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Getting to grips with COELIAC

Samantha Tatarsky guides you through the options available to vegans with coeliac disease

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.

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Find the complete article and many more in this issue of Vegan Food & Living Magazine - Feb 2019
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About Vegan Food & Living Magazine

In the mood for a warming one pot? We've got plenty of delicious vegan options waiting for you in the February issue of Vegan Food & Living. Also this issue, we reveal how to take your new lifestyle into February and beyond for anyone who has been doing Veganuary, plus we show you how Bento boxes can transform your lunches. If that's not enough, you can discover how to reduce your food waste, uncover the truth behind the B vitamins and whip up a Friday night fakeaway. Plus check out the hot new vegan fabrics set to hit the high street and explore the common misconceptions of being vegan.