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Old 05-10-2011, 08:51 PM   #1
cimibu
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thickener for gravy

Has anyone found anything that you can use to thicken your sauces to make them more like gravy?
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Old 05-10-2011, 09:57 PM   #2
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oh sure. the best one is glucomannan powder. you have to sprinkle it carefully on the cold liquid and whisk to avoid lumps. just like thickening with either cornstarch or flour, there are techniques you have to learn.

guar and xanthan gums work too, but they are a bit trickier to use and can result in a slimy texture in some things.

look in the recipe tips section for these ingredients. there are many discussions of them.
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Old 05-10-2011, 10:23 PM   #3
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Unflavored gelatin is good,too, and nutritious.
It may not seem very thick when it's boiling hot, but as it cools a little it will be thicker.
IMO, has a better texture than a gravy with too much fiber/gum.

Egg yolk is also a good thickener, and gives it a rich flavor.

Depending on what you're putting the gravy on, nut butter can give it a great flavor and thicken it. Cashew butter is my favorite--very creamy & mild.
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Old 05-10-2011, 10:30 PM   #4
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Tapioca starch is also nice but a bit higher in carbs. It's from the cassava plant
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Old 05-10-2011, 10:33 PM   #5
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Quote:
Originally Posted by ravenrose View Post
oh sure. the best one is glucomannan powder. you have to sprinkle it carefully on the cold liquid and whisk to avoid lumps. just like thickening with either cornstarch or flour, there are techniques you have to learn.

guar and xanthan gums work too, but they are a bit trickier to use and can result in a slimy texture in some things.

look in the recipe tips section for these ingredients. there are many discussions of them.
what she said ^^^

But I sometimes still use a bit o' cornstarch.
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Old 05-10-2011, 10:40 PM   #6
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I use arrowroot. It looks and is used just like corn starch....at our grocery store it's with the bulk stuff in the health food area. Good luck!!
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Old 05-11-2011, 06:58 AM   #7
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I just add heavy cream to my cooked down broth delicious!
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Old 05-11-2011, 07:52 AM   #8
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Pureed pumpkin is great! Add pumpkin to meat drippings, season. Thin with a little beef broth if necessary
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Old 05-11-2011, 08:24 AM   #9
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I bought some guar gum but have not mastered the technique of using it. Anyone got any pointers?
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Old 05-11-2011, 08:37 AM   #10
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I second the heavy cream, or a pat of butter.
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Old 05-11-2011, 08:45 AM   #11
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The only thing I can find here is Arrowroot powder. I have only used it a couple times so I can't tell you how great I think it is yet!
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Old 05-11-2011, 11:11 AM   #12
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I bought some guar gum but have not mastered the technique of using it. Anyone got any pointers?
Ravenrose (I think) came up with a great technique that I've tried and it works well: mix the guar gum with a bit of oil, it dissolves better, and then drizzle that in while stirring.There was a thread on it ... but it may have been too old and got deleted.
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Old 05-11-2011, 11:49 AM   #13
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I'll try that. I've tried mixing it with hot water and cold water and either way just makes a lumpy mess.
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Old 05-11-2011, 11:58 AM   #14
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White flour, arrowroot and cornstarch all have about 20-25 gram of carbs per ounce. (white flour actually has the least at about 21 gr.)

Just an FYI...
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Old 05-11-2011, 12:14 PM   #15
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Originally Posted by CGSF View Post
White flour, arrowroot and cornstarch all have about 20-25 gram of carbs per ounce. (white flour actually has the least at about 21 gr.)

Just an FYI...
Yes. But the thing about cornstarch is that it has tremendous thickening power with a small amount. With just 1 tbls of cornstarch (7 carbs) I can thicken 2 cups of gravy the way I like it. It's worth it to me, especially since I don't consume all of the gravy by myself
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Old 05-11-2011, 01:08 PM   #16
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I use 2/3 glucomannan and 1/3 either guar or xanthan. Put them in salt shakers or cheese shakers. They don't lump that way. Just sprinkle and whisk. I add a dollop of cream at the end. Everyone eats my gravies, and I have had high carbers ask for the recipe!
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Old 05-11-2011, 02:31 PM   #17
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I've become a big fan of the glucomannan, after a bit of trial and error I now know to use LESS, you can always add MORE; and to stir or whisk vigorously until it's incorporated.

I can't speak to other brands but the stuff from Konjac Foods works really well for me.
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