, I decided to use ground oats
as the thickener since they have a neutral taste and pair well with the rest of the flavors.
, I decided to use ground oats
as the thickener since they have a neutral taste and pair well with the rest of the flavors.
Not exact matches
No xanthan gum... but
since it is supposedly used
as a
thickener, could I just add more coconut flour instead?
It's a little tough to get the hang of
since is thickens SO much... But it works a lot like cornstarch
as a
thickener.
Apples require less
thickener since they are not
as watery
as berries.
The collagen helps
as a
thickener, so gelatin should do the same but you would need to change the measurement
since not
as much would be needed compared to collagen.
When doing so we find that adding flour with the berries
as a
thickener helps
since frozen blueberries will have more liquid
Unfortunately no
since it acts
as a
thickener for the jam.
Since finer cut meats absorb much more liquid, some cooks grind about a third of their beef to use
as a
thickener.
The amazing translator for the French edition of the book was kind enough to adapt the recipe using agar - agar for our French readers
as well,
since the aforementioned
thickeners are not easily accessible in France.
Since I typically use chia seeds
as a
thickener or added in moderation to recipes and not
as the core part of a meal, I don't worry too much about their phytate content.