I’m gonna start this post with a disclaimer: anyone that is also allergic to corn will know, anything claiming to be corn-free probably isn’t. My family is only considered “corn-lite.” Some things don’t bother us (mostly corn starch, corn syrup, and sometimes citric acid), and we fall in the “bucket” category (as in, if we don’t overfill our bucket, we don’t have to be too careful).
And a lot of it will come down to your individually sourced ingredients. But, this is a lot better than what you find at the store. It’s based on the S.O.S. mix you see all over the web, except I’ve eliminated the cornstarch and used my own version of “chicken” bouillon.
I won’t make some long story, I hate blog posts for recipes that do that. Don’t even read them, usually; but I use this sauce for anything that calls for a can of “cream of…” I also sprinkle some in gravies or sauces I just want a little thicker or creamier.
Without further ado, modified SOS sauce
- 2 cups powdered milk (non-instant)
- 1 1/4 cup tapioca flour
- 1/4 c homemade chicken bouillon substitute
- 2 T onion flakes
- 2 T dehydrated mushrooms and/or celery (optional)
- 1/2 T salt (optional, but the tapioca doesn’t taste as salty as corn starch)
Mix it all together and store in an airtight container. I stick with the same usage as the original instructions and it usually works out okay for me. Start there and you can get a feel for if you feel like anything needs changed.
To use: wisk 1/3 c mix with 1 1/4 c water or chicken stock.
I’m sure this recipe could also use arrowroot starch. It would require about half the starch and then less salt, but tapioca starch is readily available in my small town and arrowroot would require a more intentional purchase. And my bouillon is a little less salty anyway, so the additional salt helps there as well. Anyway, make this recipe your own this is how I make mine.
