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>I have been reading all the great pizza recipes, but they all stop short
>at "and bake with your favorite toppings". My favorite topping is
>cheese. If you are on a g/c free diet what do you use in place of
>cheese?
>I have read all about the casein in cow's milk. Does this include all
>animal milk or is cheese from goat milk ok?
I am not a diagnosed celiac but I know I am very sensitive to gluten. But
the first major sensitivity I discovered in me was caesin. This was very
disappointing for me because I love cheese and yogurt. So one day I
gambled and tried some goats milk cheese. No problem. Since then I have
learned that there are many sheep and goat cheeses like pecorino romano,
I can have without any problems. Then there are cheese substitutes made
from tofu, nutritional yeast and almond milk. I am not too crazy about
any of these so far. Finally there are things you can put on top of a
pizza instead of cheese like ground sesame seeds or pine nuts, different
fresh herbs and other great toppings. Flexibility and a willingness to
experiment really make a difference.
John Wynhausen <[log in to unmask]>