Simple, by using veggies
as the thickener instead.
Here, xanthan gum (found in most health food stores) acts
as a thickener instead of eggs, agave nectar replaces refined sugar and a touch of oat flour makes the dessert just a little bit... read more
Not exact matches
Be sure to make minor adjustments based on our modern understanding of nutrition; for example, many Beef Bourguignon recipes call for using wheat flour
as a
thickener, which I omitted (although I sometimes use white rice flour
instead).
I don't use oil in cooking anymore, so I just toasted flour in a cast iron skillet until lightly browned, and used that
as a
thickener, in broth
instead of oil.
No xanthan gum... but since it is supposedly used
as a
thickener, could I just add more coconut flour
instead?
Soups — Many soups traditionally use flour
as a
thickener; Why not use protein powder
instead?
Changes I made: sauteed in olive oil, deglazed with red wine, vege broth
instead of H2o, in addition to recipe spices I added: bay leaves, oregano, coriander powder, celery salt, skipped beginning of step 4 and used flour plus cornstarch / warm h2o
as thickener.