We are Gluten Free in our home and don't use wheat or any other gluten containing products.
I usually use either sweet rice flour (not grainy like white or brown rice flour) or Pamela's Pancake and Baking Mix. We love the pamela's mix and it makes a great gravy or cream soup base. I also use it when i am trying to get a darker roux like for a gumbo meal.
I also use Progresso Cream of Soup on occasion. It is Gluten Free, but it does contain MSG. (In America MSG is typically not made from a wheat base unless it is specifically mentioned in the label. In other countries it often contains wheat). My kids and i don't have probelems with MSG but i have other relative that must avoid it so for big holiday meals i go with a homemade cream soup.
Good Luck,
Becky in Texas
--- In frozen-assets@yahoogroups.com, Alyeen Lim <pandamom8@...> wrote:
>
> I am looking at these recipes and they look fabulous! I have one question. I
> can't have wheat or MSG (which is a wheat product) how would you substitute
> corn starch for the flour as a thickening agent? Is it straight across?
>
> Thanks
> Alyeen who is really missing making casseroles with cream soups
>
>
>
> On Wed, Dec 29, 2010 at 10:17 AM, <pandamom8@...> wrote:
>
> > Please share your recipe for cream of soups.
> >
> > Thank You
> > Alyeen
> [SNIP!]
>
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