Using Guar / Xanthum instead of corn starch

[Michael Tree]

I just bough a vietnamese cookbook, which is extremely low carb aside from easily avoided noodles and starch used as a thickener.

I'm going to buy some guar or xanthum to use instead of the starch, but I don't know what amount to substitute. Any pointers?

[Naja]

Experiment a little - dissolve 1 tsp corn starch in 2 tbsp water, then do the same with the guar or xanthan. See how thick the result is and compare.

Toss the corn starch; keep the dissolved xanthan or guar to add right into your recipe.

[Michael Tree]

It's a bit late for that. I threw out my starch when I started induction.

I think I'll just experiment a bit.

[Rainey]

Thickening

I was going to get some Xanthum Gum to use instead of flour to thicken sauces/gravies. When I found it at Whole Foods a small bag (probably less than 3 cups) was $10!!! That's insane!

How much damage can a tablespoon of flour do? Or does anyone know if tapioca flour is an acceptable substitute? I've already got that in my pantry. I may have arrowroot powder too. How would that be Atkins-wise?

Thanks in advance.

[Naja]

Arrowroot powder is relatively high carb. It is pure starch extracted from a root.

FAQ on thickeners:

http://www.atkinsdietbulletinboard.com/viewtopic.php?t=5895

[LookingForward]

Re: Using Guar / Xanthum instead of corn starch

Hi, does anyone know if that FAQ on thickeners still exists, the link doesn't seem to work. Thanks!

[Barbde]

Re: Using Guar / Xanthum instead of corn starch

Use Xanthan gum very sparingly. I would suggest like 1/4 teaspoon at a time. That little bag will last you forever!!

[Heidi3]

Re: Using Guar / Xanthum instead of corn starch

Use Xanthan gum very sparingly. I would suggest like 1/4 teaspoon at a time. That little bag will last you forever!!

and if you accidently over do you can use it to put tiles up in your bathroom...it will hold forever!

[scott123]

Re: Using Guar / Xanthum instead of corn starch

Thickening soups and sauces: Making Gravy