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There are a few brands in the store that make gluten free cream of mushroom soup in a carton. Wegmans has thier own brand that is also gluten-free. was thinking of just buying this and then adding cornstarch to thicken it. do you think it would work?
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Would This Work?
for green bean casserole
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#1
LuvMoosic4life 
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Posted 16 November 2009 - 05:58 PM
#2
Wolicki
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Posted 16 November 2009 - 08:42 PM
I think cornstarch would make it a bit gloppy. I use rice flour, mix into a paste with water, then stir that in. It will make it "fuller" and not so gelatinous.
Gluten free is not so bad! If you are new, hang it there, it gets easier!
#3
Dada2hapas
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Posted 16 November 2009 - 09:00 PM
I've used both corn starch and rice flour for thickening sauces. Both work fine. However, make sure the corn starch is mixed well, as it is harder to mix and it tends to settle to the bottom. Corn starch can make a lumpy or "gloppy" end product as wolicki mentioned, if not mixed well before whisking into your soup/sauce. 
-Dada
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