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What Do You Use To As A Thickener
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14 posts in this topic

Before Celiac I would make a basic rue with flour and butter, now I use cornstarch to thicken things. My question is I know there is a lot of expereince on this borad so what do you use to make gravy, white sauce, or to thicken things. What is the best kind of flour to use, I have just been using cornstarch but I know I can use other flours to just not sure which ones are best. Thank you.

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I use either cornstarch or potato starch. With potato starch, I find I only need about half as much.

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I make my roux just like I always did, with Bob's Red Mill All-purpose gluten-free flour blend, in the same amount as before. Some don't care for the bean flour that it contains when used in large quantity in baking, but the flavor blends well in the sauces and is unnoticable.

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I have always used cornstarch. I was told that sweet rice flour is good to use.

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I make a roux with amaranth flour and olive oil for white cream sauces. I use arrowroot to thicken other things. I dont eat corn.

The trick with arrowroot is that you should take a few tlb of the warm liquid from your dish (or warm water) and mix with the arrowroot to make sure it mixes well (no lumps) then gradually add it to your dish.

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It was pleasing to hear another person say they use Bob's Red Mill All Purpose Flour as I use that exclusively in recipes and for thickening gravy. I have used cornstarch and potato starch to thicken gravies, too. The BRMAPF works so well for me, I just back off some on the amount in all of my favorite recipes and add some xanthun gum. It seems the more moist the recipe, the more adaptable it is to gluten-free. I have baked cakes, cookies, muffins and cookies using the flour subsitute with success. Also with the gravies and white sauce, it takes less than regular flour, but you don't notice any difference in the taste.

Barbara

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I have always used corn starch, even prior to going gluten free. However, I ran out of corn starch one night and used potato starch. Now I am a big potato starch fan. I like it better than corn starch.

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Another one for potato starch!

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I just use my all purpose flour: 1 part corn starch, 1 part tapioca flour and 1 part rice flour. I use it as a direct substitution for wheat flour.

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I use light buckwheat flour. I find that my gravies turn out the same as with wheat flour, and everybody raves about them.

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Before Celiac I would make a basic rue with flour and butter, now I use cornstarch to thicken things. My question is I know there is a lot of expereince on this borad so what do you use to make gravy, white sauce, or to thicken things. What is the best kind of flour to use, I have just been using cornstarch but I know I can use other flours to just not sure which ones are best. Thank you.

I've tried them all and settled on glutinous rice flour in almost everything. It never gets slimy like arrowroot and tapioca tend to. It disappears and doesn't effect the finished flavour.

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I use cornstarch too..used it tonight in my yummy sweet and sour pork

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I use a featherlight mix, and love it! I keep a big tupperware of it mixed up in my cupboard for whenever I need it.

Featherlight Mix - from Bette Hagman's Gluten Free Gourmet Bakes Bread

1 c. Rice flour

1 c. cornstarch

1 c. tapioca starch

1 Tbs. potato flour (NOT potato starch)

Mix well.

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I only use cornstarch if the recipe specifically calls for it. The problem with cornstarch is that it tends to break down when reheated and we often have leftovers.

Most of the time I use sweet rice flour.

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