Hi There,

Does anyone know of a low carb thickener similar to flour or corn starch that can be added to sauces?

Thanks,
Liz

Yes arrowroot is great for thicking sauces. You can find it in the spice section of yout gocery store.
Tommy the chef

Thanks!!

I'll try that ASAP..

Tommy, I think arrowroot is pretty much as carby as flour or cornflour, isn't it?

Liz, many folk have posted here that they use guar or xanthan gums to thicken sauces. Check this thread for some info about both. If you search the kitchen forums you'll find other similar threads.

HTH

Rosebud

Ok. Arrowroot has 7 grams of carbs per tablespoon, but requires 1/3 of the amount that flour does.
Tommy the chef

2 other good items are, water chestnut powder ( ground from dried water chestnuts ), and instant or pregelantinized starch.
Tommy the chef

Guar gum and xantham gum are all fiber and so the carbs are practically zero. They give a finish that is shiny and translucent like corn starch does. Add some heavy cream for a creamy gravy-like appearance.

Guar gum thickens both hot and cold liquids.

A little goes a LONG way so start with a very small amount - say, 1/2 tsp for a couple of cups of liquid - then you can add more.

Thanks for the tip. Do you know where to get guar gum? I'd like to give it a try.

Try a natural foods store or a bulk store.

Xanthan gum is a better thickener because it can thicken both hot and cold liquids - low carb Frappucino anyone? - and it's less waxy that guar gum. It's a bit more pricey, but worth it.

Karen

Where do you buy xanthan gum? Is it something I can get at the grocery store or do I have to go to a specialty shop?

Thanks.

Same places as the guar gum. Most grocery stores don't carry these products...yet!

Karen

Thanks Karen, I'll give it a try!

Here's a question about using gums. I've had some problems with them getting lumping. Any idea how to get them into the sauce without the lumps?

Put the liquid and gum in a blender - or use a hand blender to combine. Or, put the gum in a shaker and sprinkle it evenly over the surface of the liquid and whisk like crazy! Use a whisk, not a spoon.

Karen

I keep two shakers right next to my stove, one with guar and one with xanthan. I never have problems with lumps! I basically use guar as a thickener and xanthan as a stabilizer (makes my cheese sauce smooth and creamy!) I found both items at a health market, but have also seen them on the web while searching to buy other products.