Anybody know any thickening agents for sauces or gravy that are low-carb?
papag7222000 asked:
I have changed my lifestyle to a low-carb, active regimen that is really working for me. However, I love to create good meals and I have fallen into a bit of a rut. I want to make some sauces and gravies from the rich broths that come from cooking poultry and beef, but the cornstarch and flour I usually use are very high in carbs. I may be asking an impossible question, but does anybody know of anything that is low-carb and can thicken sauces.
Kailey
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it’s called FLOWER
I have also been eating low carb for the last couple of years.
You can try double cream, or even cream cheese if need be. I often use gravy granuals. (a lot less in carb count than any corn flours or other flour).
thicken-thin a low carb thickener you can buy it at netrition.com.
I saw a cooking show the other day where a chef used tofu to make a delicious Hollandaise sauce. I would google tofu and sauces and see what you get. Tofu I believe has no carbs.
If you can find it, consider okara, which is essentially the soy fiber left over after the protein has been extracted for soy milk and tofu. It sounds nasty, but it has no taste at all.
try putting baking powder in your sauses! it works!! and you can even taste it!!! or you could try more of the main ingredent consitance in the sauses!!
soy flour or almond powder
Try the options at the websites below:
Xanthan Gum – can be found at health food stores seems to be the thickener of choice. Also, soy and oat flour mixed with cream and lastly there is konjac flour.
Good luck
arrowroot……