Thickener for Custart Tart

[Guest guest]

Hi Everyone,

I've got a recipe for a custard tart that I'd like to convert to SCD. The

custard is primarily egg yolks, buttermilk, and flour as a thickener. Yogurt

can probably be used in substitution for the buttermilk. Does anyone think that

almond flour can be used as the thickener? Are there any other suggestions?

Thanks!!

Ellen

[Guest guest]

My mom has been making a delicious broccoli cheese soup (and a cauliflower

cheese soup). She initially subbed yogurt for milk/cream, but found that dry

curd cottage cheese works a little better. She also uses a bit of coconut flour

for thickener (it doesn't add a coconut taste at all).

Holly

Crohn's

SCD 12/01/08

>

> Hi Everyone,

>

> I've got a recipe for a custard tart that I'd like to convert to SCD. The

custard is primarily egg yolks, buttermilk, and flour as a thickener. Yogurt

can probably be used in substitution for the buttermilk. Does anyone think that

almond flour can be used as the thickener? Are there any other suggestions?

>

> Thanks!!

>

> Ellen

>

[Guest guest]

At 09:47 PM 8/21/2010, you wrote:

I've got a recipe for a custard

tart that I'd like to convert to SCD. The custard is primarily egg yolks,

buttermilk, and flour as a thickener. Yogurt can probably be used in

substitution for the buttermilk. Does anyone think that almond flour can

be used as the thickener? Are there any other

suggestions?

What I would do is drip or drain your yogurt really well, then add the

eggs to it. Then you won't need a thickener because it will already be

thick.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

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