Question for the foodies!

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Julie G
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Question for the foodies!

Postby Julie G » Mon Jan 08, 2018 7:43 am

I've been playing around with various Asian sauces and wondered what folks have found to be the safest/healthiest thickeners for those of us using a low carb approach. I like arrowroot, but it's so high in carbs. Any thoughts on xanthum gum? Here's an article I found that feels fairly neutral... Any other ideas would be much appreciated.

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ru442
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Re: Question for the foodies!

Postby ru442 » Mon Jan 08, 2018 8:45 am

I use tapioca starch... works just like corn starch, has no aftertaste and it's on Gundry's list.
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Julie G
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Re: Question for the foodies!

Postby Julie G » Mon Jan 08, 2018 9:16 am

Thanks, RU. Pretty high in carbs, but likely also high in resistant starch and therefore gut friendly.

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SusanJ
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Re: Question for the foodies!

Postby SusanJ » Mon Jan 08, 2018 9:21 am

In one of her cookbooks, Danielle Walker uses egg yolks. Haven't tried it, but it should work.

Whisk egg yolks, temper by stirring 1/2 cup of the heated sauce into yolks, then add back to pan to cook until thickened.

Her recipe called for 2 egg yolks for about a cup of sauce.

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ru442
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Re: Question for the foodies!

Postby ru442 » Mon Jan 08, 2018 9:24 am

It's carby but I you only need a teaspoon or 2 at most when thickening, and that is for a large batch of gravy etc. I've used arrow root and the problem is it can turn into gelatin quickly, once it's in that form its basically inedible. I've not found any other suitable thickener for our group, others may have something better?
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Re: Question for the foodies!

Postby Jaque » Mon Jan 08, 2018 5:54 pm

Try using Chick Pea (garbanzo) flour that you can find in Indian grocery store as a substitute for white flour in sauces. It is a common thickening ingredient in Indian cooking. It does give its own taste and flavor unlike neutral white four so use it sparingly until you know you like it.

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Re: Question for the foodies!

Postby NewRon » Tue Jan 09, 2018 4:30 am

Kuzu?

Agar-agar?
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TheBrain
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Re: Question for the foodies!

Postby TheBrain » Tue Jan 09, 2018 6:04 am

Sarah Ballantyne, AKA The Paleo Mom, doesn’t recommend xanthan gum for people with autoimmune disease. Personally, I am sensitive to it.
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Re: Question for the foodies!

Postby Julie G » Tue Jan 09, 2018 7:19 am

Thanks, all; really helpful. NewRon, both Kuzu and Agar Agar are new to me. I found more here. Kuzu is actually an old "friend." I know it as kudzu. Anyone whose lived in the South (or Japan) knows that this is the most aggressive, nasty, "weed" ever. It takes over huge tracts of land and hillsides in a very short period of time. What would it do to my innards... :shock:

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Re: Question for the foodies!

Postby hill dweller » Tue Jan 09, 2018 11:27 am

Coconut flour? I can't bake with it, because it thickens up WAY too much. Start with a very small amount.


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