I happened upon this book at the library–Donna Klein has been trained in Paris, and it shows in the recipes she has created.    Not a recipe for sorghum in the bunch. 🙂

My greatest grief over going gluten free is letting go of the favorite foods.  Klein has a recipe for zucchini-crust pizza.  I know, I know, it doesn’t sound like it would be tasty, but I can assure my dear readers that it is.

I made it according to the original recipe, which includes eggs in the zucchini “crust”.  I’m not a fan of quiche, which is what this recipe reminded me of, so I wondered if I could substitute Vegenaise (gluten-free, soy free version, which has a lime-green top) for the eggs.  Wow, I loved the result.  Vegenaise has this tang to it like Miracle Whip, and it comes through rather well in this recipe.  It is a little on the oily side, because it is, basically, oil, so perhaps cutting back just a little on the vegenaise will produce a less oily result.  Oil or not, it came out well, at least to me. 🙂

Other recipes in this book have also came out with good results.  Klein has quite a variety and she includes some delicates like crepes.  Her Arrowroot cake has piqued my interest and I’ll be making that tonight.

I’ve had to completely cut out potatoes, rice, and corn from the diet, as I’ve become very sensitive to *everything*…others on the support group state that this was their experience, too.   It’s something to do with the gut starting to heal–becomes more sensitive at first, but then as it heals, allows one to put potatoes and such back in the diet.  God, I hope so—I’m down to about two things I can eat…