Thickening agent?

[miss_thenorth]

Not to stir up a low carb controversy, but I read on a website about thickening gravy with ground flax meal. Has anyone of you low carbers tried this, and if so, did it taste ok?
Tx

 

[Bubblingbrooks]

Not to stir up a low carb controversy, but I read on a website about thickening gravy with ground flax meal. Has anyone of you low carbers tried this, and if so, did it taste ok?
Tx

I know of people that do it. The texure is more gummy for sure.
I use rice flour due to allergy, but in the process, found that it takes way less rice flour then wheat flour does.

 

[Wifezilla]

I use pumpkin when I want to thicken soups. You don't taste the pumpkin and it really enhances beef based soups. I tried using almond meal once and it was horrible Haven't tried coconut flour yet.

I have used egg yolk for gravy. It was still a little runny, but it was pretty good.

 

[Bethanial]

I can't make gravy to save my life if I use regular flour , but hand me some stock, some milk, and some cornstarch, and I am good to go! So mine isn't about going gf, just ease of use

 

[Henrietta23]

I've used sorghum flour but it's a little sweet. Haven't tried flax.

 

[Bubblingbrooks]

I can't make gravy to save my life if I use regular flour , but hand me some stock, some milk, and some cornstarch, and I am good to go! So mine isn't about going gf, just ease of use

Rice flour never gets lumpy either!

 

[miss_thenorth]

I use pumpkin when I want to thicken soups. You don't taste the pumpkin and it really enhances beef based soups. I tried using almond meal once and it was horrible Haven't tried coconut flour yet.

I have used egg yolk for gravy. It was still a little runny, but it was pretty good.

For two cups of stock, how many egg yolks do you think it will need to thicken it. It doesn't need to be super thick, but just enough to hold together.

BBrooks, I don't have rice flour--just an AP gf flour mix, but, if you were to compare it to regular flour, how much less do you figure it would need to get the desired affect?

 

[Bethanial]

BBrooks, my problem wasn't so much the lumps as it is that I can NEVER get it to thicken. Ever.

Miss_thenorth, my mom successfully uses AP gf flour mix to make gravy and white sauce- uses it just like she would regular flour.

 

[Bubblingbrooks]

I use pumpkin when I want to thicken soups. You don't taste the pumpkin and it really enhances beef based soups. I tried using almond meal once and it was horrible Haven't tried coconut flour yet.

I have used egg yolk for gravy. It was still a little runny, but it was pretty good.

For two cups of stock, how many egg yolks do you think it will need to thicken it. It doesn't need to be super thick, but just enough to hold together.

BBrooks, I don't have rice flour--just an AP gf flour mix, but, if you were to compare it to regular flour, how much less do you figure it would need to get the desired affect?

No idea on the mix, as it will have bean flour in it.
I think with just plain rice, I use half?
Never have measured, just learned from the start that its less.

ETA Also, with the rice, I just sprinkle it over the hot broth and stir it in.

 

[miss_thenorth]

Yeah, I would too, but right now, I am looking for more of a low carb substitute. Normally I would just use cornstarch.