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Thank you all for your responses. It was overwelming and so appreciated. Here is a summary of those that make recipes with cream or condensed soups:
To be honest, I haven't had good luck at all. I tried using Healthy Valley organic GF creamed soups and the taste and consistency isn't the same so it tasted awful (almost tangy in a weird way). The only luck I have had was with a green bean casserole recipe that made its own version of the creamed soup. It was delicious:
Coat medium saucepan with cooking spray and place over medium heat until hot. Add 1/4 c. finely chopped onion, saute 5 minutes or until tender. Add 2 Tbsp all-purpose flour and cook 1 minute, stirring constantly. Gradually add 1 cup skim milk, stirring until blended. Stir in 1/2 cup swiss cheese, 1/2 cup sour cream, 1 tsp sugar, 1/2 tsp salt; cook 5 minutes or until thickened and bubbly, stirring constantly.
There are other recipes out there to make your own cream base. I haven't tried any of them because I typically just don't make any of those recipes anymore.
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I can make a white sauce to thicken almost anything. All you do is take some flour and a little salt and put it in a saucepan. Then add milk. Whisk until combined and bring to a boil. Boil a couple of minutes, whisking, until thickened. Add whatever flavoring you like--mushrooms, reconstituted dried mushrooms, sherry, etc. As far as quantities, I just made one yesterday for a cheese sauce 1/4 c. flour and 2 cups milk. I used 2% in this case.
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This has been a problem for me too. My best success has been to use the non-condensed soups like Walnut Valley and add some cornstarch to the sauce.. It has worked and you just end up with a little more sauce.
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An easy dry mix to substitute for "cream-based" soups is the following: 2 cups non-fat dryr milk;1 cup cornstarch;2 T dried onion flakes; and 1 tsp.. pepper. Combine and mix well Store in an airtight container. Mix equals 9 cans cream soup. (Mark mix ingredients and directions on container). To make equivalent of 1 can cream soup, combine one cup soup mix and 1 cup water. Cook and stir until thick. Since this is fat-free, it adds flavor to saute a chopped onion and/or mushrooms in a little oleo or olive oil before adding the soup mix. Any other seasonings can be added to taste. You may use liquid from canned mushrooms for part of the water. Also Healthy Valley now makes Cream of Chicken, Celery, and Mushroom soups. These are not condensed, so you would have to add some GF thickener like sweet rice flour or cornstarch to it, heat up the soup and add the thickener mixed with a little cold water and stir until thick.
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V-8 juice makes a great tomato soup or vegetable soup base.
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I use a Healthy Valley cream of chicken/mushroom soups all the time for these recipes. Just add some arrowroot or corn starch like you would to thicken a pie, because they are thinner than the condensed soups.
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Pacific and Imagine both make GF condensed soups.
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I have used garbanzo flour extensively at home and in my restaurant. My chef who is a sauce and soup wizard is elated with this new discovery that I showed him. It is available inexpensively in Indian food stores called Gram Flour or Besan. It must be added to oil or butter and heated to disperse as it will lump in liquids. It makes an almost instant mushroom soup flavor and you could make a dairy free cream soup with it. It has a lot of thickening power. Last week I browned it to make a roux for gumbo.. I also make white gravy, called cream gravy in Texas with oil, milk, and salt and pepper.
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My name is Sandy. Have been celiac for 18 years. Bette Hagman's Fast and Healthy book has a powdered base you make up ahead of time and whenever you need a "cream soup" can follow instructions to make it up real quick. I think it is on page 62 of the book.
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Make your own roux (e.g.: http://southernfood.about.com/cs/gumborecipes/a/gumbo.htm) using butter, rice flour and a broth/liquid of your choice (milk, chicken broth, vegetable broth, tomato juice).
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Here's one: original recipe called for Campbells and 1/2 cup of milk:
Tater Tot Casserole:
1/2 lb. ground beef
1 can Healthy Valley cream of mushroom soup
1 can French style green beans, drained and rinsed
salt
1/2 or less of a 32 oz. package of Ore-ida tater tots (GF ones)
Preheat oven to 400. In a large skillet, brown the burger and drain the fat. Stir in the soup, and bring to a boil. Add the green beans, sprinkle with salt, then pour the mixture into an oblong casserole dish (about 7" x 10"). Spread the tater tots on top. Bake 30-35 minutes.
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I have used Progresso creamy mushroom soup, which is not condensed. So if the recipe calls for milk or water, don't add any. It worked fine for me the couple of times I used it. I think I made broccoli casserole with it.
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I guess it depends on what recipe you're trying to convert. Healthy Valley and Progresso both make some GF creamed soups. Both of the soups are thinner than those really thick Campbell's creamed soups, so you'll have to reduce the liquid in your recipe to compensate.
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