Question - Xanthan gum vs flour

cekehm · 01-15-2013, 03:00 PM

I have substituted xanthan gum for flour to thicken many low carb foods but wondered if anyone knows if it can be an actual substitution and what the conversion ratio would be. I want to make a white sauce as a soup base and the recipe calls for 1/4 cup flour. Any thoughts?

dlk35 · 01-15-2013, 03:57 PM

From what i'm seeing it has 23.05 carbs for a 1/4 cup.

I guess it depends on how much you dilute it also.

Cornstarch has 7 carbs per Tbs...not much difference

rosethorns · 01-15-2013, 04:04 PM

How much in liquids are you trying to thicken?You don't want to 1/4 c. of xanthan gum in your soup . You might have a slimy mess.

cekehm · 01-15-2013, 04:09 PM

4 total cups of liquid. I agree that 1/4 cup is way too much - learned that the hard way once trying to thicken a stir fry and had to toss the whole thing!

Mistizoom · 01-15-2013, 07:23 PM

I have seen 1/4 - 1/2 teaspoon xanthan gum per cup liquid. So for 4 cups liquid I would start with a teaspoon or so. You may need to dissolve it in oil first, depending on the recipe.

drjlocarb · 01-15-2013, 07:27 PM

Have you tried glucomannan for thickening?

cekehm · 01-16-2013, 11:12 AM

Thank you very much I will try this! I have not heard of that but will look it up also! Kind of new to some of this and had only heard of the Xanthan Gum!

ravenrose · 01-16-2013, 10:32 PM

xanthan is so potent, you really only use a bit. I recommend mixing it with a little oil like olive oil and then mixing into your sauce or soup. it can lump otherwise, unless you add it to the cold mixture in a blender with it running, which also works but can be annoying to clean.

01-15-2013, 03:00 PM	#1
cekehm Junior LCF Member Join Date: Aug 2012 Posts: 4 Gallery: cekehm	Question - Xanthan gum vs flour I have substituted xanthan gum for flour to thicken many low carb foods but wondered if anyone knows if it can be an actual substitution and what the conversion ratio would be. I want to make a white sauce as a soup base and the recipe calls for 1/4 cup flour. Any thoughts?

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01-15-2013, 03:57 PM	#2
dlk35 Senior LCF Member Join Date: Sep 2012 Location: NYS Posts: 89 Gallery: dlk35 WOE: Atkins	From what i'm seeing it has 23.05 carbs for a 1/4 cup. I guess it depends on how much you dilute it also. Cornstarch has 7 carbs per Tbs...not much difference

01-15-2013, 04:04 PM	#3
rosethorns Very Gabby LCF Member!!! Join Date: Oct 2002 Location: Puyallup. WA Posts: 4,657 Gallery: rosethorns Stats: 252/140/150 WOE: atkins I eat non allergic food Start Date: restarted 1-07	How much in liquids are you trying to thicken?You don't want to 1/4 c. of xanthan gum in your soup . You might have a slimy mess.

01-15-2013, 04:09 PM	#4
cekehm Junior LCF Member Join Date: Aug 2012 Posts: 4 Gallery: cekehm	4 total cups of liquid. I agree that 1/4 cup is way too much - learned that the hard way once trying to thicken a stir fry and had to toss the whole thing!

01-15-2013, 07:23 PM	#5
Mistizoom Major LCF Poster! Join Date: Nov 2009 Location: Midwest Posts: 1,183 Gallery: Mistizoom Stats: 300/238/190 initial goal WOE: low carb Start Date: November 2012	I have seen 1/4 - 1/2 teaspoon xanthan gum per cup liquid. So for 4 cups liquid I would start with a teaspoon or so. You may need to dissolve it in oil first, depending on the recipe.

01-15-2013, 07:27 PM	#6
drjlocarb Very Gabby LCF Member!!! Join Date: Feb 2010 Location: Indiana Posts: 4,213 Gallery: drjlocarb Stats: 274 /224/190 WOE: vlc/NK Start Date: LC-1999,jan2010 274 NK 1-1-13 at 244	Have you tried glucomannan for thickening?

01-16-2013, 11:12 AM	#7
cekehm Junior LCF Member Join Date: Aug 2012 Posts: 4 Gallery: cekehm	Thank you very much I will try this! I have not heard of that but will look it up also! Kind of new to some of this and had only heard of the Xanthan Gum!

01-16-2013, 10:32 PM	#8
ravenrose . Join Date: Dec 2009 Location: California Posts: 9,178 Gallery: ravenrose Stats: lost 130 lb so far, and miles to go before I sleep WOE: low carb controlled calorie Start Date: June, 2009	xanthan is so potent, you really only use a bit. I recommend mixing it with a little oil like olive oil and then mixing into your sauce or soup. it can lump otherwise, unless you add it to the cold mixture in a blender with it running, which also works but can be annoying to clean.