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Sharon
03-20-2010, 11:39 AM
I learned about Thicken Thin not Sugar though one of Dr Eades cookbooks, and it is a wonderful product, really improves texture in baked goods. However the price has recently increased a lot, and I would like to find a substitute. I think I read that guar gum or xanthan ?? can be used, though the results are not so good. Any suggestions?

Thanks a lot.
gitfiddle
03-20-2010, 07:50 PM
Sharon, I've got xanthan gum and I have used it in both hot and cold dishes. I put it in a shaker (like for parmesan) and sprinkle it in...sparingly. An amount around 1/8 tsp is a starting point. It thickens stews to a consistency similar to cornstarch and really bulks up a thin shake. You'll know when you use too much. Trial and error. :)
lefox
03-25-2010, 10:54 PM
I learned about Thicken Thin not Sugar though one of Dr Eades cookbooks, and it is a wonderful product, really improves texture in baked goods. However the price has recently increased a lot, and I would like to find a substitute. I think I read that guar gum or xanthan ?? can be used, though the results are not so good. Any suggestions?

Thanks a lot.

Hi Sharon,

On page 9 in the The Low-Carb CookwoRx Cookbook by the Drs. Eades:

‘An alternative to ThickenThin not/Sugar is 2 tablespoons of a mixture of equal parts of xanthan gum, guar gum, and powdered egg whites. It won’t be exactly the same, but it will work pretty well in most, but not all, recipes.’

Haven’t tried it myself yet, but noticed your question.

Tell us if it works! :)
Mal Lady
03-29-2010, 08:28 PM
Hi Sharon,

On page 9 in the The Low-Carb CookwoRx Cookbook by the Drs. Eades:

‘An alternative to ThickenThin not/Sugar is 2 tablespoons of a mixture of equal parts of xanthan gum, guar gum, and powdered egg whites. It won’t be exactly the same, but it will work pretty well in most, but not all, recipes.’

Haven’t tried it myself yet, but noticed your question.

Tell us if it works! :)

I've used xanthan gum by itself as a thickener and it works quite well. I guess it depends on what you need it to thicken. I've thickened meat juices with it. Makes it like a thick gravy to help if meat is over done - like beef - instead of ketchup. You can also put the gravy over faux potatoes. Nobody misses the real potatoes then.;)

Sharon

BTW, Hi to the new Sharon! Now there's two of us!:eek::D