Other labels might include "egg-free," "wheat- and gluten-free," "dairy-free," "plant-based," and "cholesterol-free."
Description via negativa and via redundant: no meat, fish, poultry, dairy, eggs, butter, yoghurt, honey, refined (white) sugar, gluten, wheat, spelt, rye, triticale, kamut, non-gluten-free oats.
What you put in your mouth--and what comes out of it--is up to you.
As you read, you may notice I prefer some ingredients or brands over others. Please choose ingredients that you like and can find easily. In many recipes, the types of oil, fruit puree, flours, sweetener, and salt reflect what I had available; oftentimes they can be changed based on your preferences.
I tend to use Kosher salt because it's what I have on hand, and I prefer to use salt that's simply salt, without the addition of silica dioxide or other agents to "make [it] free flowing." I like cinnamon, and I add it to most everything I can. I also like spicy food, and if you don't, feel free to dial down or omit the spice.
The recipes generally follow this pattern: wet ingredients, dry ingredients, chunky ingredients, clumped according to the recipe's overall assembly timeline. After living in an 87-square-foot dorm for a year, I value kitchen efficiency, and I wouldn't want to be running all over my kitchen to secure various ingredients for a recipe.
You may notice I use a blender or food processor for many recipes. Being gluten-free, many times I grind my own flours in my Vitamix. If I have to mill a flour for a recipe, since I already dirtied the equipment, I try to use it for other components of the recipe, usually wet ingredients. I've noticed no ill effects on the finished product from blitzing wet ingredients in indiscriminate order thus far. If you don't want to use a blender/food processor (or you buy your almonds as meal and sticky rice as flour), generally combine acid and non-dairy milk in a separate small measuring cup, or water and flax or chia seeds in a separate small measuring cup, before proceeding with the rest of the recipe.
While musing about cookbooks and cooking blog…I don’t consciously write this blog for beginning cooks, but if you have questions, please comment or email and I’ll do my best to explain.
ALSO, this is a big one: most GF recipes can be converted to glutinous ones by substituting an equal amount of glutinous flour for the total amount of flours in a GF recipe. The liquid may have to be reduced a little for glutinous flours.