I saw this in someone's ice cream reccipe, but could not find it at the store. Anyone know where to find this? The grocery clerks had never heard of it!

Try a natural foods store. They also have guar gum.

Karen

I'm sure this has been covered elsewhere, but is there a preference between the two? I've been using guar gum as a sauce and gravy thickener, and have been reasonably successful, but I haven't tried xanthan gum for anything. Do they cook down differently, or impart a different taste? (I can taste the guar gum in a gravy, but it's faint enough and I was really frustrated with thin sauces!)

Thanks!

Xanthan is lighter and a little less gummy/waxy.

Have you ever tried pureed cauliflower for thickening sauces? Works like a charm!

Karen

No, that's a new one. I'll have to try that. I'm wanting to make veloute sauce for chicken crepes and that requires a really thick roux to start with. I've been trying to figure out how to work around that. This might be a solution.

For that, I would use reduced whipping cream or a combination of cream and mayonnaise. It it for the filling or for over the crepes.

Wait a minute! How do you make the crepes? Bake mix?

Karen

Still working on that. The bake mix ends up with a somewhat thick crepe, and they don't hold together when I roll them.