THICKENERS, MORTAR, BASKET
Corn flour: When shopping, you should only buy clean, fine corn flour or such, on the packaging with the exact composition. This is because sometimes small amounts of wheat or other flour are added to cornmeal. A heaped teaspoon of corn flour mixed with a tablespoon of water can be added to the sauce, soup or other food that requires thickening. Bring to the boil and, stirring constantly, cook until the liquid thickens. It is important to cook after adding flour. This method of compaction is not suitable for diets that exclude corn, wheat and gluten.
Ground rice: It is not as fine as corn meal, but good for thickening sauces. We act similarly to corn flour.
Potato flour: This fine white powder can be added directly to sauces and dishes, stir and cook for a minute. One teaspoon is enough to thicken one portion.
Apples: The role of eggs as a thickener can only be appreciated after they have been discontinued. However, in some dishes, we can replace them with grated apple. The grated apple and its juice can be added to the ground beef cutlets, rissoles and cakes. In the latter case, it is a great substitute for gluten.
Pect: Dried pectin is especially suitable for binding gluten-free flour, which inherently has very poor bonding properties. Pect, natural fiber, he is sometimes in health food stores. There is indeed a way, but it is used in small amounts.
Methylcellulose: It has the same binding properties as pectin, however, it is much cheaper. It is an inert fiber made from wood pulp.
Paniery: Everywhere there, where to breading cutlets, burgers, rissoles, Wheat flour is used in fish and other dishes, other types of flour can be used. They are suitable for this, e.g.. ground rice,rice flour, corn flour, buckwheat or potato. Potato flour can be used on a gluten-free and wheat-free diet. Ground rice and rice flour are useful in a grain-free diet. Buckwheat flour can be used with a diet that excludes all grain products.