Best Gluten-Free Recipes

Hi, everybody! It is 20 years since I started Green Cuisine Vegetarian Restaurant and over 10 years since the recipes in the first Green Cuisine cookbook were created. Due to popular demand, we have created many new gluten-free items and converted many of our favourites to be gluten-free. This cookbook is a mix of the new recipes and gluten-free versions of some recipes from the first cookbook.

Cooking vegan and gluten-free can be quite challenging because without wheat flour it is difficult to get certain types of dishes to bind together. Fortunately these days there are many high quality ingredients available such as rice noodles, brown rice pasta, gluten- free oats, potato starch, tapioca starch, guar gum and agar powder that we can use as alternatives in our cooking and baking.

Oats are a gluten-free grain. However, sometimes they may contain miniscule traces of other grains because they are often grown on the same farms that also grow wheat and barley. If you are super sensitive to gluten look for a brand that is certified as gluten-free.

Eggs, dairy and gluten are highly overrated! You will find that these recipes produce delicious, healthy dishes and treats that everyone will enjoy whatever their dietary preferences or sensitivities.

I have endeavored to make these recipes a little simpler than my first book, keeping in mind that most people do not have a fully stocked restaurant of ingredients on hand. Check out the glossary on page 116 for an explanation of some of the ingredients.

Please feel free to further experiment with these recipes. You may wish to use the measurements as a template and substitute other types of flour or vegetables and seasonings.

Have some fun in the kitchen and let me know of your successes (and—hopefully not—failures).

Happy cooking, baking and eating.
Andy Cunningham