I have had some questions about how to use the Gluten Free Cream of Chicken Soup mix.
This mix is great because you mix it all up using available ingredients and it's as if you have 8-9 cans of cream of chicken soup sitting in one container.
Gluten Free and space innovative.
And I think it might be a little healthier without preservatives and tons of salt, but don't quote me on that.
So how to use it.
Make the mix:
Gluten Free Cream of Chicken Soup
1 cup dry milk powder
1 cup white rice flour
2 T. dried minced onions
1/2 t. pepper
1/2 t. salt
3 T. Gluten Free powdered chicken bouillon (I like the brand Herb-ox)
Make this mix and keep it on your shelf. This is the equivalent of 8-9 cans of soup.
So when a recipe calls for a can of Cream of Chicken soup, you will combine
1/4 cup of mix
1 1/4 cups of water
Whisk together and bring to a boil, until thick. It will look like you opened up a can of store bought gluten-full soup.
Your soup is then ready to use in place of any recipe that calls for Cream of Chicken soup.
Now...here are the exceptions:
1. If your recipe will be baked for more than an hour, you don't need to boil the mix and water first. Just whisk together and pour into your recipe. It has to be more than an hour though. I thought I was above the cooking rules once and only baked my casserole for 45 minutes...soupy and a total failure.
2. If the recipe calls for diluted Cream of Chicken soup. This recipe once boiled and thickened will be 1 can undiluted cream of chicken soup. So to dilute just add the amount of liquid (water, broth, milk, etc.) that the recipe calls for to make the soup thinner.
Does all this make sense.
I love having this mix on hand because it really is so versatile and no one will ever guess that it's gluten free. In fact, some people tell me they like it better.
Email or leave a comment if you have any questions.