Allyson Kramer – Gluten-Free Cooking

Allyson Kramer – Gluten-Free Cooking
Heather Nicholds, C.H.N.

I’m chatting with Allyson Kramer, from Manifest Vegan, about gluten-free cooking – what is gluten-free, how she manages to please her family and survive going out, and her tips on gluten-free vegan baking.

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Key Points

  • Gluten is a protein, and anyone intolerant to gluten should avoid wheat, spelt, barley, rye and sometimes oats (oats have a protein that can act in a similar way to gluten). Check ingredients for those grains, as well as things like barley malt.
  • Although there are a few grains that are off limits for gluten-free cooking, there are so many other grains that you can discover, plus there’s no limitation on the beans, vegetables, fruits, nuts and seeds. Sometimes having a few restrictions forces you to discover a wider world of foods.
  • Gluten-free cooking might seem challenging at first, especially using flour for baking, but if you stick with it it does get easier, tastier and more fun. Try the Bob’s Red Mills gluten-free flour blends to start.


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