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Old 09-08-2005, 09:27 AM   #1
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Low carb Roux?

Anyone know if it's possible to make one? I would just use a thickener, but for my recipe, the flour and oil add flavor....Any suggestions?
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Old 09-08-2005, 09:29 AM   #2
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I would like to know that too...
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Old 09-08-2005, 09:56 AM   #3
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In terms of making a roux the traditional way, using flour and water--I don't think you'll ever find a low carb way to do that....HOWEVER.....I have made gravy using drippings from my meat, along with Kitchen Bouquet (kind of like a liquid flavouring) and I thicken the mixture using Xanthan Gum. Xanthan Gum is a low carb thickening agent (if you count fibre, the fibre count is one to one with the carbs)...

I imagine you can use Xanthan Gum to thicken anything, so if you're making a roux to thicken a stew, you can use the Xanthan Gum and the results are the same. It's tasteless, so you'll have to season your dish accordingly.

You say that the flour in your recipe, the flour and oil add flavour, but I'm pretty sure you can match those flavours in some other way. Browning the flour only gives your dish a more "deep" flavour, so you could probably use different seasonings to accomplish that.

What are you making?
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Last edited by Melle's_Sweetheart; 09-08-2005 at 09:58 AM..
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Old 09-08-2005, 10:49 AM   #4
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If there would be a way to make a roux low carb trust me I would have discovered it by now.

A real roux is White Flour and Oil - now you can make a Fat-Free Roux by brwoning your flour in the microwave or oven
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Old 09-08-2005, 04:05 PM   #5
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Apparently, it can be done with Carbquik. I thought NulloModo had posted his recipe here once, but I can't find it. It is posted at the Atkins all the Way forum, but I can't post the link here and the recipe is elaborate and has helpful photos with it. I'd copy them here, but the pictures are huge.

Ok, as a test, I typed "Gumbo with Carbquik" into Google and his recipe is the first hit you'll get.
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Old 09-08-2005, 04:20 PM   #6
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Thanks Linda Sue I googled it. She made the roux with 4 TBS carbquik and 4 TBS oil. So that should work in anything requiring a roux. hmmm like my old Kansas City Steak soup...yum!! Maybe I will try it when it gets colder out.
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Old 09-08-2005, 06:36 PM   #7
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Hi Becky~
Let's have that Kansas city steak soup recipe!! Sounds interesting!!
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Old 09-08-2005, 06:56 PM   #8
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I make it like I used to in the olden days. Equal parts Bacon grease and butter, Add same amount of carbolose or CQ, stir around until bubbly and then add heavy cream, salt and lots of black pepper. Cook on low-med until thick. I love this over LC biscuits.
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Old 09-08-2005, 07:00 PM   #9
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I definately give two thumbs up to using Carbquick to make a roux...it really works great. God bless.
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Old 09-08-2005, 09:41 PM   #10
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Hmm... I have used low carb bake mix (there are several on the market) with olive oil and it has worked. I haven't tried carbquik since I just got my first package last week. Haven't tried it for anything.
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Old 09-08-2005, 10:51 PM   #11
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sweet! Thanks guys! now I need carbquick....is it in stores or just online?
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Old 09-11-2005, 11:39 AM   #12
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I only know I had to order it here (Netrition.com.)
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Old 02-11-2013, 01:11 PM   #13
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Carbquik

Quote:
Originally Posted by Jennet View Post
Hmm... I have used low carb bake mix (there are several on the market) with olive oil and it has worked. I haven't tried carbquik since I just got my first package last week. Haven't tried it for anything.
You have got to make the Pancakes. Use lots of butter and walden farms syrup. Yum!
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Old 02-11-2013, 11:15 PM   #14
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Can you make a roux with butter/oil, gluc and heavy cream with water to make "milk"?

I really have NO idea, just curious.
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Old 02-12-2013, 06:05 AM   #15
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What is the recipe? "Finishing" a sauce with a few tablespoons of heavy cream or butter will thicken it slightly and enhance the flavor
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Old 02-12-2013, 03:34 PM   #16
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This thread is old, but since it's popped up, I'll comment that I like to use cream cheese as a base for sauces, to thicken sauces, and to make Alfredo sauce...along with butter & light cream & stuff. I make a sort of ghee (it's much browner than real ghee, so maybe officially it's something else ...I make a big batch every few weeks, and we don't even use plain butter anymore), and that adds a nice "browned" flavor.

Cream cheese is a little tangy and adds more flavor IMO than liquid cream.
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Old 02-24-2013, 02:45 PM   #17
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I have an update...chickpea flour!

I toasted it in a dry pan and then added ingredients to make a gravy.
It was really, really, good!
It doesn't taste much like beans, but it does have a richer flavor than wheat flour.
And it has serious thickening power.
I only used 1 tbsp and made more than a cup of very thick gravy.

Depends of course on your recipe, but I use nutritional yeast in gravies (toast first), soups, sauces, and many vegetable/vegetarian dishes. It has a slight thickening effect.

And cashew butter is good for thickening soups and sauces, too.
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