Marianne, I found a tasty no gluten food mentioned in the new book - Corn Thins. I use them with peanut butter or almond butter as a snack - and quick breakfast. The Corn Thins are relatively expensive but have almost 0 carbs. I've given up bread for now because the gluten free costs so much and it doesn't even look good. Take a look at her sample meal/snack plans and it's pretty impressive what we can have.

PS After being gluten free for a couple of weeks I ran out of alternatives and had a slice of bread one day with breakfast. Later I found myself doubled over with abdominal cramps. I've periodically had cramps like that for years but never suspected wheat. I plan to stay gluten free for a few months and eat wheat again as an experiment. If it happens again I'll be completely convinced. It really hasn't been too bad without it.