Yellow/Orange starches & proteins that are gluten, dairy, corn and soy free

mel.b

I need the help of foodies and supermarket junkies here! I'm running a food group in a school and because of the various diets the kids are on, the food needs to be gluten/dairy/soy/corn free :eek

Speficially we are doing yellow/orange foods and i need some ideas for protein foods and starch foods that we can use. I'm ok on the fruit/vegie front (thankfully!) Protein so far i have thought of cold hard boiled eggs and maybe some beans if some sort? Stach wise i have found a recipe for oatmeal pancakes but it contains milk - anyone know if i used rice milk instead would they be ok? The food will be cold when the kids get it, so ideally looking for foods that are eaten cold to start with.

Any other ideas for yellow/orange proteins and starches that are gluten/dairy/soy/corn free?

Mellor

Starches: Pumpkin, squash, carrot, couscous,
Protein: Smoked salmon, and as you said eggs. A bit stuck after that

MissFlitworth

Mellor wrote: »

couscous,

To the best of my knowledge couscous isn't gluten free, I'm fairly sure it's made of wheat

Mellor

MissFlitworth wrote: »

To the best of my knowledge couscous isn't gluten free, I'm fairly sure it's made of wheat

It's semolina, which i thought was a separate grain, but a quick google confirms its a variety of wheat.
Apologies.

The Hill Billy

I'll move this over to Nutrition & Diet as the good folk over there may be best able to advise you.

tHB

rubadub

Chickpeas might be suitable, yellowish & high in protein. I think they qualify with all your requirments.

mel.b

Thanks all. I ended up making sweet potato biscuits (sweet potato, rice flour & water), oatmeal pancakes with rice flour & rice milk, diary free omlette and chickpea crisps for the group.

Would bell peppers have fit in somewhere

mel.b

bluewolf wrote: »

Would bell peppers have fit in somewhere

They would be classified as the fruit/veg.
In the group we need fruit/veg, starches & proteins and then within that some different textures - puree, hard munchables and dissolvable.

NetSquirrel

You really need to make sure that none of the kids has an egg allergy (I mean an anaphylactic reaction that would necessitate an adrenalin shot and immediate trip to hospital) and be extremely careful not to cross-contaminate other foods with the egg through handling or utensils. Remember also that a kid with an egg allergy may get a reaction from mere proximity, without even touching an egg.

mel.b

NetSquirrel wrote: »

You really need to make sure that none of the kids has an egg allergy (I mean an anaphylactic reaction that would necessitate an adrenalin shot and immediate trip to hospital) and be extremely careful not to cross-contaminate other foods with the egg through handling or utensils. Remember also that a kid with an egg allergy may get a reaction from mere proximity, without even touching an egg.

Yes, i checked with all parents about allergies and special diets prior to starting.