A short note about gluten:
For people who have Celiac’s disease or who are sensitive to gluten (experience fun symptoms like bloating, gas, stomach pain, diarrhea, constipation etc.) it is extremely important to avoid gluten altogether. However for most of us, it’s no big deal. That said, my diet is virtually gluten-free. This is by virtue of the fact that gluten tends to show up mostly in processed foods, which I avoid. If you are trying to avoid gluten, it should not be a problem to make any of my recipes. They are all either gluten-free or easy to make gluten-free.
If you are doing gluten-free, some things to watch out for:
Bread (buy gluten-free bread, or better yet avoid it altogether! Instead of a sandwich, make it into a kale wrap or salad instead!)
Whole grains: avoid wheat obviously…also avoid barley and bulgur (made from wheat). Whole grain oats, quinoa, brown rice, etc., are all good for you! If you have to be strict about gluten, make sure you look for the grains marked gluten-free since oats for example may sometimes have a small amount of gluten. Check labels. Most grocery stores have a separate gluten-free section. If a recipe calls for barley or bulgur replace it with quinoa or brown rice.
Soy sauce: has wheat, use gluten-free Tamari instead (which usually comes with the option of low-sodium which I highly recommend) it tastes just as good!
In general read labels! Focus on whole unprocessed foods. Eat lots of veggies & fruits & nuts & seeds & beans & gluten-free whole grains.
Here is a link to a site with gluten-free vegan recipes:
Here is a link to more info about gluten-free diet: