Thickening

[msgq]

Does anyone know of a LC thinkening to replace corn starch or flour? And, if so, where would I find it.

Thanks.
Kathy

[gitfiddle]

Kathy, for hot sauces, gravies, etc., I use Xanthan Gum which I buy at the health food store. You start with a pinch and go from there. The guys can't tell any difference. I put it in a clean spice shaker and stir as hits to mix it in well.

[Ammy]

Thick/thin not starch (http://www.netrition.com/expert_foods_not_starch_page.html)...works perfectly.

[msgq]

Thanks.

I noticed the thick/thin not starch has zantum in it. I'll look around here before I order!

Thanks again.

[maxlharris]

I will second Thick/Thin Not Starch. I used to talk to the founders on my other site just as they were setting up the company. Lots of neat products.

OTOH: depending on volume and desired thickness, you could always use a tsp/tbsp of corn starch, spread across 8-16 serves. I have done this to acceptable effect on carb count.

Also, heavy cream will serve to thicken somethings. Not as thick as corn starch, but sometimes you don't need it that thick.

[Gaelen]

I actually never stopped thickening sauces with 1 tablespoon of superfine flour (wondra), a teaspoon to tablespoon of cornstarch (depending on volume), half and half/cream, butter and eggs.

All of those things will thicken a sauce nicely for a minimal carb cost.

What specifically are you trying to thicken, and then I could get more specific...