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Thread: Thickening gravy page

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    Rosemary 231's Avatar
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    Thickening gravy

    Has anyone tried "Thick-it-up" Low Carb Thickener for making gravy, among other things? Ingredients: Locust bean (and/or tara), guar, acacia, xanthan gums. Is it Primal?

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    You could try arrowroot powder, I think it is Primal/Paleo but not sure. Maybe even just reduce it down so the liquid evaporates off..?

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    Quote Originally Posted by aimeep View Post
    You could try arrowroot powder, I think it is Primal/Paleo but not sure. Maybe even just reduce it down so the liquid evaporates off..?
    Making gravy is my strong suit. How much arrowroot should I use?

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    or tapioca flour. if a recipe ask for cornstarch u can sub the flour for it. 1tbs cornstarch = 2 tbs of tapioca
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    A google search about using the mentioned thickeners would probably help you in regards to how much to use. Also, depending on which you use & if you have leftovers, it may not reheat as well to the same consistency.

    Also gluten-free gravy thickeners.
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    I used Thick-n-Thin for years -- a mix of thickeners. I'm allergic to some of the ingredients now. I used it pretty much the same way I use arrowroot.

    I use arrowroot now. It makes a clearer sauce than flour paste, but works pretty well. I don't use a specific amount -- depends on the amount you are working with. Arrowroot also doesn't sop up the excess fat as easily as flour, but works pretty well. I mix up a a heaping teaspoon of arrowroot with water, stir it up and add to deglazed pan. Stir it in. See what it looks like. Add more (stir up the arrowroot mix each time, it settles out fast.) It thickens as it heats up. Add water if it is too thick. Adjust the seasoning.

    It's really easy to make gravy -- if it's too greasy add some starch. Too thick? Add some water. Bland? Salt and pepper. For turkey, I really like a dash of Worstershire Sauce, plus lemon juice and Soy (or Tamari) sauce for flavoring. Sounds weird, but it's really tasty.
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    Quote Originally Posted by dkd2001 View Post
    I used Thick-n-Thin for years -- a mix of thickeners. I'm allergic to some of the ingredients now. I used it pretty much the same way I use arrowroot.

    I use arrowroot now. It makes a clearer sauce than flour paste, but works pretty well. I don't use a specific amount -- depends on the amount you are working with. Arrowroot also doesn't sop up the excess fat as easily as flour, but works pretty well. I mix up a a heaping teaspoon of arrowroot with water, stir it up and add to deglazed pan. Stir it in. See what it looks like. Add more (stir up the arrowroot mix each time, it settles out fast.) It thickens as it heats up. Add water if it is too thick. Adjust the seasoning.

    It's really easy to make gravy -- if it's too greasy add some starch. Too thick? Add some water. Bland? Salt and pepper. For turkey, I really like a dash of Worstershire Sauce, plus lemon juice and Soy (or Tamari) sauce for flavoring. Sounds weird, but it's really tasty.
    Thanks for your help. I don't make gravy often but some things just call for it. I've lost 56 lbs. since I started Primal. I still need to lose a lot more. I don't want to mess up how things are going just because I want some gravy. As it is, I have been hitting plateaus every now and then and that can be depressing.
    Last edited by Rosemary 231; 11-18-2011 at 03:39 PM.

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