Hey All, Im making a recipe in the crockpot and usually after any sort of crockpot recipe I add some cornstarch to the sauce to help thicken it a bit. From my understanding cornstarch is not allowed... does anyone know of a way to stay OP and make the sauce thicker?? Thanks guys! Hope everyone is having an awesome IP day!

When I am doing my chicken, I take out some of the softened, not too soft, veggies from the pan. I puree them in my blender with some of the chicken broth. Then return that slurry sort of product back into the pot.

I'm so new to IP that I don't know if arrow root is allowed. When I followed adkins that is what is used. It gave the clear look and consistency like that of corn starch. You only needed a little bit in fact. I found it in powder from from my local health food store.

Anyone who's been on IP longer that I know if arrow root is okay?

I usually cook some of the liquid down on top of the stove separately just before serving myself, and found this idea on a web site...which I checked to find out the nutritional data for arrowroot and cornstarch.. Adding a little pureed or mashed veggies would do the trick nicely to really thicken. My husband is NOT a fan of cornstarch or any "filler" in his food so I've never used anything except the natural juices.


http://www.healingnaturallybybee.com/recipes/recipe166.php

I (sparingly) us Xantham gum; have it on hand to cook for gluten-free relatives. It does contain 30 calories/tablespoon, but a little goes a long way!

I also use xanthan gum and it takes a very small amount but works well.

I was wondering if you could use the IP pancake mix to make a dry roux for thickening and for gumbo/étouffée. I.e., instead of browning flour in a cast iron skillet or microwave, brown the pancake mix instead. Thoughts?

Agar or gelatin could also probably help, though they offer a different consistency from cornstarch. Um, coconut flour (a little goes a LONG way!), bean flour or even almond flour might also work.