Flour – replace flour in a soup recipe with a 1 to 1 gluten free flour

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I have celiac disease and must eat a gluten free diet.

I saw a recipe for creamy chicken and mushroom soup, and it looked delicious! However, it called for 1/4 cup all-purpose flour. Would it be better to use a 1 for 1 gluten free all purpose flour or use corn starch instead? If I used corn starch instead, I'm assuming I wouldn't use 1/4 cup….but how much SHOULD I use?

Best Answer

My step daughter also has celiacs/coeliacs disease. We often use all-purpose gluten free flour for soups, cheese sauce and roux etc. I can honestly say there is no noticeable difference. The only thing I would recommend is if the recipe asks you to make a roux don't try and cook out the flour as it will turn lumpy. Instead just melt the butter, add the flour mix it in then go straight in with the milk/cream (all of it, don't do a little at a time, as again it'll go lumpy) I'd stick to the same ratio (1:1) this time and then alter to your liking for next time.

You could by all means use just corn flour but if you want a thick soup and this is the only thickener you may end up with gloop instead. If you do use corn flour it's best to stir it in at the end, mix it with cold water then just add a table spoon of the mixture at a time until it's the right consistency.