Words to Cook By
Author Allyson Kramer shares
some of the tastiest bits from her
cookbook Great Gluten-Free Vegan
Eats. Plus, her recipe for Pizza
Crackers.
The honest truth is that even though I
am vegan by choice, and gluten-free by
necessity, I still crave…the flavors and
textures that remind me of my childhood.
Going vegan was an easy transition for
me, mostly due to the fact that I made the
choice to be vegan.
When it came to giving up gluten, I felt
like my world came crashing down — at
least temporarily…Baking was my first
love, and without wheat I felt helpless,
hopeless, and not at all in my element.
Use the [recipes] as a template. Once
you’ve made the dish and understand the
final product and what all the components
add up to, change it up to suit your
tastes. Make the recipes personal. Make
them yours.”
“…I highly encourage you to experiment
with the different [gluten-free] flours to
see what you like best. As with anything,
practice makes perfect.”
For dishes like [risotto],
I enjoy cooking with
almond milk because it
adds a very subtle flavor
and does not curdle like
soy milk.”
