Cornabys at the Gluten Free Expo

Hi hi!

Gluten free expo

Wow it was a busy weekend.  We attended the SLC Gluten Free Expo this last Saturday and it was great to see so many of you there!  We really enjoy going to the shows where we can talk to folks face to face, particularly when we’re helping to provide solutions to special diet needs.  Food is so important and it’s just no fun when you feel like you can’t eat anything you really enjoy!

So thank you to everyone who came out and we hope to see you again next year.

In celebration of the Gluten Free fair we’ll share the recipe for our favorite cream soup mix here, and we’re have a special free shipping code which is good through the end of November.  It’s a good time to get your gluten free products, and start stocking up for Christmas.  So to use this you trundle over to the Cornaby’s Shopping Cart.  Select your products and at the end it’ll have a box for coupons:  ShipMeGlutenFree will give you free shipping on any order over $50.00.  How cool is that?

Anyway…here’s the recipe for an easy cream sauce base that can be used in recipes or eaten all by itself!

Ultra Gel Cream Soup Mix
⅔ c. instant non-fat dry milk
2 t. chicken base or chicken bouillon
granules
¼ c. Thick Gel or ⅓ – ½ c. Ultra Gel
½ t. onion powder
½ t. garlic powder
½ t. salt

Combine all ingredients in a resealable sandwich bag. Seal, label, date and store in tightly covered container. Shelf stable for up to one month, refrigerator stable for up to six months.

Yield: one packet

*Note: Since this mix doesn’t settle out so it can be made in bulk and used as needed.

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5 thoughts on “Cornabys at the Gluten Free Expo

    • You don’t have to use any water at all. What is in the packet will be labeled Ultra Gel or Thick Gel, we gave out samples of both, and then there are recipes attached which use them. In the case of Thick Gel it works just like corn starch and can be used to replace corn starch or flour in any cooked recipe. Ultra Gel is an instant and you use 1.25-2 times as much by volume as you would flour or cornstarch because it’s so puffy. Ultra Gel will thicken any liquid at any temperature though, so if you add it to a glass of water you’ll get thick water. :) If you want to make the cream soup base the recipe is attached to the packets and is something we suggest starting with.

    • It’s the cream soup recipe which is in the blog you’re commenting on. :)

      Ultra Gel Cream Soup Mix
      ⅔ c. instant non-fat dry milk
      2 t. chicken base or chicken bouillon
      granules
      ¼ c. Thick Gel or ⅓ – ½ c. Ultra Gel
      ½ t. onion powder
      ½ t. garlic powder
      ½ t. salt

      Combine all ingredients in a resealable sandwich bag. Seal, label, date and store in tightly covered container. Shelf stable for up to one month, refrigerator stable for up to six months.

      As well you can do something as simple as…if you have a stir fry that you’d like the sauce to be thicker sprinkle 1-2 tsp of the Ultra Gel on as you’re stirring and it will thicken and make the sauce stick to the veggies. :) Or if you have a bottle of jam which isn’t thick enough, stir in a teaspoon to thicken it up.

      • you emailed me saying the reciepe on the blog was given away in packets with a reciepe attached for using this mixture. I have the ingredients in the blog. how is it used, making a cream soup base. do you use your own reciepe and add it to it , I wouldn’t use it with onion powder and garlic poweder in the reciepe for jam. my understanding it is used to thicken your own reciepes, or am I wrong. What would I add to the ingredients on the blog for cream soup to make the soup. Water or broth has to be in there somewhere

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