As we are having thanksgiving at my house, 12 adults, I am the only one low carbing, I am wondering if I should chance making the gravy with the starch free thickener.

I always make the gravy with wondra flour and never tried anything else, so I am a little apprehensive. As I probably won't have much gravy anyhow, I am thinking that there actually is not that much flour in it so maybe I will just make it the way I know how.

However, if you think I should try the low carb version, can you tell me:

1) Does it make the gravy taste differently?
2) What is it called and where would I find it?

Thanks!

261/228/220?
(recently re-joined, Started Atkins on 6/12/03)

Cole..why dont you make the regular stuff for everyone else and then make a smaller portion for yourself in the LC version....sorry dont have any recipe ideas for you..... Just putting in my 2 cents.....Hope it all works out!!

Lisa

lc since 8-8-03
298/263.5
want to be 175 at least

Hi Lisa,

Yes, I thought about that but usually the stove is pretty busy and if the low carb version is just as good, then I will make it.

I will be more apt to try the low carb version if I also make the some carb stuffing. Otherwise I would only have a little on my turkey.

261/228/220?
(recently re-joined, Started Atkins on 6/12/03)

RKC, I've made several different gravies using the Thicken Thin Not/Starch and personally, I couldn't tell the difference! I use it all the time now. It blends in more easily than either the guar or xanthan gums, in my experience.

I bought it online, I think at netrition.com....

Char

Don't squat with yer spurs on!

Another vote for NotStarch. I keep it right by the stove in a shaker and use it to thicken up anything into a sauce or gravy. I find that it makes a gravy a little less opaque than flour, maybe a little more like corn starch.

But it adds no flavor of it's own, just thickens, so if your base is delicious, your gravy will be as well.

HTH

Maggie
5'1" ~~ Atkins since '98 (160+)
Maintaining nicely (110 +/-)
~~ Redhead until further notice!

The no-starch thickener is the way to go. Zero carbs and nobody will notice the difference! I buy mine off of netrition.

LC and feeling better every day!

Atkins since 7/18/03
210/182/140

Okay, having ordered erythritol from netrition and getting it in 3 days, I might get some in time if I order it right now. I use xanthan gum to thicken gravies for myself, but you guys sold me. I'm gonna do it right now!!!!!

Barb
Atkins-3/14/03
174/146/135 5'2"
"A little knowledge is a dangerous thing."
Knowledge is POWER

I've been experimenting for the big day and have made 3 gravies in small batches - one with the thicken thin/ not starch vegetable gums, one with soy flour and one with no thickener at all - reduced until it was desired consistency. They all were great but I think I used too much of the vegetables gum and after it stood for a bit was very thick. My DH tasted all and said they were "good". He liked the soy or reduction best just because the gum one was too thick. The soy flour does impart the cooked flour taste that I love about gravy and I think it may be the one I use...I also add bourbon to my gravy which really sends it over the top!

Keviport
Sandy, Utah
205/180/145

Arrowroot is another option. To me, the veg. gums have an aftertaste.

I've got a new gravy recipe I just developed. I'd be happy to share it with you, if you want to email me.

This really belongs in the cooking forum, so I'm moving it there.

Blessings!
Sharron
Author of "Low Carb Cooking at Sharron's Place," and "Extreme Lo-Carb Cuisine" available where ever books are sold.

www.thelowcarbcook.com

"My purpose is that they may be encouraged in heart." Colossians 2:2