Heyo. Thanks for the tips. I can't eat Rye, My allergy consists of gluten as well, and rye contains the same gluten as wheat. Kamut and spelt as well. I do cook with brown rice flower, garbonzo, tapioca and a few stranger ones from time to time. I have to not over do it with the rice -- don't want to develop another intolerance <img src="i/expressions/face-icon-small-smile.gif" border="0"> I do eat humus and I haven't tried cauliflower. It's the taste of potatoes I can't give up, but maybe having the consistency will help. Sorry that sounds like I tore apart everything you suggested. I do appreciate your ideas <img src="i/expressions/face-icon-small-smile.gif" border="0">
Be well.
Ceci
Be well.
Ceci