How to make things creamy?
Posted by Long_Haired_Hippie on Apr 24, 2010 · Member since Apr 2010 · 58 posts
Ok as a newbie im at a bit of a loss when it coems to altering recipes to change this or that. One problem im having is ending up with thick but not creamy textures. Take tapioca for instance, i can make it taste good vegan, look pretty vegan, but the texture.... is just off. When its warm its better but once it's cooled it just gets, well not to be too gross but mucousy :o . Im not a huge texture person but i dont like stringy foods lol. So is there any way to give liquid or semi solid goods a more creamy less stringy texture? I guess im just missing the texture that i remember egg yolks giving things :-X .
it might be helpful if you posted the recipes you're talking/ thinking about... and your food allergies/ sensitivities again
it might be helpful if you posted the recipes you're talking/ thinking about... and your food allergies/ sensitivities again
Thanks amylove :). As for recipes i am sort of just looking for general suggestions, tapioca pudding was just one example. Really any liquid or semi solid recipe will do gravy's, sauces, spreads, puddings, ect... . As for allergies i cannot have any nuts, wheat/gluten, soy, pinapple, peaches, nectarines, and not that its relevent here eggs, milk, or cheese. I have a full list on another site iw ill have to find and copy over here.
hmmm I was gonna saw soaked cashews or silken tofu but not to fret, blended beans, (white for most sauces that are going to be savory like an alfredo, etc...) Making a roux is a way to make gravies and sauces thicker/creamy here is a video of a gluten-free roux and cornstarch slurry...(any milk or butter should obviously be replaced w/ soy-free Earth Balance/or just olive oil, and milk is just unsweetened rice/oat milk)
http://glutenfreegirl.blogspot.com/2009/02/how-to-make-gluten-free-gravy-video.html
Is cornstarch GF? I would suggest that for the tapioca, or arrowroot, or egg replacer, which I know is GF. I second the GF roux. Get that down, and you'll have a base for all your sauces and gravies.
Is cornstarch GF? I would suggest that for the tapioca, or arrowroot, or egg replacer, which I know is GF. I second the GF roux. Get that down, and you'll have a base for all your sauces and gravies.
Oh-I don't know if it is or not...yes tapioca or arrowroot will do pretty much the same thing...Arrowroot doesn't leave the cloudy-cornstarchey look anyways.
hmmm I was gonna saw soaked cashews or silken tofu but not to fret, blended beans, (white for most sauces that are going to be savory like an alfredo, etc...) Making a roux is a way to make gravies and sauces thicker/creamy here is a video of a gluten-free roux and cornstarch slurry...(any milk or butter should obviously be replaced w/ soy-free Earth Balance/or just olive oil, and milk is just unsweetened rice/oat milk)
http://glutenfreegirl.blogspot.com/2009/02/how-to-make-gluten-free-gravy-video.html
Ohh beans what a great idea for sauce! Ive made GF roux before but only for thing like soups is it ok to make a blonde roux for deserts? I didnt know corn starch made things creamy ive only every used it to thicken things never anything that was alreasy semi solid :) good thing to try thank you.
Is cornstarch GF? I would suggest that for the tapioca, or arrowroot, or egg replacer, which I know is GF. I second the GF roux. Get that down, and you'll have a base for all your sauces and gravies.
Yes corn starch is gluten free though i do try to keep it to a minimum as im milkly allergic to corn and it effects my breathing. I have lots of other starches i can use in its place though :).
Is cornstarch GF? I would suggest that for the tapioca, or arrowroot, or egg replacer, which I know is GF. I second the GF roux. Get that down, and you'll have a base for all your sauces and gravies.
Oh-I don't know if it is or not...yes tapioca or arrowroot will do pretty much the same thing...Arrowroot doesn't leave the cloudy-cornstarchey look anyways.
Interesting about arrowroot. Ive used them all interchangably for sauces and since i usually make rather herby sauces ive never noticed the couldiness.
Arrowroot will make things a tad more stringy. I use it on purpose with my cheeze sauces for that very reason.