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-   -   Help! With Thickeners (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/795602-help-thickeners.html)

MSS726 01-28-2013 08:47 AM

Help! With Thickeners
 
Calling all of you experts. I have been reading a lot of the different posts that mention glucomannan, guar gum, and xanthan gum. I am confused. Do I need to purchase all 3? Getting to be expensive and I am afraid I will not use them all. I currently have the guar gum and have subbed it in recipes calling for xanthan gum with seemingly no problem. Now I am reading about the glucomannan. Should I have all 3 of them for various recipes? Or can I sub?

Soobee 01-28-2013 11:32 AM

I don't think you need them all. If you were to invest in one more thickener, I would get the glucommanan. In my opinion, it's the most versatile.

RVcook 01-28-2013 11:38 AM

I have all three but have only recently added glucomannan and I use each in different applications. I too have subbed guar for xanthan and vice-versa, but in doing so, I have not been completely satisfied with the results so I try to stick with whatever the recipe calls for.

I guess the good news is that the glucomannan powder will probably last you a really long time since so little is needed. If you do decide to sub, would you please post your results so that others who probably have the same question will have an answer too?

rosethorns 01-28-2013 11:52 AM

I don't think you need them all either.
I really like gaur gum and use it a lot. I always have.

Then I got glucomannan and there is a big differnce. Amazingly different.

HTH

ravenrose 01-28-2013 11:53 AM

we have used guar and xanthan for like 20 years now, but glucomannan is more recent in mainstream low carbing. in general, gluc is more versatile and easier to use. I don't think you need either of the others if you have it. but you have to understand that they aren't a one to one subsitution.

for example, I find xanthan thickens with about 1/4 or less the volume you need if you use guar. and sometimes you need to heat something to get the thing thick, sometimes not. I THINK guar needs heat more than the others, but I find it inconsistent.

xanthan is very good for thickening shakes in the blender.

MSS726 01-28-2013 02:51 PM

Thanks everyone, since I have found several recipes that I am wanting to try that call for the glucomannan, I am going to splurge and purchase it as soon as they get it back in stock. Since the xanthan is not that expensive, I guess I will order it also to complete my collection.


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