Wishing you well.
Craig

What I’ve found over the last several years is that with the majority of people who give up cheese, the craving for it drops dramatically within about six months.

Also, dairy is produced by forcibly impregnating cows (so they’ll continually produce milk), taking their babies from them (so we can have the milk), and killing them, even if pregnant with calf, when they’re about five years old. Cruel and nasty.

I agree – fat tastes good and is satisfying. (I also agree that a fixation with numbers tends not to work as a long-tern solution.) For a fat-tasting cheeseless pizza, I use some olive oil on the crust, and I add toppings such as olives, pine nuts, and artichoke hearts, which produce a fatty, filling sensation. Also, the vegan parmesans, typically made from nutritional yeast and/or nuts, are great substitutes for sprinkled dairy parmesan.

With the exception that I’m vegan (mostly for ethical, partly for environmental reasons), I think all your other suggestions are excellent!

http://theholisticchef.blogspot.com/2008/05/alternative-flours-explained.html

Lots of info here on gluten-free flours and baking: http://forums.glutenfree.com/alternative-flours-f19.html

Quinoa flour, the one I’m most interested in: http://en.wikipedia.org/wiki/Quinoa

There are a ton of blogs and sites that are devoted to baking with whole grain flours and gluten-free, it can be overwhelming sometimes. I just bought a bunch of stuff and started baking. There is nothing like experience as your teacher It can be expensive though, so don’t buy what you won’t use!!

I find bulk in the health food store is the best bargain, if they keep their stock fresh:)

Fight the power!!