Can you use potato flour to thicken a stew?

(31 Posts)
KatyMac Sun 13-Apr-14 15:39:43

I used to use ordinary flour with a bit of cold water made into a paste stirred into the gravy/juices to make a lovely thick gravy

But I'm gluten free now & cornflour sort of makes it gloopy and it doesn't reheat like it should

Would potato flour work & if so how?

EvansOvalPiesYumYum Sun 13-Apr-14 15:42:52

I would imagine you could use any type of flour to thicken a stew. Mix it in a mug with a little cold water first, then gradually stir it into your stew (stirring until the stew thickens and doesn't go all lumpy).

antimatter Sun 13-Apr-14 15:47:06

yes, you can
I think gloopines is coming from using too much of it
get a flat tbsp od potato flour, mix it with 1/4 cup of cold water stirring (fork or any stirrer would do)
add few tbsps of liquid from the stew to water it down further, add it back to the pan, stir and bring to boiling once

Nocomet Sun 13-Apr-14 15:49:30

Can you just chuck in some floury (sp) potatoes and give it more body that way.

Allalonenow Sun 13-Apr-14 15:50:25

Potato flour should work well to thicken stew, perhaps you are using just a bit too much corn flour if it is going gloopy. I usually mix my thickening agent up with a bit of wine just for extra taste.

mousmous Sun 13-Apr-14 15:50:52

you can.
but potatoe flour makes a weird stringy texture gloopyness.
I would grate a raw potatoe into it and use less liquid to start with.

KatyMac Sun 13-Apr-14 15:52:09

If I use less cornflour it isn't very thick & when I microwave it the next day the gravy is never 'fluid' it's a bit jelly & the 'taste' is a bit off the second day

KatyMac Sun 13-Apr-14 15:52:47

Oh so it might be not better than cornflour

Oh poo!

antimatter Sun 13-Apr-14 15:54:09

How much of flour do you use at a time?
Maybe start with 1/2 tbsp?

KatyMac Sun 13-Apr-14 15:58:43

With ordinary flour I use a couple of tablespoons
With cornflour I use half a tablespoon & then use more if after cooking it isn't thick enough

antimatter Sun 13-Apr-14 16:05:33

Maybe stop at 1/2 tbsp for say 2 pints of liquid?

KatyMac Sun 13-Apr-14 16:13:05

I guess I just am used to a thickness & taste that maybe I can't have anymore

antimatter Sun 13-Apr-14 17:44:04

I remember adding mustart powder to add savoury flavour
I would fry it first on some oli

PolterGoose Sun 13-Apr-14 21:15:41

What about a handful of red lentils?

KatyMac Sun 13-Apr-14 21:22:40

Are Lentils pulses? If so I can't have them either

PolterGoose Sun 13-Apr-14 21:34:10

They are a pulse sad

What sort of stews? Can you just reduce the liquid? Or blitz a ladleful to a purée to stir back in? Meat on the bone with lots of connective tissue cooked long and low will thicken beautifully with the collagen.

Handful of starchy risotto rice?

KatyMac Sun 13-Apr-14 21:36:05

I used potato flour & I've just eaten Lamb Shank - & it was lovely

I'm being a bit pathetic over this but I am struggling with this newest dietary restriction - I was never an adventurous eater & I am really out of my comfort zone

PolterGoose Sun 13-Apr-14 21:40:03

That's good. I've done a lot of home cooking for various needs and always try to use what I've got and not faff about with expensive specialist stuff. There is usually a way.

KatyMac Sun 13-Apr-14 21:49:28

There is a significant conflict between what I don't eat (rice, pasta, Liver, seafood) & foods I can't eat (Pulses, onions, garlic, egg, dairy, coconut, almond, green veg, raw fruit, gluten - this is the newest)

& one of my biggest issues is that dairy free & gluten free seem to mean packed with chemicals & I've always tried to eat a bit naturally

PolterGoose Sun 13-Apr-14 21:58:41

Have you tried writing a list of everything you can eat and like. Then plan meals from there? It's a lot easier than trying to plan based on what you can't have.

KatyMac Mon 14-Apr-14 09:10:41

Potatoes (& sweet potatoes) - Chips, roast, mash (with olive oil), baked (with ikky spread), potato cakes (with gluten free soy sauce), hash browns,

Meat - Lamb, chicken, beef, sausages (if I can find any I like), bacon, gammon, ham,

Fish - Plaice, smoked salmon, salmon, smoked haddock, haddock,

Carrots, (swede, parsnip, turnip - but I'm not a massive fan)

A tiny bit of: Banana, onion, leek, beans (baked or heavily processed), peppers, tomato

Fry's chocolate cream, jelly tots, jelly babies

I'll add to the list as I think of it

starfishmummy Mon 14-Apr-14 09:16:22

Mcdougalls thickener is potato flour and I have used that.
If you want a clear liquid then use arrowroot

Or just mash a potato into it.

antimatter Mon 14-Apr-14 10:53:34

are you following paleo diet OP?

KatyMac Mon 14-Apr-14 10:57:35

No FODMAP; with some intolerances

antimatter Mon 14-Apr-14 11:49:39

when changing stle of cooking we are unlikely to recreate old taste
if you are gluten free - have you tried using gluten free flour for this purpose?

Join the discussion

Join the discussion

Registering is free, easy, and means you can join in the discussion, get discounts, win prizes and lots more.

Register now