Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Gluten-free Gourmet Recipe Help

mmaccartney

Recommended Posts

mmaccartney Explorer
mmaccartney
Posted

Book: The Gluten-Free Gourmet - Revised

Author: Betty Hagman

p. 292 - Creamed Soup Base

1 cup dry milk powder or nondairy substitute

Recommends using powdered baby formula (Isomil)...?

Has anyone used Isomil for this? Are there other alternatives for non-dairy that anyone has tried with success?

3 tablespoons gluten-free Powdered soup base (chicken or vegetable)

Any recommendations on products to use as a powdered soup base? I have never heard nor seen a powdered soup base, let alone a gluten-free and dairy free one!!!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


2Boys4Me Enthusiast
2Boys4Me
Posted

I have no idea about the non-dairy issue, but maybe powdered soup base is a confusing way to say powdered chicken or veg boullion. You know, like McCormicks cubes for soup stock? That would be my guess. Of course we can have dairy, so I don't know if those are dairy free.

Does she have suggestions for substitutions in the back of the book, or where to buy these ingredients?

AmyTopolski Apprentice
AmyTopolski
Posted

Has anyone used Isomil for this? Are there other alternatives for non-dairy that anyone has tried with success?

Hi,

I am not sure on the soup base, but when are dairy free here. We usually use Coffee Mate non-dairy creamer to replace milk powder. Hope I've been some help.

Amy

Katydid Apprentice
Katydid
Posted

:rolleyes:

I use Watkins Products chicken and beef flavored soup/broth powders for this. Watkins responded to my inquiry email stating that these products are definitely gluten free. I really like them and my very, very sensitive celiac husband gets along fine when I use them.

As for baby formula, I once was out of powdered milk, but had a grandbaby's formula in the cupboard and used it instead. It worked just fine; and if I remember correctly it was Isomil.

Hope this helps.

Kay

mmaccartney Explorer
mmaccartney
Posted
  • Author

Thank you for the suggestions. I'll try the Isomil, and I think I know where to find powdered soymilk....

The chicken/vegetable powdered soup base still eludes me though. The Watkins brand beef base is OK, but the chicken has milk in it so that's out... <_<

  • 2 weeks later...
Bethrenee Newbie
Bethrenee
Posted

I don't know if this helps any, but I'm trying to make the same recipe, and wondering what to use for the powdered soup base... I did a search online and your question came up! I also found the following paragraph...

"Soup base

This is a product that has been used for years by professional chefs, and only recently available at regular grocery stores in small enough quantities to be practical for the average home cook. This isn

Jestgar Rising Star
Jestgar
Posted

Bethrenee,

If you find this please pass on a brand name and what it costs. It sounds so much tastier than powdered stuff.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


mmaccartney Explorer
mmaccartney
Posted
  • Author

Check that coffee creamer again. Most of the "non-dairy" coffee creamers have sodium caseinate in them. This is a milk derived ingredient...the FDA allows them to label as non-dairy as they claim it has been processed enough that it is considered safe in terms of being an allergen...

jerseyangel Proficient
jerseyangel
Posted

When a recipe calls for powdered milk, I use Vance's Dari Free. It comes powdered, and you mix it with water as you need it.

Bethrenee Newbie
Bethrenee
Posted
Bethrenee,

If you find this please pass on a brand name and what it costs. It sounds so much tastier than powdered stuff.

No luck - Althought I only looked quickly at a couple of mainstream stores, and haven't checked yet the health food store. I ended up using powdered chicken bullion, and my casserole turned out fine. Not sure if it is strong enough for making cream soup.

Luvs to Scrap Apprentice
Luvs to Scrap
Posted

I don't know if this is what you mean but I saw this at the healthfood store in IA near my parent's house and bought it and was going to try in that recipe. It is made by Glutino and has the website glutino.com listed on it. The product is called Chicken Flavored Soup base. My son just got diagnosed as soy and casein intollerant in addition to gluten and I think it looks safe. Ingredients are: corn syrup solids, sea salt, corn flour, corn starch, dextrose, autolyzed yeast extract, spices, guar gum, parsley, tumeric extract, celery extract, sugar flavour, onion extract. I used it once as a shortcut for cream of chicken soup for a recipe and it worked pretty well. (except for I accidently but too much cornstarch in to thicken it :) ) Hope this helps. :) Kendra

Luvs to Scrap Apprentice
Luvs to Scrap
Posted

I don't know if this is what you mean but I saw this at the healthfood store in IA near my parent's house and bought it and was going to try in that recipe. It is made by Glutino and has the website glutino.com listed on it. The product is called Chicken Flavored Soup base. My son just got diagnosed as soy and casein intollerant in addition to gluten and I think it looks safe. Ingredients are: corn syrup solids, sea salt, corn flour, corn starch, dextrose, autolyzed yeast extract, spices, guar gum, parsley, tumeric extract, celery extract, sugar flavour, onion extract. I used it once as a shortcut for cream of chicken soup for a recipe and it worked pretty well. (except for I accidently but too much cornstarch in to thicken it :) ) Hope this helps. :) Kendra

oh, it cost $3.99

Bethrenee Newbie
Bethrenee
Posted

Success! And in a regular store! If you have Jewel Stores (and maybe Albertsons?) check there. I found two different brands of soup base, in chicken, beef, and vegetable.

I think one of them was called "Better than Bullion". But I found it near the regular bullion.

(and it was gluten free, as far as I could tell - I'm still new at reading labels. But the chicken may have milk products (I can't remember)..

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,202
    • Most Online (within 30 mins)
      7,748
    PatBurnham
    Newest Member
    PatBurnham
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By trents · Posted

      NCGS does not cause damage to the small bowel villi so, if indeed you were not skimping on gluten when you had the antibody blood testing done, it is likely you have celiac disease.
    • Scott Adams
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By Scott Adams · Posted

      I will assume you did the gluten challenge properly and were eating a lot of gluten daily for 6-8 weeks before your test, but if not, that could be the issue. You can still have celiac disease with negative blood test results, although it's not as common:  Clinical and genetic profile of patients with seronegative coeliac disease: the natural history and response to gluten-free diet: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5606118/  Seronegative Celiac Disease - A Challenging Case: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9441776/  Enteropathies with villous atrophy but negative coeliac serology in adults: current issues: https://pubmed.ncbi.nlm.nih.gov/34764141/  Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS.
    • Xravith
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By Xravith · Posted

      I'm very confused... My blood test came out negative, I checked all antibodies. I suppose my Total IgA levels are normal (132 mg/dl), so the test should be reliable. Still, I'm not relieved as I can't tolerate even a single biscuit. I need to talk to my doctor about whether a duodenal biopsy is necessary. But it is really possible to have intestinal damage despite having a seronegative results? I have really strong symptoms, and I don't want to keep skipping university lectures or being bedridden at home.
    • Scott Adams
      CT with contrast.

      By Scott Adams · Posted

      They may want to also eliminate other possible causes for your symptoms/issues and are doing additional tests.  Here is info about blood tests for celiac disease--if positive an endoscopy where biopsies of your intestinal villi are taken to confirm is the typical follow up.    
    • Scott Adams
      New labs are now very elevated

      By Scott Adams · Posted

      In the Europe the new protocol for making a celiac disease diagnosis in children is if their tTg-IgA (tissue transglutaminase IgA) levels are 10 times or above the positive level for celiac disease--and you are above that level. According to the latest research, if the blood test results are at certain high levels that range between 5-10 times the reference range for a positive celiac disease diagnosis, it may not be necessary to confirm the results using an endoscopy/biopsy: Blood Test Alone Can Diagnose Celiac Disease in Most Children and Adults TGA-IgA at or Above Five Times Normal Limit in Kids Indicates Celiac Disease in Nearly All Cases No More Biopsies to Diagnose Celiac Disease in Children! May I ask why you've had so many past tTg-IgA tests done, and many of them seem to have been done 3 times during short time intervals?    
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.