Cream of Chicken Soup

I've found that most cream of chicken soups (as well as celary, mushroom etc...) all have wheat flour in them.  This recipe is designed to replace those canned soups and can be used either as soup or a base in your favorite recipe.

This will make about 2 cans of condensed soup.

4 T. Butter
1/4 cup Rice Flour
1 T. Potato Starch
1/8 t. Xanthan Gum
1 cup Chicken Broth
2 cups milk (I use Rice Milk)
1 T. Chicken Bouillon

Melt butter in sauce pan. Wisk in rice flour, and potato starch together, stirring continually till golden brown in color.  Add rice milk and chicken broth at medium heat a little at a time. Then add xanthan gum and chicken bouillon until thickened. Salt, pepper, and onion powder can be added in to taste.