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Old 10-16-2003, 11:31 AM   #1
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Join Date: Sep 2003
Location: Victoria, BC
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Atkins mix in gravy?

I have some yummy drippings from our Thanksgiving turkey left over. I would like to make a low carb gravy. I thought about just making the gravy as usual but substituting the Mix instead of regular flour. Can anyone let me know what this tastes like? Will I be able to taste a big difference this way? I don't want to spoil the gravy. Any other suggestions to thicken it?

Thanks, Lisa

Sept 27, 2003
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Old 10-17-2003, 04:09 AM   #2
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Hi Lisa!

First of all, welcome, from a fellow Canadian. We have a daily thread on the Challenges Board - you should check us out. We always love to have newcomers!

About the gravy - I don't think the bake mix would make a good gravy - primarily because of the soy in it. I think you can really taste it. A better alternative is to use some Xanthan or Guar Gum. These are best if you can combine them with another powdery substance, such as Splenda, or even salt and spices. You need a very little bit. Depending on how much you have to thicken, you could use anywhere from 1/8 to 1/2 teaspoon. Start out with the tiniest little bit, sprinkled over top the hot mix. Whisk in very quickly until it is all absorbed, and the mixture begins to thicken. Keep adding very small amounts and whisking in, until you have your desired consistency. Unlike flour or cornstarch, you mixture does not have to reach a full boil to achieve its maximum thickening.

You can find the Xanthan or Guar Gum at your local health food store. I find that my preference is for Xanthan gum, since it can also be used to thicken cold ingredients with no problem.



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Old 10-17-2003, 02:44 PM   #3
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Thanks, that's a great tip. Are there no carbs in the Xanthan gum? Yippee!!! Can you use it in cheese sauce too? I love discovering new things.
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Old 10-17-2003, 06:46 PM   #4
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Atkins mix works fine in gravy in my experience. There is a taste to it, but you can use a fairly small amount and use additional thickeners also.

A classic roux involves melting butter and adding flour (in this case, bake mix) and cooking that down until it is nicely browned. Then hot milk, cream or broth is whisked in rapidly.

Some crushed garlic added at the roux stage goes a long way towards flavoring the gravy and eliminating the soy taste. Touch of lemon juice doesn't hurt either, but add it either before or after any dairy product.
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