering vegan gluten free diet)
Author: Kris Franklin
Cost: $6.48 Prime in paperback, free on Kindle to this
reviewer.
I have to say right out that I was curious mostly in this book about the substitutes for dairy products such as milk, cream, butter, eggs, and other common cooking ingredients to replace dairy and meat ingredients in all our favorite dishes. This book does not disappoint. It starts out clearly warning the reader of processes and base ingredients that may harm someone with gluten allergies or Celiac disease. Plants for example that process whole grain oats may also process barley or rye that would contaminate the equipment with trace amounts of these harmful contaminants. I was immediately tempted while leafing thru the pages by a chocolate chip cookie recipe. I immediately grabbed my tablet and dashed to the kitchen seeking ingredients. Twenty minutes later I was balling out my first batch, mushing them down on baking parchment eagerly waiting on the beep of the oven to reach temperature. It wasn’t long and I was pulling the first batch out and burning my fingers and tongue. Who doesn’t love fresh out of the oven cookies? The cookies were just like my favorite recipes, soft, chewy, loaded with Chocolate chips (I may have nudged the amount of this ingredient.) A few tweaks and this recipe will replace my favorite. I only contested the amount of chocolate and vanilla. Ingredients were all handy in our kitchen, I am not vegan or gluten conscious but I have family members that are and we commonly cook dishes for the Senior Center with healthy gluten and vegan recipes.
If your curious of Vegan or gluten free cooking, or just looking for a source of great recipes, this book will give you what you’re looking for. I gave this book four stars only because I would have liked to see some pictures next to the prepared recipes.
I have to say right out that I was curious mostly in this book about the substitutes for dairy products such as milk, cream, butter, eggs, and other common cooking ingredients to replace dairy and meat ingredients in all our favorite dishes. This book does not disappoint. It starts out clearly warning the reader of processes and base ingredients that may harm someone with gluten allergies or Celiac disease. Plants for example that process whole grain oats may also process barley or rye that would contaminate the equipment with trace amounts of these harmful contaminants. I was immediately tempted while leafing thru the pages by a chocolate chip cookie recipe. I immediately grabbed my tablet and dashed to the kitchen seeking ingredients. Twenty minutes later I was balling out my first batch, mushing them down on baking parchment eagerly waiting on the beep of the oven to reach temperature. It wasn’t long and I was pulling the first batch out and burning my fingers and tongue. Who doesn’t love fresh out of the oven cookies? The cookies were just like my favorite recipes, soft, chewy, loaded with Chocolate chips (I may have nudged the amount of this ingredient.) A few tweaks and this recipe will replace my favorite. I only contested the amount of chocolate and vanilla. Ingredients were all handy in our kitchen, I am not vegan or gluten conscious but I have family members that are and we commonly cook dishes for the Senior Center with healthy gluten and vegan recipes.
If your curious of Vegan or gluten free cooking, or just looking for a source of great recipes, this book will give you what you’re looking for. I gave this book four stars only because I would have liked to see some pictures next to the prepared recipes.
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