Gluten Free Cream of Chicken Soup
Recipe from Bette Hagman's "The Gluten Free Gourmet"
Mix:
1 cup rice flour
1 cup dry milk
1/4 cup dried minced onion
Use 1/4 cup of mix and add:
1 Knorr chicken boullion cube
1 1/2 cups water
Mix all ingredients in a sauce pan. Heat over medium until thickened. Use in place of 1 can cream of chicken soup.
When I discovered this recipe in Bette Hagman's book, it was a giant relief. I used those little cans all the time and was devastated at the thought of not being able to make so many of my favorite recipes. It is literally so easy. In her book, she makes up this mix of flour, milk, and onion and uses 1/4 cup, mixed with 1 1/2 cups water and 1 bouillion cube for 1 can of the condensed cream of chicken soup. I use this often in my casseroles that call for the soup, and you cannot tell a difference. If you find your casseroles are too dry, double up the recipe. I often do.
3 comments:
We also use this type of recipe every single week for somthing.
I need to try this one, though, I normally don't use milk or onion and it's rather thin.
Maybe you're using too much water? Or not enough rice flour? Are you cooking it first? Because mine doesn't thicken until after it gets hot, so if I use it in a casserole, it looks really thin but thickens up as it cooks.
I am a college student who recently found out I am intolerant to gluten. I have a family of five and am making crock pot freezer meals. I am always looking for ways to save time later, I want to know if you have ever made up a couple batches and froze it and if you did how did it turn out.
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