I also find that I am very full after eating foods that are gluten free. I remember eating wheat bread, donuts, muffins, etc...and feeling hungry about two hours later. That does not happen any more. I think the different flours that I use are more nutritious and satisfying than wheat and do not create the addiction that wheat products can. See my post on Gluten Free for 7 days to read about that.
I do not miss anything with gluten, because I have found comparable to even better substitutes for my favorite foods. Here are some of the foods & ingredients I really like that I keep on hand always:
- This cookbook Simply...Gluten-free Desserts by Carol Kicinski has a great flour recipe that can be used cup-for-cup with any dessert recipe that calls for wheat flour.
- Pacific organic condensed soups
- Swanson's Chicken Broth or other broth soups. Check the labels. Buying these soups in the GF section is way over priced. Just be sure to check the labels.
- Kinnickinnick Foods are terrific. I use their pizza crusts and they are fabulous. It takes a bit of experimenting with different sauces and toppings, but it's worth the trouble.
- Glenny's Snacks has great go-to snacks. I love their breakfast bars.
- Glutino has good breakfast bars and breads, but I think Kinnickinnick has the best breads, but I usually choose to bake my own.
- I use Bob's Red Mill flours when baking bread. The sweet glutinous rice flour (gluten free) is found in the Asian section of most stores, not the gluten free section for some reason.