Wheat: To find out truly wheat/gluten free foods, check out one of the Celiac organizations out there. http://tinyurl.com/ughkt
These are just the search results to save some time. Celiac Sprue has a sample letter to send to companies for full disclosure of the ingredients in their products on the label.
DD and I have been wheat free (not necessarily gluten, though) for 8 months. Wheat makes her incontinent. I had a week of unavoidable wheat exposure (a wedding and a funeral, everything covered in gravy), and she didn't get the usual incontinence. So I did a full on wheat trial (breaded boneless chicken wings with a Kung Pow sauce). She didn't react--but *I* did! I was a raging monster the next day! I had been taking EPO for PMS symptoms, but stopped taking it when the PMS was not so bad (coinciding with the absence of wheat). With that one super wheat challenge I was a mess. No more wheat for us!
Pumpkin pie: Coconut milk can be substituted in pumpkin pie and it tastes yummy!
Kim Chi: Anyone doing kim chi? I made a batch and it's too salty, like cut open your tongue salty, because I didn't account for the fish sauce
: . Is there any way to get rid of some saltiness? Can I stick a raw potato in there to absord it? It's so tasty otherwise, I'd sure hate to waste it!
Cashew Sour Cream: Here's a recipe for Cashew Sour Cream I stumbled upon. It's SCD legal as far as I can tell. I haven't tried it yet.
Cashew Sour Cream
1 cup raw cashews (must not be roasted or salted)
1/4 teaspoon salt
1 to 2 teaspoons apple cider vinegar
Juice of one small lemon
Cover cashews with water and soak for a few hours, or overnight. Pour off all water, and place nuts in food processor. Add 1/4 cup cold water, salt, vinegar and lemon juice. Puree for 3-4 minutes or until completely smooth and creamy in consistency. Use in any recipe that calls for sour cream.