What gluten free flour should I use in soup?

[praisefor3]

My favorite beef stew calls for 1/2 cup flour to mix with the butter.  I am assuming this is for thickening.  I am new to this whole gf thing especially in cooking.  What flour should I use in it or should I use xanthem gum (or whatever that is called.)  If so, do I use the same ratio?  I really don't like the consistency of that stuff but if you think it is important I will use it.

[SadieMarie]

I use corn starch for thickening. But it doesn't take as much as when you use flour.

[kitten18]

I think I would try just leaving it out. I've never thickened stew. 

[KungFuPanda]

I have a lentil sop recipe that adds potatoes. The whole point of the potatoes is so they can thicken the soup when it is puréed. If your stew calls for potatoes, you could try removing some, pureeing them, then adding them back to the pot to add some thickness.

 

A little tapioca might also do the trick if you keep that on hand.

[HS Mom in NC]

One way to thicken without flour or cornstarch is to scoop out about 1/2 a cup of broth and chunks of whatever's in your soup, put it in the blender and puree it, then pour it back into the soup.  That way the flavor isn't altered at all.

[Orthodox6]

I have not seen your recipe; however, the butter and flour might be intended for a roux. I just did a quick search, and there are GF roux recipes out there. The proportions of fat and flour will be different, so I would read up on this before trying the recipe.

[dbmamaz]

If you want to mix the flour in with the butter like that, you can use corn flour, corn meal, sweet rice flour, or a mix.  

 

You do not need xanthan gum in the stew, but you can use it

 

For corn starch, its easier to mix it with a small amount of water and add towards the end of the cooking time.  Usually you need half as much corn starch as flour for thickening.

[Rosie_0801]

I used to use brown rice flour to make a roux, but I agree with the others. There are all sorts of ways to thicken a soup, and I wouldn't bother. If it is thick, it is a stew, if it isn't, it is a soup. I'm fine with either. :p

[TrixieB]

My favorite beef stew calls for 1/2 cup flour to mix with the butter.  I am assuming this is for thickening.  I am new to this whole gf thing especially in cooking.  What flour should I use in it or should I use xanthem gum (or whatever that is called.)  If so, do I use the same ratio?  I really don't like the consistency of that stuff but if you think it is important I will use it.

If you use xanthan gum, do NOT use 1/2 cup of it.  The results would be inedible.  You would need only a small amount but I couldn't say for sure how small, because I've never tried thickening stew with xanthan gum.  But definitely not 1/2 cup. 

 

I subbed equivalent amounts of brown rice flour in the vegetable filling part of a pot pie recipe (crust is made with GF flour) and it worked just fine.

 

[KungFuPanda]

Oh, oh . . . You could also use filé powder!

[amo_mea_filiis.]

I use garbanzo bean flour.

[G5052]

Today I made my standard roux-based gravy with butter and gluten-free all-purpose flour, and no one knew the difference!

[Sara in AZ]

Today I made my standard roux-based gravy with butter and gluten-free all-purpose flour, and no one knew the difference!

Yes. I always make a roux with whatever GF flour mix I have on hand (usually one of Pamela's baking mixes) and it always turns out fine.

[MomOfOneFunOne]

AMDG

 

Lots of European soups of my acquaintance are thickened by adding day-old bread.

[Dandelion]

I've used rice flour for that purpose. It's usually the finest GF flour I have on hand. I've found that the coarser GF flours don't blend as well in stews and sauces.

[PrincessMommy]

I use Xanthum gum to thicken my soups.  It usually only takes about  1/2 a tsp or maybe more to thicken.  Add it directly to the hot soup (no need to make a roux) and wisk it.  Give it a few min. for it to thicken up before adding more if you need it.

 

I like the garbanzo bean flour idea. I'm definitely looking for that one. 

[Eagle]

White rice flour is a great thickener.

[klmama]

I just make sure I include potatoes in the stew while cooking.  They give off starch which thickens it.