According to Jenni Rempel
Though I am not strictly gluten-free myself, my Mom is gluten-intolerant so I am well aware of the challenges with avoiding gluten. After my mom was diagnosed I went gluten free (in addition to being vegan) for several months. For myself, I found the best way to do this was to eat mostly raw food and look at raw food recipes. Especially in the gluten-free dessert category, I think this is the tastiest and healthiest way to go (cashew cheesecake anyone?). Beyond that there are also many recipes for dishes that never contained gluten to begin with. Quinoa, rice, and lentils can be the base of many tasty meals.
Popular gluten-free alternatives to animal flesh include: tofu, tempeh (fermented soy bean… there are some great tempeh bacons out there), and veg based products (such as vegetable burgers). Avoid seitan (which is made from wheat gluten).
Like many dairy and egg products, most vegan alternatives are gluten free. Daiya Cheese (who now makes vegan-gluten-free frozen pizzas), all non-dairy milks, and the almond and soy based vegan yogurts on the market are all gluten free. Egg replacers like flax meal, apple sauce, banana and some packaged egg replacers are also gluten free!
Christine Norris, a gluten-free and vegan living specialist says…
When doing both [gluten-free and vegan], stick with fresh, whole foods and you won’t have any problem. When buying packaged foods, get used to reading the label. Major allergens are usually listed at the bottom in bold (i.e. milk and gluten, wheat), but not always.
Going to vegetarian restaurants helps eliminate half the trouble, and most will mark if something’s gluten freeon their menu. It gets easier as you do it more… also try sticking to non-American restaurants for a while, since most other cultures don’t use the same types of flours or have plenty of alternatives; i.e. Mexican food (vegan enchiladas, fajitas and tacos on corn), Indian food (most things are made with chickpea flour), Ethiopian (injera), Thai (vegan curry dishes), and Chinese (Mongolian stir fries). It’s best to make your own food when you can – it will save you money and frustration.
It should be relatively easy to be both vegan, and gluten-free, as both lifestyles involve reading ingredients thoroughly and being very conscious about what one puts into their body.
Here are some great blogs with recipes and info:
- http://www.choosingraw.com/ (my fav)
- http://cnorrisblog.wordpress.com/ (special thanks for her contributions to this article)
- Raw food restaurant are usually 100% vegan and gluten free (check for and avoid honey and Nama Shoyu [raw soy sauce]). In Vancouver I love Organic Lives and Gorilla Food.
- Sushi is also a great option (skip the soy sauce or bring tamari). Try standard veggie rolls, kappa rolls, avocado rolls and other veg-based options. Other Asian traditions also featured products made with rice flour and rice wraps that can usually be made gluten-free and vegan.
- Indian food also tends to have a number of rice-based and curry dishes which are gluten-free and vegan.
- Mexican food often has options for gluten-free corn based tortillas and tacos which can be filled with veggies, beans, rice, potatoes, salsa and guacamole. Mmm!
Cookbooks: (thanks to Genny B. and Christine Norris for the recommendations)
- Flying Apron’s Gluten-Free & Vegan Baking Book, by Jennifer Katzinger
- Gluten-Free and Vegan Holidays, also by Jennifer Katzinger
- The Gluten-Free Vegan, Susan O’Brien.
- Genny says… I use the first cookbook about 90% of the time and I consult the other two books the odd time. Katzinger’s cookbooks are amazing because not only is it vegan but it’s also whole foods (healthy sugars and flours) and next to no binders. My fav is…
- Babycakes NYC! http://www.babycakesnyc.com/books.html Yummy desserts! Learning how to bake is a great thing when you are a gluten-free vegan! It can be fun too!
- Alison Kramer’s Great Gluten-Free Eats
- Christy Morgan’s Blissful Bites (gluten-free options clearly marked)
A friend recently asked, why be vegan and gluten free?
While choosing to avoid gluten has no moral basis and is purely a health or dietary choice, being vegan is a social justice issue, an ethical stand point, and a firm decision to stand up to oppression. It is a moral position. Why be vegan AND gluten free? For health, and for the animals, and for the planet.