How do I use guten free all purpose flour to thicken a soup or stew?
1849996
I would add a small amount of Xantham Gum to the flour first. Then add some water and stir until all flour and gum are dissolved. Then stir into the soup liquid. I have not done this personally, however. It is just what I think would work.
1849997
Considering the starch content (potato starch and tapioca flour) which will thicken more than regular flour, I would use a less than 1:1 substitution. You can always add more as needed.
1849998
I have never used it for this purpose, but I think it would work the same as using wheat flour. I would make a roue with broth/water and flour and put it into a container with a lid, and shake it. Then I would add it to the stew or soup. I think you would do better if you contacted Bob's Red Mill for a suggestion.
1849999
I have used G.F. flour to thicken my soups and stews before. Depending on the amount of liquid I'm thickening, I put about a 1/2 to 1 cup of the liquid from soup/stew in a bowl, stir in 2 tablespoons flour till dissolved, then slowly stir mixture into soup/stew till it reaches desired thickness. Note soup/stew will continue to thicken as it absorbs the flour, so add dissolved flour mixture a little at a time. Hope this helps.
263750
Potato starch is only made from the starch of the potato and is flavorless but potato flour uses the whole potato, thus has the taste of potatoes. The starch is good for thickening gravy or sauces ( just don't boil), or using in recipes when you want a fluffy texture , where the flour can be added to gluten free baking recipes, if used in small amounts. P.S. I use both, and always Bod's Redmill products.
615295
I just use the recipe on the can to make broth and then add whatever veggies I desire at the time. I also use it for a seasoning in potato salad, rice, etc. It is a wonderfully. Versatile item in my pantry!
2073507
Yes, any thin liquid will work fine. No caramel or chicken noodle soup but hot cocoa will be fine.
55999
Baking soda, barkeeper, or bon ami works better with a non-abrasive sponge, make into a paste and ad in a circular motion. Let set for a while and then repeat as necessary. Hope this helps BUT remember clean after each cooking episode so the build-up is less. . Good Luck .
792922
I have had the best luck i all my baking using the Namaste Perfect blend GF flour. Even those who eat gluten prefer my baked goods made with it and end up borrowing enough flour to make their favorite recipes. Hope this is helpful fot you.
1829373
Rice flours, xantum gum. Works perfectly as a one to one GF replacement in all recipes.
813531
No but I was able to use online recipes. As a substitute for flour you may use chick peas
548387
No. It doesn't cook anything like wheat flour. It would be like putting corn meal in the stew.
1767327
Here is what I found on the Nordic Ware website.1. Before initial use and after subsequent uses, hand wash with warm, soapy water.2. Dishwasher use is not recommended, as it may shorten the life of the nonstick coating on your pan.3. Before each use, brush with solid vegetable shortening and dust with flour or cocoa, or use baking spray with flour in it.4. Mixes and recipes may vary. Fill the pan no more than 3/4 full to avoid overflow.5. Metal utensils, scouring pads and abrasive cleaners should not be used on nonstick surfaces.
2213867
Very coarse. If you need flour you have to "crack"it first anyway and put it thru again otherwise you will regret the mess.
1736295
The most reliable one I've found is https://simplygluten-free.com/blog/2011/11/gluten-free-french-bread-recipe-easy-easy-easy.html I didn't have Asian sweet rice handy so I used entirely Asian white rice flour with excellent results! Looked, acted, and tasted like a 'regular' baguette! This recipe is for TWO loaves of French Bread but I made three Baguettes and it worked out just fine, but it IS messy!
493656
Use the same amount or even a touch more. I find GF flour to be a little more moist.
2142626
You can use it anyway you use cooked thickened cornstarch. I'm not sure if it would work for that or not but a thickened cooled batch added to WC might be fun to try!
765567
hello heather, the best solution is a immersion blender. you can puree in seconds and you can look at the puree as you are doing it to see if it is pureed to your desired consistency.less clean up than a food processor or blender. you can puree in the vessel you cooked the vegetable in. do not buy a cheap model. i would suggest a bamix, braun. or kitchenaid.search at amazon under "immersion blender". the kitchenaid with chopper looks good. it is $99. i have not personally used it.the reviews are encouraging. do your homework. read the reviews. make sure the shaft is all stainless. shaft. i have a excellent braun mr5550mbc it retails for $299. ouch! i did not pay that much. i am not sure why the price is so high. you can use it for many healthy snacks for children fruit smoothees etc. wonderful for making soups. i also have a food processor but find the immersion blender a better choice for puree. ace
1675301
Its used as a thickening agent or in baking gluten -free products. Also used as a flour substitute over the Passover holiday for the Jewish people.
1786954
We do not have the original recipe but this is the one we use with great success. This came from a friend in Germany.4 cups flour, just under 1 cup water, 1 tsp. salt, 5 eggs, 1 Tblsp. oil or less, Dough should come off spoon in strings. Salt cooking water. Will float to top, cook 1 minute longer. Strain. Add butter. Enjoy