Can you use potato flour to thicken a stew?

[KatyMac]

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?

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).

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

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

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.

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.

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

Oh so it might be not better than cornflour

Oh poo!

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

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

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

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

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

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

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

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

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

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.

are you following paleo diet OP?

No FODMAP; with some intolerances

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?

It's not a great taste

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