October 11, 2008


Gluten-Free Cream Soups Recipe

We eat casseroles fairly often during cold weather. When I was first diagnosed, I didn't know how to replace the cream soups that most of my casseroles called for. So I was thrilled when I found this recipe which came from Amber Lee at Gluten-Free Utah.

1 c. cold milk
3 Tb. sweet rice flour or rice flour, or 2 Tb. cornstarch
2 Tb. butter
1 tsp. chicken bouillon or other flavoring
1/2 tsp. salt
pepper to taste

I have always used sweet rice flour in this recipe, but if you don't have any on hand, cornstarch will work. Either one should be whisked into the cold milk in a saucepan. Add the remaining ingredients and heat to a boil while whisking frequently. Reduce heat and simmer about a minute until thickened.

Use this soup in recipes in place of one can of creamed soup.

This recipe is flexible. You can add ingredients such as chicken, mushrooms, celery, or cheese for the kind of cream soup you want. For cream of mushroom soup I have used The Organic Gourmet Wild Mushroom Soup 'N Stock.


Looking forward to trying this recipe!
Can you freeze this?
I really don't know. I haven't tried. Sorry. Let me know how it works if you give it a try.
Thank you so much! I have been wondering what I could use in place of cream of chicken soup in my casseroles. My son's belly finally doesn't hurt. I don't want to chance using the commercial soup!

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