Whether due to food allergies coeliac disease or dietary preferences many people want to eliminate gluten from their diet. Now it can be done without losing the zest. Limiting or cutting out grains can seem daunting but "The Gluten-Free Vegetarian Kitchen" makes good use of other vegetarian foods that don't contain gluten - like fruits, vegetables, eggs, dairy tofu, beans, oils, rice and gluten-free flours. With appealing recipes and food options vegetarians can maintain a satisfying well-balanced diet. "The Gluten-Free Vegetarian Kitchen" provides: more than 225 gluten-free recipes from starters to desserts; tips for successful gluten-free cooking and baking with explanations and definitions of terms and ingredients; nutritional analysis of calories, protein saturated fat, total fat, cholesterol, carbohydrates, dietary fibre, and sodium. It provides vegan and low-carb options.

Author Biography

Donna Klein, a food writer who has contributed to The Washington Post, Vegetarian Gourmet, Veggie Life, The Herb Companion, and Yoga Journal, studied French regional cooking at Le Cordon Bleu, Paris.