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Xanthan Gum

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  • Xanthan Gum

    How do you feel about using it as a thickener for gravy or stews etc?

  • #2
    I feel it's a freakin pain in the ass keeping it from clumping. Not sure how primal it is but if staying calm is part of being primal, it doesn't help.

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    • #3
      What do you use?

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      • #4
        Cream or arrow root (also not sure how primal it is).

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        • #5
          I was going to use arrowroot but isn't it just as bad for refined carbs as corn starch?

          I would like to make a hearty & thick beef stew.

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          • #6
            It's just as carby but I don't use much. If you plan on reheating the stew, arrowroot isn't a good choice, by the way. It thickens quickly but thins back down if you heat it more.

            Edit: I just checked calorieking.com and arrowroot and xanthan gum are pretty close in carb counts but you use about 1/3 as much xanthan gum for the same amount of liquid. Also, xanthan is apparently a corn product. Didn't know that.
            Last edited by DaisyEater; 02-25-2011, 06:50 PM.

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            • #7
              Xanthan gum works and is mostly fiber but it is more gel like. It was easy in the old days when you sautéed the meat added flour to it then the liquid etc...

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              • #8
                I actually use onion to thicken my gravy. About 2 med onions for gravy, perhaps more for a large stew. After it simmers a bit in stock, through it in a blender and voila! thick gravy!
                http://freethinkingcavewoman.blogspot.com/

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                • #9
                  Xanthan gum is from corn? Damn.

                  My idea of thick stew is one that has been cooked long and low. Carrot and celery in addition to the onions. Herbs. Cook long.

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