Best 3 Gluten Free Substitute For Cream Soup Base Recipes
In the realm of culinary arts, the versatility of cream soup bases knows no bounds. From the creamy canvas of sauces to the rich heart of casseroles and the comforting embrace of soups, these culinary wonders elevate ordinary dishes into extraordinary culinary experiences. With the ever-growing demand for gluten-free alternatives, this article presents a symphony of delectable recipes that capture the essence of classic cream soups without compromising taste or texture. Embark on a gluten-free culinary journey as we unveil a treasure trove of creamy creations that cater to diverse dietary preferences. Discover how simple ingredients transform into luscious sauces, hearty casseroles, and soul-warming soups, all while adhering to a gluten-free lifestyle. Get ready to tantalize your taste buds with gluten-free cream of chicken soup, cream of mushroom soup, cream of celery soup, and cream of asparagus soup. These recipes are not just culinary delights; they are testaments to the boundless creativity and adaptability of the culinary world.
Here are our top 3 tried and tested recipes!
GLUTEN-FREE CREAM OF CHICKEN SOUP REPLACER
The following recipe will replace one can of soup in recipes calling for condensed cream of chicken soup. If your recipe calls for two cans of soup, just double all ingredients. Use in your recipes exactly as you would canned soup.
Provided by LADYSLEW
Categories Soups, Stews and Chili Recipes
Time 15m
Yield 1
Number Of Ingredients 3
Steps:
- Stir chicken stock, milk, and cornstarch together in a small saucepan until cornstarch is dissolved. Cook over medium heat, stirring constantly, until bubbling, about 5 minutes. Reduce heat to medium-low; continue to cook and stir until mixture is very thick, about 5 minutes. Remove from heat.
Nutrition Facts : Calories 209.2 calories, Carbohydrate 31 g, Cholesterol 18.9 mg, Fat 6.4 g, Fiber 0.3 g, Protein 6.4 g, SaturatedFat 3.6 g, Sodium 589.6 mg, Sugar 8.7 g
GLUTEN FREE CREAM SOUP BASE (POWDERED)
This is from Bette Hagman and is used in some of her recipes that I will post. You can make it dairy free also. I use rice milk powder in recipe #189271. You could use either recipe interchangeably. There are variations after the recipe instructions. It makes enough for 8-9 cans of soup. For dairy free, according to Bette, you could use the powdered baby formula Isomil or Pregestimil also.
Provided by WI Cheesehead
Categories Free Of...
Time 10m
Yield 8-9 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients and mix well. Store in airtight container on pantry shelf.
- Cream of Chicken Soup: In a small sacuepan, blend 4 T base with 1/4 cold water. Add 1 C hot or cold water or chicken stock and cook over medium heat, stirring constantly until the soup thickens.
- Cream of Mushroom Soup: Add one 4 oz can of mushrooms, drained. Add them after the soup thickens.
GLUTEN FREE SUBSTITUTE FOR CREAM SOUP BASE
Need a gluten free cream of mushroom or cream of chicken soup for casseroles? Try this one.
Provided by Patsy Weaver
Categories Cream Soups
Time 20m
Number Of Ingredients 7
Steps:
- 1. Melt butter in saucepan over medium to low heat. Stir in flour a little at a time until smooth and then remove from the heat. Add broth and milk a little at a time while stirring to keep mixture smooth. Return to heat and bring sauce to a gentle boil, stirring constantly until sauce thickens. Add pepper and salt to taste. Stir in mushrooms or chicken depending on which soup you want to make.
- 2. Note: This soup base can be used as a substitute for 1 can of cream of mushroom soup or cream of chicken in your casserole recipes or any other recipe that calls for them. Recipe can be doublede but be very careful to stir and keep it from getting thicker than you want. Add a little more milk and broth if the soup gets too thick, but only a little at a time.
Tips:
- To make a gluten-free cream soup base, you can use a variety of ingredients, including:
- Coconut milk
- Almond milk
- Cashew milk
- Oat milk
- Arrowroot powder
- Tapioca starch
- Xanthan gum
- When using coconut milk, be sure to use full-fat coconut milk for a richer flavor and creamier texture.
- If you are using almond milk or cashew milk, you may need to add a little bit of oil or butter to the soup base to give it a richer flavor.
- Arrowroot powder, tapioca starch, and xanthan gum are all good thickeners for gluten-free cream soup bases.
- You can use a blender or immersion blender to smooth out the soup base if desired.
- Gluten-free cream soup bases can be used in a variety of recipes, including soups, stews, casseroles, and sauces.
Conclusion:
Making a gluten-free cream soup base is easy and only requires a few simple ingredients. With a little creativity, you can use gluten-free cream soup bases to create a variety of delicious and satisfying meals.
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