I am so happy I just happened to find your blog while searching for the ingredients of campbells cream of mushroom soup. I went to a luncheon yesterday and the caterer said she prepared for me a gluten free chicken casserole dish. I refused to eat it because she said she used gluten free bread crumbs and then added campbells cream of mushroom soup. I told her when she added the campbells soup it was no longer gluten free. Now she says she cooks for a client that is gluten free. If she made this dish for her, then I am sure she was sick. Then I had second thoughts and maybe just maybe campbells cream of mushroom soup was gluten free.

I have been gluten free since my early 50's. I had dermititis hepataformis but always took 4 sulfur pills a day to keep the dermititis from errupting. I was 21 when I went on the sulfur pills. I found in the summer time I did not need them as much since I was out in the sun a lot. The sun had a healing effect to the dermititis. I did try a gluten free diet in the 70's but in those days gluten free foods were hard to come by. I relied a lot on Bette Hagman's recipes which in those days weren't all that great, so I opted to stay on the sulfur pills. Then one day in my early 50's the pills stopped working and the gluten intolerance became full blown even while on the pills. I am 68 now and have been totally gluten free from my early 50's. I am italian and use a lot of pasta, since we moved to the south 32 years ago the italian food products are not available like in New England, so I had to rely on purchasing a lot of my italian food products and gluten free products over the internet. I do bake my own bread when I have time.

Today we have more and more companies coming out with gluten free. I am glad you find blogging a hobby since I have so many other hobbies I don't have time anymore to keep up with a gluten free blog like I did 12 years ago.

I am not crazy about mushoom soup, but I am going to try and adapt the recipe to make green bean casserole using cream of celery soup instead. Now if there were only the gluten free french onions then that would be asesome. I guess i will just have to make my own.

Finding this blog has been a tremendous help to me in more ways than one. First, the recipes are fantastic. I made this cream of mushroom soup to use in a gluten-free tuna-noodle casserole and it was absolutely perfect. It is such a relief to find exactly the thing you need, particularly when it seems like it simply doesn't exist.

That brings me to my second point – you are an inspiration to all of us who, in many cases, have been thrown, without warning, into what I consider to be a significant lifestyle change. For me, it is my husband – he has celiacs and, at first, this felt fairly overwhelming. We live in a very rural community – I even have to order tapioca flour online since it is not available here. Forget about finding gluten-free bakeries.

On another note, one of the main reasons this site has become my first resource is the breadth and depth of information you provide. Having all the details might seem too much for someone who is more experienced but, for someone like me just starting down this path, it is the thing I needed most.

Thank you, very much. I anticipate many visits to this site in the future. Take care.

~Hallie

Thanks!!

Yea! So glad you like it – it IS a lot better than the canned stuff, huh?

Thank you thank you thank you!! Recently gluten free here -my world has expanded exponentially!