Help With Soup Please

[2Boys4Me]

My sister sent me a recipe for Baked Potato soup that has 2/3 cup all purpose flour. (She sent the recipe at my request - I knew it contained flour - she's not being insensitive.) I sort of think the flour might just be for thickening.

Would I be able to do a straight substitution with sweet rice flour or should I use a blend of something?

Thanks in advance.

[Pilgrim South]

My sister sent me a recipe for Baked Potato soup that has 2/3 cup all purpose flour. (She sent the recipe at my request - I knew it contained flour - she's not being insensitive.) I sort of think the flour might just be for thickening.

Would I be able to do a straight substitution with sweet rice flour or should I use a blend of something?

Thanks in advance.

Hi,

I either keep my own gluten-free baking mix (Carol Fensters cook book) or a package of Bob's Red Mill Baking Mix (Arrow Head Mills also now has one) on hand for things that call for flour like your soup. I just use the same amt of whatever it calls for and it seems to work fine. The mix from Carol's cookbooks don't have bean flour whereas some others do, but they all seem to work!

[Cheri A]

I do the same.. I use a modified Carol Fenster blend and sub it 1:1 for flour. I have not used sweet rice flour though so don't have the comparison.

Linda ~ I also have good baked potato soup recipe that I know works, even with Carleigh's restrictions.

[Felidae]

I use rice flour or cornstarch to thicken my soups.

[Lisa]

I also use corn starch. Tonight, I made some Potato Soup:

Cook Potatos in Swansons Chicken broth and mash when cooked.

Add fresh chives

Add butter cheese (lots)

Salt and Pepper

Add 1/2 and warm just before serving

Top with sour cream and bacon bits.......yummy

I also use corn starch. Tonight, I made some Potato Soup:

Cook Potatos in Swansons Chicken broth and mash when cooked.

Add fresh chives

Add butter cheese (lots)

Salt and Pepper

Add 1/2 and warm just before serving

Top with sour cream and bacon bits.......yummy

edit: Add half and half (oops)

[Nantzie]

I'd try Bob's too. I've used it with total success in making stuff like gravy, bechamel sauces, cheese sauces, etc. It works 1:1 in those cases. I've never tried it with that much in a recipe though so not sure if there's an odd taste that might come up. With gravy and sauces though you honestly can't tell the difference between that and regular flour.

Nancy

[tarnalberry]

for that soup, I'd check which of the potato ones can be used for thickening (the flour or the starch) and use that one, but that's me. rice flour would work too. there are just a few gluten-free flours that don't work well for thickening at all.

[2Boys4Me]

Potato starch or flour. That's just crazy enough to work.

[Guest nini]

I use either corn starch, rice flour or Orgrans all purpose gluten-free flour mix

[tarnalberry]

Potato starch or flour. That's just crazy enough to work.

Only ONE of them will work - only the right one. The other one will turn your soup to glue. Unfortunately, I don't remember which is which at the moment.

[Nantzie]

Potato starch or flour. That's just crazy enough to work.

Oh my gosh! Of course!

Let us know how it turns out!

Nancy