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    Home » Blog » dairy free » Gluten Free Thickeners For Recipes

    Gluten Free Thickeners For Recipes

    July 26, 2021 by burntapple Leave a Comment

    Crap. Your gravy is super thin and you need to thicken it up.

    What can you use?

    What can you use that's gluten free?

    "The laws of food are mine!"--Famous superhero

    The laws of food might be yours, but sometimes no matter HOW well you follow a recipe, it just doesn't thicken like it should.

    Thickeners are primarily used to add a flavorful taste and texture to a recipe. They are mostly added to stews, soups, sauces, gravy and fillings.

    Common Types of Gluten Free Thickeners:

    You can use any of the below gluten free thickeners as a gluten free gravy or sauce thickener.

    Arrowroot:

    Arrowroot powder is a great substitute for cornstarch and does not add any color to a recipe. It is a very neutral flavor and typically tasteless. It is a fine, white powder. (Gluten free, dairy free, egg free, soy free, nut free, FODMAP, vegan, vegetarian)

    Cornstarch:

    The least expensive thickener, cornstarch is also a fine white powder that incorporates well into hot or cold recipes. It is also tasteless and has a neutral flavor. Cornstarch can be used in hot or cold recipes. Those with intolerances to corn may have trouble using cornstarch. (Gluten free, dairy free, egg free, soy free, nut free, FODMAP, vegan, vegetarian).

    Gluten Free Flour:

    Flour is a simple thickener for recipes. It can be a little more tempermental in recipes and is more prone to clumping. But it works great and is often used for gravies and sauces. It has a slight flavor to it but not enough to change or alter the taste of a recipe. (Gluten free, dairy free, egg free, soy free, nut free, FODMAP, vegan, vegetarian).

    Tapioca Starch

    Look at the label of pie fillings and other foods and tapioca starch is a pretty typical and common ingredient. Tapioca starch is pretty common because it's taste free, it thickens and it will freeze well without loosing it's texture. It also isn't prone to separating or clumping up if you decide to freeze or refrigerate a recipe with it. Reheating isn't much of an issue in the change of texture either. It makes for a great thickener if you're wanting a more gellatinous texture. (Gluten free, dairy free, egg free, nut free, soy free, FODMAP, vegan, vegetarian).

    Xanthum Gum

    Often one of the more expensive thickeners to use it can be vital in gluten free baking to aid in elasticity but it can also be used in non dairy milks, ice cream, and other products to help thicken. (Gluten free, dairy free, nut free, egg free, soy free, FODMAP, vegan, vegetarian)

    Happy Cooking and Love and Gravy Forever, Traci

    And don't forget! If you need some more help and tips for the kitchen head to our getting started page! We got you!

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    About Me

    minimal ingredient recipes with five ingredients or less and ready in under thirty minutes! many recipes are gluten free, dairy free and FODMAP friendly too!

    I've been making over recipes since I was ten. Back then I wasn't so great at it and created everything from rubber cakes for my Dad's birthday to rock muffins that put a hole in the wall.

    Diagnosed with colitis ten years ago and with three young children I had to learn to cook. But life was busy and there wasn't a lot of time to cook or figure out what I could eat!

    Burnt Apple became my personal coffee shop--a place to share, talk and vent! I share minimal ingredient recipes with five ingredients or less and ready in under thirty minutes!

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