Guest guest Posted November 8, 2001 Report Share Posted November 8, 2001 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. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 12, 2001 Report Share Posted November 12, 2001 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 Quote Link to comment Share on other sites More sharing options...
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