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BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  thickeners for type o's
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thickeners for type o's  This thread currently has 639 views. Print Print Thread
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racechic
Saturday, August 11, 2007, 4:38pm Report to Moderator Report to Moderator
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I am very new to this ER4YT.  I have just given up wheat and bought myself some spelt bread (which is very good)

Eating red meat is also going to be new for me but today I decided to make some ginger beef.

I just found out that cornstarch is an "avoid" so I am at a loss as to what to use for the sauce thickener.

Can I use spelt flour?
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Drea
Saturday, August 11, 2007, 5:21pm Report to Moderator Report to Moderator

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Agar is neutral for O secretors and avoid for O nonnies; arrowroot powder is neutral for everyone. Either of those will do the same job as corn starch. Not sure about spelt flour, though.  


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Alek
Saturday, August 11, 2007, 5:28pm Report to Moderator Report to Moderator

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Rice flour works well and is nutral for secretors and non-secretors.




MIFHI


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Drea
Saturday, August 11, 2007, 5:35pm Report to Moderator Report to Moderator

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Quoted from btd_forums

Rice flour works well and is nutral for secretors and non-secretors.


I wasn't aware that rice flour could be used as a thickener...thanks!


It is not my responsibility to convince anyone of anything.
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Alek
Saturday, August 11, 2007, 6:13pm Report to Moderator Report to Moderator

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Drea, it is the only one I use.,
The best is to experiment, starting with 1tsp full, or roll your meet only on one side in the flour.
Any other method, is diluting it with cold water and adding at the end of the cooking.




MIFHI


Man is the measure of all things. Protagoras.
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racechic
Saturday, August 11, 2007, 6:47pm Report to Moderator Report to Moderator
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Thank you Drea and Alek.  I think I shall give the rice flour a try.
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Brighid45
Sunday, August 12, 2007, 12:12am Report to Moderator Report to Moderator

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I use rice flour too, it works very well. You can treat it the same way you would cornstarch, and remember the rule for thickening: hot to cold, or cold to hot. In other words, if the liquid you're thickening is hot, use cold water and rice flour. If the liquid is cold, use hot water and rice flour.

You can also use spelt flour as a thickener. Same rule applies--hot to cold/cold to hot. I've found it takes spelt a little longer to thicken up, but be patient and it will work eventually.


Everyone is entitled to his or her informed opinion. --H. Ellison
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Drea
Sunday, August 12, 2007, 12:51am Report to Moderator Report to Moderator

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Quoted from Brighid45
I use rice flour too, it works very well. You can treat it the same way you would cornstarch, and remember the rule for thickening: hot to cold, or cold to hot. In other words, if the liquid you're thickening is hot, use cold water and rice flour. If the liquid is cold, use hot water and rice flour.


Great advice, thank you!


It is not my responsibility to convince anyone of anything.

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outdoordrea  -  Sunday, August 12, 2007, 12:51am
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italybound
Sunday, August 12, 2007, 1:19am Report to Moderator Report to Moderator

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wow, glad I dropped into this thread. I've been using arrowroot, which does a great job, but always nice to know there's something else I can use!!
Brig, thanks for the tips on hot to cold, cold to hot!!  



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susanh
Sunday, August 12, 2007, 8:22am Report to Moderator Report to Moderator
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I sometimes use eggplant paste/puree to thicken a sauce or even a small amount of casserole/stew. It works really well.
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Henriette Bsec
Sunday, August 12, 2007, 4:06pm Report to Moderator Report to Moderator

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susanh - what an interesting suggestion  thanks.

I was wondering:
for a loong time I thought that I was using arrowroot flour
- but yesterday I found out that it was really kudzu root flour
that I had been using .. how do you think that would be rated ????


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Schluggell
Monday, August 13, 2007, 7:50am Report to Moderator Report to Moderator

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Kudzu (Kuzu) {Pueraria sp. - Fabaceae, Subfamily: Faboideae, Tribe: Phaseoleae}

There are several species of Pueraria commonly called "Kudzu". The specie running rampant in southern US is not the specie commonly associated with 'nutritional therapy' in eastern asia - though it is used & is effective.
Yet another Untested Neutral....


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Henriette Bsec
Monday, August 13, 2007, 8:39am Report to Moderator Report to Moderator

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Thanks Schlüggel
The kudzu/ kuzu I use is derived from the Pueraia lobata- it is japanese made.
I like it a lot if I have an upset stomach-  I heat it in applejuice or blueberry juice- and drik it as a thicken hot drink.


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italybound
Monday, August 13, 2007, 4:00pm Report to Moderator Report to Moderator

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Quoted from Henriette_Bsec
TThe kudzu/ kuzu I use is derived from the Pueraia lobata- it is japanese made.I like it a lot if I have an upset stomach-  I heat it in applejuice or blueberry juice- and drik it as a thicken hot drink.


Might this work for stomach cramps also? I saw a thread re: same earlier.



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Henriette Bsec
Monday, August 13, 2007, 6:39pm Report to Moderator Report to Moderator

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Maybe ...  cooked blueberries are really great when you have an upset stomach - but mind you the wild ones are more efficient than the "american large ones)


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Lola
Tuesday, August 14, 2007, 4:40am Report to Moderator Report to Moderator

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rice flour has also worked for roux......
infact, any compliant flour can work eventually......
unless you re an expert like Brighid!! lol


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san j
Tuesday, August 14, 2007, 9:29pm Report to Moderator Report to Moderator

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Quoted from Schluggell
Kudzu (Kuzu) {Pueraria sp. - Fabaceae, Subfamily: Faboideae, Tribe: Phaseoleae}

There are several species of Pueraria commonly called "Kudzu". The specie running rampant in southern US is not the specie commonly associated with 'nutritional therapy' in eastern asia - though it is used & is effective.
Yet another Untested Neutral....


Yay, cause I use it as my thickener, too.



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