Zero net carb thickeners

[TheFinalSQL]

Guar gum and Xanthan gum.

They are expensive, with Xanthan gum 2-3 times as expensive as Guar gum

I have personally used guar gum. Package says it has 8 times the thickening power of corn starch. I found this to be true, you hardly have to use any at all.

[mizski]

Originally Posted by TheFinalSQL

Guar gum and Xanthan gum.

Should we really be using these in Induction or even in OWL? It just seems (to me anyways) that DANDR is trying to get us to eat a more natural, healthy diet w/o chemicals.

Anyways, right now I'm using pureed veggies (a Gordon Ramsay trick) to thicken things. Suitable and healthy for all phases. When I was on South Beach, I used pureed veggies & a little white bean flour which I plan to try again when I get to the bean rung.

Just a thought...

[imagood1]

I don't add anything that isn't a whole food -- if I can help it. What are you wanting to thicken that you need guar or Xanthan gum?

[MelTin]

I thicken sour cherries with it but I can't think of anything you are allowed on induction that needs to be thickened.

[TheFinalSQL]

Please forgive me. I did not know this was an Induction phase forum.

[JulieB]

Originally Posted by TheFinalSQL

Please forgive me. I did not know this was an Induction phase forum.

It isn't - your profile says 'Extended Induction'

[stacy3477]

If I wanted to try Xanthan gum, anyone know what section of the grocery store it would be in?

Although, mitski, what pureed veggies are you using? That's sounds like a great option for some beef or chicken gravy, but since we're not allowed any real starching veggies, I don't know what would work...

Thanks!!

[mizski]

Originally Posted by stacy3477

Although, mitski, what pureed veggies are you using? That's sounds like a great option for some beef or chicken gravy, but since we're not allowed any real starching veggies, I don't know what would work...

During Induction I've been using mostly leftover cooked zucchini & yellow squash and leeks or onions. I've tried turnip but they have a stronger flavor that isn't always suitable for different things.

What I do is deglaze the roasting pan with a small amount of water, add the pureed veggies and let it cook down. Season to taste. As the moisture evaporates a bit, the mixture gets thicker. Sometimes I add a little heavy cream at the end.

This is not the traditional thick, gloppy gravy but rather a very flavorful sauce.

[stacy3477]

Thanks Miz! I'll definitely give that a try...even though gloppy gravy is my favorite!

After doing some more research on Xanthan gum, I think I can do without!