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Old 01-15-2013, 03:00 PM   #1
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Question - Xanthan gum vs flour

I have substituted xanthan gum for flour to thicken many low carb foods but wondered if anyone knows if it can be an actual substitution and what the conversion ratio would be. I want to make a white sauce as a soup base and the recipe calls for 1/4 cup flour. Any thoughts?
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Old 01-15-2013, 03:57 PM   #2
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From what i'm seeing it has 23.05 carbs for a 1/4 cup.

I guess it depends on how much you dilute it also.

Cornstarch has 7 carbs per Tbs...not much difference
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Old 01-15-2013, 04:04 PM   #3
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How much in liquids are you trying to thicken?You don't want to 1/4 c. of xanthan gum in your soup . You might have a slimy mess.
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Old 01-15-2013, 04:09 PM   #4
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4 total cups of liquid. I agree that 1/4 cup is way too much - learned that the hard way once trying to thicken a stir fry and had to toss the whole thing!
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Old 01-15-2013, 07:23 PM   #5
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I have seen 1/4 - 1/2 teaspoon xanthan gum per cup liquid. So for 4 cups liquid I would start with a teaspoon or so. You may need to dissolve it in oil first, depending on the recipe.
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Old 01-15-2013, 07:27 PM   #6
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Have you tried glucomannan for thickening?
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Old 01-16-2013, 11:12 AM   #7
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Thank you very much I will try this! I have not heard of that but will look it up also! Kind of new to some of this and had only heard of the Xanthan Gum!
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Old 01-16-2013, 10:32 PM   #8
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xanthan is so potent, you really only use a bit. I recommend mixing it with a little oil like olive oil and then mixing into your sauce or soup. it can lump otherwise, unless you add it to the cold mixture in a blender with it running, which also works but can be annoying to clean.
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