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Subject:
From:
John Wynhausen <[log in to unmask]>
Date:
Tue, 16 Apr 1996 10:19:01 -0400
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<<Disclaimer: Verify this information before applying it to your situation.>>
 
>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]>

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