I absolutely love Ina Garten’s spinach gratin, but want to swap out the AP flour — do you all think almond or coconut flour would work in this case? If so, how much would you use as a swap for 1/4 cup AP flour?
Recipe: Spinach Gratin by Ina Garten https://www.foodnetwork.com/applink/recipes/ina-garten/spinach-gratin-recipe-1940406
by WilsonPhillips6789
3 Comments
AP flour is used as a thickener in the gratin recipe, and almond flour and coconut flour just won’t work for that purpose.
Thickening options for hot dishes that have a sauce in it that needs to be thickened include Xanthum gum, Guar gum and Glucomannon, however, these all require a much smaller amount to be used (think a teaspoon, more or less), either mixed with a small amount of water or sprinkled in and stir constantly to prevent clumping.
All those onions and milk are really gonna max out your carb count.
Looking at the ingredients, I think you’d get a great, more keto-ized result thickening with cream cheese instead of flour. Eliminate flour and milk, double your heavy cream and melt 8 oz of cream cheese into your cream. You can add more heavy cream to adjust if the mixture is way too firm, but the mix will be a little firmer than you’re used to. Flour roux sets when you bake it, so it’s got to be a thinner sauce to start.