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Old 06-23-2013, 11:01 PM   #1
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Gravy and/or thickener for casseroles, stews, etc

Hi

I am hoping people can share with me what they use to thicken casseroles, stews or to make a gravy?

I no longer use grains so I am a bit stuck! I especially would like to make shepherds pie (would normally thicken with gravy granules).

Many thanks!
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Old 06-24-2013, 12:03 AM   #2
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guar gum! Put it or xanthan gum in a spice shaker. Shake over the top of pot of stew and stir well. Wait 2 minutes before deciding if you need more- it works extremely well and no carbs. It's totally fiber. I use NOW brand.
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Old 06-24-2013, 04:08 AM   #3
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A lot of people use glucomannan (konjac) also. There's a big thread on that subject with all sorts of recipes. I'll see if I can find it and link it in here.

Here it is. It's up in the Recipe Forum sticky thread way at the top of the recipe section:

Glucomannan Recipes

Last edited by watcher513; 06-24-2013 at 04:10 AM..
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Old 06-24-2013, 07:42 AM   #4
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yes, these are your three options. if you are buying one to start with, I recommend glucomannan, having used all three for years. it's a bit easier to use without lumps in my experience.
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Old 06-25-2013, 02:01 AM   #5
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Anyone have any good gravy recipes you'd care to post? I am wheat-free, and would love to have a few basic homemade gravy recipes.

TIA.

Tracy
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Old 06-25-2013, 05:56 AM   #6
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Thank you everyone

I can see I will have to do some research, followed by shopping and experimenting!!!
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Old 11-10-2013, 10:02 AM   #7
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Quote:
Originally Posted by ravenrose View Post
yes, these are your three options. if you are buying one to start with, I recommend glucomannan, having used all three for years. it's a bit easier to use without lumps in my experience.
I am interested specifically in how to thicken my turkey drippings for Thanksgiving. I am a good gravy maker using the old flour or cornstarch methods, but would glucommannan be what most of you would recommend for my thanksgiving gravy?
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Old 11-10-2013, 05:59 PM   #8
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Quote:
Originally Posted by Patience View Post
I am interested specifically in how to thicken my turkey drippings for Thanksgiving. I am a good gravy maker using the old flour or cornstarch methods, but would glucommannan be what most of you would recommend for my thanksgiving gravy?
That's what I'm planning. I have some Better than Bouillon turkey base and I'm going to do a test run soon.
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Old 11-11-2013, 08:46 AM   #9
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Please help with amounts of gluc used...and do you have to wait to see how thick it gets before adding more like with the xanthum?
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