Chowder without flour

Question

Is there a gluten free alternative for flour in clam or mussel chowder? The recipe calls for a couple spoonfuls.

It's a white muscle chowder that looks like New England clam chowder. — Jonathan Allen, Mar 01 '22 at 21:36
Does this answer your question? [What is the best way to turn soup into stew without using flour?](https://cooking.stackexchange.com/questions/114744/what-is-the-best-way-to-turn-soup-into-stew-without-using-flour) — Neil Meyer, Sep 19 '22 at 15:18

score 4 · Accepted Answer · answered Mar 01 '22 at 21:29

Yes, certainly. The flour is only there for thickening. You can use pretty much any flour or starch from a gluten-free grain or tuber, and it will thicken just as well.

Depending on whether you want to add another flavor, you can go for a flour with a strong taste on its own, like buckwheat, and/or whole grain flour. If you don't want that, go for a starch.

As for the amount, do a 1:1 substitute by weight. You can employ it with whatever technique is prescribed in the original - a roux, a slurry, or dusting the solid pieces before adding them, it will all work.

I use potato starch as a gluten free thickener. – Selena Sep 18 '22 at 23:57 — Selena, Sep 18 '22 at 23:57

Chowder without flour

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