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Xanthan gum

ladyfelsham

Clean green leafy machine
S: 24st11lb C: 21st3lb G: 10st0lb BMI: 52.6 Loss: 3st8lb(14.41%)
#1
Hi all

I tried xanthan gum tonight to see if I could make no carb gravy with beef stock and xanthan gum - and the result?

Disaster.

I tried it hot. I tried it cold. In both cases the gum powder just sat in clumps on top of the stock and wouldn't blend in at all.

As you all know, I'm no genius in the kitchen :eek: so may well be doing something wrong - but anyway I found some reduced gravy granules (3.3 carbs per 100g) which was lovely jubbly poured over roast lamb.

Susie
 
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LVLLM

Gold Member
C: 11st3lb G: 10st0lb BMI: 25.3
#2
ooh where you get that gravy from?
and thanks i was going to buy some gum wont now!
 

Spinoza

Never give up
S: 18st12lb C: 17st11lb G: 12st12lb BMI: 35.7 Loss: 1st1lb(5.68%)
#3
I have some but I haven't used it yet. I wonder if you mixed it to a paste with the stock or water first then added the rest of the stock if that would work Susie?

And yes, can you name that gravy please?
 

ladyfelsham

Clean green leafy machine
S: 24st11lb C: 21st3lb G: 10st0lb BMI: 52.6 Loss: 3st8lb(14.41%)
#4
Tesco's hun - http://www.tesco.com/groceries/Product/Details/?id=257120429

The nutrition label online made me freak then smile - says carbs are 49 per 100 - but the actual container says 3.3 (and all the other Tesco gravy granules say 3.2-3.3) - so I think it's safe to assume that's a typo online.

Sx
 

Spinoza

Never give up
S: 18st12lb C: 17st11lb G: 12st12lb BMI: 35.7 Loss: 1st1lb(5.68%)
#5
Pah! Tesco won't let me see!!!!!
 

ladyfelsham

Clean green leafy machine
S: 24st11lb C: 21st3lb G: 10st0lb BMI: 52.6 Loss: 3st8lb(14.41%)
#6
I have some but I haven't used it yet. I wonder if you mixed it to a paste with the stock or water first then added the rest of the stock if that would work Susie?
Thanks Water I'll give that a shot :)
 
S: 25st0lb C: 13st1lb G: 13st1lb BMI: 24.1 Loss: 11st13lb(47.71%)
#8
I have some but I haven't used it yet. I wonder if you mixed it to a paste with the stock or water first then added the rest of the stock if that would work Susie?

And yes, can you name that gravy please?
That's how I do it, and after boiling not before, don't let it boil after that. You need to treat it like corn starch.
 
S: 155lb C: 136lb G: 131lb Loss: 19lb(12.26%)
#9
It's been a while since I've used the gum. but think I just sprinkled a tiny bit into the stock. Jim's right it's similar to cornstarch.
 

Zimara

Yummy mummy to be!
S: 12st3lb C: 11st1lb G: 9st7lb Loss: 1st2lb(9.36%)
#10
Mine always clumps but if you keep cooking it the clumps go away (stir it too).

If you find you have mamba clots the strain.

PS you only need a little gum to thicken.
 

TRISTAR

Silver Member
S: 21st12lb C: 12st8lb G: 9st5lb BMI: 30.2 Loss: 9st4lb(42.48%)
#11
I think it's to be used like cornflour where you mix a small amount with water, and then add
 


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