Arrowroot Flour

[HeHateMe]

Do any of you use it as a substitute for regular flour? I'm looking to cut carbs out of my gravy and I know, ppl will be like, "why dont you just stop eating gravy on stuff all the time?" Thing is, I really love gravy, heard this is great for gravy.

 

[number51]

"Arrowroot can be a fussy ingredient, and it can't be reheated (or it will thin out again). Still, some people prefer to use it as a thickener. Proceed with gravy recipe as you would for cornstarch (skipping the roux-making process). Transfer about 1 cup gravy base to a medium bowl and whisk in arrowroot (you'll need 2 tablespoons arrowroot for every cup of gravy base). Just before serving, return arrowroot mixture to gravy base and whisk until thickened and smooth."

From here.

https://www.bonappetit.com/test-kitchen/how-to/article/gluten-free-gravy

They also recommend this:

https://www.kingarthurflour.com/shop/items/gluten-free-multi-purpose-flour

Off topic, how did the citric acid work out?

 

[Ares]

Do any of you use it as a substitute for regular flour? I'm looking to cut carbs out of my gravy and I know, ppl will be like, "why dont you just stop eating gravy on stuff all the time?" Thing is, I really love gravy, heard this is great for gravy.

Idiot, you mean sauce, not gravy...

 

[Fatman LOU]

If meat is cooked plain or floured, the resulting pan juices will make sauce.. If flour is added after meat is cooked in order to thicken the pan juices -- well, that's gravy.

 

[HeHateMe]

"Arrowroot can be a fussy ingredient, and it can't be reheated (or it will thin out again). Still, some people prefer to use it as a thickener. Proceed with gravy recipe as you would for cornstarch (skipping the roux-making process). Transfer about 1 cup gravy base to a medium bowl and whisk in arrowroot (you'll need 2 tablespoons arrowroot for every cup of gravy base). Just before serving, return arrowroot mixture to gravy base and whisk until thickened and smooth."

From here.

https://www.bonappetit.com/test-kitchen/how-to/article/gluten-free-gravy

They also recommend this:

https://www.kingarthurflour.com/shop/items/gluten-free-multi-purpose-flour

Off topic, how did the citric acid work out?

Awesome. Which basically means this thread is stupid I should just make cheese sauce instead of gravy anyways. Thanks for reminding me!

 

[number51]

Awesome. Which basically means this thread is stupid I should just make cheese sauce instead of gravy anyways. Thanks for reminding me!

Depending on the cut, I like some blue cheese crumbles on my steak. So I made a blue cheese sauce and it was way too intense, I dipped my first piece into the sauce and, nope. Next time I used half jack cheese and half blue, that was outstanding. I don't mess with great cuts of steak, salt and pepper only, but on skirt, tri-tip, or something like that, blue cheese really goes great.

Turns a nice lean healthy piece of beef into an artery clogging ticket to bypass surgery.

 

[Chief Walking Stick]

Depending on the cut, I like some blue cheese crumbles on my steak. So I made a blue cheese sauce and it was way too intense, I dipped my first piece into the sauce and, nope. Next time I used half jack cheese and half blue, that was outstanding. I don't mess with great cuts of steak, salt and pepper only, but on skirt, tri-tip, or something like that, blue cheese really goes great.

Turns a nice lean healthy piece of beef into an artery clogging ticket to bypass surgery.

Depending on the poster, it may also indicate that they are *** for an normal flour. So please, help.

 

[HeHateMe]

Depending on the cut, I like some blue cheese crumbles on my steak. So I made a blue cheese sauce and it was way too intense, I dipped my first piece into the sauce and, nope. Next time I used half jack cheese and half blue, that was outstanding. I don't mess with great cuts of steak, salt and pepper only, but on skirt, tri-tip, or something like that, blue cheese really goes great.

Turns a nice lean healthy piece of beef into an artery clogging ticket to bypass surgery.

Yea straight blue sounds like it would be pretty astringenttasting. Jack definitely a proper cheese to cut into the bleu cheese. My first sauce was smokey provolone and cheddar for a sandwich. Was dope.

 

[Fatman LOU]

Yea straight blue sounds like it would be pretty astringenttasting. Jack definitely a proper cheese to cut into the bleu cheese. My first sauce was smokey provolone and cheddar for a sandwich. Was dope.

Was dope? Wow you're a cool dude.

 

[Xuder O'Clam]

HHM is a cool dude. I will vouch.

 

[Burque]

Awesome. Which basically means this thread is stupid I should just make cheese sauce instead of gravy anyways. Thanks for reminding me!

Wait, Are we going to have to halve another conversation about Queso? I thot you already figured this out.

 

[BearFanJohn]

If meat is cooked plain or floured, the resulting pan juices will make sauce.. If flour is added after meat is cooked in order to thicken the pan juices -- well, that's gravy.

Funny, I just learned that yesterday watching an old episode of Alton Brown’s Good Eats.

 

[Hawkeye OG]

Depending on the cut, I like some blue cheese crumbles on my steak. So I made a blue cheese sauce and it was way too intense, I dipped my first piece into the sauce and, nope. Next time I used half jack cheese and half blue, that was outstanding. I don't mess with great cuts of steak, salt and pepper only, but on skirt, tri-tip, or something like that, blue cheese really goes great.

Turns a nice lean healthy piece of beef into an artery clogging ticket to bypass surgery.

I prefer Chorizo and cream for a dipping sauce. No draining of the Chorizo