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W30 compliant soup thickener?


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I've been working on my egg drop soup recipe, and I'm starting to realize that it just doesn't work as well if you don't thicken the broth first before dropping the eggs in. Any ideas on how to thicken up my soup? I thought I had read that arrowroot powder isn't compliant, and coconut flour is too gritty. Obviously not going to use cornstarch, and egg yolks didn't seem to work either. Any tips or ideas? Have any of you used gelatin for this purpose?

Thanks in advance!

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