Question for the foodies!

[Julie G]

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.

[ru442]

I use tapioca starch... works just like corn starch, has no aftertaste and it's on Gundry's list.

[Julie G]

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

[SusanJ]

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.

[ru442]

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?

[Jaque]

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.

[NewRon]

Kuzu?

Agar-agar?

[TheBrain]

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

[Julie G]

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...

[hill dweller]

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