Low carb Roux?

kellysue24 · 09-08-2005, 09:27 AM

Anyone know if it's possible to make one? I would just use a thickener, but for my recipe, the flour and oil add flavor....Any suggestions?

Sassay · 09-08-2005, 09:29 AM

I would like to know that too...

Melle's_Sweetheart · 09-08-2005, 09:56 AM

In terms of making a roux the traditional way, using flour and water--I don't think you'll ever find a low carb way to do that....HOWEVER.....I have made gravy using drippings from my meat, along with Kitchen Bouquet (kind of like a liquid flavouring) and I thicken the mixture using Xanthan Gum. Xanthan Gum is a low carb thickening agent (if you count fibre, the fibre count is one to one with the carbs)...

I imagine you can use Xanthan Gum to thicken anything, so if you're making a roux to thicken a stew, you can use the Xanthan Gum and the results are the same. It's tasteless, so you'll have to season your dish accordingly.

You say that the flour in your recipe, the flour and oil add flavour, but I'm pretty sure you can match those flavours in some other way. Browning the flour only gives your dish a more "deep" flavour, so you could probably use different seasonings to accomplish that.

What are you making?

Kayjwag · 09-08-2005, 10:49 AM

If there would be a way to make a roux low carb trust me I would have discovered it by now.

A real roux is White Flour and Oil - now you can make a Fat-Free Roux by brwoning your flour in the microwave or oven

LindaSue · 09-08-2005, 04:05 PM

Apparently, it can be done with Carbquik. I thought NulloModo had posted his recipe here once, but I can't find it. It is posted at the Atkins all the Way forum, but I can't post the link here and the recipe is elaborate and has helpful photos with it. I'd copy them here, but the pictures are huge.

Ok, as a test, I typed "Gumbo with Carbquik" into Google and his recipe is the first hit you'll get.

becksterinindy · 09-08-2005, 04:20 PM

Thanks Linda Sue I googled it. She made the roux with 4 TBS carbquik and 4 TBS oil. So that should work in anything requiring a roux. hmmm like my old Kansas City Steak soup...yum!! Maybe I will try it when it gets colder out.

Patt3 · 09-08-2005, 06:36 PM

Hi Becky~
Let's have that Kansas city steak soup recipe!! Sounds interesting!!

Tater Head · 09-08-2005, 06:56 PM

I make it like I used to in the olden days. Equal parts Bacon grease and butter, Add same amount of carbolose or CQ, stir around until bubbly and then add heavy cream, salt and lots of black pepper. Cook on low-med until thick. I love this over LC biscuits.

SweetTLC · 09-08-2005, 07:00 PM

I definately give two thumbs up to using Carbquick to make a roux...it really works great. God bless.

Jennet · 09-08-2005, 09:41 PM

Hmm... I have used low carb bake mix (there are several on the market) with olive oil and it has worked. I haven't tried carbquik since I just got my first package last week. Haven't tried it for anything.

kellysue24 · 09-08-2005, 10:51 PM

sweet! Thanks guys! now I need carbquick....is it in stores or just online?

Jennet · 09-11-2005, 11:39 AM

I only know I had to order it here (Netrition.com.)

Mafrederick · 02-11-2013, 01:11 PM

Quote:

Originally Posted by Jennet

Hmm... I have used low carb bake mix (there are several on the market) with olive oil and it has worked. I haven't tried carbquik since I just got my first package last week. Haven't tried it for anything.

You have got to make the Pancakes. Use lots of butter and walden farms syrup. Yum!

Iwantlessofme · 02-11-2013, 11:15 PM

Can you make a roux with butter/oil, gluc and heavy cream with water to make "milk"?

I really have NO idea, just curious.

Dottie · 02-12-2013, 06:05 AM

What is the recipe? "Finishing" a sauce with a few tablespoons of heavy cream or butter will thicken it slightly and enhance the flavor

piratejenny · 02-12-2013, 03:34 PM

This thread is old, but since it's popped up, I'll comment that I like to use cream cheese as a base for sauces, to thicken sauces, and to make Alfredo sauce...along with butter & light cream & stuff. I make a sort of ghee (it's much browner than real ghee, so maybe officially it's something else

...I make a big batch every few weeks, and we don't even use plain butter anymore), and that adds a nice "browned" flavor.

Cream cheese is a little tangy and adds more flavor IMO than liquid cream.

piratejenny · 02-24-2013, 02:45 PM

I have an update...chickpea flour!

I toasted it in a dry pan and then added ingredients to make a gravy.
It was really, really, good!
It doesn't taste much like beans, but it does have a richer flavor than wheat flour.
And it has serious thickening power.
I only used 1 tbsp and made more than a cup of very thick gravy.

Depends of course on your recipe, but I use nutritional yeast in gravies (toast first), soups, sauces, and many vegetable/vegetarian dishes. It has a slight thickening effect.

And cashew butter is good for thickening soups and sauces, too.

09-08-2005, 09:27 AM	#1
kellysue24 Senior LCF Member Join Date: Jun 2005 Location: Montana Posts: 962 Gallery: kellysue24 Stats: 270/263/200 (first goal)/150 (ultimate goal) WOE: JUDDD Start Date: September 3, 2009	Low carb Roux? Anyone know if it's possible to make one? I would just use a thickener, but for my recipe, the flour and oil add flavor....Any suggestions?

09-08-2005, 09:56 AM	#3
Melle's_Sweetheart Major LCF Poster! Join Date: Dec 2003 Location: Canada Posts: 1,114 Gallery: Melle's_Sweetheart Stats: 355/304/250 (1st goal) WOE: Kamikaze Atkin's Start Date: Dec 1, 2003 (first time) 10/18/12 (last time)	In terms of making a roux the traditional way, using flour and water--I don't think you'll ever find a low carb way to do that....HOWEVER.....I have made gravy using drippings from my meat, along with Kitchen Bouquet (kind of like a liquid flavouring) and I thicken the mixture using Xanthan Gum. Xanthan Gum is a low carb thickening agent (if you count fibre, the fibre count is one to one with the carbs)... I imagine you can use Xanthan Gum to thicken anything, so if you're making a roux to thicken a stew, you can use the Xanthan Gum and the results are the same. It's tasteless, so you'll have to season your dish accordingly. You say that the flour in your recipe, the flour and oil add flavour, but I'm pretty sure you can match those flavours in some other way. Browning the flour only gives your dish a more "deep" flavour, so you could probably use different seasonings to accomplish that. What are you making? __________________ Read about my 365 day blogging commitment: http://www.lowcarbfriends.com/bbs/we...vengeance.html I can do this! I prove it EVERY DAY when I avoid sugar... May 15, 2013 :: SEVEN months cheat and BINGE free! June 15, 2013 :: 8th month progress photos will be posted in my blog--don't miss it! Last edited by Melle's_Sweetheart; 09-08-2005 at 09:58 AM..

02-24-2013, 02:45 PM	#17
piratejenny Very Gabby LCF Member!!! Join Date: Oct 2010 Location: New Jersey Posts: 3,688 Gallery: piratejenny Stats: 293/285/<160 (5'7") WOE: LC/JUDDD/Fast5/Diabetes Miracle 2010-12 Start Date: 2013: IDK!	I have an update...chickpea flour! I toasted it in a dry pan and then added ingredients to make a gravy. It was really, really, good! It doesn't taste much like beans, but it does have a richer flavor than wheat flour. And it has serious thickening power. I only used 1 tbsp and made more than a cup of very thick gravy. Depends of course on your recipe, but I use nutritional yeast in gravies (toast first), soups, sauces, and many vegetable/vegetarian dishes. It has a slight thickening effect. And cashew butter is good for thickening soups and sauces, too. __________________ "Smoke me a kipper, I'll be back for breakfast." --Ace Rimmer "Really, how is eating a piece of cake bad? Being bad is murdering someone. That's bad. Don't do that." --Sarah Michelle Gellar ****************************************

Thread Tools
Show Printable Version
Display Modes
Linear Mode Switch to Hybrid Mode Switch to Threaded Mode

09-08-2005, 09:29 AM	#2
Sassay Major LCF Poster! Join Date: Dec 2003 Location: Florida Posts: 1,102 Gallery: Sassay Stats: 255/160/130 WOE: Low carb & Byetta Start Date: 3/05	I would like to know that too...

09-08-2005, 10:49 AM	#4
Kayjwag MAJOR LCF POSTER! Join Date: Jan 2004 Location: Cajun Country, LA Posts: 2,140 Gallery: Kayjwag Stats: 5'3'' 214/128/128 WOE: Maintance/ Stay Slim Plan Start Date: Started Atkins Dec 2003	If there would be a way to make a roux low carb trust me I would have discovered it by now. A real roux is White Flour and Oil - now you can make a Fat-Free Roux by brwoning your flour in the microwave or oven

09-08-2005, 04:05 PM	#5
LindaSue Way too much time on my hands! Join Date: Jun 2002 Location: Spring, TX Posts: 10,438 Gallery: LindaSue Stats: 167/117/120 - 5'7" WOE: Atkins Maintenance Start Date: July 2002	Apparently, it can be done with Carbquik. I thought NulloModo had posted his recipe here once, but I can't find it. It is posted at the Atkins all the Way forum, but I can't post the link here and the recipe is elaborate and has helpful photos with it. I'd copy them here, but the pictures are huge. Ok, as a test, I typed "Gumbo with Carbquik" into Google and his recipe is the first hit you'll get.

09-08-2005, 04:20 PM	#6
becksterinindy Big Yapper!!!! Join Date: Jun 2004 Location: northern Indiana Posts: 7,812 Gallery: becksterinindy	Thanks Linda Sue I googled it. She made the roux with 4 TBS carbquik and 4 TBS oil. So that should work in anything requiring a roux. hmmm like my old Kansas City Steak soup...yum!! Maybe I will try it when it gets colder out.

09-08-2005, 06:36 PM	#7
Patt3 MAJOR LCF POSTER! Join Date: Aug 2002 Location: Up North Posts: 2,385 Gallery: Patt3 Stats: 173/167/150 WOE: South Beach/Low fat/low carb	Hi Becky~ Let's have that Kansas city steak soup recipe!! Sounds interesting!!

09-08-2005, 06:56 PM	#8
Tater Head Very Gabby LCF Member!!! Join Date: Jun 2002 Location: Austin Texas Posts: 3,927 Gallery: Tater Head Stats: start weight 200/196.5 /goal 150 WOE: Protein Power	I make it like I used to in the olden days. Equal parts Bacon grease and butter, Add same amount of carbolose or CQ, stir around until bubbly and then add heavy cream, salt and lots of black pepper. Cook on low-med until thick. I love this over LC biscuits.

09-08-2005, 07:00 PM	#9
SweetTLC Senior LCF Member Join Date: Mar 2002 Location: Minnesota Posts: 216 Gallery: SweetTLC WOE: Atkins/moderate carbs. Start Date: Re-inducted mid September 2004.	I definately give two thumbs up to using Carbquick to make a roux...it really works great. God bless.

09-08-2005, 09:41 PM	#10
Jennet Senior LCF Member Join Date: Jul 2004 Posts: 159 Gallery: Jennet WOE: Atkins Start Date: 10/2003	Hmm... I have used low carb bake mix (there are several on the market) with olive oil and it has worked. I haven't tried carbquik since I just got my first package last week. Haven't tried it for anything.

09-08-2005, 10:51 PM	#11
kellysue24 Senior LCF Member Join Date: Jun 2005 Location: Montana Posts: 962 Gallery: kellysue24 Stats: 270/263/200 (first goal)/150 (ultimate goal) WOE: JUDDD Start Date: September 3, 2009	sweet! Thanks guys! now I need carbquick....is it in stores or just online?

09-11-2005, 11:39 AM	#12
Jennet Senior LCF Member Join Date: Jul 2004 Posts: 159 Gallery: Jennet WOE: Atkins Start Date: 10/2003	I only know I had to order it here (Netrition.com.)

02-11-2013, 11:15 PM	#14
Iwantlessofme Major LCF Poster! Join Date: Aug 2008 Location: In he**...moving back towards sanity Posts: 1,374 Gallery: Iwantlessofme Stats: Way to much/Less/Way, way less WOE: Low-carb/ Atkinsish Start Date: Every single day, day in day out	Can you make a roux with butter/oil, gluc and heavy cream with water to make "milk"? I really have NO idea, just curious.

02-12-2013, 06:05 AM	#15
Dottie Administrator Join Date: Sep 2000 Location: S.E. Texas Gulf Coast Posts: 68,560 Gallery: Dottie WOE: JUDDD calorie cycling plan	What is the recipe? "Finishing" a sauce with a few tablespoons of heavy cream or butter will thicken it slightly and enhance the flavor

02-12-2013, 03:34 PM	#16
piratejenny Very Gabby LCF Member!!! Join Date: Oct 2010 Location: New Jersey Posts: 3,688 Gallery: piratejenny Stats: 293/285/<160 (5'7") WOE: LC/JUDDD/Fast5/Diabetes Miracle 2010-12 Start Date: 2013: IDK!	This thread is old, but since it's popped up, I'll comment that I like to use cream cheese as a base for sauces, to thicken sauces, and to make Alfredo sauce...along with butter & light cream & stuff. I make a sort of ghee (it's much browner than real ghee, so maybe officially it's something else ...I make a big batch every few weeks, and we don't even use plain butter anymore), and that adds a nice "browned" flavor. Cream cheese is a little tangy and adds more flavor IMO than liquid cream.