judybot Posted August 29, 2012 Share Posted August 29, 2012 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! Link to comment Share on other sites More sharing options...
Derval Posted August 29, 2012 Share Posted August 29, 2012 Arrowroot as a thickener is ok http://forum.whole9life.com/topic/594-is-arrowroot-an-approved-food/page__hl__arrowroot__fromsearch__1 as is tapioca hth Link to comment Share on other sites More sharing options...
judybot Posted August 29, 2012 Author Share Posted August 29, 2012 Oh, sweet! Thanks Derval! Link to comment Share on other sites More sharing options...
Aberrantatavia Posted August 29, 2012 Share Posted August 29, 2012 Good to know! Time for a compliant version of Italian wedding soup:) Link to comment Share on other sites More sharing options...
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