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View Full Version : What to use for levening agent (sp?)


Doug Emerson
09-01-2009, 04:44 PM
My wife and I are attempting to go paleo or at least "more paleo" :D I was making a beef stew the other day and the recipe called for dredging the meat in flour.

What do you guys use instead of flour for this?

Thanks in advance.

Jay Cohen
09-02-2009, 04:58 AM
Almond flour if you feel the need, or just leave out the flour stage.

Xuan Mai Ho
09-02-2009, 05:40 AM
For stews, I tend to leave out the flour.

For a "thicker" consistency stew, I use a technique that I learned from my Puerto Rican husband:

Add a wedge of diced "pumpkin" or calabasita. Alternatively, you can add maybe 1/4-1/2 diced sweet potato. As the stew simmers, the potato / calabasita will cook down and blend into the stew. If you're making a larger pot of stew, 1/2 a potato won't make that much of a difference carb wise.

Scott Kustes
09-02-2009, 06:06 AM
Kuzu or arrowroot work also.

Garrett Smith
09-02-2009, 07:07 AM
Almond meal, guar gum.

I can't remember the name of the seaweed-based thickener right now, but I'll use that too.

Xuan Mai Ho
09-02-2009, 07:08 AM
I can't remember the name of the seaweed-based thickener right now, but I'll use that too.

Agar-Agar.

Emily Mattes
09-02-2009, 03:42 PM
Xanthan gum does the trick, though it's expensive as hell.

(Also, I think you mean "thickening agent"--leavening agents work to make baked goods rise)

Doug Emerson
09-03-2009, 10:20 AM
Thanks for all the replies! This gives me some ideas for next time!

Cheers,

Doug

Scott Hanson
09-03-2009, 02:07 PM
For stew, I remove the meat and large pieces of vegetables and reduce the liquid by boiling it down until desired thickness. Also, try pureeing well-cooked carrots, onions, celery, etc. that are in the stew using a stick blender.