Standing at the threshold of veganism can be intimidating. Suddenly, many of the foods you once enjoyed without thought now do not align with your new lifestyle or dietary change. You need to consider if the rice you ordered at your favourite restaurant was cooked in bone broth or seasoned with butter. You think twice before ordering the pasta sauce, because there’s a chance of added cheese within the mix. And, of course, desserts you once indulged in are likely to be made with dairy or egg products. At first, the waters seem incredibly daunting to navigate. Throw into the mix a diagnosis with coeliac disease or gluten sensitivity, and your waters have become a bit more turbulent and a lot more complex. Not only are all animal products out of the equation, but any foods containing wheat, barely or rye are no longer an option for health purposes.
The food industry has made huge strides in regards to creating vegan alternatives to almost anything you can imagine. With the rise of food allergies and health awareness, supermarkets are stocked with allergy-free aisles, containing various gluten-free food items, as well. Unfortunately, the two are often not crossbred. It’s common to find the vegan option contains gluten and the glutenfree option contains egg or dairy products. So, where does that leave a coeliac vegan?