I am making a soup for someone who has a Gluten intolerance what can I use as a thickener instead of flour?

Question

I am making a soup for someone who has a Gluten intolerance what can I use as a thickener instead of flour?

Answer 1

cornstarch, arrowroot, masa, or instant mashed potatoes

Answer 2

You're making soup, not stew.  No need to thicken it at all.

Answer 3

I would suggest a wheat free flour such as millet flour. In a whole foods or organic store, there are tons of flour options that do not contain wheat or gluten.  

Answer 4

gluten free flour?

Answer 5

Cornstarch, or rice flour.

Answer 6

I wouldn't use corn starch unless you knew that it was proper corn and not wheat corn; I use in my soups rice flour; and you mix it the same in some water in a cup then add it slowly stirring at the same time.  I also use this when I make gravy as well and it work good for me

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Answer 7

cornstarch = corn starch = cornflour = crème de mais = maize cornflour    Equivalents:  One tablespoon (1/4 ounce) thickens one cup of liquid.  Notes:   This silky powder is used to thicken sauces, gravies, and puddings.  Like other starch thickeners, cornstarch should be mixed into a slurry with an equal amount of cold water before it's added to the hot liquid you're trying to thicken.  You then need to simmer the liquid, stirring constantly, for a minute or so until it thickens.

Answer 8

instant potato flakes? It works well as a soup thickener...

Answer 9

Ask Someones Doctor.

Answer 10

If you have corn starch that is very good thickener, also if you have potato starch flour. We also have gluten problems. Hope you try these.

Just because I dont know if you know how to use corn starch, use the corn starch with cold water and then into your hot food.  

Answer 11

Corn starch.

Mix some water into about 3 TBS of starch, blend it thoroughly and then whisk it slowly into the soup base.  Watch it carefully...it will get thick all of a sudden.

Answer 12

Depending on the kind of soup you are making, if it is vegetable soup, you can puree some of the vegetables - which will thicken the soup - whether that is potato soup or a mixed vegetable soup.  You can also thicken with cream.  I often make my creamed soups with broth and at the last minute add just a little cream - really cuts down on the calories but adds the definite cream taste and mouth feel.

A soup like a barley soup, will thicken itself.  Same with pea soup and bean soup.

My hubby takes psyllium powder for extra fiber since he eats low-carb and I will on occasion use about 1/8 tsp of that as a thickener for my gravy so it should work with soups as well.  It has the same appearance as using cornstarch - that shiny clear look - but without the carbs of the cornstarch.

Hope that helps.