The natural starches from the potatoes
work as a thickener when simmered along with the broth.
The pineapple and coconut milk should
work as thickeners but you could add ice if needed.
In the case of fruity jams, like I've made here,
they work as a thickener.
Not exact matches
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.
You already know how much we love almond meal around here, and the other nut meals / flours can
work as sauce
thickeners.
Besides being incredibly nutritious, Irish moss
works miraculously
as a natural
thickener.
Anne's recipe has a great ratio for fruit to sugar to
thickener that
works well for almost any fruit pie filling (1 cup to 1/4 cup (less for very sweet fruit) to 1 tablespoon, respectively), although I used cornstarch rather than flour
as the
thickener,
as I prefer how it gels more translucently than flour, which can be a bit cloudy.
Just like cornstarch, it
works as a starchy
thickener, but without the corn.
I've tried the recipe without coconut flour, and
as long
as you have a
thickener it
works (this could be soft cheese, chia seeds, or just using less liquid)
I'm pretty sure arrowroot powder is a no for GAPS, but if you're not trying to stay away from carbs to that extent, it does
work well
as a
thickener — and it makes great cookie kind of things.
I am not on GAPS, but arrowroot powder is gluten free and
works better than flour
as a
thickener.
It
works * really * well
as a filler in meatballs — or
as a
thickener for sauces.
• Because its so soft, «silken «tofu
works well
as a
thickener for sauces, dips, and smoothies (try our Blueberry - Tofu Smoothie recipe).
Oftentimes I will make recipes with tapioca flour — it seems to crisp things up well and it
works as a great
thickener too.
It
works really well
as a
thickener for soups and stews, so why not pudding?
I don't recommend arrowroot powder,
as this grain free
thickener generally doesn't
work well when cooked.