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Old 07-29-2008, 10:47 AM   #1
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Question Specialty flours in Soups

Does anyone know about using specialty flours in soups that you have to freeze and later re-thaw? I find that the when I used flour it gums everything and the final product never tastes as good as before it was frozen. HELP!

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Old 07-29-2008, 10:54 AM   #2
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Welcome to DC Miss Doughgirl....Make yourself at home. Flour in soup??? As a thickening agent??? Maybe share your recipe, and someone can offer help!
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Old 07-29-2008, 08:22 PM   #3
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Old 07-29-2008, 10:27 PM   #4
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If its cream soups, they don't freeze well. You might check out a thickening agent called "ClearJel".
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Old 07-30-2008, 09:39 PM   #5
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I'm with Uncle Bob - if you would give us a recipe we could probably help you more than just trying to "guess" blindly.

I, personally, can't think of any reason for your soup to get "gummy" from freezing using flour for a thickener. Using something like Xanthane or Gaur gum or ClearJel could be a problem - depending on the recipe, although I don't see how they could gum up your soup if used properly.

And, as mcnerd noted - creamed soups do not freeze well - they "break" when reheated, they don't get "gummy".
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Old 07-31-2008, 10:33 AM   #6
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You could freeze the soup before thicking, im assuming your using a roux?

then reheat the soup base and add your roux to thick it.

the recipe or ingredigents should help.
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