CELIAC Archives

Celiac/Coeliac Wheat/Gluten-Free List

CELIAC@LISTSERV.ICORS.ORG
Options: Use Forum View

Use Monospaced Font
Show Text Part by Default
Show All Mail Headers

Message: [<< First] [< Prev] [Next >] [Last >>]
Topic: [<< First] [< Prev] [Next >] [Last >>]
Author: [<< First] [< Prev] [Next >] [Last >>]

Print Reply
Subject:
thickeners
From:
Ann Sokolowski <[log in to unmask]>
Reply To:
Ann Sokolowski <[log in to unmask]>
Date:
Wed, 21 Feb 2007 19:08:25 -0500
Content-Type:
text/plain
Parts/Attachments:
text/plain (11 lines) 
<<Disclaimer: Verify this information before applying it to your situation.>>

Last night on Alton Brown's GOOD EATS on the FoodNework, the subject was thickeners.   HIs first choice was NOT flour and for most applications was ARROWROOT.   He said that you use 1 teas arrowroot to one cup liquid.  

He did say to be sure of your source..that many times flour, cornstach and tapica are mis-labeled as arrowroot.  

I know that a sauce/aoup or stew thickened with arrowroot can be rehated..the same cannot be said for cornstarch.

*Support summarization of posts, reply to the SENDER not the CELIAC List*
Archives are at: Http://Listserv.icors.org/SCRIPTS/WA-ICORS.EXE?LIST=CELIAC

ATOM RSS1 RSS2