Sometimes I like to make sauces to go on top of veggies or roasts. Does anyone know of a low-carb thickener for sauces? I don't want to use flour or corn starch anymore because of the unnecessary refined carbs.
In some instances, eggs can be used. Many sauces have a ph or are too hot and will curdle the eggs immediately.
I just had a thought. My friend uses psyllium husks for fiber (which I assume means that their net carbs are nil) ,and the glass of cool water turns to pudding if she doesn't gulp it down really fast. I wonder if some fiber products could be used, like bran or even metamucil? I know for a fact that whole wheat flour thickens sauces, and each serving wouldn't have much in it.
Also, I don't know for sure, but I bet the soy protein isolate that is in Atkins baking mix could be used for the non-soy-challenged. No carbs, practically.
I hope we find a good answer to this question.
Sheri
__________________ Metformin 1500mg, Yasmin, managing IR/pcos with lower carbs
First pregnancy ended at 23 weeks due to incompetent cervix.
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. Mary Catherine will be in our hearts forever, November 28, 2003.
Second loss March 9, 2004 at five weeks
Third pregnancy, Cerclage at 13w
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. Duncan 2/11/05, 9lb 3oz
Fourth pregnancy, Cerclage at 13w
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. Ruby 2/27/06, 9lbs
Tofu works on somethings! Seriously, get the softest tofu they sell, and just blend a little in the blender with your sauce. works great. It's a wonder food!
My husband is lactose intollerant, but I can make a great alfredo sauce with soft tofu, soymilk, garlic, dill, salt and pepper.
Kit
Okay ladies - I was reading this post and something popped into my brain! I'm a Speech Pathologist (just finished school in July - yay!!!) and treat patients with swallowing problems. Sometimes when a person has difficulties swallowing - their liquids may be thickened to a much thicker consistency using a powder similiar to cornstarch. I have never even thought to look to see the nutritional value of the thickener used - which could prove dangerous to patients that have problems with their glucose. But I guess in the case of high blood sugar or aspiration pneumonia - i'd take high BS. I'm now interested to see if the thickener does in fact have any nutritional value of it's own. I'll let you know the results - as if anyone is interested in my own geekiness! haha
Originally posted by SheriKCMO ...My friend uses psyllium husks for fiber (which I assume means that their net carbs are nil) ,and the glass of cool water turns to pudding if she doesn't gulp it down really fast. I wonder if some fiber products could be used, ...
I bought some psyllium for the first time yesterday, and, just for the fun of it, I thought I'd see what it was like when left to turn to 'pudding'. First it was like a soft jelly (jello). I left it a bit longer and it went quite firm. As I was prising it out of the bottom of the mug I'd used, my dd said it looked like a breast implant I haven't tried it for gravy yet, but I did heat it in the microwave and it stayed thick, so it might have possibilities.
__________________ Cheers, Tas To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
It's my life
It's now or never
I ain't gonna live forever
I just want to live while I'm alive...
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
No/Low-Carb Thickener for Sauces? 
