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

FAQs

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

White rice flour: fine wheat substitute

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.

The best way to ensure that your diet is gluten and dairy-free is to eat whole foods. Fruits, vegetables, meats, and grains like quinoa, rice, and buckwheat are all naturally gluten and dairy-free. Planning your meals in advance can help you avoid the temptation to eat foods that contain gluten and dairy.

Mix a little cornstarch into cool broth or water, then stir it into the soup pot. It will take a few minutes of simmering to see the soup develop the desired thickness, but it the outcome will be amazing!

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

You can eat any foods that do not contain gluten and dairy. These include all fruits and vegetables, meat, chicken, fish, legumes, corn, quinoa, rice, legumes, and nuts.

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.

If you don't have cornstarch handy, flour is a similar alternative that can be used to thicken soup (for a gluten-free option, you can also use arrowroot flour). There are a few ways to incorporate flour into soup, which work to avoid clumping and the raw taste of flour.

Potatoes are one of the naturally gluten-free foods. Potatoes and potato flour are common alternatives used in gluten-free products. They can be used to make crusts or coating to make food crisp.

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.

A: Yes, you may experience some weight loss as a consequence of cutting out gluten and dairy. That's because such an elimination diet is usually based on healthy, fresh, whole foods. When you reduce the consumption of packaged and processed foods, weight management becomes easy.

What is a good substitute for dairy in soups? ›

The best milk for cooking really depends on the flavor you're looking for. 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.

Flavorful dishes like curries and casseroles can easily sub almond milk for dairy milk. These dishes usually have lots of spices, so you might not notice the taste of the almond milk at all. When making creamy sauces and soups, remember that 2% or higher dairy milk contains more fat than almond milk.

Thick coconut milk is great for sauces and desserts while thin coconut milk is best as a milk alternative in coffee or soups. Most plant milks have a relatively neutral flavor, but coconut milk, both thick and thin, does maintain a slight coconut flavor.

Others are lactose intolerant, which results from an enzyme deficiency that makes it impossible to break down the lactose (a sugar found in dairy) in one's system. People with one or both of these conditions don't necessarily need to avoid eggs as they are devoid of milk proteins and lactose. Eggs are also gluten free.

A gluten-free casein-free diet (GFCF diet), also known as a gluten-free dairy-free diet (GFDF diet), is a diet that does not include gluten (found most often in wheat, barley, and rye), and casein (found most often in milk and dairy products).

Plain, fresh cuts of meat, including beef, poultry (chicken, turkey, etc), rabbit, lamb and fish/seafood meat, are all gluten-free. However, be careful with breaded or floured meats, which typically contain wheat and therefore gluten.

In its natural form, both peanuts and peanut butter are gluten-free. Many store-bought brands of peanut butter are also gluten-free, with gluten-containing peanut butter tending to be the exception rather than the rule.