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[quote=Anonymous]We've gone largely gluten-free for similar anti-inflammatory reasons for one family member.  (Inflammation can drive a lot of auto-immune diseases.)

The main thing is, don't focus on GF substitutes for favorite wheat foods.  That just leads to a lot of processed crap.  Instead, eat whole natural foods that happen not to have gluten.  Lots of veggies, good low-fat protein sources, and for grain-based things, you can use (in moderation) corn-based things (polenta, tortillas), oats (oatmeal's a wonderful breakfast), rice (California organic, to minimize the arsenic it sucks up from the soil in places like Texas, Arkansas, China, and India), wild rice (which is a grass, not rice), and alternative grains like quinoa and millet.

Eventually you will miss baked goods.  Instead of paying out the nose for Udi's from the freezer case (which is the best GF processed brand, but still not that good), get on the blogs, and bake your own.  Our favorite blog is Gluten Free Goddess.  Her basic GF bread is the best bread I've ever had, and incredibly easy to make.  We've also gotten great recipes there for GF pancakes, muffins, and pizza dough.

I just picked up a good-looking GF cookbook from Williams Sonoma, that looks like the recipes are easy and mainstream, using widely available stuff, and not at all earthy-crunchy.  You might look for that or something similar on amazon.  [/quote]

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