Thursday, May 22, 2008

Awesome Gluten-Free Creamed Soup Recipe!

Here's a great way to enjoy creamed soups - even if you can't have milk or gluten!
My fiancee especially loves the mushroom soup version.

Best Darned Gluten Free Creamed Soup Base
(Adapted from Bette Hagman)

1 Cup Skim Milk Powder, or a gluten-free powdered corn-based baby formula
1-2 Chicken or Vegetable Bouillion Cubes, Crushed
½ tsp Freshly Ground Pepper
1 Cup White Rice Flour
2 tbsp Dried Minced Onions

Combine all ingredients and mix well. Store in an airtight container.
For 1 can of cream soup, blend 3-4 heaping tbsp of the mix with 1-1 ½ cups hot water/chicken stock. Cook over low-med heat until hot and thick.

For Cream of Chicken: use chicken stock instead of water, adding cooked
chicken if desired, cooking according to directions.
For Cream of Mushroom: use a can of mushroom pieces. Use the water from
the can and top up with hot water/chicken stock.
Add the pieces and cook according to directions.
For Creamy Broccoli: use chicken stock instead of water, and add cooked
broccoli, cooking soup according to directions.
For Creamy Tomato: add a small can of V-8 juice or crushed tomatoes,
making up the rest with chicken stock.
Try your own variations – you are only limited by your imagination!

This is great soup and you can make it as thick as you'd like. By using skim milk powder, you eliminate some of the fat, but still get the flavour. If you can't have milk, try experimenting with powdered soy "milk", or dry corn-based baby formulas to get the taste and texture you desire.
This is gluten free, egg free, has no added sugar, and depending on the milk substitute you use, can be vegetarian, vegan, dairy free, corn free and soy free.
Happy eating!


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