Flaky Ideas

What could be better on a rainy day than soup?  But no one likes a soupy soup; it's the thick, chowder-type soups that are so delicious.

One of my favorite pre gluten free foods was Potato Soup from Cheddar's.  My hubby would ask, "What's for lunch?" and my response was, "Cheddar's Potato Soup."  There was enough on the menu to keep him satisfied, but I was addicted.

After beginning my gluten free lifestyle, I was in a quandary over HOW to thicken soups and gravies?  I tried to use gluten free flours, but nothing seemed to work the same as wheat flour.  Corn starch was close, but it was more of a translucent type thickening agent, and it just wasn't what suited my pallet.  And, tapioca starch was a gummy texture.

Some members of my family, for which I cook, have corn allergies, so corn starch was out for another reason.  (Boy, it is hard cooking for my family with so many diverse allergies.)

While reading an article in Better Homes and Gardens magazine, I ran across a recipe for Broccoli and Cheese soup.  It did not contain any wheat flour, or grain based thickening agent.  It suggested the use of potato flakes.

My sister and I perused the potato flake isle at the grocery store to make sure there wasn't any gluten additives in potato flakes just as a precaution.  Sure enough, potato flakes are potato flakes.

After cooking Raspberry chicken, with rice for supper, I made a gravy out of the raspberry drippings from the chicken.  Potato flakes is a perfect alternative for thickening.  My gravy was a bit thick after it sat for a bit, but adding just a bit of water, (or milk) thinned it down just fine.

I am going to attempt Broccoli soup next.  Wish me luck!