Nope. The browning liquids usually have flavor as well and a lot of salt. You might get the right color, but it wouldn't taste good at all!

Check your local health food store and if they don't have it, you can substitute Guar or Xanthan gum (that's pretty much what Thicknthin is made out of anyway). Just remember...a little goes a long way. If you use too much, you'll wind up with gravy that resembles jello more than gravy.

When I make gravy I disolve the flour in a little water then I pour the soy flour/water mixture into the pan drippings. Knowing my husband, he made a rue of the soy flour. That is when you put the dry flour into the hot drippings and it
it will make a brown paste. Then add chicken broth and seasonings. It should need no thickener.

Black57

Lisa's right about the browning liquid. It's for meats only, and I'm sure it would add a very weird flavor to sweet things. As for buying the ThickNThin, I ordered mine off the Atkins website. You might balk at the $17 price, but a little goes a long way and I'm sure this container will last me a year or two at least. Like Lisa said, you can also try other thickening agents like guar or xantham. I haven't used those but I'm sure they all work about the same.

On another note, Atkins also makes a ThickNThin called "Not Sugar" as well as the "Not Starch." Does anyone know the difference?

Expert Foods makes the "ThickenThin" products, you can check out their website for product descriptions. However, I don't have personal experience to know the difference between them. I have xantham gum and use it for thickening. I bought it at my health food store for $7.50 for an 8 oz. pkg.

http://www.expertfoods.com/products.php#thickenthin

They also have some great recipes (I'm going to make their green bean casserole and sweet not/tatoes for Thanksgiving dinner).

Thanks Lisa and Hilary for the infor about browning liquid....I will try my gravy next time with the soy flour also.....Julie