I'm making chicken pot pie, converting a dairy and gluten filled recipe everyone loved..
So, I needed a can of cream of mushroom soup.. I knew I'd also want this for thanksgiving (green bean casserole!) this really wasn't too complicated..
Dairy and Gluten free Condensed Cream of Mushroom soup
2 Tbsp. olive oil
1/4 cup sorghum flour
1/2 cup stock, I used chicken
1/2 cup unsweetened rice milk **
salt and pepper to taste
1/4 cup of mushrooms, finely chopped (I used canned this time)
This recipe equals 1 can of Campbell’s Condensed Cream of mushroom Soup, leave out the mushrooms for cream of chicken.
If you use fresh mushrooms, cook them in the oil first - otherwise, combine mushrooms and oil in a medium saucepan over medium heat then add flour and whisk together. Slowly add stock while whisking. Bring to a simmer and cook a few minutes until thickened. Add rice milk and salt and pepper and stir until combined and thick.
**I made a batch of my rice milk recipe, but without the thickeners or sweetener, so basically boiled rice flour and water, i halved the recipe and then froze the concentrate in ice cube trays - once i remove the cubes, its 2 cubes to 3/4 cup water to make one cup of unsweetened rice milk..Though somehow it seems like cheating because really, its rice flour cooked in water... how is this "milk"? but it worked, and it was actually tasty (well, not alone, but in things..)
Next we have to have biscuits...1½ cups sorghum and millet flour (about half/half) plus more for 'rolling'
¾ cup tapioca starch
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons cold fat (such as bacon grease, coconut oil or shortening), cut into small pieces
¾ cup unsweetened rice milk
Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicon baking mat.
Whisk together the flour, starch, baking powder and salt. Cut the fat into the flour mixture. Add the liquid, starting with ½ a cup and gradually adding a little more at a time, mixing until the dough comes together. Put a little flour on a work surface and dump out the dough. Knead 3 or 4 times then either roll or pat it out to about ½ inch thick. I cut the biscuits into squares but you can do traditional circles and gently reform the dough to cut more biscuits. Place the biscuits on the prepared baking sheet and bake for about 20 minutes. Serve warm.