Julie Cobb Posted September 2, 2012 Share Posted September 2, 2012 How do you thicken broths and soups if you cannot use flour or corn starch? or is the amount used for that ok? thanks Julie Link to comment Share on other sites More sharing options...
Susan W Posted September 2, 2012 Share Posted September 2, 2012 No, Julie, no amount of cornstarch or flour is okay. Can you be more specific as to why you want to thicken a broth? Without knowing what you are looking for, sweet potatoes and cauliflower are both good thickeners for soups. You just put the soup in the blender with one or both of them and whirl away or use an immersion blender stick. I kind of like the control of the blender stick more when it comes to soups. Link to comment Share on other sites More sharing options...
Moderators Tom Denham Posted September 2, 2012 Moderators Share Posted September 2, 2012 I've never felt as if I needed to thicken broths or soups. If I want a thick soup, I add more of whatever ingredients I am using except water. If I want to thick broth, I cook it down longer until it is thicker. Link to comment Share on other sites More sharing options...
Robin Strathdee Posted September 2, 2012 Share Posted September 2, 2012 I use tapioca starch to thicken gravies or sauces. Others have used coconut flour or arrowroot with success as well. Hope that helps! Link to comment Share on other sites More sharing options...
lexibelle5110 Posted September 6, 2012 Share Posted September 6, 2012 We've used Tapioca starch and it worked well, but use a lot less than you think you need. It reacts differently than cornstarch or normal flour and our gravy was more gel-like than liquid. There's also Tapioca flour which may be more user friendly. I was able to find both easily at an Asian market and they were both relatively cheap. Link to comment Share on other sites More sharing options...
krafty-1 Posted September 6, 2012 Share Posted September 6, 2012 Are you all sure Tapioca is ok? Is there a mod that can confirm? Link to comment Share on other sites More sharing options...
Renee Lee Posted September 6, 2012 Share Posted September 6, 2012 Robin IS a mod. But yes, tapioca's good to go. (just not in pudding form with milk and sugar and vanilla and awesomeness) Link to comment Share on other sites More sharing options...
Nancy H. Posted September 12, 2012 Share Posted September 12, 2012 How about Arrowroot? Can that be used as a thickening agnet in soups or gravy? Link to comment Share on other sites More sharing options...
Susan W Posted September 12, 2012 Share Posted September 12, 2012 How about Arrowroot? Can that be used as a thickening agnet in soups or gravy? Yes, a couple of posts up from yours, a Moderator (Robin) said Arrowroot is fine. Link to comment Share on other sites More sharing options...
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