One of the funniest things I saw in recent memory was an
episode where Emeril was cooking with the late, great Julia Child, the queen of
all Television chefs. They were making a soufflé, and Emeril, as I recall, had
a slight variation on the classic theme. In the end, the soufflé didn’t quite
come out as perfect as Julia would have liked, and she commented on that fact.
It made me think of what it would be like to see one of my
super experimental Gluten Free dishes on some cooking show. Instead of ooh’s
and ah’s, there may be a wide eyed look with the classic puckered lips that
preclude someone wanting to spit the substance out into the nearest napkin or
receptacle.
These are the types of dishes that I’ve had to experiment
with through the years as I’ve tried to perfect the GLuten free version of any
number of dishes. Some of the tried and true variations start with the classic
Cream of Mushroom soup, which is off limits for those of us who follow the GF
lifestyle.
So what do we do? There are some fool-proof, never-fail
variations on a theme that will work well with any chicken casserole or dish
that calls for the Cream of Mushroom soup base. The white sauce is probably the
best for a base sauce-a “Mother” sauce-for Gluten-Free Cooks.
1 1/3 cups Lowfat milk-soy milk
¼ cup all purpose flour-GF
¼ cup Light butter
½ tsp salt-opt
*Place ingredient in blender (Vita-Mix) in order listed
above. Secure the lid and start speed on low (1 on VM). Quickly increase the
speed to High and blend for about 5 minutes. For Cheese Sauce :May add ½ to ¾
cup of good low-fat cheese or cheese substitute.
