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Old 09-01-2009, 05:44 PM   #1
Doug Emerson
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Default What to use for levening agent (sp?)

My wife and I are attempting to go paleo or at least "more paleo" 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.
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Old 09-02-2009, 05:58 AM   #2
Jay Cohen
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Almond flour if you feel the need, or just leave out the flour stage.
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Old 09-02-2009, 06:40 AM   #3
Xuan Mai Ho
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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.
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Old 09-02-2009, 07:06 AM   #4
Scott Kustes
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Kuzu or arrowroot work also.
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Old 09-02-2009, 08:07 AM   #5
Garrett Smith
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Almond meal, guar gum.

I can't remember the name of the seaweed-based thickener right now, but I'll use that too.
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Old 09-02-2009, 08:08 AM   #6
Xuan Mai Ho
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Quote:
Originally Posted by Garrett Smith View Post
I can't remember the name of the seaweed-based thickener right now, but I'll use that too.
Agar-Agar.
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Old 09-02-2009, 04:42 PM   #7
Emily Mattes
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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)
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Old 09-03-2009, 11:20 AM   #8
Doug Emerson
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Thanks for all the replies! This gives me some ideas for next time!

Cheers,

Doug
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Old 09-03-2009, 03:07 PM   #9
Scott Hanson
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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.
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