slpowers Posted May 12, 2015 Share Posted May 12, 2015 I see Tapioca flour is compliant... is Tapioca starch the same thing - if not is it ok to use as a thickener? Also, how about Potato starch and instant potato flakes? Thanks Link to comment Share on other sites More sharing options...
Carlaccini Posted May 12, 2015 Share Posted May 12, 2015 Potato starch is ok. So is Tapioca starch. So is arrowroot powder/flour. Instant potato flakes - I honestly don't know. You would have to check the ingredients list to be sure. Instant potato flakes is probably one that I would personally stay away from. I could always boil a potato and mash it into whatever I am trying to thicken and it would work just as well. Link to comment Share on other sites More sharing options...
MeadowLily Posted May 12, 2015 Share Posted May 12, 2015 Instant potatoes will leave blobs in your dish....like potato dumplings. Link to comment Share on other sites More sharing options...
Administrators ladyshanny Posted May 12, 2015 Administrators Share Posted May 12, 2015 I find that potato starch as a thickener makes the food oddly gooey. I've found that arrowroot gives the closest result to corn starch and that, as mentioned above, blending potato (or steamed cauliflower) into whatever it is comes the closest to thickening with flour. If you are cooking a roast for example, throw extra onion, carrot, potato or cauliflower in with the meat. When the meat is done, blend the soft veggies into the meat drippings for absolutely amazing gravy! Link to comment Share on other sites More sharing options...
slpowers Posted May 12, 2015 Author Share Posted May 12, 2015 Thanks for the feedback ladies! In my pre-W30 days, I have used potato flakes in some things - ie some soups, meat pie, etc) and never experienced potato blobs in the final product. What I have on hand came from the bulk store so can't check the ingredient at the moment so will avoid. ladyshanny - the soft veg blended into gravy sounds amazing! Thanks again! Link to comment Share on other sites More sharing options...
Munkers Posted May 12, 2015 Share Posted May 12, 2015 When using arrowroot to thicken, just be sure not to boil too high or too long or else the arrowroot breaks down and loses its thickening ability. It's usually best to addd toward the end of cooking and then simmer for a few minutes to take care of any raw flavor that might be there. And a total non-issue during Whole30, but arrowroot plus dairy equals a slimy mess. So post-Whole30, if you add back dairy, just keep it mind that it does NOT play nice with arrowroot. Link to comment Share on other sites More sharing options...
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