Gluten Free Eating

Most loaded potato soups start with a roux: butter and wheat flour cooked together to thicken the pot. This one skips it. Russet potatoes are starchy enough to thicken soup on their own once you mash some of them, so the gluten-free version needs no flour swap at all. You only have to watch three labels. Why russets Russet potatoes break down as they simmer, and the starch they release turns the broth thick and creamy. The gfcooking.food recipe uses 3 pounds, peeled and cut into one-inch cubes. Yukon Golds hold their shape better, which sounds good but gives you a waxier, chunkier soup that never quite gets the same body. If you want a mix, use mostly russets with a few Yukon Golds for texture. Bacon first, then everything in its fat Cook 6 slices of chopped bacon in a large pot over medium heat until crisp, 6 to 8 minutes. Lift it out with a slotted spoon and pour off all but 2 tablespoons of the fat. The onion cooks in that fat for 5 minutes, then the garlic for 30 seconds,...

Chicken noodle soup turns gluten-free with one swap: rice noodles instead of egg noodles made with wheat. The rest of the pot is chicken, vegetables and broth. Rice noodles behave differently from wheat noodles, though, and that difference is why gluten-free chicken soup so often ends up thick and mushy on day two. Start with the right broth Six cups of stock make up most of this soup, so read that carton first. Many broths and bouillon products list yeast extract or flavorings that can come from barley. Pick a chicken or vegetable stock labeled gluten-free. If you use a store-bought rotisserie chicken for the meat, check how it was seasoned. Some come with rubs or injected solutions that list wheat or a vague "natural flavor." Build the base in 15 minutes Soften the onion and garlic in olive oil for 3 to 4 minutes, then add the carrots and celery for a few more. Potatoes are optional and make the soup heartier. Pour in the stock, add a can of diced tomatoes if you ...

French onion soup looks simple: onions, broth, bread and cheese. Each of those layers can carry gluten, though, and the classic version picks it up in four places. Fix those four and the soup tastes the same as the one you remember. The stock is the first place to look A pot of onion soup is mostly stock, so the carton counts for more than anything else you buy. Plenty of boxed broths and bouillon cubes list yeast extract, which can come from barley, or caramel color and flavorings with no source named. Pick a chicken or vegetable stock that says gluten-free on the package. Homemade stock works too, as long as nothing in it came from a packet. Give the onions their full time The flavor of this soup comes from the onions, not from any special ingredient. Slice them thin and cook them in butter or olive oil over medium-low heat, stirring now and then, until they turn a deep golden brown. The gfcooking.food recipe gives this step 25 to 30 minutes. If the onions start to scorch a...

Silky Gluten-Free Butternut Squash Soup, No Flour Needed October is soup weather, and the grocery store bins are full of butternut squash. A classic creamy soup recipe starts with a roux: butter and wheat flour cooked into a paste that thickens the pot. If you cook gluten-free, that first step is out. The good news is that the best butternut squash soup never needed the roux in the first place. The squash is the thickener. Roast it until the edges caramelize, then blend it hot with broth. The flesh breaks down into a puree that gives the soup its body. No starch, no gum, no gritty rice-flour paste. The texture comes from the vegetable itself, which is why this soup tastes like squash instead of tasting like thickener. Start by picking a good one. Look for a squash with a long, straight neck and no soft spots. The neck is all flesh and no seeds, so a long neck means more soup per squash. Cut it in half lengthwise and scoop out the seeds, then roast it cut-side down. If you are short ...