This recipe is the base for making gluten-free condensed soups that taste much better than the canned stuff you remember.
If you are new to my blog and are looking for a good condensed soup recipe to use in your favorite casserole recipes, you have really got to try this! I found the recipe a few months ago on a website called “Everyday Food Storage.” This is not a gluten-free website, but there are some really neat recipes than can be easily converted to gluten-free and dairy-free. The basic principle behind the website is how to cook with long-term food storage stuff like powdered milk, canned goods, dried foods, etc. While I have only tried the Magic Mix recipe thus far, there are some other recipes that might be worth looking at if you have had trouble finding commercial food products to fit your particular dietary restrictions. Crystal Godfrey (author of Everyday Food Storage) also offers some great tips on how to prep foods in advance to make cooking faster and easier for working parents or those that are new to cooking at home in general and don’t exactly “love” it like I do. 
Just remember, it is not a gluten-free website, so you will have to make the appropriate substitutions if you are gluten-free.
Ingredients
- 2 1/3 cups Dry Non-Instant Powdered Milk (I use Organic Valley Non-Instant Powdered Milk)
- 1 cup Gluten-Free All Purpose Flour
- 1 cup Butter, at room temperature (preferably Organic Grass-Fed Butter)
Directions
- Combine all ingredients into a large mixing bowl.
- Using a whisk attachment, mix ingredients together slowly at first, then gradually increase speed until incorporated.
- Keep mix tightly covered in the refrigerator for up to 3 months.
Gluten-Free Condensed Soup Recipes
Gluten-Free Condensed Cream of Mushroom Soup
I recently made the Magic Mix using Vance’s DariFree Non-Dairy Milk Powder and Earth Balance Natural Buttery Spread, and while it worked well, it did add a slight sweetness to the overall taste of the soups.
If you happen to try this recipe using other non-dairy milk powders, please come back an leave a comment on what you used and how it worked out!
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And welcome to my blog!
Whether you're here looking for advice on how to go gluten free (with delicious kid-approved recipes of course!), or to read some of the latest medical research on celiac disease and non-celiac gluten sensitivity...or even to read about one woman's rise from the depths of gluten-free despair to a place of downright enthusiasm, it makes no matter. The point is, you are here now so let's have some fun!
Just ran across your website and recipe for "magic mix". I'm wondering about using it in a recipe that asks for 1 can of condensed soup and to add a can of milk. Have you tried that? Thanks so much!
Cheryl,
I have not personally tried that yet, but if your recipe calls for adding a can of milk (I am assuming Evaporated?), then I would go ahead and do it. It actually sounds like a great idea, nice and creamy! What are you making?
If you try the recipe, I would to hear how it worked for you! I am desperately seeking feedback!
Heidi
Thank you for the recipe.
Nice basic recipe. There are several like this (not gluten free), but I recommend something a bit different. I have a house full of people and my refrigerator is often overstuffed and I don't have enough room to add just about anything except for the basic essentials.
I came up with a solution that didn't really add any extra time. Instead of mixing the butter in, in advance, I just mix the dry stuff together (I also add garlic powder, onion powder and bouillon powder). When it's time to use, I add a small amount of liquid to a sauce pan, whisk in the dry mix, add the remaining liquid and then add the butter. I cook it until it's thickened, of course.
Works just as well and I can store it on the counter in an air-tight container instead of in the refrigerator AND it lasts longer than only 3 months.
Hi! I'm trying to make gluten free cheddar cheese soup from Magic Mix. Any ideas?
Hi Paula!
I'm afraid I'm a little rusty in the magic mix department, but I recommend checking out this recipe by Crystal of Everyday Food Storage for some guidance: http://everydayfoodstorage.net/2010/01/19/vegetab…
Good luck!
Okay! I used this and used Best life Dairy free butter and I used not hygienically modified soy milk powder! Worked amazing! Thank you!
I need, and can't find, the recipe for the gluten free cream of tomato soup.
Can I substitute powdered goats milk for the regular powered milk? If so, what ratio? I can't have dairy or corn. I have discovered rice milk has cornstarch in it, so that is out. All help appreciated.
Thanks so much, Carla
Hi Carla,
I've never tried powdered goat's milk so I can't offer any advice from personal experience, but it's definitely worth trying. I would start with a 1:1 substitution and go from there.