RE: Gluten-free vegan
Posted Sunday, December 8, 2013 at 6:34 PM
It can sometimes be hard to find recipes that are specifically both vegan and gluten-free. The easiest thing to do can be to make substitutions in vegan recipes.
For grain-based dishes, good gluten-free substitutions include: brown rice, wild rice, quinoa, and millet. I'm not a big fan of buckwheat, but despite its name it doesn't have wheat and it's also gluten-free.
Also, many recipes that emphasize using whole, unprocessed foods are often gluten-free (even if they're not advertised as such).
If you stick with whole foods (including the whole grains listed above), beans, lentils, fresh veggies and fruits, and nuts & seeds, you can eat very healthily (and vegan) without any gluten.
Processed foods very often include gluten, and processed "gluten-free" foods are often not very healthy (they're often filled with high-glycemic flours, devoid of much nutrition).
The trouble with gluten is that it's often hidden and can be difficult to detect even when reading labels, as there are many ingredients within processed products that either contain gluten or have been processed with gluten.
If you go to either celiac.com or celiac.ca, these websites have lists of foods that commonly contain gluten as well as lists of foods that are naturally gluten-free. You don't have to have celiac to benefit from the wealth of info on these sites (I myself suspect I have a gluten sensitivity and have found these sites to be quite useful - just don't get too sucked in to all the other articles on the sites - it can lead to lots of time-wasting, lol).
All the best with the vegan gluten-free cooking!