Note:  Though this Teleclass has already taken place, you can obtain a recording of the event by following the links to the signup page and filling out the instant access form.  Be sure to click the link in the confirmation email that you will be sent upon form completion.

Although those of us already navigating the plant-based universe know that healthy vegan food is far from boring or limiting, to many people thinking about vegetarianism or veganism for the first time, ’vegan’ can spell limitation.

Add to that ‘gluten-free’ and some people find themselves wondering what is left to eat.

Well, wonder no more as there is a new book out just for the gluten-free vegan. Actually, I stand corrected.  This book is for anyone eager to expand their healthy vegan repertoire.

From Julieanna Hever, R.D. author of The Complete Idiot’s Guide to Plant-Based Nutrition, and Beverly Lynn Bennett, author of The Complete Idiot’s Guide to Vegan LivingThe Complete Idiot’s Guide to Vegan Cookingamong other vegan titles, we now have The Complete Idiot’s Guide to Gluten-Free Vegan Cooking.

What is gluten sensitivity?

It is estimated that roughly 10% of the population suffers from gluten sensitivity.  Symptoms can include some but not necessarily all of the following:  bloating, abdominal discomfort, pain or diarrhea,  headaches and migraines, lethargy and tiredness.  Even attention-deficit disorder and hyperactivity, and bone and joint pain, can be signs of sensitivity to gluten in the diet.  Symptoms can rapidly disappear when gluten is ferreted out of the diet and eliminated.

To find where gluten most often resides, think BROW:  Barley, rye, oats (if labelled ‘gluten free’ you’re OK), and wheat.  As wheat is such a common ingredient in everything from baked goods to sauces, it is the most common place we encounter gluten.

Fortunately the food industry has snapped to attention with a wealth of products labelled ‘gluten free’.  To be honest, there’s also a boatload of junk food out there with the “GF” label.  Gluten-free doesn’t imply or necessarily mean healthy, it just means there’s no gluten.  Read labels carefully, watch for added fats and sugars, or highly processed items.

Here’s where this new cookbook comes in.  With an eye toward whole foods, plant-based vegan, low-fat, and healthy, this book is a resource for gluten-sensitive (or allergic) people who are also seeking to eat a healthy vegan diet.  In addition, even as one who is not gluten-sensitive, I was surprised to find so many recipes and ideas for vegan baking that are a delight to find.  For example:

  • An entire section called “Savvy Substitutes”, with easy and practical ideas for how to replace dairy, eggs, flours, sweeteners, and other tips for baking animal-product free.
  • Tips on reading food labels with the goal of sniffing out possible problems for the gluten-sensitive
  • Delectible dips, spreads, and sauces
Products easily found in natural foods sections of the market are also highlighted.  News to me is a note about Bob’s Red Mill Gluten-Free All-Purpose Baking Flour, which consists of chickpea/garbanzo bean flour, potato starch, tapioca flour, sorghum flour, and fava flour.  Included also is a recipe for Beverly Lynn’s own baking blend with 3 simple ingredients:  brown rice flour (a personal favorite for waffles!), potato starch, and tapioca starch.

Interested in the book? Here’s an opportunity you won’t want to miss! These two outstanding vegan authors are coming LIVE to your telephone (also via webcast) in a no-fee Teleclass I am hosting on July 11.

Julieanna and Beverly will be on the line to give us the inside scoop on their book, dish inside vegan gluten-free secrets, and otherwise inspire us to new vegan culinary heights.

To get access information about this no-fee call, which can be accessed from anywhere via phone or webcast, visit this link:

Free Teleclass with Julieanna Hever & Beverly Lynn Bennett about Gluten-free Vegan Cooking

You’ll also be able to ask questions live on the call.

P.S.  If you can’t make it LIVE to the call, sign up anyway and I’ll send you a recording of the call.

This article originally published on my column at

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