Substitute For Roux
Posted 24 February 2006 - 11:52 AM
It would be so great if something gluten-free would work. Before I banned gluten, I had already adapted all my recipes which called for cream of mushroom soup to using a roux instead so that I could save $ by not having to buy the stupid cans of cream of mushroom soup. There's gotta be something that would work....
Posted 24 February 2006 - 11:55 AM
"Life is what happens while you're busy making other plans"
"When people show you who they are, believe them"--Maya Angelou
"Bloom where you are planted"--Bev
Posted 24 February 2006 - 12:30 PM
There are also some 'cream of' soup recipes here from stratch like Bette's version...you can make in bulk and keep on hand till needed.
gluten-free since Feb 2005
Posted 24 February 2006 - 12:33 PM
Dx celiac disease Aug 25/05, ate KFC that night and gluten-free ever since
Posted 25 February 2006 - 07:24 AM
Hope this helps.
Posted 26 February 2006 - 06:25 AM
Posted 26 February 2006 - 06:32 AM
Diagnosed with Celiac Disease in March 2004
Postitive tTg Blood Test, December 2003
Positive Biopsy, March 3, 2004
Posted 27 February 2006 - 05:31 AM
Posted 27 February 2006 - 05:48 AM
wheat/ dairy allergies, lactose/casein intolerance-1980
Multiple food, environmental allergies
allergic to all antibiotics except sulpha
Rheumitoid arthritis,Migraine headaches,TMJ- 1975
msg allergy,gall bladder surgery-1972
Skin Biopsy positive DH-Dec.1 2005, confirmed celiac disease
gluten-free totally since Nov. 28, 2005
Hashimoto's Hypothyroidism- 2005
Pernicious Anemia 1999 (still anemic on and off.)
Osteoporosis Aug. 2006
Creative people need maids.
Posted 27 February 2006 - 06:36 AM
Posted 27 February 2006 - 07:56 AM
15 year old twins with celiac, diagnosed dec. 2005
11 year old daughter with celiac diagnosed dec 2005
17 year old son with celiac gene
Posted 27 February 2006 - 09:15 AM
do you use the gluten free flour or sweet rice flour the same as you would use wheat flour----2 TBS butter to 2 TBS flour in one cup of liquid? i have used corn starch for years, even before we went gluten free, but there can be a little bit of a difference in the texture (especially when reheating leftovers). plus, my kids could use the extra calories from the butter.
I did it exactly the same- but I did have to use a little bit more liquid! I agree about the cornstarch, the gluten-free flour mix stayed true to what I was used to in a roux!
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