Sarah said above (in a different thread):
"I change recipes from books quite a lot as my husband is gluten intolerant
so finding vegan gluten-free recipes is very difficult."

I thought a new thread was more appropriate to reply to this. I eat mostly
vegan food, but have to follow a yeast-free diet. A lot of vegan food,
especially cheese substitutes etc, contain yeast so it can be quite hard.
Also a good friend has just been diagnosed as having coeliacs disease so has
to eat gluten-free, so I'd be interested in gluten-free, yeast-free vegan
recipes.

Sarah - I've tried making things with gluten-free flour as a direct
substitute for wheat flour. You seem to need slightly more liquid with
gluten free flour. Also with things like gluten & yeast free bread - it you
reheat it just slightly before eating it it tastes *much* better.

Fiona

Fiona > wrote in message
...

> I thought a new thread was more appropriate to reply to this. I eat
mostly
> vegan food, but have to follow a yeast-free diet. A lot of vegan food,
> especially cheese substitutes etc, contain yeast so it can be quite
hard.
> Also a good friend has just been diagnosed as having coeliacs disease
so has
> to eat gluten-free, so I'd be interested in gluten-free, yeast-free
vegan
> recipes.

I'd recommend the book "Vegetarian Cooking Without" by Barbara Cousins
if you can get it. I've tried quite a few recipes from it now and they
have all worked perfectly.

Thw "Without bit refers to the fact that they are vegetarian recipes
free from Added Gluten, Sugar, Yeast, Dairy Products, Meat, Fish,
Saturated Fat . And very tasty they are too!

I've just cheked and Amazon has is from 5.75 UKP for a second hand one.
http://www.amazon.co.uk/exec/obidos/...85422188/sr=1-
1/ref=sr_1_10_1/026-0476684-8874834

> Sarah - I've tried making things with gluten-free flour as a direct
> substitute for wheat flour. You seem to need slightly more liquid with
> gluten free flour.

I find that a sticky liquid helps too. In sweet dishes, pureed apple can
be good. I'm thinking of trying a pureed courgette (zuchinni) to see if
that helps stick it all together.

>Also with things like gluten & yeast free bread - it you
> reheat it just slightly before eating it it tastes *much* better.

Definately. My husband doesn't like commercial GF bread, so I don't buy
it often, but occassionally make bread at home. It's usually eaten fresh
from the oven the first day, toasted the second and then made into
breadcrumbs for the freezer.

Sarah
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