Xanthan gum in my cooking

(Karla Sykes) #1

I came using this lately and some of my food and I am finding that when I put them in like my keto cookies or use it as a substitute for gravy that is really works well as a thickener. I think the key to not making it like a slimy mess is finding that right consistency. For example when I make my keto cookies even though it’s not in the recipe I add 1/4 teaspoon of xanthan gum

(Marianne) #2

I recently discovered xanthum gum as well. I use it to thicken my soup. For approx. 3 cups of liquid, I only use 1/2 tsp. I find it thickens even with just a little.

(Susan) #3

I just made beef stew the other day and thickened the gravy with Xanthan gum. I cooked the stew in the slow cooker and then drained off the liquid into a stock pot. I put about 1 1/2 tsp of xanthan gum in a little bowl and mixed it with a tblsp. of avocado oil. I then put it in the stock pot and blended it with a stick blender. Then I added the rest of the stew to the stock pot. It made perfect gravy. The bowls we used to eat out of were a bit slippery when washing, but the gravy did not seem slimy.

(Michael - When reality fails to meet expectations, the problem is not reality.) #4

What I think is a keto better alternative as a ‘thickener’ is plain old unflavoured gelatin. It’s pure collagen protein.

(Marianne) #5

I use it to thicken soup and alfredo sauce. I use it sparingly as it works very well. I don’t like my stuff too thick.