Scrub Jay Posted December 14, 2013 Share Posted December 14, 2013 What would you use to replace the flour in this? I've only used almond flour and coconut flour in the past and both don't seem right... TIA! Quote Link to comment Share on other sites More sharing options...
wapiti Posted December 14, 2013 Share Posted December 14, 2013 It's just the 1 tbsp flour used as a thickener, right? I'd use cornstarch, though I typically use cornstarch at the end of the cooking rather than in the beginning and following the normal cornstarch directions (mix with cold liquid before adding to hot). Quote Link to comment Share on other sites More sharing options...
Learning fun Posted December 14, 2013 Share Posted December 14, 2013 Well because the flour is used as a thickening agent, I would use either tapioca flour or cornstarch. It looks yummy, good luck! Quote Link to comment Share on other sites More sharing options...
umsami Posted December 14, 2013 Share Posted December 14, 2013 Cornstarch or arrowroot. Quote Link to comment Share on other sites More sharing options...
Hikin' Mama Posted December 14, 2013 Share Posted December 14, 2013 I just made stew last night and used cornstarch. Remember to mix it with cold liquid and then stir that liquid into the hot stew. If you just add cornstarch to the hot stew it will turn to lumps. But you might already know that. :) Quote Link to comment Share on other sites More sharing options...
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