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Would almond or coconut flour work in this recipe?

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  • Would almond or coconut flour work in this recipe?

    Here is a stew recipe that I want to make. Obviously I need to leave out the flour and replace the potatos with either parsnips or sweet potatos. Should I even use any type of flour at all and hope that the stew isn't thin? Thanks for any help.

    French Beef Stew Recipe - Allrecipes.com

  • #2
    Shit! I posted this in the wrong section. Is there anyway to move it to the recipes section?

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    • #3
      Sorry, I don't know if you can move your post, but nut flours don't really work to thicken things up. However, there are some other ways to do it. You could use a vegetable puree instead. Cook some vegetables that would complement the stew such as tomatoes, onions, carrots and then puree them in a blender or food processor and add them to the stew to thicken.
      Also, depending on how you feel about it, you could use non-gmo cornstarch. Probably a tablespoon or two would thicken it, but it would up the carb count if you're concerned about that.
      Also, xanthan gum thickens things really well, but it's kind of slimy. It only takes a little bit though.
      kiss = keep it simple, sister!

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      • #4
        I think tapioca flour is supposed to be good for that.
        http://baconandwhimsy.blogspot.com

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        • #5
          you could just cook it down or add less liquid to start with.
          Chris
          "Life isn't about waiting for the storm to pass. It is about learning to dance in the rain."
          Unknown

          My journal: http://www.marksdailyapple.com/forum/thread36279.html

          My "Program": doing my version of a 4:3 - 3 day fast diet with real food every day, with a little twist of anti-inflammatory mixed in.

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          • #6
            I've been using rice flour to thicken sauces lately. Works pretty well.

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            • #7
              Another good thickener that is 100% Primal is water chestnut powder. Available at any asian grocery store. Also arrowroot.

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              • #8
                Also, you could use unflavored gelatin dissolved into some of the broth.
                kiss = keep it simple, sister!

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                • #9
                  I used turbinado squash and blitzed it w/ the broth then added it back into the "stew" the other night - the family loved it.

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                  • #10
                    Skip the flour. If the sauce is thin you can remove meat and veggies and boil it until it is thicker. Or use more veggies than called for and puree some of them at the end.

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                    • #11
                      Originally posted by kiss View Post
                      Also, you could use unflavored gelatin dissolved into some of the broth.
                      Gelatin liquefies when hot.

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                      • #12
                        Originally posted by Egerland View Post
                        I've been using rice flour to thicken sauces lately. Works pretty well.
                        Look for Mochiko rice flour in the oriental section of the grocery store. Another advantage of Mochiko is that you can freeze sauces made with it and tey won't break.

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                        • #13
                          Originally posted by Adrianag View Post
                          Gelatin liquefies when hot.
                          Doh! I should have known that. I've been putting some in my tea.
                          kiss = keep it simple, sister!

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                          • #14
                            Thanks guys. I think I will just use less broth and smash the veggies a little.

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