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Food/Recipes

Can you use potato flour to thicken a stew?

30 replies

KatyMac · 13/04/2014 15:39

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?

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EvansOvalPiesYumYum · 13/04/2014 15:42

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).

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antimatter · 13/04/2014 15:47

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

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Nocomet · 13/04/2014 15:49

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

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Allalonenow · 13/04/2014 15:50

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.

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mousmous · 13/04/2014 15:50

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.

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KatyMac · 13/04/2014 15:52

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

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KatyMac · 13/04/2014 15:52

Oh so it might be not better than cornflour

Oh poo!

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antimatter · 13/04/2014 15:54

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

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KatyMac · 13/04/2014 15:58

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

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antimatter · 13/04/2014 16:05

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

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KatyMac · 13/04/2014 16:13

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

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antimatter · 13/04/2014 17:44

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

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PolterGoose · 13/04/2014 21:15

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KatyMac · 13/04/2014 21:22

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

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PolterGoose · 13/04/2014 21:34

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KatyMac · 13/04/2014 21:36

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

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PolterGoose · 13/04/2014 21:40

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KatyMac · 13/04/2014 21:49

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

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PolterGoose · 13/04/2014 21:58

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KatyMac · 14/04/2014 09:10

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

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starfishmummy · 14/04/2014 09:16

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.

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antimatter · 14/04/2014 10:53

are you following paleo diet OP?

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KatyMac · 14/04/2014 10:57

No FODMAP; with some intolerances

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antimatter · 14/04/2014 11:49

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?

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KatyMac · 14/04/2014 12:05

It's not a great taste

& unfortunately I have some anxiety/stress around food which really isn't helping

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