I wanted to share these recipes I found over at A Frugal Simple Life.  I have found these substitutions to be really helpful in modifying recipes that call for “cream-of-…” soups to make them gluten/milk-free.  I’ll post a few links where I’ve used these in different ways in some of my recipes. It’s a great roux that taste exactly the same as the canned cream-of soups.

Basic White Sauce Roux Substitution:
3 tbsp Smart Balance Light, dairy-free butter
3 tbsp gluten-free all-purpose flour
1/4 tsp salt
1/8 tsp black pepper
1 1/4 c water or milk substitute (I prefer Rice Dreams rice milk, but you could use almond milk or any soy/coconut milk)
 
Directions:
1. Melt butter saucepan over low heat.
2. Once butter is melted, stir in flour. Slowly add liquid, stirring with wire whisk to prevent lumps. Cook until desired thickness is achieved (about 2-3 minutes for me).
3. Add seasonings. Makes 1 cup or 1 can of condensed soup.
 
Cream-of-Chicken Soup Roux Substitution:
3 tbsp Smart Balance Light, dairy-free butter
3 tbsp gluten-free all-purpose flour
1/4 tsp salt
1/8 tsp black pepper
1/2 c + 2 tbsp water
1/2 c + 2 tbsp 100% fat free chicken broth
1/4 tsp sage
 
Directions:
1. Melt butter saucepan over low heat.
2. Once butter is melted, stir in flour. Slowly add water and chicken broth, stirring with wire whisk to prevent lumps. Cook until desired thickness is achieved (about 2-3 minutes for me).
3. Add seasonings. Makes 1 cup or 1 can of condensed soup.
 
tomato Soup Roux Substitution:
3 tbsp Smart Balance Light, dairy-free butter
3 tbsp gluten-free all-purpose flour
1/4 tsp salt
1/8 tsp black pepper
1 1/4 c Low Sodium V8 juice (original or spicy hot)
dash of onion powder
dash of garlic powder
dash of basil
dash of oregano
 
Directions:
1. Melt butter saucepan over low heat.
2. Once butter is melted, stir in flour. Slowly add V8 juice, stirring with wire whisk to prevent lumps. Cook until desired thickness is achieved (about 2-3 minutes for me).
3. Add seasonings. Makes 1 cup or 1 can of condensed soup.
 
Mushroom/Celery/Chive Soup Roux Substitution:
3 tbsp Smart Balance Light, dairy-free butter
3 tbsp gluten-free all-purpose flour
1/4 tsp salt
1/8 tsp black pepper
1 1/4 c water, stock, or milk substitute (I prefer Rice Dreams rice milk, but you could use almond milk or any soy/coconut milk)
1/4 c chopped mushrooms, celery, or chives
1 tbsp onion, minced
 
Directions:
1. Melt butter in saucepan over low heat. Add onion to butter and cook until onions are translucent. 
2. Stir in flour. Slowly add liquid, stirring with wire whisk to prevent lumps. Add in mushrooms/celery/chives. Cook until desired thickness is achieved and vegetables are cooked through (about 2-3 minutes for me).
3. Add seasonings. Makes 1 cup or 1 can of condensed soup.
 
Check out these recipes on how I’ve used these substitutions:
Chicken Pot Pie (Made with Gluten-free/Milk-free Roux)
Cheddar-Broccoli Rice Stuffed Baked Potato 
Gluten free/Milk free Hamburger Green bean Pie
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