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Requested by:

Photo by gourmetshand

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada
Living In: Canmore, Alberta, Canada
gourmetshand is looking for: (5 recommendations)
Hi everyone! I am going to make Baked Potato Soup V tonight, however, my mom can't have gluten, so I'd like to use cornstarch instead. The recipe starts with melting butter and adding flour to make a roux, then adding the milk and other ingredients. How do I replicate this with cornstarch? Would it work if I just subbed cornstarch for flour, or should I heat the milk, and add the cornstarch after?

Recommend a recipe

Last updated: Oct. 6, 2012 4:35 pm
Posted: Oct. 6, 2012 3:24 pm
 
Recommended Recipe:
Photo of: Baked Potato Soup V

Baked Potato Soup V

Submitted by: TLNATION 
A whole lot of potatoes are baked then combined with whole milk, bacon bits, sour cream and Cheddar cheese in this thick soup. 
Recommended by: gourmetshand
Oct. 6, 2012 3:25 pm
 
Commented by: PAMELA D. aPROpos of nothing
Oct. 6, 2012 3:26 pm
I'd cook it up then mix the cornstarch with water till liquid enough to pour then stir it in at the end, a bit at a time, till it thickens to your liking.
Comments:
Cathy Myers
Oct. 6, 2012 3:29 pm
I agree with Pamela,gourmetshand. Mix the cornstarch with cold water, not hot, and add. Cornstarch mixes quickly with cold water and remains lumpfree. Hooray!
 
gourmetshand
Oct. 6, 2012 3:31 pm
Thanks so much ladies:)!!
 
Commented by: Zfrenchkat
Oct. 6, 2012 3:47 pm
I would suggest this: NO GLUTEN at all soup. Start with cooking butter, onion, celery, salt and pepper; add 2 potatos peeled and chopped; chicken or vegetable broth (4 cups); cook uncovered for 20 minutes; puree soup if possible. Serve with shredded cheese or bacon on top. Delicious!!!! Hope I was helpful :))))
 
Commented by: Celeste
Oct. 6, 2012 3:50 pm
I would make the soup and use mashed potato flakes to thicken it :) YUM!
Comments:
Cathy Myers
Oct. 6, 2012 4:04 pm
I like your idea, Celeste, but I haven't had mashed potao flakes in 30 years! I used to love them. How about blending part of the soup to thicken it?
 
Celeste
Oct. 6, 2012 4:35 pm
I did mean instant mashed potato flakes :)
 
Commented by: crazyliblady
Oct. 6, 2012 4:12 pm
I don't know about cornstarch, but one alternative would be to use a gluten free flour. Check if a health food store or supermarket near you has gluten free flour. Bob's Red Mill makes some gluten free flours. In a supermarket, you may not find it with the other flour, but in a separate area with specialty foods.
Comments:
shanz1
Oct. 6, 2012 4:16 pm
I've used mashed potatoes in the past. Instant is easier though if you like the taste.
 
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