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Old 07-17-2014, 10:07 AM   #1
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Xanthan gum question

If xanthan gum is used to thicken a sauce, will the sauce keep its consistency if it is then used over something that is baked in the oven?

Jane
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Old 07-17-2014, 03:47 PM   #2
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I use guar gum but once you thicken with either it shouldn't lose the thickness. You can thicken cold thing or hot things just fine. The best advise is to put the gum in an old spice shaker and sprinkle while stirring. If you drop a spoonful in a liquid you will get clumps.
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Old 07-17-2014, 05:19 PM   #3
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I want to make an enchilada sauce that is oil, flour, spices, and broth. It was a family fave years ago, but need something to take the place of the flour. And since I'm experimenting with enchiladas which are really twice cooked omelets, the old recipe sounds so good.

I'll try the guar gum soon.

Thanks,
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Old 07-19-2014, 08:43 AM   #4
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Lupin flour reminds me of corn... you could try some of it. Also Carbquik or Carbalose flour would probably work. But for the last little thickening guar or xanthan would work fine.

For more authentic but a bit higher carbs you could try a little cornstarch or arrowroot before any of the others. Hard to advise when I don't know the recipe you are converting.
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Old 07-19-2014, 09:35 AM   #5
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Ingredients:
1/4 cup lard
thickener to equal 2 Tlb flour
2 Tablespoons chili powder
2 cups chicken broth or stock
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt

Here are the ingredients. Two Tlb of Einkorn flour could be used, but it would be nice to go as low on the carbs as possible. The Einkorn has only 6 grams per tablespoon, but I'm highly insulin resistant and the old body needs all the help it can get.

Last edited by lazy girl; 07-19-2014 at 09:36 AM.. Reason: correct mistake
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Old 07-20-2014, 12:55 AM   #6
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There aren't any tomatoes or tomatillos??

I think no starch of any kind might have a slight impact on flavor but definitely try it with the xanthan gum first. I'd guess 1/2 tsp, sprinkled in while stirring. Let it sit for 2 or 3 minutes then if it needs more thickening, just sprinkle about 1/8th of a tsp in at a time, stirring and giving it 2 minutes each time to thicken.

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Old 07-20-2014, 02:32 AM   #7
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Quote:
Originally Posted by lazy girl View Post
I want to make an enchilada sauce that is oil, flour, spices, and broth. It was a family fave years ago, but need something to take the place of the flour. And since I'm experimenting with enchiladas which are really twice cooked omelets, the old recipe sounds so good.

I'll try the guar gum soon.

Thanks,
Jane
If your recipe has oil in it, that makes it really simple to mix in the xanthan - just mix the xanthan in with the oil (like making a roux), then stir that into the rest of the sauce, and cook to thicken.

I'm sure you're aware that when using xanthan, you'll only need a small fraction of the amount of flour the recipe calls for.
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Old 07-20-2014, 04:57 AM   #8
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In fact. I would start with 1/4 tsp or less. You can always sprinkle in more if you need it.
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Old 07-20-2014, 09:02 PM   #9
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Xanthan it will be.

I do like to make the enchilada sauce without tomatoes or tomatillas. There's a little cafe, here, that makes this kind of sauce. However, it's not used in the oven, but is more like a gravy poured over the enchiladas. But, I've run into other people who make this kind of sauce. At the cafe, people use it as a dip for the chips that are commonly served in Mexican restaurants. It's quite tasty.

Thanks for the advice. We're going to have enchiladas every week until I get it right. Poor husband!
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Old 07-22-2014, 01:58 AM   #10
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I use gum arabic for baking
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Old 07-22-2014, 04:02 AM   #11
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I know nothing about gum arabic, but will do a search on it.
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Old 07-22-2014, 04:56 AM   #12
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LowCarb101, is gum arabic exchanged 1 for 1 with xanthan? Or is the ratio different?
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Old 07-24-2014, 05:16 PM   #13
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xanthan and guar chart

A lot of you will have already seen this, but in case not, there is a chart explaining how and how much of the two fibers to use in various recipes. It's located on Bob's Red Mill Site.
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