Flour Blend To Use In An Oven Baked Stew For Tomorrow

[missy'smom]

I'm putting together a dinner kit for a pregnant friend for a beef stew that is baked covered on low temp. for 4 hrs. in the oven. I've made the recipe before many times(before gluten-free) but it's been a while and I won't be there to make it or eat it. She'll just dump everything into the roaster at home. That's where the reassurance part comes in. It calls for some flour mixed with the liquid then put in the roaster with the other ingredients and covered and baked low and slow. That's where the advice comes in. I am debating between featherlight and Bob's. I use the Bob's in sauces alot but I don't want them(non-gluten-eaters) to tase a funky bean taste. The thing I'm wondering about the featherlight is the starches, if they will thicken up too soon, once the liquids come to a simmer? I also have sorghum flour but wonder if they will taste that unfamiliar flavor ? Maybe I should just leave it out? I don't remember what I did last time.

[celiac-mommy]

I've just used white rice flour or brown rice flour by itself mixed well with a liquid before adding to to recipe without a problem. Last weekend I had to use Pamela's baking mix for an emergency substitution for a gravy thickener--I was sure it wouldn't work but had no other options at my mom's house, so I mixed a few tbs well with water and added it, and it worked amazingly!! I would agree with you regarding the Bob's--if they're not used to it, it probably would taste funny.

[purple]

My MIL's 5-hour stew recipe calls for regular tapioca (not the flour), she's not gluten-free.

[missy'smom]

Thank you guys! That helped alot!

[photobabe42]

Tried some Bob's Biscuit and Baking mix for cookies and they tasted a bit odd and noticeably had a different texture than my pre-gluten-free cookie recipes. I love their Mighty Tasty hot cereal but I will be trying Pamela's baking mix and something the fiance bought at Whole Foods in my next experiments. I've had good luck with plain ol' cornstarch in stews. It's what my mom always used so I guess my family is used to it by now!

[pickle]

I find that just by adding potatoes to the stew it thickens without needing flour. Sometimes I also add quinoa to soak up some of the extra water, but it's really the starch from the potatoes that makes the remaining water thick.

Here's my recipe (I don't measure, just dump n taste!):

sauteed onions & garlic

meat (beef cubes usually but short ribs also work and I've even used ground meat in a pinch)

potatoes (1-1.5 per person)

carrots (one for every 2 people)

zuchinni

mushrooms

dash of soy sauce

cup of uncooked quioa (presoaked & rinsed if I have time) (usually leave out, but sooo good!)

tomato paste (sometimes I leave out, If I use I also use a dash of brown sugar, red wine vinegar &/or red wine)

black pepper

salt

paprika

water to cover

cook in crockpot on high for an hour, then on low for 10-12 or one the stovetop: bring to a boil then reduce to low stirring occasionally until meat is tender, at least 4 hours. In the oven (I put into a deep roasting dish in a crockpot liner) on 300 for 4-5 hours.

bon appetit!

you could add bell peppers, celery, etc, but we're not fans here at chez pickle.