Page 1 of 2 12 LastLast
Results 1 to 10 of 14

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

  1. #1
    Join Date
    Feb 2011
    Location
    Hampstead NC
    Posts
    380

    Would almond or coconut flour work in this recipe?

    Shop Now
    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. #2
    Join Date
    Feb 2011
    Location
    Hampstead NC
    Posts
    380
    Shit! I posted this in the wrong section. Is there anyway to move it to the recipes section?

  3. #3
    Join Date
    Jul 2011
    Location
    South Florida
    Posts
    233
    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!

  4. #4
    Join Date
    Jun 2011
    Location
    Nashville, TN
    Posts
    178
    I think tapioca flour is supposed to be good for that.

  5. #5
    Join Date
    Aug 2011
    Location
    Tennessee
    Posts
    9,428
    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.

  6. #6
    Join Date
    Apr 2010
    Location
    SoCal
    Posts
    247
    I've been using rice flour to thicken sauces lately. Works pretty well.

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

  8. #8
    Join Date
    Jul 2011
    Location
    South Florida
    Posts
    233
    Also, you could use unflavored gelatin dissolved into some of the broth.
    kiss = keep it simple, sister!

  9. #9
    Join Date
    Feb 2011
    Location
    Denver Suburbs, CO
    Posts
    1,700
    I used turbinado squash and blitzed it w/ the broth then added it back into the "stew" the other night - the family loved it.

  10. #10
    Join Date
    Aug 2010
    Location
    Atlanta, GA
    Posts
    2,795
    Shop Now
    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.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •