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Old 08-26-2013, 06:45 PM   #1
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What is everyone using as a thickener for sauces? I used to use not starch and they don't make it anymore
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Old 08-26-2013, 07:35 PM   #2
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I've switched over to glucomannan. I find it easier to control than guar or xanthan gums. A little bit does the job!
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Old 08-26-2013, 08:00 PM   #3
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Dixie Carb Counters Thick it Up is a sub. I use it or glucomannan depending on the recipe.
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Old 08-27-2013, 11:19 AM   #4
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I usually use glucomannan and maybe a little xanthan gum.
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Old 08-27-2013, 02:43 PM   #5
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Thanks, I'm gonna try it. Have you experienced being slimy in gravies or sauces? I read some reviews that said that.
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Old 08-29-2013, 08:29 PM   #6
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Originally Posted by Charski View Post
A little bit does the job!
Boy is this the truth! I used gluc tonight for the first time. I made gravy ...sauteed a little onion in some butter, added some 1/2 and 1/2 and half a can of petite diced tomatoes. I started with about a 1/4 tsp. of gluc and it didn't seem to work so I added another 1/4 tsp. then another. I wasn't letting it cook long enough and ended up with something the consistency of thick paste. I added a whole can of chicken broth to thin it out which worked but the next time I'll remember that a little bit goes a long way.
Worrying does not empty tomorrow of it's troubles. It empties today of it's strength.
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Old 08-30-2013, 03:42 PM   #7
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glucomannan here I love it!!!
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