Chef Stephanie Reynolds was vegan when she was diagnosed with
Celiac disease in 2008. She soon discovered that being both vegan
and Celiac posed some special challenges, including that most vegan
meat substitutes are made from wheat. She kitchen tested hundreds
of gluten-free recipes over a period of four years to put together
this cook book. Packed with recipes like falafel, Thai curry,
wholegrain bread and chocolate frosted cupcakes, this book is sure
to quickly become a staple in your vegan gluten-free kitchen.