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Hi All,
I am trying to make the creamed soup base from Bette Hagman's new book
(can't rave enough about it!) It calls for 3 T GF powdered chicken soup base
or vegetable soup base. Is this the same as boullion? Does anyone know of a
base that is GF? I found one that is distributed by Edgar A. Miller Company
in Youngstown, Ohio. However, when I tried to call, I was told by directory
assistance that it was an unlisted number! Thanks for your help.
Chris
Cleveland, Ohio