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Flour/thickener For Dinner And Sides

zus888

By zus888
in Gluten-Free Recipes & Cooking Tips

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zus888 Contributor
zus888
Posted

I have some dishes that I'd hate to give up - things that call for flour as a thickener. What do you use for a replacement? I know there's a gluten-free "all purpose" flour out there, but wasn't sure if it was any good. I'm thinking I can just use potato flakes for my potato soup recipe? What do you all use for your scalloped potatoes, mac n cheese, stews, and casseroles? Corn starch makes things sort of weirdly gelatinous.

My apple crisp recipe calls for oats and flour, can this be saved? I REALLY really like the recipe and since I'm having to give up apple cake and apple dumplings, I really need something to be able to keep.

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Dixiebell Contributor
Dixiebell
Posted

For my potato soup I have always cooked my potatoes and either take some out and mash them up or add some more potatoes into the pot after the others have cooked down a bit. I have never added any flour to my soup. The flakes will probably work well too.

I have made a crisp type thing with peaches using the gluten-free bisquick, last time I added pamala's too, brown sugar and butter. I used a fork to smoosh it around till it was crumbly. I did not measure, just eyeballed it, and it was very good.

I use corstarch for everything I need to thicken. I think it works great.

larry mac Enthusiast
larry mac
Posted

I highly recommend "the Best Gluten Free Family Cookbook" by Donna Washburn & Heather Butt, simply for the "thickeners" section.

There is a table in the back of the book that describes the thickening properties of all the gluten-free flours & starches. It's really fantastic. It recommends certain ones for different dishes and such. And also they make comparisons between the various flours/starches.

best regards, lm

zus888 Contributor
zus888
Posted
  • Author

I highly recommend "the Best Gluten Free Family Cookbook" by Donna Washburn & Heather Butt, simply for the "thickeners" section.

There is a table in the back of the book that describes the thickening properties of all the gluten-free flours & starches. It's really fantastic. It recommends certain ones for different dishes and such. And also they make comparisons between the various flours/starches.

best regards, lm

Thanks! I really needed a cookbook recommendation! The Guten-Free Girl and the Chef is just not up our alley. I stick to easy-to-prepare family recipes. No one in this house is going to cook "fine" meals of leg of lamb, duck, or even any fish. I will go out and buy that!

larry mac Enthusiast
larry mac
Posted

I've never made anything out of the cookbook part of it. Can't remember much about that. But the thickeners table is very useful.

I love cookbooks, but almost never actually make anything in them.

best regards, lm

cahill Collaborator
cahill
Posted

When I still cooked :lol: :lol: I would use potato flour to make gravy,, I have had good luck with white rice flour in most everything.

Baking breads and cakes gets a little trickier.

take a peek at this recipes site

Open Original Shared Link

this page talks about substitutions and flours used in gluten free baking

Open Original Shared Link

GFinDC Veteran
GFinDC
Posted

Psyillium husks are a good a thickener. Also okra. Or just about any gluten free flour would work as far as I know.

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Darn210 Enthusiast
Darn210
Posted

I have no problems using a gluten-free flour blend as a thickener. I only use the rice/tapioca/potato starch blends. It shouldn't add any odd flavor to your dish. I would watch out for the flour blends that have a bean blend . . . IMO they have a funny aftertaste.

Your apple dish should be OK if you are OK with oats . . . some people aren't . . . make sure they are certified gluten free oats.

Juliebove Rising Star
Juliebove
Posted

For apple crisp I use either plain white or brown rice flour or a four flour blend. Whatever I have in the house. Used the brown rice flour last night and it came out well. Be sure to use certified gluten-free oats.

For gravies and sauces I use sweet rice flour. You can buy it for less in the Asian food section.

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