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Old 02-20-2009, 12:06 PM   #1
Ari Kestler
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Default Kuzu - for thickening sauces

A lot of great recipes use cornstarch or flour for thickening...I normally try to avoid this but it does leave a little something lacking in some dishes....I recently heard about kuzu as a thickening agent...anyone used it before? Does it work well? Paleo enough?
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Old 02-20-2009, 01:05 PM   #2
William Yundt
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Not to get too far off topic, but I first read about kuzu root on Scott Kustes' blog not too long ago. I couldn't find any locally, but I did come across Agar Agar which is sea vegetable flakes. I picked some up, but have yet to experiment with it. I'll be sure to share the results with everyone. From a nutritional standpoint though, Agar Agar is not a starch like kuzu is which would work better for the low-carbers amongst us.
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Old 02-21-2009, 09:42 AM   #3
Garrett Smith
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Isn't it kudzu?

I use xanthan gum on the rare occasion I need something thickened. I have some agar flakes, I think I've used them once.
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Old 02-21-2009, 11:09 AM   #4
George Mounce
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I use xanthan gum myself, but mainly for baking something that has eggs in it.

Still trying to come up with a paleo donut...
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Old 02-21-2009, 05:10 PM   #5
Aaron Austin
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Quote:
Originally Posted by Ari Kestler View Post
A lot of great recipes use cornstarch or flour for thickening...I normally try to avoid this but it does leave a little something lacking in some dishes....I recently heard about kuzu as a thickening agent...anyone used it before? Does it work well? Paleo enough?
What about arrowroot flour? I bought some today and it performs as well or better than corn starch.
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