Thanks!!! This is probably my favorite cupcake recipe ever. They aren't hard to make, just time consuming. And the only downside is that it requires peach extract which most grocery stores don't carry. I got mine on Amazon. Otherwise, they are reallllllly goooood and also they aren't overly sweet or anything. Perfect for just about anyone!
Peach extract?? I've never even seen that! But I have made different varieties of fruit infused vodkas - I wonder if you could make peach "extract" that way?? I'm going to have to look up the recipe for that one and see if I can tweak something to be safe for my allergy set (gluten, dairy, egg). I love peach!
Hi Kathy, Yes, I would assume this would do nicely with celery instead of mushroom. I've not made it myself (I'm just now convincing myself that it's okay to eat celery twice a year ). I would suggest replacing the 1 cup of mushrooms with about 3/4 cup diced celery. For the cream of mushroom soup, it is delicious on pasta -- I mix it with broccoli and served on gluten-free pasta. Also--good for casserole; but if you're storing it before use, it will really thicken/condense (garbanzo flour is...
My son has celiac disease and have been looking for something to substitute for the cream soups that are in so many traditional recipes. I made this tonight to try it on green bean casserole minus the French onions and it was amazing. Way better than the can stuff! Thank you so much.
My son just turned 2 and was diagnosed at 18 months. I also have a 4yr old daughter that is dairy free. She can tolerate baked dairy pretty well, but we eliminate all other major dairy sources. Both of my children have also had severe GERD since birth. Jill
I don't really know how to cook (thanks, food allergies, for making me learn!). How would I turn this into cream of chicken? Also, what kind of flour could I use if not using this recipe right away? (so it won't thicken so much)
To do cream of chicken, I normally saute onion and celery minced in the oil. Add the flour and blend that all up. Then instead of milk substitute, I use chicken stock. I generally use a rice flour blend - there is one called Kathy P's brown rice flour mix which is my go to. You can us? A commercial blend. I habe not tried it with garbanzo like this recioe. I use 1 tbsp fat, 1 tbsp flour, and 1 cup stock for a slightly thickened sauce. If I want it thicker, I go up to 1.5 tbsp fat/flour...
Couple of questions: 1) How long can this safely be stored in the fridge (i.e. could I make it this weekend and use it in a recipe Tuesday night?) 2) I suppose this could also be used as a base in a pot pie recipe for leftovers next weekend - if it does store, or can it be frozen? and 3) Does the coconut taste come through? (not a coconut fan...) I have never made a green bean casserole but now I want to try!
Hi Allison! I haven't made this recipe specifically, so I'm not sure on the storing or freezing of it, but I can answer your third question. We use the unsweetened coconut milk all the time--in the green SoDelicious box (the picture above shows the "original" SoDelicious coconut milk, which is slightly sweetened), in savory dishes like mac n' cheese, and mashed potatoes and we've never noticed a coconut flavor at all.
I don't find the green SoDe has a coconut flavor. I'm not a big fan of coconut flavor either, and that is my go to milk sub. I'm not sure how long it will store in the fridge. Some thickeners hold up better than others and I haven't use garbanzo flour. I find most times, if I use a gf flour mix, thickened things hold up pretty well or even get a little too thick and need to be thinned a little when I reheat it. I'd probably not keep it more than 3 days in the fridge. But that's more based on...
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