Question for the foodies!

[Cas]

I would second coconut flour...I've used it in stews, sauces and gravy but as hill dweller says definitely add it slowly because it absorbs water really quickly!

[apod]

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.

I've had good results with steamed zucchini and a blender, if you're thickening something like a curry or stew. The carbs are relatively low and it's a decent source of potassium (and lectins? ) I use riced cauliflower for similar purposes. Although, these don't work in a sauce. Mashed avocado could either mess up the taste, or add some mean thickening action. There's also soaked chia, flax, or even ground psyllium husk. I would be curious to try powdered glucomannan (10x thicker than corn starch, awesome fiber, and zero calories) -- I've almost bought it a few times but never did (it does come with a choking / blockage hazard warning due to the expansion of the fiber.)

Condiments could be an untapped vehicle for added soluble fibers (thicken all the sauces!) I notice with lower carb + more IF, my fiber intake takes a bit of a hit.

[Maryann]

Hi Julie,
Not exactly sure what it is you are making, but my favorite thickener is pureed Cauliflower! Sounds crazy but I enjoyed a delicious dairy free clam chowder that was non dairy and thickened with steamed, then pureed cauliflower. 2.5 grams carb in .5 cup.

[JML]

JulieG-I do use xanthan gum. A little goes a long way and I don’t seem to be sensitive to it. I am intrigued with the egg yolk idea and will give it a try. Probably can’t heat sauce too hot as yolks can curdle at higher temps.

[Julie G]

JulieG-I do use xanthan gum.

Thanks, JML. I made a killer Schezwan sauce with it, but plan to experiment with coconut flour next time. I appreciate all of the ideas.

[JML]

JulieG-I do use xanthan gum.

I made a killer Schezwan sauce with i

Don't forget to submit your favorite version of the Schezwan sauce recipe to the Recipe thread!

[apod]

I was looking at the Primal Kitchen offerings today, and noticed the ingredients:
https://www.primalblueprint.com/primal-kitchen/

You'll see Konjac on a lot of them as the thickener (glucomannan.)

[dingter]

Coconut-based flour, egg and tapiocia is something I have used