That's great, Demi! It's a difficult transition at first but I've gotten pretty used to it already.

Yes, there seems to be some kind of unholy trinity between autism/gluten-intolerance/mercury poisoning. <img src="/ubbthreads/images/graemlins/frown.gif" alt="" />

I thought I read that you were vegan. My favorite cookbook since going gluten-free (and even before) is La Dolce Vegan by Sarah Kramer. There are dozens of soup recipes that are especially useful and already gluten-free. My mainstays now are soups/stews, pasta or rice dishes and green salads. I eat a lot of cole slaw, potato salad, and sweet potato fries as sides.

Plus, I *have* to eat pizza at least a couple times a week so I use the yeast-free pizza crust out of that book often. <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />

There's a gluten-free flour mix you can make on your own from Bette Hagman's gluten-free cookbooks that works as a substitute for white flour. I think it works the best, and is the cheapest with easiest to find ingredients.

6 cups brown rice flour (or mixture of white and brown rice)
2 cups potato starch or corn starch
1 cup tapioca flour
2 1/2 tsp. guar gum added to it will keep baked goods from getting crumbly.

I bake a lot of cakes, cookies, muffins, pancakes, and biscuits with it and it works great for everything. Maybe once I get my amalgams out my sweet tooth will decrease. <img src="/ubbthreads/images/graemlins/wink.gif" alt="" />