"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cooking Resources > Substitutions
Reply
 
Thread Tools Display Modes
 
Old 12-04-2014, 12:15 AM   #21
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,289
Quote:
Originally Posted by salt and pepper View Post
Potato flour may be an option?
I wonder what thickening properties almond flour would have. Potato is just a longer chain sugar and raises blood sugar fast.

Hey Steve, if I can find almond flour in bulk, you want me to experiment?
__________________

__________________
PrincessFiona60 is offline   Reply With Quote
Old 12-04-2014, 12:26 AM   #22
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,098
Arrowroot as a thickener is supposed to be diabetic friendly, though I've never used it, and not diabetic yet, thankfully.
__________________

__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 12-04-2014, 01:16 AM   #23
Head Chef
 
Caslon's Avatar
 
Join Date: Sep 2007
Location: Inside the fridge
Posts: 1,703
I think arrowroot was partially what she was trying to avoid as a thickening agent.

Using that gum stuff...I dunno. lol. I think I've seen it on some soylent green burrito ingredient list. Sounds like something you'd add to 300 lbs of other stuff and make it into lot and lots of food for sale.

Not something I'd likely have around and add a dash of.
__________________
Caslon is offline   Reply With Quote
Old 12-04-2014, 07:24 AM   #24
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 5,408
Quote:
Originally Posted by Caslon View Post
I think arrowroot was partially what she was trying to avoid as a thickening agent.

Using that gum stuff...I dunno. lol. I think I've seen it on some soylent green burrito ingredient list. Sounds like something you'd add to 300 lbs of other stuff and make it into lot and lots of food for sale.

Not something I'd likely have around and add a dash of.
Right. I have no clue what you're talking about, nor does it answer my question. But thanks.
__________________
Steve Kroll is offline   Reply With Quote
Old 12-04-2014, 08:29 AM   #25
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 5,408
Quote:
Originally Posted by PrincessFiona60 View Post
Hey Steve, if I can find almond flour in bulk, you want me to experiment?
Almond flour is one of the replacement flours I've been looking at. It does work as a thickener from what I've read. The only concern I have with using it (and maybe it isn't a valid one) is that almonds contain a lot of omega-6, which tends to be inflammatory. It's also one of the reasons I don't use seed based oils anymore. I think it would be okay to use in small amounts, just like eating a handful of almonds. But I see people on the web posting recipes for almond flour cakes and breads, and that just seems like an awful lot of omega-6 to me.

Coconut flour is another option I've been looking at. It contains more saturated fat, which, believe it or not, I have less concerns about.

Quote:
Originally Posted by Dawgluver View Post
Arrowroot as a thickener is supposed to be diabetic friendly, though I've never used it, and not diabetic yet, thankfully.
I hadn't thought at all about arrowroot, but you are absolutely right. I've always lumped it into the same category as cornstarch, but it turns out arrowroot contains only about 1/10th of the carbs of cornstarch. Who knew?

I'm also going to order some Konjac flour today. Thanks for the suggestion.
__________________
Steve Kroll is offline   Reply With Quote
Old 12-04-2014, 07:13 PM   #26
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,289
Yes, I am not looking for a replacement for flour, I don't eat enough baked goods to make it necessary.

I can remove burgers from buns and the innards from tacos, etc. Just now finishing a Baconator Burger with lettuce, tomato, onions, pickles, mayo and mustard. The guy thought I was nuts, the burger doesn't come with the veggies...

I'm enjoying this, had a ham and cheese omelet with guacamole for breakfast. Yum!
__________________
PrincessFiona60 is offline   Reply With Quote
Old 12-04-2014, 08:59 PM   #27
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 5,408
My package of Xanthan showed up tonight. So tomorrow I'll be experimenting with some kitchen alchemy.
__________________
Steve Kroll is offline   Reply With Quote
Old 12-04-2014, 09:19 PM   #28
Sous Chef
 
Silversage's Avatar
 
Join Date: Aug 2004
Location: Florida
Posts: 863
Be cautious. Too much makes your dish gluey - gummy - mucusey. It's better for gentle thickening - not necessarily for thick gravy or soup.

Don't ask how I know this........;(
__________________
In our house, dog hair is a condiment!
OMG! I decided to blog!
Silversage is offline   Reply With Quote
Old 12-04-2014, 09:35 PM   #29
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,305
Steve--have you considered chia seeds, flaxseed goop, or wild rice flour? I can't remember what your restrictions are. Also, if you include veggies (carrots, celery, leeks, beets, cabbage, cauliflower, etc.) and then toss those in the FB, they will work as a thickening agent? No flour, just make the veggies thicken the soup/gravy?
__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 12-04-2014, 10:30 PM   #30
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,289
Quote:
Originally Posted by Steve Kroll View Post
My package of Xanthan showed up tonight. So tomorrow I'll be experimenting with some kitchen alchemy.
Maybe a violent violet radiation will result...I've always wanted to glow in the dark... Have fun!
__________________

__________________
PrincessFiona60 is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:47 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.