Is there a gluten free alternative for flour in clam or mussel chowder? The recipe calls for a couple spoonfuls.
asked Mar 1, 2022 at 20:52
-
What style of chowder? ...probably can just omit.– moscafjMar 1, 2022 at 21:14
-
It's a white muscle chowder that looks like New England clam chowder.– Jonathan AllenMar 1, 2022 at 21:36
-
Does this answer your question? What is the best way to turn soup into stew without using flour?– Neil MeyerSep 19, 2022 at 15:18
Add a comment
|
1 Answer
Yes, certainly. The flour is only there for thickening. You can use pretty much any flour or starch from a gluten-free grain or tuber, and it will thicken just as well.
Depending on whether you want to add another flavor, you can go for a flour with a strong taste on its own, like buckwheat, and/or whole grain flour. If you don't want that, go for a starch.
As for the amount, do a 1:1 substitute by weight. You can employ it with whatever technique is prescribed in the original - a roux, a slurry, or dusting the solid pieces before adding them, it will all work.
answered Mar 1, 2022 at 21:29
