For the past 3 1/2 years I've been trying to find a gluten free condensed cream of mushroom or chicken soup but could not find anything. I even searched the web for a recipe to make my own. The other day while in Whole Foods, I found one. Pacific Natural Foods is the brand and I even found it in a local Stop & Shop yesterday (in the organic section). Today I made an old family favorite called Cheesy Potatoes. They tasted just like I remember and nobody could tell that they were any different. Although it's definately not low cholesterol, you may be able to reduce some of the fat by switching out to low fat products. Here's the recipe:
Cheesy Potatoes
2 lbs frozen hash brown potatoes, thawed
1 large onion, chopped
1/2 cup melted butter
2 cups shredded cheddar
2 cups sour cream
1 can cream of chicken soup
Combine all above ingredients and spread in 13 x 9 pan (I like to use a glass pan).
Mix: 1/4 cup melted butter with 1 cup crushed corn flakes (there are many brands that are gluten free) and sprinkle on top. Bake 350 degrees for 45 - 55 minutes.
They are always a hit and great for a crowd.
I'm so excited about the condensed soup find, I can't wait to try some of the old favorites I've been craving for the past 3 years.
Enjoy!
Cathy
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Sunday, February 13, 2011
Friday, February 11, 2011
Gluten Free Gourmet
Welcome to my Gluten Free Gourmet blog.
I've been living gluten free for 3 1/2 years now and although it's been painful at times, I'm getting used to cooking and baking with gluten free products. Of course, the fact that there are more products availble on the market is a huge help. I'd like to make this as interactive as possible with recipe exchanging, product recommendations, restaurant suggestions and an overall place to share valuable information for both celiac and gluten sensitive people. I'd like to start by sharing a recipe I recently heard about while watching a morning tv show (I made a couple of minor changes). The recipe is for a cinnamon coffee cake and is one of the best gluten free baked items I've tried so far. Here goes:
Coffee Cake
1 box gluten free vanilla or yellow cake mix (I used Betty Crocker GF)
1/2 pkg vanilla instant pudding (I used sugar free)
1 cup sour cream
1/2 cup oil
3 eggs
2 Tabls. milk
1 Tabls. vanilla
Mix all together put 1/2 the batter into greased 13x9 pan.
Mix 1/3 cup brown sugar, 2 teas. cinnamon and 1/2 cup chopped pecans or walnuts.
Sprinkle 1/2 of the nut mixture on top of the mix in pan; spread remaining cake mix and top with remaining nut mixture.
Bake in 350 over for 35 - 40 minutes.
OK - now my comments: I love nuts so I used closer to 1 cup. First time I made it as above and it was great. Found it didn't quite make it in the 13 x 9 pan. Was going to use a smaller pan the next time but instead decided to double the recipe and go with the 13 x 9. It came out HUGE, definately need more of the nut mixture than the double as it gets lost between the layers. The next time, I will make it single and put in a 9" spring form pan. Any way that you make it though, it is delicious.
Enjoy and let me know your thoughts.
Cathy
I've been living gluten free for 3 1/2 years now and although it's been painful at times, I'm getting used to cooking and baking with gluten free products. Of course, the fact that there are more products availble on the market is a huge help. I'd like to make this as interactive as possible with recipe exchanging, product recommendations, restaurant suggestions and an overall place to share valuable information for both celiac and gluten sensitive people. I'd like to start by sharing a recipe I recently heard about while watching a morning tv show (I made a couple of minor changes). The recipe is for a cinnamon coffee cake and is one of the best gluten free baked items I've tried so far. Here goes:
Coffee Cake
1 box gluten free vanilla or yellow cake mix (I used Betty Crocker GF)
1/2 pkg vanilla instant pudding (I used sugar free)
1 cup sour cream
1/2 cup oil
3 eggs
2 Tabls. milk
1 Tabls. vanilla
Mix all together put 1/2 the batter into greased 13x9 pan.
Mix 1/3 cup brown sugar, 2 teas. cinnamon and 1/2 cup chopped pecans or walnuts.
Sprinkle 1/2 of the nut mixture on top of the mix in pan; spread remaining cake mix and top with remaining nut mixture.
Bake in 350 over for 35 - 40 minutes.
OK - now my comments: I love nuts so I used closer to 1 cup. First time I made it as above and it was great. Found it didn't quite make it in the 13 x 9 pan. Was going to use a smaller pan the next time but instead decided to double the recipe and go with the 13 x 9. It came out HUGE, definately need more of the nut mixture than the double as it gets lost between the layers. The next time, I will make it single and put in a 9" spring form pan. Any way that you make it though, it is delicious.
Enjoy and let me know your thoughts.
Cathy
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