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Thickening Agents

August 18th, 2006 at 11:10 am

(1) Cornstarch

(2) Potato starch

(3) Rice Flour

(4) Flour

*5* Potato Flakes!

*6* Rice cereal / Baby cereal!

I've tried it and it works! Any others to comment on?

2 Responses to “Thickening Agents”

  1. Joan.of.the.Arch Says:

    Manioc / Cassava root/ tapioca flour (all the same thing)

    Tapioca beads if you don't mind the extra lumps in whatever you are thickening. (Great in fruit desserts like pie)

    Arrowroot (from a fragrant, pretty iris)

    Oat flour,

    Barley flour,

    Soy flour (but be prepared for a powerful taste theat many find unacceptable)

    I think Yucca root might work...not sure.

  2. Joan.of.the.Arch Says:

    Oh, almost forgot. Some beans and peas can be used to thick certain foods. Blacked-eyed peas for example will thicken a stew or soup. Just cook to a mush and add.

    Somewhere I have a Chinese recipe that uses red beans to make a sort of pudding that goes into an apple to be baked.

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