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© 2006 -2008 Gluten free diet blog
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© 2006 -2008 Gluten free diet blog
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Site reviewed by mp3 | Counted by Download zone | Best collections
Roslyn Addison said,
Wrote on February 19, 2007 @ 3:41 pm
My suggestion would be to make the DariFree brand of milk–but followthe directions for creamer instead of milk, add your own mushroomswarm on the stove and possibly add a bit of cornstarch if you need tothicken a bit.
Wesley Marske said,
Wrote on February 19, 2007 @ 5:16 pm
Hi, I get the DariFree (readymade) not the powder, so that may be the differencebut I haven’t had luck making sauces or pudding with it. I use Natura Soy milkfor those kinds of things.
Creamed Soups
Melt a couple of Tbs of gf/cf marg in a pot. Sautee whatever veggies you wantto use. Once they are very tender, dump everything in the food processor orblender and buzz like crazy. (if you want some pieces in the soup, just reservethem befor the buzzing) Back to your pot: mix about 1/2 cup cold water with acouple of Tbs of corn starch or potatoe starch, turn on heat to med. Stir inabout 4 cups of milk substitute (whatever kind), stir in your veggie mush. Turnthe heat up and stir often, once it starts to thicken it will burn on the bottomeasily, it only takes a few minutes with the heat up. Season with salt andpepper or some gf/cf veggie soup base. This works well with mushrooms (usefresh and sautee until golden brown - about 3-4 cups sliced before cooking) orCalifornia mix veggies (I save sm. brocolli & cauliflower flowerlettes to put inafter the buzzing- about 3-4 cups of the frozen stuff). I ALWAYS will put someonion and celery in the sautee mixer, they add a lot of flavour.
Evangelina String said,
Wrote on February 21, 2007 @ 2:49 am
We used to buy a “cream of mushroom” soup in a carton. It’s in with soups at theHFS, and I believe Imagine Foods makes it.