Baked potato/rice topping

[Guest guest]

Try twice baked potatoes, cook the potatoes first, then scoop them

out and mash potatoes using GFCF(homemade) chicken stock, then add

acceptable vegetables (whole if he likes them or blended onto the

stock if he doesn't) put the mixture back into the skins and broil

until its toasted. It might work.

> > All of Mrs. Dash is gluten/casein free, I checked on this a

couple

> months

> > back. We use these all the time, perhaps you can find a blend

your

> son will

> > like.

> >

> > Lolita

> >

> >

> >

> > >Does anyone have any ideas with what I could put on a baked

potato

> or

> > >rice for my GFCF son? He is allergic to soy, corn, broccoli,

> > >zucchini and the list goes on. The soy allergy limits us from

> > >imitation cheese & soy sauce. I am thinking of not only making

it

> a

> > >meal such as chili on top but also looking for just simple spice

> > >combinations (I am clueless with anything beyond salt &

pepper). I

> > >figure this will also help if we eat out. We can bring the

topping

> > >and just order a plain baked potato or white rice at an asian

> > >restaurant. My son doesn't mind us bringing food as long as he

> gets

> > >something they serve too.

[Guest guest]

My son enjoys Hummous (made from chickpeas) on top of just about anything. I get

it from the delicatessen and it's quite moist, but you can thin it down with a

liquid to make it more 'saucy' if you like. It's more savoury than spicy and has

almost a mildly cheesy flavour - which is probably why he likes it so much!

Anne