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9 replies to this topic

#1

 
squirmingitch

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Posted 27 February 2012 - 07:45 PM

What's the best thickening for broth or meat juices to make gravy? I have never cared for constarch used to make gravy.

Potato starch?Posted Image
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Self diagnosed dh Sept. 2011~~~ confirmed dx July 18, 2012
Gluten free Dec. 2011
Soy free Dec. 2011
Hubs self diagnosed dh March 30, 2012
Hubs gluten free March 30, 2012

Summer 2013 We both have added back a little soy which is near unavoidable & we are doing okay with that small amount.

 


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#2

 
Skylark

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Posted 27 February 2012 - 08:01 PM

I like arrowroot starch. I could never get potato starch to work without clumping.
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#3

 
cahill

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Posted 27 February 2012 - 08:15 PM

I have used potato starch and it works well for me. It taste excellent , but if I am rotating nightshades I use rice flour.
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Gluten free Oct/09
Soy free Nov/10

 


#4

 
squirmingitch

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Posted 28 February 2012 - 02:24 AM

Thank you gals.
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Self diagnosed dh Sept. 2011~~~ confirmed dx July 18, 2012
Gluten free Dec. 2011
Soy free Dec. 2011
Hubs self diagnosed dh March 30, 2012
Hubs gluten free March 30, 2012

Summer 2013 We both have added back a little soy which is near unavoidable & we are doing okay with that small amount.

 


#5

 
Mizzo

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Posted 28 February 2012 - 04:52 AM

I recently started using superfine brown rice flour and it works great.
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#6

 
squirmingitch

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Posted 28 February 2012 - 05:27 AM

Interesting Mizzo. I never heard of superfine brown rice flour. What is the brand & where do you get it?
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Self diagnosed dh Sept. 2011~~~ confirmed dx July 18, 2012
Gluten free Dec. 2011
Soy free Dec. 2011
Hubs self diagnosed dh March 30, 2012
Hubs gluten free March 30, 2012

Summer 2013 We both have added back a little soy which is near unavoidable & we are doing okay with that small amount.

 


#7

 
Cathey

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Posted 28 February 2012 - 01:44 PM

I was using Bob's rice flour but found King Arthur all purpose much better not as grainy. I use gingersnap cookies for sauerbraten.
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#8

 
squirmingitch

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Posted 28 February 2012 - 01:47 PM

Thanks! I have been using BRM also but just am not happy with it.
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Self diagnosed dh Sept. 2011~~~ confirmed dx July 18, 2012
Gluten free Dec. 2011
Soy free Dec. 2011
Hubs self diagnosed dh March 30, 2012
Hubs gluten free March 30, 2012

Summer 2013 We both have added back a little soy which is near unavoidable & we are doing okay with that small amount.

 


#9

 
kitgordon

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Posted 01 March 2012 - 08:36 AM

I use Better Batter flour. It does clump a little (the xantham gum, I suppose) but tastes SO much like what I used to make.
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#10

 
mbrookes

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Posted 02 March 2012 - 09:04 AM

I use Williams-Sonoma cup-4-cup. It works just like wheat flour and has no off taste.
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