GFCF transition to SCD: HELP!

[Guest guest]

Hi,

We're SO close to being completely SCD but I've got some real issues with my

son. He eats

mainly pureed foods: organic beef, chicken, turkey; pureed carrots, celery,

pears, cauliflower,

summer and winter squashes, ripe bananas, egg souflees, etc. He's never been a

bread-

eater, unless I've made gfcf muffins for his birthday/special events. A staple

of of his snack-

food diet has been my gfcf macadamia-cashew cookie made with coconut and palm

oils. I

could easily sweeten these with honey instead of sugar, but the cookies made by

subsituting

Bob's Red Mill almond flour for Bob's All-Purpose flour have been utterly

rejected by my son.

I've spent two days making SCD versions, that my husband and I keep eating, but

my son

keeps rejecting. He has been gfcfsf, corn and yeast free for over two years but

has TONS of

texture sensitivities and gags very easily. I'm still reading the stuff on the

website, and have

found the info on picky/sensory issues for kids. I will add SCD foods into his

drills at home.

BUT, is there a place to buy SUPER FINELY ground nut flours? Is the almond

flour on

Digestivewellness any finer than Bob's Red Mill Almond Meal? I really do want

to do this " with

fanatical adherence " as Elaine says in her book. It isn't any more work than

what we're doing

now, and the thought of one day adding goat's milk yogurt is thrilling to me.

All input

appreciated. karen stevens, mom to Jack, almost 5.