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ISO: twice baked potatoes without gluten

Misc.
I have made twice baked potatoes several time recently. They are always nummy, but sometimes as I mix the ingrediants, the filling becomes shiney and kind of elastic, I think that is the starch forming gluten if I'm not mistaken. Does anyone know how to keep that from happening?
Thanks for the advice
Beth
MsgID: 0078941
Shared by: Beth - Iowa
Board: Cooking Club at Recipelink.com
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Reviews and Replies:
1 ISO: twice baked potatoes without gluten
  Beth - Iowa
2 Recipe(tried): Twice Baked Potatoes
  Peg / MA.
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