I am an RD working in public health and have a friend who has been put on a FODmap diet and also eliminate nightshade foods and gluten... And yesterday they added gluten free breads. I'm planning to make chicken soup for her with quinoa. Not working in clinical, we are wondering what flavoring agents we can us since onions, garlic and tomatoes are eliminated. Might you have a link to more information than what is on the WebMD site?