Cooking with Bette - Cream Soup and Biscuit Mix

Cooking with Bette Hagman


Don't look here for Bette Hagman's recipes. go buy her book "Gluten Free Gourmet"
I'm too cheap to buy anything and I bought this book.
You will make every single thing in this book.

I will post from time to time tips and tricks for following her recipes.



Cream Soup Base:

I got my neat glass containers at IKEA, $2.99 and $3.99 depending on the size
To make my cream soup base dairy free I used store brand soy-based infant formula. Seems odd but it works!

Biscuit Mix:
I used the infant formula again and the tool you need to make this is a pastry cutter.
You will thank me.
Keep cutting the shortening until you just have a crumbly mix, not globs.
Make sure you store this in the fridge!

Baking - Hamburger Buns- gluten free/dairy free

Every gluten free guy or gal usually starts out the summer with the bun less hamburger. A good ole meat patty perhaps wrapped in some lettuce, cut with a knife, eaten with a fork.

No more my friends!
We must stand up and fight this!
We deserve a hamburger bun!

So, as with everything else in our world; we take to the kitchen.

Meet your new friend, Kinni-Kwik:


All you do is mix this stuff with milk (or soy, rice, almond, hemp milk for the no moo-juices folks like me) and then bake in whatever format you need.

I needed hamburger buns so I looked around to see what I could use:

Ramekins! What are these things for anyways? We all have them, and I don't know one person who makes Crème Brule anyways.

So you bake according to the instructions on the back and this is what you get!

They taste somewhere between a bun and a biscuit.

Now what on earth can I use to bake hot dog buns??