Low Carb Friends  
Netrition.com - Tools - Reviews - Faces - Recipes - Home


Go Back   Low Carb Friends > Recipes and Menus > Low Carb Recipe Help & Suggestions
Register FAQ Search Today's Posts Mark Forums Read


Reply
 
LinkBack Thread Tools Display Modes
Old 05-01-2014, 03:23 PM   #1
Junior LCF Member
 
Join Date: Feb 2014
Posts: 7
Gallery: lkc001
not/starch manufacturer out of business

What do you use in lieu of this thickener without adding carbs?

Thanks for any info
lkc001 is offline   Reply With Quote

Sponsored Links
Old 05-01-2014, 05:10 PM   #2
Gadget Gal
 
Charski's Avatar
 
Join Date: Sep 2004
Location: Mostly in the kitchen!
Posts: 39,757
Gallery: Charski
Stats: 174 (WW)/145/150 goal 5'5"
WOE: ATKINS, or a slight variation thereof
Start Date: May 2003
I've been using glucomannan powder. It seems to work pretty well. You do have to experiment a bit - too much gets a texture I don't care for, although for baking purposes, I've not had much problem with it. For thickening sauces and such, start with less and add more if needed.

It's not as bad as guar or xanthan gums in the "slimy mouthfeel" department but I've found I still need to be careful with the amounts when adding to liquids to thicken them.
Charski is offline   Reply With Quote
Old 05-01-2014, 05:29 PM   #3
Very Gabby LCF Member!!!
 
Soobee's Avatar
 
Join Date: Dec 2006
Location: Massachusetts
Posts: 4,509
Gallery: Soobee
WOE: Atkins
Start Date: September 2000
Coping with the demise of Not/Starch
Soobee is offline   Reply With Quote
Old 05-01-2014, 11:46 PM   #4
Senior LCF Member
 
JHoberer's Avatar
 
Join Date: Jul 2012
Posts: 961
Gallery: JHoberer
Stats: 283/177.0/170, 5'10.5", 38
WOE: 1/08: Atkins, 8/11: HCG, 7/12: JUDDD, 10/12: HCG
Guar gum but I do use glucomannan in many recupes that other peole have developed.
JHoberer is offline   Reply With Quote
Old 05-02-2014, 11:54 AM   #5
Major LCF Poster!
 
millergirl1976's Avatar
 
Join Date: May 2011
Posts: 1,836
Gallery: millergirl1976
Stats: 166.6/146.8/135<- 28in waist
WOE: Low carb
Start Date: Restart. 3/31/14
I also recently saw here that some make a coconut flour roux. I am going to try that next time I want gravy.
millergirl1976 is offline   Reply With Quote
Old 05-09-2014, 11:49 AM   #6
Senior LCF Member
 
oliveoyl's Avatar
 
Join Date: Dec 2004
Location: NC
Posts: 615
Gallery: oliveoyl
Stats: 208/166/165
WOE: Low Carb Primal
Start Date: August 2002
Thick It Up from Dixie Diner works pretty well. I got a bag a couple of years ago from Netrition, so I don't know if they still sell it or not. I usually use guar gum, but if I'm not sure about the result (company for dinner) I'll use the Thick It Up.
oliveoyl is offline   Reply With Quote
Old 05-09-2014, 01:32 PM   #7
Very Gabby LCF Member!!!
 
Barbo's Avatar
 
Join Date: Jun 2007
Location: Southern Ca. San Juan Capistrano
Posts: 4,074
Gallery: Barbo
Stats: 225/155/136
WOE: Low Carb Diabetic Plan
Start Date: August 2005
Jennifer Eloff's Thickener

8 1/2 tsp xanthan gum (42 mL)

41/2 tsp guar gum (22 mL)

21/4 tsp Arrowroot starch*, OR (11 mL)

corn starch*












In small plastic container with lid, combine xanthan gum, guar gum and arrowroot starch or corn starch; seal. Store at room temperature.




Helpful Hints: Substitute Thickening Agent for cornstarch, using 1/4 as much and substitute Thickening Agent for flour, using 1/8 as much to achieve approximately the same results.




This Thickening Agent must be used in small quantities to avoid a “gummy” texture. For instance, do not use in quantities greater than 1/2 tsp (2 mL) for thickening sauces for stir-fried vegetables.




You may use only guar gum or only xanthan gum, if one or the other is not available. Xanthan gum is preferable to guar gum.




*Arrowroot starch and cornstarch each have about 7 grams of carbohydrate per tablespoon (15 mL). I’ve recently discovered arrowroot powder and it seems to work really well in my Thickening Agent. Used alone, it requires 1/3 the amount of flour required to thicken sauces, etc. Sprinkle 1 tsp (5 mL) Thickening Agent over 11/2 cups (375 mL) boiling or hot liquid and whisk vigorously with wire whisk until liquid thickens. The Thickening Agent seems to dissolve really well, when there is some fat in the liquid, such as butter or olive oil or the fat in a stew gravy, for instance. If Thickening Agent has not completely dissolved, it may be necessary to pour the liquid through a sieve or blend in a blender.




Vegetable gums have the unfortunate characteristic of reducing sweetness in recipes somewhat, therefore, sometimes less Thickening Agent or more sweetener will be required.

Update - how to prevent clumps: I should have mentioned that I typically take some of the liquid and blend it with the Thickening Agent in a blender, then add back into the stew, sauce or whatever. Others have found that by mixing it directly with a little oil or melted butter, and then adding to the stew or sauce, it works better, preventing clumps.

Yield: 1/3 cup
1 tsp per serving
1.5 calories
0 g protein
0 g fat
0.4 g net carbs
__________________
BARBOS LOWCARB kITCHEN
Barbo is offline   Reply With Quote
Reply


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are On



All times are GMT -7. The time now is 03:11 AM.


Copyright ©1999-2014 Friends Forums LLC. All rights reserved. - Terms of Service | Privacy Policy
LowCarbFriends® is a registered mark of Friends Forums, LLC.