Ever stood in your kitchen staring at a recipe that calls for cream of chicken soup, only to remember your gluten-free lifestyle and let out a dramatic sigh? Been there! Nothing kills cooking mojo faster than realizing that creamy, convenient can of goodness is off-limits. But dry those tears, my gluten-avoiding friend—I’ve got a substitute that’ll make you forget all about that red-and-white labeled can!
Why This Recipe is Awesome
Let’s be real—most homemade substitutes either taste nothing like the original or require ingredients so obscure you’d need to mortgage your house to afford them. Not this one! This gluten-free cream of chicken substitute is actually better than the canned stuff (bold claim, I know), uses normal-people ingredients, and takes about 10 minutes to make. Plus, you can pronounce everything in it, which is always a win in my book.
Oh, and did I mention it’s customizable? Like it thicker? No problem. Want it dairy-free too? I got you. Basically, it’s the superhero of soup substitutes—wearing its gluten-free cape with pride.
Ingredients You’ll Need
For one can’s worth of substitute (about 1¼ cups):
- 4 tablespoons butter (the real deal, not that “I can’t believe it’s not” business)
- 4 tablespoons gluten-free all-purpose flour blend (I use Bob’s Red Mill 1-to-1, but you do you)
- ½ cup chicken broth (homemade if you’re fancy, from a box if you’re normal like me)
- ½ cup milk (whole milk makes it creamier, but any milk works—even non-dairy)
- ¼ teaspoon poultry seasoning (the secret weapon!)
- ¼ teaspoon garlic powder (because is it even cooking if there’s no garlic?)
- ¼ teaspoon onion powder
- ½ teaspoon salt (or to taste—I’m not your sodium police)
- Black pepper to taste (freshly ground if you’re showing off)
- Optional: ¼ cup cooked, finely diced chicken (for that chunky authentic vibe)
Step-by-Step Instructions
- Melt the butter in a saucepan over medium heat. Don’t rush this by cranking up the heat—we’re making sauce, not starting a kitchen fire.
- Add the gluten-free flour and whisk constantly for about 1 minute. It’ll look like a weird paste (or “roux” if we’re being fancy). This step cooks out the raw flour taste, so don’t skip it!
- Slowly pour in the chicken broth while whisking like your life depends on it. This prevents lumps, and nobody wants to eat chunky wallpaper paste.
- Add the milk, continuing to whisk. At this point, your arm might be tired. Consider it your workout for the day.
- Stir in all the seasonings. This is where the magic happens, transforming your white sauce into that familiar cream of chicken flavor.
- Bring to a gentle simmer and cook for 2-3 minutes until thickened. It should coat the back of a spoon—the official test of sauce doneness since the beginning of time.
- If using, add the diced chicken and warm through. Congratulations, you’ve just elevated your sauce to soup status!
- Use immediately in your recipe or refrigerate in an airtight container for up to 3 days.
Common Mistakes to Avoid
Let’s be honest, even the simplest recipes have their pitfalls. Here’s how to not mess this up:
- Cranking the heat too high – This isn’t a race. High heat = scorched flour = bitter sauce = sad dinner.
- Abandoning your post – This sauce needs attention like a toddler in a hardware store. Step away and you’ll return to a lumpy disaster.
- Being stingy with the whisking – Your wrist might get tired, but lumps are the enemy. Consider this your daily arm workout.
- Using cold milk straight from the fridge – This can make the sauce seize up faster than I close my browser when someone walks in. Room temperature is your friend.
- Forgetting to taste – Not all GF flour blends are created equal, and some need more seasoning to mask their… unique qualities.
Alternatives & Substitutions
Because we all know you’re going to ask “but what if I don’t have X?”:
- Dairy-free? Use plant-based butter and unsweetened almond, coconut, or oat milk. Just know that coconut milk will add a slight tropical vibe—which might be weird in your tuna casserole, just sayin’.
- No chicken broth? Vegetable broth works, or dissolve a bouillon cube in water (check that it’s GF). In desperate times, just use water and increase the seasonings.
- Different GF flours: Rice flour works well, as does cornstarch (use half the amount). Almond flour will NOT work unless you enjoy soup with the texture of wet sand.
- Herbs: No poultry seasoning? Use a pinch each of thyme, sage, and rosemary. Or just thyme if that’s all you’ve got. We’re making dinner, not competing on Top Chef.
- Make it “cream of mushroom” by sautéing ½ cup finely chopped mushrooms in the butter before adding the flour, then proceed as normal. You’ve just mastered two substitutes for the price of one!
FAQ (Frequently Asked Questions)
How long will this keep in the fridge?
About 3 days, stored in an airtight container. It might separate a little—just reheat gently and whisk. Freezing is possible but may affect the texture, so maybe don’t unless you’re desperate.
Can I make this ahead for casseroles?
Absolutely! Make it up to 2 days ahead, refrigerate, and then just scoop it into your recipe when needed. It’ll be thicker when cold, which is actually perfect for most casseroles.
Is this really equivalent to one can?
Yep, this makes about 1¼ cups, which is the same as one 10.5 oz can. For those massive recipes calling for multiple cans (holiday cooking, anyone?), just multiply accordingly and prepare for a serious arm workout from all that whisking.
Why is my sauce too thick/thin?
Too thick? Add more milk or broth, a tablespoon at a time. Too thin? Mix a teaspoon of GF flour with a tablespoon of cold water and whisk it in. Or just cook it longer—it’ll thicken as water evaporates. Science!
Can I use this for cream of mushroom/celery recipes?
Heck yes! For mushroom, add sautéed mushrooms. For celery, add finely diced celery sautéed until soft, plus a pinch of celery seed if you’re fancy. Congrats, you’re now a soup substitute wizard.
Will my casserole taste the same with this?
IMO, it’ll taste better. Homemade doesn’t have that slight metallic can flavor, and you can control the salt. Your grandma’s tuna noodle casserole just got an upgrade she never saw coming.
Final Thoughts
Look at you, making gluten-free cream of chicken from scratch like some kind of culinary rebel! Not only have you stuck it to the food manufacturing industry, but you’ve also created something tastier, healthier, and perfectly customized to your dietary needs.
The best part? This recipe is actually easier than driving to the store, reading fifteen can labels, getting depressed at the lack of gluten-free options, and then driving home hungry and frustrated. Been there, don’t recommend.
Next time you’re making that favorite casserole, soup, or whatever else calls for the creamy stuff, remember this recipe. Your taste buds, your gluten-sensitive gut, and anyone lucky enough to eat your cooking will thank you. Now go forth and conquer that recipe you’ve been eyeing—you’ve got the secret weapon!
