Home of Gluten-Free Society Forums All Gluten Free All The Time Suggestions on how to thicken a sauce?

This topic contains 10 replies, has 6 voices, and was last updated by Martha Swift Martha 8 years, 5 months ago.

Viewing 11 posts - 1 through 11 (of 11 total)
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  • #7933
    Lori Quandt
    farmwife67
    Member

    Any suggestions on how to thicken a sauce of chicken broth and coconut millk? (trying to make a type of casserole and would like it to be sort of the consistency of cream of chicken soup?

    Thanks,

    Lori

    #8982
    Jacqueline Scarbrough
    Jackie Scarbrough
    Participant

    Not sure if this would work, I haven't tried it, but has anyone tried tapioca starch or flour for thickening?

    #8984
    Lori Quandt
    farmwife67
    Member

    I also have garbanzo flour, but I'm afraid to use it because of CC.  What do you think Dr. O?

    #8991
    Kate Osborne
    Peter Osborne
    Keymaster

    Not a big fan of the bean flours.  Tough to digest.  Additionally, there are cross contamination risks.

    #8993
    Lori Quandt
    farmwife67
    Member

    Dr. O.,

    What about the tapioca flour?

    Lori

    #8994
    K B
    KB
    Member

    I use Arrowroot flour–3 tB mixed in a jar with 3 tB of filtered water. It doesn't work absolute wonders, but it will thicken slightly.

     

    I got the idea originally from a recipe in Nourishing Traditions.

    #8995
    Lori Quandt
    farmwife67
    Member

    Thanks KB that is what I do too.  I was hoping someone had a good idea.  Like you said it is better than nothing. I have to remember “eat to live, not live to eat”.

    #8998
    Kate Osborne
    Peter Osborne
    Keymaster

    Tapioca works well.  Careful of cross contamination.

    #9002

    I use coconut flour to thickeen sauces. You only need a little!  Start with i tsp and increase as needed.

    When cooking a roast, I use coconut flour to dust my roast.  I'll post this recipe in the recipe section.

    #9003
    Lori Quandt
    farmwife67
    Member

    Mari ann,

    I never thought of that, I'm going to try it with my next roast! Thanks a bunch! Lori

    #9172
    Martha Swift
    Martha
    Participant

    i'm not sure if anyone is still looking for an answer to this question, but Elana Amsterdam (The Gluten-Free Almond Flour Cookbook) says that you must raise the liquid you are trying to thicken to high and then mix in the arrowroot slurry or paste until “well integrated and the mixture on the stove completely thickens.”

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