Like Roots R., I soak nuts for the same reason. I use almonds, walnuts, or pecans mostly. I soak them in salt water and then put them in my dehydrator on a low heat until they are dry and crispy. It's hard to find raw almonds, though, since they started pasteurizing them. Cashews can't be soaked though, but I don't recall the reason right now.
Sourdough breads are easier to digest too, but people still can't have that if they have a gluten problem.
People who are highly sensitive to gluten can't have any. I know of a few who were extremely sensitive and couldn't be around it at all. One person had to claim a part of her kitchen as her own, because if there were any breadcrumbs or a little flour, she would react if she just touched them. There aren't many like that, though.
I get gluten free rice crackers and they're good with most anything, nut butter, cheese, thinly sliced meats, etc. There are a lot of gluten free items in stores now, especially in natural foods strores. Recipe sites have gluten free recipes. You can make things out of non gluten flours. Buckwheat is my favorite to use, but now I'm using coconut flour more. Here are just a few recipes ;) www.freecoconutrecipes.com/gluten_free_recipes.htm
There are rice pastas that are good. Tinkyada is the brand I get.
Many of the gluten free baked goods use gums and other things in them that I don't feel are a good idea to eat a lot of, but people do. I have a gluten free bread recipe that is pretty good and it didn't call for the gums (like guar gum).