Can we use almond flour as a thickening agent, same as regular flour? Want to make soup and it calls for a roux before adding the cream and other ingredients.
Almond Flour - Same as flour (?)
DeeCS
(Failed)
#2
Almond flour itās not a thickener. For that you would want to use xanthan gum or possibly psyllium seed husk powder.
Iāve had best results with xanthan gum, mixing it with a tablespoon or so of olive oil and letting it sit for a few minutes before adding it to the liquid. Otherwise it has a tendency to lump.
It makes really great egg drop soup.
gingersmommy
(Marianne)
#4
Bummer.
Where do you get xantham gum? Went to our grocery store (Wegmans - which is huge), and they didnāt even have eryithol or the other common keto sweeteners. All they had that was remotely close was Steevia powder. Iām not real hopeful about the xantham gum. What section is it in?
Thank you!
beccs
(Lazy, Dirty Keto š)
#5
I shop at wegmans, I found xanthan gum in the natureās marketplace section. Specifically, the gluten free section.
beccs
(Lazy, Dirty Keto š)
#7
Yes, they have Swerve granular at my Wegmans. Also in the natureās marketplace section. I also found Lakanto monk fruit sweetener at Wegmans and I really love it. The Lakanto was in the regular baking aisle at my wegmans, not in natureās marketplace. FYI thereās a Wegmans app and if you pick your store it will tell you which aisle the product is in 
FishChris
(Dirty Lazy Keto'er, Sucralose freak ;))
#11
Maybe itās because we live in Sacramentoā¦ But a lot of the stuff we get from Amazon, is available with free overnight, and sometimes, same day shipping ! We use our Amazon prime probably 3-6 times a week, between us, for one thing or another.
Happyheart
(Wendy)
#12
Same here, even have same day delivery for some things (though I donāt order even every week.) I am trying to justify keeping prime though I love the convenience. I probably donāt save on shipping. I do use some other prime services so weāll see how long I keep it.
ChrisW
#13
I use guar gum as a thickener but use it sparingly, you donāt need much. I usually just spinkle pinches into the dish until it thickens to the level I want .
gingersmommy
(Marianne)
#14
Thank you. I think I did see Swerve, but didnāt know that was a sweetener we could use. Also saw monk fruit sweetener in the baking section, but again, didnāt know if that was okay. Went out and got the xanthum gum from Wegmans yesterday and made my soup (OMG, so decadent). Have never shopped in the Natureās Marketplace section, so didnāt know these things were there.
I agree Amazon is great. Usually that would work, but I wanted to make soup same day.
PaulL
(You've tried everything else; why not try bacon?)
#15
You should find xanthan gum in the same section as the Bobās Red Mill nut flours, and other products. In my supermarket, they put the Bobās Red Mill products in the Natural & Organic section.
I have to say that I am not a fan of xanthan gum. The sauces Iāve made with it came out gluey and tasted weird. Be careful not to use too much, if you try it; you can always add more, but you canāt take some out if you used too much!
I decided to go with cornstarch as my thickener, since it takes less cornstarch than wheat flour to get the same amount of thickening, so you need less. Itās also gluten-free. And I figure that the quantity involved in making gravy for five people means that the actual carb count per person will be quite low.
gingersmommy
(Marianne)
#16
Yup thatās what I got and thatās where I found it.
I had no idea how much to use, so started out conservatively - probably a tsp. for six cups of liquid. My soup was still runny but totally acceptable. I did notice that it made a difference and I think because I used so little, couldnāt detect an aftertaste.
Good to know about cornstarch. Will be hosting T-Giving this year and was wondering about gravy.
beccs
(Lazy, Dirty Keto š)
#19
Zevia soda, Lilyās chocolate, realgood pizzas or enchiladas, tessemaeās dressings, etc
collaroygal
(KCKO, KCFO š„„)
#20
For hot foods that need thickening like a gravy etc. my favorite is kingac flour I start with a very small amount and only add more if needed, I do a lot of reduction cooking and for that a simple pinch between your fingers will usually get the job done.:
HOW TO USE KONJAC GLUCOMANAN AS THICKENER
Konjac flour can be used as a thickening agent in food application. When using konjac flour for thickening, always mix it with a small amount of liquid (cold water, stock, wine, etc.) till smooth, then add this mixture to the food that you want thickened. If you add konjac flour directly to your food you will end up with a lumpy mess. Konjac flour can be used as a thickener for smooth gravies, sauces, glazes, soups, stews and casseroles. It is also a thickener in pies, puddings, custards and cake fillings. This naturally odorless, vegetable powder is also gluten-free, making it the perfect substitute in cooking and baking when flour and other glutinous starches must be avoided.
Konjac flour doesnāt thicken very much when mixed with cold water, but quickly thickens when itās heated. This is why you donāt add dry konjac flour directly to hot liquids. It will seize and immediately turn into lumps because the konjac flour that contacts the water so quickly and fully absorbs the liquid before the adjacent konjac flour can. Mixing konjac flour with cold water allows it to absorb the water slow enough that itās easily and fully dissolved first. The dissolved konjac flour can then be added to a hot liquid to absorb it without lumping.
Konjac flour is an ingredient to thicken sauces and gravies or any other cooked recipe. To use konjac flour as a thickening agent, first disperse it in a little cold water or other āwateryā ingredients such as soy sauce, and slowly add it (with constant stirring) to the other ingredients while they are cooking. About 1 teaspoon of konjac flour will gel about one cup of liquid. If you have not used konjac flour as a thickening agent before, it is best to experiment with it by beginning with lesser amounts, and adding as necessary until the desired consistency is reached.
Konjac flour has about ten times the thickening power of cornstarch. Dissolve the konjac flour in a little cold water before adding it to the sauce. Konjac flour thickens nicely when itās heated to boiling temperature, so it usually works well for savory sauces.
You could also use a konjac flour to thicken your broth - konjac flour is a very powerful thickener and does not add much taste.