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Old 04-19-2011, 08:31 AM   #1
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Arrowroot Question

Does anyone use Arrowroot for thickening.. If so, how much do you use to thicken, let's say 1 cup of gravy.

I am having an awful time with Guar gum and
Xanthan Gum. Everything comes out slimy when I use them.
Some people may think I use too much but I can never get a good consistency with my gravies and sauces..

Happy Low-Carbing
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Old 04-19-2011, 10:18 AM   #2
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I don't use arrowroot. I find glucomannan has the least tendency to slime. I have successfully used guar and xanthan. If it's slimy, you used too much. Thicken less than you think you need. It will thicken more upon standing. If it's a stew or casserole, I will sometimes throw in chia seeds.
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Old 04-19-2011, 10:52 AM   #3
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Glucomannan all the way, I've been using it to thicken everything and it takes so little it doesn't affect flavor and it isn't enough to cause a slimy texture. You only need 1/8 -1/4 tsp to thicken 1 cup gravy, it depends on how thick the liquid is to begin with. If really thin like canned broth then 1/4 tsp. I've tried the xanthum and guar gum so many times when I was low-carbing years ago and I'm so thankful that gluc powder is now available.

I've also used chia seeds in stews.

I've avoid arrowroot because in the back of my mind I remember it being high in carbs, don't know if that's right but I rememeber it from somewhere.

I found this old post:

http://www.lowcarbfriends.com/bbs/ma...arrowroot.html

Last edited by PaminKY; 04-19-2011 at 10:57 AM..
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Old 04-19-2011, 10:55 AM   #4
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Quote:
Originally Posted by mmorris View Post
Does anyone use Arrowroot for thickening.. If so, how much do you use to thicken, let's say 1 cup of gravy.

I am having an awful time with Guar gum and Xanthan Gum. Everything comes out slimy when I use them.
Some people may think I use too much but I can never get a good consistency with my gravies and sauces..

Happy Low-Carbing

I found this online for you.

Mix 1 rounded tablespoon arrowroot powder into just a little cool water. Add to 1 cup gravy, or other sauce. Stir constantly over high heat, about 10-15 minutes. Gravy will thicken suddenly. Once thickening occurs, STOP STIRRING so as not to break down the bonding and thin out the gravy.
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Old 04-19-2011, 01:04 PM   #5
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I vote for Glucomannan.
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Old 04-19-2011, 01:30 PM   #6
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Quote:
Originally Posted by Nigel View Post
I found this online for you.

Mix 1 rounded tablespoon arrowroot powder into just a little cool water. Add to 1 cup gravy, or other sauce. Stir constantly over high heat, about 10-15 minutes. Gravy will thicken suddenly. Once thickening occurs, STOP STIRRING so as not to break down the bonding and thin out the gravy.
Thank you
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Old 04-19-2011, 01:30 PM   #7
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I vote for Glucomannan.
Thank you, I will try both
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Old 04-19-2011, 02:47 PM   #8
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I'm now a glucomannan fan--for thickening. Try it!! It's very versatile, and there is a sticky with ideas on how else to use it.
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