Scott Peterson Posted March 21, 2013 Share Posted March 21, 2013 Any ideas on how to thicken sauces using Whole30 ingredients? Link to comment Share on other sites More sharing options...
Susan W Posted March 21, 2013 Share Posted March 21, 2013 I thicken by reducing (you get the most flavor that way), but you can use arrowroot, coconut flour, almond flour or tapioca flour. Link to comment Share on other sites More sharing options...
Scott Peterson Posted March 21, 2013 Author Share Posted March 21, 2013 Yeah... That is the method I have been using!!!! Link to comment Share on other sites More sharing options...
Ani Posted April 2, 2013 Share Posted April 2, 2013 I'm just making a casserole in the slow cooker and its quite liquidy... I'm not used to thickening in general so unsure how much coconut flour to add and do you have to mix it in a small batch before adding it to the rest of the mix to avoid clumps? And... At what stage do I add it? Right before serving? Link to comment Share on other sites More sharing options...
Derval Posted April 2, 2013 Share Posted April 2, 2013 Ani, I read tip recently to remove th elid last half hour of cooking & it worked well. I use arrowroot when I need to so can't help with the coconut flour, sorry. Link to comment Share on other sites More sharing options...
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