Xanthum gum

[freesia]

Hi everyone,
Has anyone tried xanthum gum to thicken sauces? Just wondering as pre diabetes i would have used cornflour but its so high in carbs. Is xanthum gum lower in carbs and does it work as well?

 

[everydayupsanddowns]

I usually only need such a small quantity of cornflour (a teaspoon) so it has pint messed with my BG that much tbh. But I‘m more of a moderate-carbing than a low-carbing T1 🙂

 

[Bruce Stephens]

You could try Xanthan gum, sure. (Try less than 1% by weight.) On the other hand, as @everydayupsanddowns says, you only need a small amount of cornflour so likely it's not significant.

 

[Drummer]

I came across xanthum gum from time to time - it requires care if it is not to have an unfortunate outcome, slithery, ropey, and other unwanted results are reported. Personally I would blend some of the vegetables into stock to thicken a sauce.

 

[ColinUK]

Maybe use an egg or go the dairy root and dollop some yoghurt/cream/creme fraiche into the sauce to thicken?

 

[freesia]

requires care if it is not to have an unfortunate outcome, slithery, ropey, and other unwanted results are reported.

Hi. Thanks everyone. I kept seeing it in recipes and wasn't sure whether it was worth trying. Don't think i'll bother. I especially don't fancy the above from Drummer!!!