• Please Remember: Members are only permitted to share their own experiences. Members are not qualified to give medical advice. Additionally, everyone manages their health differently. Please be respectful of other people's opinions about their own diabetes management.
  • Diabetes UK staff will be logging into the forum at various times throughout this Bank Holiday weekend, however, if you require emergency medical assistance or advice please call 999, or if it is less urgent then please call the 24 hour NHS 111 service on 111. Alternatively, please speak to your GP or healthcare team.
  • We seem to be having technical difficulties with new user accounts. If you are trying to register please check your Spam or Junk folder for your confirmation email. If you still haven't received a confirmation email, please reach out to our support inbox: support.forum@diabetes.org.uk

Sauces

Status
This thread is now closed. Please contact Anna DUK, Ieva DUK or everydayupsanddowns if you would like it re-opened.
ianbilly

ianbilly

Well-Known Member
Relationship to Diabetes
Type 2
Bought some lovely Cod for tea and fancy making a Parsley Sauce. Would Soya Flour be ok to use rather than Plain White flour? All the recipes i've looked at have flour in probably as a thickening agent. Cheers
 
I might look at a nice cream or butter sauce
 
I would use double cream to help thicken it up. Reducing it until it thickens. Alternatively, use Xanthum Gum or Guar Gum (available at most bigger supermarkets) but only use very small quantities or will set set like jelly.
 
Just cheese and cream will work fine. However, a tablespoon of cornflour won't be more than around 20g carb, between 4 people, that's nothing really.
 
Status
This thread is now closed. Please contact Anna DUK, Ieva DUK or everydayupsanddowns if you would like it re-opened.
Back
Top