Potato flour may be an option?
I wonder what thickening properties almond flour would have. Potato is just a longer chain sugar and raises blood sugar fast.
Hey Steve, if I can find almond flour in bulk, you want me to experiment?
Potato flour may be an option?
I think arrowroot was partially what she was trying to avoid as a thickening agent.
Using that gum stuff...I dunno. lol. I think I've seen it on some soylent green burrito ingredient list. Sounds like something you'd add to 300 lbs of other stuff and make it into lot and lots of food for sale.
Not something I'd likely have around and add a dash of.
Almond flour is one of the replacement flours I've been looking at. It does work as a thickener from what I've read. The only concern I have with using it (and maybe it isn't a valid one) is that almonds contain a lot of omega-6, which tends to be inflammatory. It's also one of the reasons I don't use seed based oils anymore. I think it would be okay to use in small amounts, just like eating a handful of almonds. But I see people on the web posting recipes for almond flour cakes and breads, and that just seems like an awful lot of omega-6 to me.Hey Steve, if I can find almond flour in bulk, you want me to experiment?
I hadn't thought at all about arrowroot, but you are absolutely right. I've always lumped it into the same category as cornstarch, but it turns out arrowroot contains only about 1/10th of the carbs of cornstarch. Who knew?Arrowroot as a thickener is supposed to be diabetic friendly, though I've never used it, and not diabetic yet, thankfully.
My package of Xanthan showed up tonight. So tomorrow I'll be experimenting with some kitchen alchemy.
Arrowroot as a thickener is supposed to be diabetic friendly, though I've never used it, and not diabetic yet, thankfully.
Steve, why would wild rice flour not work? It is a grass, not a rice...a little of that goes a long way when used to thicken soups. It can't be used to make bread on its own, no gluten, but it does work as a thickener. What about pureeing vegetables (carrots, celery, leeks, etc.) with stock?Thanks S&P. Unfortunately, flour and cornstarch are no longer an option for me, so that's why I am looking for other alternatives.
What about guar gum? Have you ever used that?
I've used arrowroot for thickening. I didn't notice that it did any better than cornstarch. Also, arrowroot is much more expensive than cornstarch. $6 for only an 1.87 oz. jar.
Hi CWS. Good suggestions, but the here's the bottom line for me, and the reason I'm looking for alternatives. Technically speaking, wild rice - or at least the part that you consume - is a seed. Most foods of this type, whether you call them legumes, grains, nuts, or seeds, contain a lot of food energy (carbohydrates) condensed into a small package. By nature, they are nutrient rich foods, but they also kick up my blood sugar.Steve, why would wild rice flour not work? It is a grass, not a rice...a little of that goes a long way when used to thicken soups. It can't be used to make bread on its own, no gluten, but it does work as a thickener. What about pureeing vegetables (carrots, celery, leeks, etc.) with stock?
I won't ask.Be cautious. Too much makes your dish gluey - gummy - mucusey. It's better for gentle thickening - not necessarily for thick gravy or soup.
Don't ask how I know this........;(
Steve, it was Aunt Bea who suggested konjac flour, I suggested arrowroot. I had never heard of konjac, sounds interesting.
Good to know an easy recipe for snot! When I made snot with kids, the recipe was much more involved, using gelatin and corn syrup.