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Thread: Thicken without flour or cornstarch? page

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    zakksmom's Avatar
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    Thicken without flour or cornstarch?

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    Hello All,
    I'm wanting to make green chile stew, but would like to thicken it without flour or cornstarch...
    Ideas?
    Linda

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    pjgh's Avatar
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    Arrowroot. Best of all, it thickens clear. It can be gelatinous when you use too much, but that can work to your advantage.

    Moving over to ancestral eating, I had to push flour and cornstarch aside. Arrowroot has answered many of my needs.

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    Analog6's Avatar
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    Tapioca or coconut flour
    Odille
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    zakksmom's Avatar
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    thank you thank you!
    Linda

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    Jamie Madrox's Avatar
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    xantham gum also works well.

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    ChocoTaco369's Avatar
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    Potato starch and tapioca starch are clean, healthy thickeners you can use made from primal foods.

    Xanthan gum works well but...it's questionable in nature. It's also brutal on my friend's IBS. The slightest drop has her running for the bathroom, and I believe it's a corn byproduct. I use it to make chocolate syrup because it takes like 1/2 tsp to thicken a whole pint of it, but I don't have any food sensitivities. Potato and tapioca are superior choices.

    Of course, the best of all is UNFLAVORED GELATIN! Think Knox Gelatin in the baking aisle. It's made from cow bones. It's difficult to use compared to starches, but it is FANTASTIC in ice cream to keep it from freezing hard and since it's ground up cow bones it's probably the best for health! My guess is it would suck in chili.

    I don't use thickeners in chili, I just reduce it. However, since it's chili, cocoa powder may help since chocolate rocks in chili!
    Don't put your trust in anyone on this forum, including me. You are the key to your own success.

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    Quote Originally Posted by ChocoTaco369 View Post
    I don't use thickeners in chili, I just reduce it. However, since it's chili, cocoa powder may help since chocolate rocks in chili!
    I use the same approach in chili - in general, I like soups/stews/chilis on the chunky/hearty side, so I'm after a meatier soup moreso than just thickening the liquid part. As such reducing the liquid works well - the end result is thicker, heartier, and has a more intense flavor.

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    jmday's Avatar
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    Arrow root. It is terrific
    Julia
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    I thought arrowroot, tapioca and Xanthan gum were NOT Paleo. Mark?

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    Analog6's Avatar
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    Quote Originally Posted by kmodell View Post
    I thought arrowroot, tapioca and Xanthan gum were NOT Paleo. Mark?
    To thicken we are talking maybe 2-3 tablespoons for a stew to provide probably 6 serves or so. Hardly a problem if you are 80/20ing, or even 90/10ing.
    Odille
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