Best Gluten-Free Soup Recipes (Dairy-Free) (2024)

FAQs

What is the best gluten free substitute for flour in soup? ›

Made from finely milled white rice, rice flour is a great substitute for wheat flour. It works very well as a thickening agent because it prevents liquid separation – it is particularly good for soups, gravies and sauces but can also work for cakes, cookies and crackers.

Best Non-Dairy Milk for Soups: Coconut Milk

We've found the best substitute to be full-fat canned coconut milk, and have swapped it in as a dairy substitute for many of the classics, like cream of broccoli, creamy tomato and cream of mushroom.

Brown rice flour is about as close to a 1:1 substitute for all-purpose flour as it gets since it provides structure and a “wheat-like” flavor.

Add extra liquid: Gluten-free flours tend to absorb more liquid than regular flour, so you may need to add more liquid to your recipes to compensate. This can help to keep your baked goods moist and prevent them from becoming dry and crumbly.

Starting a gluten-free and dairy-free diet can improve your health, reduce inflammation, manage food sensitivities, and help fight chronic diseases.

The simple answer is yes — potatoes are gluten-free. Gluten is a type of protein found in wheat, rye, barley, and other grains. Potatoes aren't grains, they're a type of starchy vegetable. That's good news for people who can't tolerate gluten because they have celiac disease or gluten intolerance.

The test made a few things clear: soy milk, at its best, tastes closest to cow's milk.

What can I substitute for milk in a soup? ›

For example, if you're cooking a savory dish, you can try soy milk or hemp milk. If you're cooking a sweeter dish, try alternatives such as oat milk. This option lends a sweet flavor to everything from soups to curries and beyond.

Individuals without a gluten intolerance, wheat allergy, or celiac disease have a gluten transit time of up to 4 hours in the stomach, 6 hours in the small intestine, and 59 hours in the colon. Therefore, it takes 2-3 days for your system to eliminate gluten entirely.

Foods that do not include gluten and dairy include chicken, fish, legumes, meat, fruits, vegetables, potatoes, rice, corn, and products specifically labels "gluten and dairy-free." Remove all gluten and dairy products from your home and shop for alternatives.

Gluten belly, also known as wheat belly, is a common phrase that refers to stomach swelling after eating gluten as a result of bloating. Along with bloating, one may also develop symptoms such as stomach pain, flatulence, or irregular bowel movements.

Cornstarch is a great thickener for soup because only a little bit is needed to significantly thicken a soup, and it will not affect the flavor profile of the soup.

Flours like quinoa, rice, almond, coconut, or sorghum can also be the base for delicious baked goods but generally cannot be substituted one-for-one in recipes written for all-purpose flour. Instead, look for recipes that have been tested and call for these or other gluten-free flours outright.

Teff Flour

Rich in nutrients, teff flour is a healthy and versatile gluten free flour. It is particularly rich in fiber, iron, phosphorus, calcium, and B vitamins, and it helps boost circulation, improves immunity, and supports heart and bone health.

Whole-Wheat Flour

Whole-wheat flour is much heartier than all-purpose flour and produces denser baked goods with a more robust flavor. Milled from wheat berries with the nutritious bran and germ still intact, whole-wheat flour is rich in fiber and essential micronutrients like iron, magnesium and vitamin B6.