Thickner Suggestions?

[Sashie]

So I just ran out of my big bag of thickner and am ready to order more. My only bag I bought was Dixie Carb Counters Thick-It-Up that I bought over 2 years ago. A little goes a long way. It was okay, not as good mixing as cornstarch, but did the trick none the less. Any suggestions on other thickening products?

[MustLose80]

Wow, I gave up, thinking there was no such animal.... I have so much to learn about the low-carb products available.

[julirama723]

I used xanthan gum to make gravy, and it was pretty decent.

Gum, Xanthan is used by people who are allergic to gluten to add volume and viscosity to bread and other gluten-free baked goods. It is made from a tiny microorganism called Xanthomonas campestris and is a natural carbohydrate.

Nutritional Information for
Xanthan Gum Serving Size 1 Tbsp(9g) Servings Per Container 25.00 Calories 30.00 Calories from Fat 10.00 Total Fat 0.00g Saturated Fat 0.00g Trans Fat 0.00g Cholesterol 0.00mg Sodium 10.00mg Total Carbohydrate 7.00g Dietary Fiber 7.00g Sugars 0.00g Protein 0.00g Ingredients xanthan gum A little goes a LONGGGGGGGGGGGGGG way. They gravy was pretty decent...not quite like the stuff with cornstarch, but I didn't mind. As you can see, it has 7 carbs, but 7g of fiber...so it's a wonderful find!

I bought the Bob's Red Mill stuff--which is where the above description and nutritional info came from...it was about $11 for a small bag, but this stuff will last me years.

[MustLose80]

Well...(as my boss has posted on his door) butter me up and call me a biscuit!
I know about Xantham gum...but certainly never thought about it. I use a lot of Bob's Red Mill stuff. Haven't seen this one, but will look. Thanks Juli!!!

[not2late]

I'm not a fan of the gum thickeners because I find they give a slimy mouthfeel to the gravy. So I thicken my gravies with vegetable purees----cook an onion and/or celery in the liquid until very soft then puree the solids in a blender. For OWL, this trick is indispensable because it's one way of adding veggie carbs without eating a truck load of veggies.

[julirama723]

Ohhhhh I had never thought of that...that sounds delish!

[MustLose80]

Juli!! You look Great!!! GOOD JOB!!!
I have seen your boyfriend before...I wonder if I saw just the right pic of you I would recognize you too. It is such a small world, both of us having lived at the same time in a small town.

[rybread]

I too use xantham gum. Works like a charm.

[sallyseachange]

I use "thickn thin not starch" occasionally, which works well, but if you use too much you can get that slimy consistency. Used sparingly it's good.

[HeidiE]

I completely agree with Megs here ..I do not care for commercial thickeners ...but if you like them go for it!

I like adding vitamins where ever I can so I use veggies as well ...all types but my favorite stand by for sauces especially spicy ones is a Sofrito

you can make a sofrito (and I make enough for several dishes at one time because it keeps well in the fridg and takes FOREVER to do correctly!)

...slowly cooking diced red peppers, diced onions and a seeded peeled diced tomatoes with a tiny pinch of Kosher salt ..swap out onion for garlic or use both ...sometimes I add a hot chile pepper....very slowly in lots of olive oil (like an inch in the pan you are using and use a good heavy bottom pan or deep skillet and a wooden spoon) .... cook over medium heat ...stirr every few minutes ...until all the water is removed from the veggies and they are kind of like a paste or bits floating in oil then if needed I puree it in a blender and you can use this for several days if you make enough just take a spoon out warm it in the pan then make your sauce or gravy ..just store in a tightly sealed jar in the fridg.
this is a wonderful technique to master ..but it does take patience to get it right you do not want to brown the veggies just cook them down ..and do not be afraid to use at least an inch of olive oil in your pan it is so worth it!!!! remember you use this a spoon a time so all is good!!!...

I can not tell you how sweet, full of flavor and versitile this is you just must try it is all!!!

butter and cream make a wonderful thick sauce sauce when you reduce your stock down to 1/2 volume then whisk in unsalted butter or cream and cook it down a bit more ...
enjoy