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-   -   need replacement for Expert Foods Not Sugar (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/791953-need-replacement-expert-foods-not-sugar.html)

jackie2000 12-23-2012 03:42 PM

need replacement for Expert Foods Not Sugar
 
I used not sugar in baking when my husband was on Atkins; stopped for awhile and now I'm occasionally cooking for my diabetic brother in law and found that product is no longer available. I could sub Xantham gum but I don't know if it would measure the same--I'm thinking not because very little xantham gum goes a long way. If anyone has a sub please let me know. I have recipes that used not sugar successfully so I'm looking for a sub that won't require alot of trail and error to figure out the amount to use.

Janknitz 12-23-2012 04:27 PM

Xantham gum is a thickener, NOT a sweetener. Are you sure that's what you mean, or do you mean Xylitol? And do be careful with xantham gum--a little DOES go a long way to thicken your food--1/2 tsp to 1 tsp max, but it won't sweeten food.

Xylitol is a sugar alcohol sweetener. It measures like sugar and is about as sweet but lower in carbs and calories. It doesn't have the bad GI effects common in many sugar alcohols, but use it sparingly at first until you are certain that you (or your BIL) tolerate it well). Some people complain of the cooling effect in your mouth--almost as if you ate a mint, but without the minty flavor. Beware that xylitol is highly toxic to dogs, so if you have pets, be careful with it.

RVcook 12-23-2012 08:35 PM

Dixie Diners Thick It Up may work.

Here is a post that might help: http://www.lowcarbfriends.com/bbs/me...s-recipes.html

jackie2000 12-24-2012 06:28 AM

Not sugar was a thickener--sugarfree sweetners don't have the same qualities of sugar for baking so the Not Sugar (they also had Not Starch, both worked) filled that gap. I used it alot for baking and for general thickening (didn't have that sliminess that xantham can have).

I was on this board when Kevinpa came up with his wonderful recipes. I'll check out that thread. thanks.

RVcook 12-24-2012 07:37 AM

Quote:

Originally Posted by jackie2000 (Post 16151117)
Not sugar was a thickener--sugarfree sweetners don't have the same qualities of sugar for baking so the Not Sugar (they also had Not Starch, both worked) filled that gap. I used it alot for baking and for general thickening (didn't have that sliminess that xantham can have).

I was on this board when Kevinpa came up with his wonderful recipes. I'll check out that thread. thanks.

You're very welcome. I think the Thick It Up will work for you especially if you have TNT recipes that require this. Glad to have helped.

ravenrose 12-24-2012 10:44 AM

it depends on the application, jackie. you are right that xanthan is much more concentrated. but the other difference, and the main reason in the olden days to buy those super expensive Not Sugar and Not Starch products, is that they dissolved a LOT better. Xanthan and Guar gum tend to LUMP LUMP LUMP.

Nowadays there is a big switch to glucomannan powder. it's expensive too, you usually have to get a pound for about $25, but it's pretty much a lifetime supply... it is NOT as finicky as the other thickeners in terms of lumping.

If you want to use guar or xanthan to thicken things like sauces and soups, you have two options. Three if you count making huge lumps of gum, but I am discounting that one! LOL

1. blend it into the cold mixture in a blender till it's WELL mixed before heating/cooking which you can then do in the microwave or stovetop, stirring often.

2. heat your liquid in a pan, mix the guar or xanthan with an equal amount of oil (olive if it suits the dish, otherwise probably a good non-damaged canola like trader joe's has) and stir the gum/oil paste into your dish, whisking a LOT till it thickens and heats up. this is pretty easy to do, but it's like the first time you made flour or cornstarch thickened sauces, there is a bit of practice needed. so don't assume it doesn't work if you aren't totally successful at first.

jackie2000 12-24-2012 11:58 AM

Thanks. I may try some of the glucomannan powder mixed with the thickitup as noted in one comment in that other thread to reduce costs. I know things have changed over the years (like i used Hood milk which was great but no longer available)--I need to get caught up.

RVcook 12-24-2012 12:08 PM

Quote:

Originally Posted by jackie2000 (Post 16151592)
Thanks. I may try some of the glucomannan powder mixed with the thickitup as noted in one comment in that other thread to reduce costs. I know things have changed over the years (like i used Hood milk which was great but no longer available)--I need to get caught up.

Carolyn's Low Carb Milk would be a great sub. Here is a link:

http://www.lowcarbfriends.com/bbs/re...carb-milk.html

lonestarstamper 03-03-2013 08:35 PM

bumping/subbing


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