• Join our community!

    Do you have questions about celiac disease or the gluten-free diet?

  • Ads by Google:
     




    Get email alerts Subscribe to Celiac.com's FREE weekly eNewsletter

    Ads by Google:



       Get email alertsSubscribe to Celiac.com's FREE weekly eNewsletter

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
0
Juliebove

Condensed Soups

Rate this topic

Recommended Posts

Juliebove,

I feel bad that you have so many difficult allergies to find subs for.

Can you use hazelnut, oat or potato milk? My grandma used to make the gravy with the boiled potato water. I remember her saying that it gives the gravy a good flavor. You could use potato water (get it as thick as you like it)or some potato flakes I bet, for any creamed soup mix sub. ;) Just toss in the other goodies with it. It would be easy too.

I found another recipe if you can sub the powdered milk. The web site may also help you with finding subs for your other allergies :)

http://www.allergygrocer.com/id728.html

go to:

recipes

soup recipes

cream soup mix

FYI

this might help someone that can't have dairy but can have almond: In Cooking Free by Carol Fenster(great book for anyone allergic to gluten, dairy, eggs, and sugar), you can sub almond flour for dry milk powder or nondairy milk powder. She states it under the Pizza Mix recipe. And she says to use the same amount of almond flour (finely ground blanched almonds) for the dry milk powder, for browning baked goods stated under dairy subs.

Carol lists these brands for a nondairy milk powder sub:

Solait, Better Than Milk, English Bay, Vance's DariFree

some are available in both soy and rice forms

Bette Hagman lists:

Lacto-Free for the lactose intolerant (soy)

Tofu White (soy)

NutQuik (almonds)

Powdered baby formula: Isomil, ProSobee, Nursoy (all soy based)

Pregestimil (corn based)

(my dd wants to be a vegan/gluten-free so I have been checking into what I can use for her, she is not allergic...yet) I am learning so much ...thanks to everyone on this forum!!!

I haven't tried hazlenut milk, but I shall. As for the Dari Free, I find it to be sickeningly sweet. I made a recipe of Chicken A La King using it and it came out quite nasty. Just tasted like chicken and noodles with sugar. As for the forumla, that won't work since it is casein and not necessarily the lactose that's a problem. But thanks!

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


Here's what my mom and I do:

Take a tablespoon or two of butter (we really don't measure), melt it in a sauce pan, add enough flour (we use rice or Pamela's baking mix) to soak up the melted butter. Gradually add milk, stirring constantly, add mushrooms, chicken broth, etc. to desired amount. Let thicken to diesired constistancy.

Last night we made cream of mushroom soup using this recipe. If you don't like whole mushrooms, but still want the taste, puree the mushrooms with a little bit of milk inthe blender.

The problem is we can't have butter and milk.

Share this post


Link to post
Share on other sites
I haven't tried hazlenut milk, but I shall. As for the Dari Free, I find it to be sickeningly sweet. I made a recipe of Chicken A La King using it and it came out quite nasty. Just tasted like chicken and noodles with sugar. As for the forumla, that won't work since it is casein and not necessarily the lactose that's a problem. But thanks!

ITA about the Dari Free, Julie. I use it in my dd's bread to replace the dry milk powder, and I hide it in smoothies. She will not drink it straight or in anything savory.

Share this post


Link to post
Share on other sites

I wanted to add the following recipe to this thread. I found it in an Idaho Potato brochure.

Idaho Potato Cream Sauce

1 small Idaho potato (about 4 oz.), peeled and diced

1/2 cup water

1 T. butter-flavor granules

1 T. onion powder

1 tsp. chicken bouillon granules

1/2 to 1 cup skimmed evaporated milk

1/8 tsp. pepper (white pepper optional)

In small saucepan, combine Idaho potato and water. Bring to a boil, then cover and simmer until potato is tender, about 10 minutes.

Using an electric hand mixer, blend potatoes until smooth. Stir in 1/2 cup milk along with the remaining seasonings, blending until smooth and adding additional milk to reach a cream sauce consistency. Yield 4 (1/2 cup) servings.

Serving suggestion: Use as a base for creamy soups, casseroles and scalloped potato dishes, or anything to which you want to impart a velvety richness without adding fat.

Adjust it to suit your needs-gluten-free/dairy free. Hey, just save out a potato the next time you boil or bake some adding water, milk or broth to mash it with. (Or throw it out in the street for a truck to run over it...Ha Ha Ha :rolleyes: ). Then use it in the recipe above. Simple. B)

Share this post


Link to post
Share on other sites
I wanted to add the following recipe to this thread. I found it in an Idaho Potato brochure.

Idaho Potato Cream Sauce

1 small Idaho potato (about 4 oz.), peeled and diced

1/2 cup water

1 T. butter-flavor granules

1 T. onion powder

1 tsp. chicken bouillon granules

1/2 to 1 cup skimmed evaporated milk

1/8 tsp. pepper (white pepper optional)

In small saucepan, combine Idaho potato and water. Bring to a boil, then cover and simmer until potato is tender, about 10 minutes.

Using an electric hand mixer, blend potatoes until smooth. Stir in 1/2 cup milk along with the remaining seasonings, blending until smooth and adding additional milk to reach a cream sauce consistency. Yield 4 (1/2 cup) servings.

Serving suggestion: Use as a base for creamy soups, casseroles and scalloped potato dishes, or anything to which you want to impart a velvety richness without adding fat.

Adjust it to suit your needs-gluten-free/dairy free. Hey, just save out a potato the next time you boil or bake some adding water, milk or broth to mash it with. (Or throw it out in the street for a truck to run over it...Ha Ha Ha :rolleyes: ). Then use it in the recipe above. Simple. B)

Thanks, but we can't have milk.

Share this post


Link to post
Share on other sites
I wanted to add the following recipe to this thread. I found it in an Idaho Potato brochure.

Idaho Potato Cream Sauce

1 small Idaho potato (about 4 oz.), peeled and diced

1/2 cup water

1 T. butter-flavor granules

1 T. onion powder

1 tsp. chicken bouillon granules

1/2 to 1 cup skimmed evaporated milk

1/8 tsp. pepper (white pepper optional)

In small saucepan, combine Idaho potato and water. Bring to a boil, then cover and simmer until potato is tender, about 10 minutes.

Using an electric hand mixer, blend potatoes until smooth. Stir in 1/2 cup milk along with the remaining seasonings, blending until smooth and adding additional milk to reach a cream sauce consistency. Yield 4 (1/2 cup) servings.

Serving suggestion: Use as a base for creamy soups, casseroles and scalloped potato dishes, or anything to which you want to impart a velvety richness without adding fat.

Adjust it to suit your needs-gluten-free/dairy free. Hey, just save out a potato the next time you boil or bake some adding water, milk or broth to mash it with. (Or throw it out in the street for a truck to run over it...Ha Ha Ha :rolleyes: ). Then use it in the recipe above. Simple. B)

I'm gonna have to try this recipe! Thanks for sharing :D

Share this post


Link to post
Share on other sites

I found another recipe that belongs on this thread. I am sure you can turn it into cream of chicken-mushroom or cream of chicken. You may want to reduce the amount of mushrooms or add a bit of flour. I have not tried it but the pic in the book looks like a really good soup. I found it in Pillsbury Quick Cooking. Adjust according to your needs. Use gluten-free ingredients or allergy friendly.

Zesty Mushroom Soup

1 T. margarine or butter

1 cup thinly sliced fresh mushrooms

1/4 cup thinly sliced onion

2 T. flour (gluten-free of course)

1/2 to 1 tsp. dried tarragon leaves

1/8 tsp. ground red pepper (cayenne)

1/8 tsp. salt

1/2 cup chicken broth

1/2 cup half and half

2 T. dry white wine or water

Melt margarine in med. saucepan over med-high heat. Add mushrooms and onion. Cook and stir 5 minutes or until vegetables are tender. Add flour, tarragon, cayenne, salt and pepper; cook 1 minute, stirring constantly. Reduce heat to low; gradually add broth, half and half and wine. Cook 5 to 10 minutes or until mixture thickens slightly. 2 (3/4 cup) servings.

Share this post


Link to post
Share on other sites

I found the perfect thing!

Heat 1 1/2 cups chicken broth and 1/2 cup plain rice milk over medium heat. Meanwhile combine 3/4 cup gluten-free flour mix with 1 cup plain rice milk in a bowl. When broth mix comes to a boil, add the rice milk and flour and whisk until thick. Only takes another minute or so.

It's excellent! I am going to try this next time I make tuna casserole but using vegetable broth and adding plenty of chopped mushrooms.

Share this post


Link to post
Share on other sites

When I was at my favorite gluten free bakery today, Outside the Breadbox in colorado springs (she sells other products as well as bread), I found Cream of Portabella Soup. It is gluten, dairy, and vegan. It does contain soy for those who are intolerant to soy. It is by imagine foods. On the side of the carton it says can be used in any recipe that calls for cream of mushroom soup. I also like Progresso's cream of mushroom but has too much dairy for my system (I can only tolerate small amounts of dairy). Progresso's cream of mushroom soup is gluten free but hard to find.

Share this post


Link to post
Share on other sites
When I was at my favorite gluten free bakery today, Outside the Breadbox in colorado springs (she sells other products as well as bread), I found Cream of Portabella Soup. It is gluten, dairy, and vegan. It does contain soy for those who are intolerant to soy. It is by imagine foods. On the side of the carton it says can be used in any recipe that calls for cream of mushroom soup. I also like Progresso's cream of mushroom but has too much dairy for my system (I can only tolerate small amounts of dairy). Progresso's cream of mushroom soup is gluten free but hard to find.

They sell that here but we try to avoid soy.

Share this post


Link to post
Share on other sites
I found the perfect thing!

Heat 1 1/2 cups chicken broth and 1/2 cup plain rice milk over medium heat. Meanwhile combine 3/4 cup gluten-free flour mix with 1 cup plain rice milk in a bowl. When broth mix comes to a boil, add the rice milk and flour and whisk until thick. Only takes another minute or so.

It's excellent! I am going to try this next time I make tuna casserole but using vegetable broth and adding plenty of chopped mushrooms.

Hi, Julie. I'm glad that you found something that will work for you. Let me know how it comes out with the tuna casserole. My dh just asked recently for that. I haven't made it in a long time because I didn't think it would work w/the recipe I've been using.

Share this post


Link to post
Share on other sites
Hi, Julie. I'm glad that you found something that will work for you. Let me know how it comes out with the tuna casserole. My dh just asked recently for that. I haven't made it in a long time because I didn't think it would work w/the recipe I've been using.

I will. Not sure when I'm going to make it though.

Share this post


Link to post
Share on other sites

I keep trying to find a cream of chicken soup! It's driving me NUTS! I found a really yummy sounding "Thanksgiving Leftover's" recipe...but it calls for Cream of Chicken soup....hmmm....guess I'll have to think of a sufficient substitute.

Oh, and in case you were wondering...the leftover recipe...

Take your leftover mashed potatoes and spread them into the bottom of a casserole dish.

Cover with leftover dressing or stuffing (gluten-free, of COURSE)

Chop up leftover turkey and saute in a little butter.

Add Cream of Chicken soup to the butter/turkey and heat to the point of thickening...not too thick...just when it starts to thicken.

Pour over casserole.

Bake @ 350 til heated and bubbly.

See? It sounds GOOD! And I'm ALWAYS throwing away Thanksgiving leftovers.....the leftover recipes I have seen just sound gross....this sounds pretty good....so I'm trying like HELL to find a proper substitute for that cream of chicken!

Share this post


Link to post
Share on other sites

My husband makes a to-die-for cream soup base with NO cream. He boils rice and onion until mushy in chicken broth (or broth of choice). skip onions if you don't like onions. after it is done, he blends it, and the blended rice makes it creamy. I imagine it could be thickened with some arrowroot or sweet rice flour or cornstarch if you needed it thicker. we do sometimes add cream at the end to make it richer, but it is not necessary. the onions give it a nice flavor. its great for cream of turkey soup--(thanksgiving leftovers--turkey broth).

Share this post


Link to post
Share on other sites

you could use the rice cream base on that. I make the same casserole, and cover it with my gravy. it is yummy!! and yes, I make my gravy gluten free, of course.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

0

  • Forum Statistics

    • Total Topics
      108,932
    • Total Posts
      943,580
  • Member Statistics

    • Total Members
      67,239
    • Most Online
      3,093

    Newest Member
    Roy Castillo
    Joined
  • Popular Now

  • Topics

  • Posts

    • In Austin, Wildwood Bakehouse and Wilder Wood Restaurant are totally gluten free.  I had the chicken fried steak and gravy and onion rings!!!  Awesome!!!  
    • Hi there I have this exact same thing.. however I don’t have celiac that I know of.. I found this when google searching for what the heck is wrong with my face.  I was wondering if you ever found out.. or if it just went away. Thanks
    • I have read the newbie 101 and have been careful about reading labels. I'm the only one that's gluten free in my household, so they could be contaminating me. I was eating gluten for 6 weeks after my blood test because it took that long to get an official diagnosis and my GP told me to still be eating it for the tests to be accurate. It was probably too soon to retest, but the test was accidentally ordered by the lab. I have been having an increase in joint pain over the last couple months and my rheumatologist ordered lab work. The lab saw the celiac panel had been ordered, but didn't see results so they added it on because they thought it still needed done.  My gut issues are starting to get better, but I'm thinking the joint pain might have been from the celiacs because all of the rheumatoid tests came back normal for the first time in twenty years.
    • Hi and Welcome to the Forum.  I am glad that you are here! As with a lot of things in life, try not to compare yourself to other people. You are trying to be the best version of yourself - not Jill, Annie, or Maya.  People make a lot of foolish decisions in the world and it does not mean that you should do it too.  Also, many people are gluten free for a lot of reasons that aren't celiac. One of my best friends has gluten sensitivity but not celiac.  He eats a lot of food that I won't touch due to possible cross contamination which he doesn't worry about too much.  Be true to yourself and keep your self healthy.  It is so hard, but it's better than getting sick! I hate not being able to partake in yummy food at parties, but I have learned what junk food I can eat.  I will make sure to buy some tortilla chips or Fritos for picnics.  I freeze gluten-free cupcakes to eat when we celebrate birthday parties (I can just take one out of the freezer and go).  I make sure to take a dish to share to potlucks.  I ask permission at restaurants and parties to bring my own food - no one has ever said no, and when there is a time to celebrate, I splurge on something I really like.  Fortunately, there are a lot of gluten-free foods that I really like. Do i miss pizza and really good burger? YES! And sometimes, I still feel awkward, but life is so much more than food.
    • If Small was going to get rid of anything in a takeaway meal, it would be the bread with all its dreaded gluten. However, many scientists and nutritionists argue gluten is not a problem for people who do not have celiac disease or who are not "gluten-sensitive". Massey University senior lecturer in food ... View the full article
  • Upcoming Events