I find that when I make grilled cheese sandwiches for the kids, they always request tomato soup – they have clearly been well conditioned! – so I usually find a way to whip some up using tomato paste and milk. I have tried over the past few years to make a creamy tomato soup that approximates the taste of Campbell’s made with milk, with limited success. Campbell’s, as it turns out, contains both wheat starch (bad news in the gluten realm) and high-fructose corn syrup (just plain bad news). Not to mention how long it’s stored on the shelves, what happens to the tomatoes in all that processing, the BPA-laden lining of the can, and so forth.
In the past, I’ve always made a classic cream of tomato soup involving a roux, but the last time I made it, I used only 5 ingredients, no roux, and it was incredible. The best I’ve made so far. The recipe is below. I buy tomato paste in a large jar at a local Middle Eastern market, which solves the BPA problem. I hope to process and make my OWN tomato paste this summer, if my garden cooperates. More on that later. The bread recipe that follows represents an evolution over time of a GF bread recipe that I first made almost 2 years ago. I have made some minor tweaks and found that I get a more pleasant-tasting bread that’s a little less crumbly. It also works great for pizza crust (I pre-bake for 10 minutes, add toppings, then bake for another 10 at a higher temp to finish it off) and rolls. I have also made French toast with it. I store it in the fridge, wrapped up tightly. It makes a great grilled cheese sandwich. GF bread will never be the same as wheat bread, so you just have to adjust your expectations. But warmed up a little and used with toppings, butter, peanut butter, it's not bad at all. Just different. :) Tomato Soup 2 Tablespoons tomato paste 2 Tablespoons butter 2 cups milk (I use whole because that’s all I buy, but I imagine other milks would work. Cream would be amazing. For dairy-free, try rice milk.) ½ tsp salt 2 tsp sugar 1. Melt butter over medium heat in a saucepan. Add tomato paste, combine well, and continue to heat. 2. Add sugar and salt, stir until dissolved. 3. Add milk and stir gently until combined and heated thoroughly. Favorite GF Bread Recipe – Revised 1 cup brown rice flour ½ cup tapioca flour/starch ½ cup potato starch 1 ½ tsp xantham gum 1 tsp salt 1 Tbsp yeast 1 Tbsp sugar 2 eggs 1 cup hot water 4 Tbsp olive oil You need a good mixer to make this bread the right way! 1. Combine ALL dry ingredients (including yeast and sugar) in a mixing bowl. 2. Pour in eggs, HOT water, and olive oil. 3. Mix on medium high for 4 minutes. 4. Pour into a greased bread pan (or press onto a pizza pan or place into muffin tins). Allow to rise in a warm place for 30 minutes. 5. Bake at 375 until golden brown (about 25 minutes for a loaf, 10 for a pizza crust, 15-20 for rolls).
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AuthorI'm Emily. I currently work in online education management, but I also have a Masters degree in Nutritional Sciences (my true passion). In addition, I am a mom, cook, avid reader, novice gardener, and enjoy all kinds of outdoor activities. On my blog, you will find articles on food, fitness, weight management, and eating issues. ALL recipes on my blog are gluten-free. Many are low-carbohydrate. Most are grain free. Enjoy! Categories
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June 2019
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