Flour substitute for thickening a stew or braise?

[Shel_B]

My sister is coming for a visit after the 1st of the year and I'm thinking about dinner options for her and friends.  Stew and braise ideas are floating around.  Sis has some dietary restrictions, and should I go with the braise/stew ideas, I might want to use a thickening agent other than flour.  What are some gluten-free options for this?

 

 

 

[Tropicalsenior]

You can always use cornstarch. It does have its limitations but it is gluten free, if that is what you are looking for.

[mgaretz]

Cornstarch for sure.  I struggled with lumps for years until I found the secret to making the slurry.  1 to 1 ratio of cornstarch to water, stir until liquid.  When the stew is done, bring to a boil and stir in the slurry until you get the thickness you want - actually stop a bit before as it will thicken a bit more.

[Alex]

Crush some of the potatoes (that I assume you're using)

[Tropicalsenior]

Instant mashed potatoes also make a pretty good thickener although the stew will be pretty cloudy.

[AlaMoi]

rice flour

instant tapioca

 

both gluten free

[chromedome]

Potato starch thickens as well as cornstarch, but I find it to be more forgiving of cooling and reheating (even freezing and thawing) than cornstarch. YMMV.

[Shel_B]

@Alex I've done the potato thing many times but didn't realize that they are GF.  I never had to think about GF in my diet and the diets of friends for whom I've cooked. So, thanks for the heads up. Bonus: there are always potatoes in the larder.

 

@Tropicalsenior  I've used IMPs successfully before. It's nice to be reminded about them as just last week I was gifted a box of potato flakes. These days, when I want to thicken with potatoes, I use the fresh product.

 

@chromedome I've never used potato starch, but it's come up a couple of times these past few months, so maybe it's time to try the product.  👍

 

 

 

[liuzhou]

Potato starch is my go-to thickening agent.  

[YvetteMT]

Ive been GF for a long time and in addition to the above, use McCormick GF gravy packets. (Horrors I know!) They are available on Amazon and I use just a pinch at times. The one issue with the gravy packets and the cornstarch- they can be weird reheated. Texture wise they stay a bit thick/gloppy when reheated. If you are pre-making your braise, stick with the potato starch/instant potato, you will likely be unhappy to serve the reheated braise with the cornstarch.

 

And if not out of place, cream cheese is a fabulous thickener.

[Tropicalsenior]

22 minutes ago, YvetteMT said:

gravy packets. (Horrors I know!)

Not at all, in fact it is an excellent suggestion. In Costa Rica we have something called cola de res which is an oxtail soup base made by Maggi. It has a thickener in it and it makes an excellent gravy.

The one thing that you do have to take into consideration if you are are using a gravy mix is that it has salt added. So you want to make sure that you season your stew after you have added the gravy mix. Otherwise you can wind up with something totally inedible. Been there done that.

[Shel_B]

6 hours ago, YvetteMT said:

Ive been GF for a long time and [...] use McCormick GF gravy packets. (Horrors I know!) 

[...] And if not out of place, cream cheese is a fabulous thickener.

 

6 hours ago, Tropicalsenior said:

The one thing that you do have to take into consideration if you are are using a gravy mix is that it has salt added. 

 

Thanks for your suggestions and information. Using a gravy mix is not a direction I'd normally take, but knowing about the option is nice. I've seen cream cheese used a few times, although I've yet to see it in something I'd cook, although it's nice to be reminded of the option.

[AlaMoi]

heavy cream will reduce and thicken.

with a little patience, so will light cream...

 

for a really super savory & easy sauce maker, try mascarpone cheese.

similar to cream cheese, but lots more tastier.

it is its own 'thickener'