Next month I’m having a Christmas in July get-together so I decided to also do a little Thanksgiving in June today. 🙂
Dressing. Green Bean Casserole with homemade Onion Strings…thanks for frying, Mama L. :). Cheddar Bay biscuits.
Baked Chicken and Chicken Gravy.
The food was good but it was also nice to take another day to be thankful. I have the best family a girl could ask for. A roof over my head. Food in the fridge. The best blog readers around. 🙂
Sometimes I get so ‘down’ over all the health stuff…every now and then it’s nice to take a forced day or even just a moment to think about the good things. 🙂
My favorite part of the meal today was the green bean casserole. We always have it for Thanksgiving and New Years Day and then really don’t have it again the rest of the year. That so needs to change. 🙂
Being gluten – free means no caned Cream of Chicken. For a while I’d been just making a chicken broth ‘roux’ / gravy type replacement but then I found this recipe I’d saved a long time ago during my pre gluten – free days.
Have y’all ever seen this recipe? As always…it’s at the end of the post.
Dry milk. Butter. Chicken broth base. Flour. Cup4cup or course. 🙂
Butter cut into flour and dry milk.
Mix plus water.
It starts out very lumpy because of the cold butter but then…
Perfectly smooth. 🙂
This is now one of my most favorite gluten – free ‘finds’ / conversions. It works so amazingly well as a cream of chicken replacement.
Gluten-Free Chicken Soup Mix
2 cups Powdered Milk
1 cup Flour (125g)
7 tsp Chicken Broth Base
1 cup cold Butter
In a large mixing bowl (or food processor) cut butter into dry milk, flour, chicken broth base.
Store mix in the refrigerator for up to 3 months.
To Make 1 ‘Can’ of Soup
1/2 – 1 cup Soup Mix (I only need 1/2 cup.)
1/4 tsp Onion Powder
1 cup Water
Optional…add very thinly diced chicken.
Add soup mix, onion powder and water to a saucepan. The original recipe calls for 1 cup of mix but it gets way too thick for me if I use that much. My guess is it’s because of the gums in gluten – free flour.
Turn heat to medium and stir constantly until the mixture thickens (doesn’t take very long).
Add the diced chicken.
Use the same way you’d use a regular can of Cream of Chicken.