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Thread: Would almond or coconut flour work in this recipe? page

  1. #1
    NicoleP's Avatar
    NicoleP is offline Senior Member
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    Would almond or coconut flour work in this recipe?

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    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

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    NicoleP's Avatar
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    Shit! I posted this in the wrong section. Is there anyway to move it to the recipes section?

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    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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    I think tapioca flour is supposed to be good for that.

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    demuralist's Avatar
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    you could just cook it down or add less liquid to start with.
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    Egerland's Avatar
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    I've been using rice flour to thicken sauces lately. Works pretty well.

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

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    kiss's Avatar
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    Also, you could use unflavored gelatin dissolved into some of the broth.
    kiss = keep it simple, sister!

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    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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    PrimalCon New York
    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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