Hi, I'm just wondering what folks use for thickening agents like in a gravy or stew? What can you use, that is low carb to replace flour or corn starch?

Thanks,

Mari

I LOVE arrow root...but I don't know the carb count on it. So I don't use it any more. Sad too...that is the best stuff.

i've just bought "not/starch" by expert foods from islandgirl's lowcarb co-op. i haven't used it yet because i'm doing induction and just keeping foods really simple at the moment. you could use and egg, just temper it with some of the hot liquid before you add it or you'll get scrambled eggs. what i've always done though, is just reduce the sauce. let it evaporate! it's so flavourful!