Re: REcipe Question

[Guest guest]

Ooops, sorry - forgot to change the subject line!

From: Marla

Sent: Tuesday, September 07, 2010 9:14 AM

To: BTVC-SCD

Subject: Re: Rectal/Anal itching

I have a chicken cordon bleu crock pot recipe that calls for cream of chicken soup OR making a roux:

--1 T butter--3 T flour (Pamela's)--1/2 cup low-fat milk (soy in our case)--1/2 cup chicken broth--1/4 t salt--1/4 t black pepper

I'll just use thinned yogurt for the milk, but will almond flour make a roux?

Thanks!

Marla

[Guest guest]

At 08:15 AM 9/7/2010, you wrote:

I have a chicken

cordon bleu crock pot recipe that calls for cream of chicken soup OR

making a roux:

--1 T butter

--3 T flour

(

Pamela's)

--1/2 cup low-fat milk (soy in our case)

--1/2 cup chicken broth

--1/4 t salt

--1/4 t black pepper

I'll just use thinned yogurt for the milk, but will almond

flour make a roux?

When converting a recipe, you have to consider what the ingredients

accomplish. The roux does two things: adds flavor, coloring, and

thickens.

Please note that soy milk is not SCD-legal.

I would use a half cup of very well drained yogurt and the half cup of

chicken broth, plus perhaps a quarter teaspoon of homemade poultry

seasoning (or just sage, if that is what you have handy) in lieu of the

chicken soup. I'd include the butter, salt, and black pepper, as

well.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

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