Thickening Baby Food
Sometimes it may be necessary to thicken homemade baby food purees, because your freshly made ones are too runny, or your baby now needs more texture but you want to use up the thin first-stage purees that you already have.
Another reason is that freezing changes the cellular structure of many foods, so your frozen baby food purees are different in texture when they are thawed; the nice puree of vegetable or fruit that went into the freezer is now thin and runny.
Some vegetables and fruits can be thin and runny as purees:
- eggplant (aubergine)
- papaya (paw paw)
- summer squash
- zucchini (courgette)
Baby food purees can be thickened easily and quickly, and there are a variety of foods that you can use. For frozen purees it is best to thicken after thawing to get the texture just right for your baby.
- baby cereal – homemade or commercially produced
- banana – mash thoroughly and stir in
- cottage cheese
- egg yolks, hard boiled or scrambled – mash thoroughly and stir in
- lentils or legumes (e.g. split peas or navy beans) – cooked, pureed and stirred in
- potato (sweet or white) – cooked, pureed or mashed well, then stirred in
- teething biscuits – crumbled and mixed in
- tofu – mash well and stir in
- wheat germ
Remember, always consult your baby’s doctor or paediatrician about introducing solid foods and discuss any foods that may pose allergy risks for your baby.
This information presented to you acts as a guide which contains researched information only and is not intended to replace advice from a qualified health professional.