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Canadian_Bacon · 01-10-2007, 07:33 PM

Since people helped me w/ my thread I figured I would help out others with a quick tip.

I found that Guar Gum and Xanthan Gum can be used in place of corn starch and flour in recipes to act as a thickener. It gives many dishes that creamy sauce feeling that is missing w/o a thickening agent. Bonus is that both are essentially pure soluble fiber so they are more or less calorie free.

They are much more absorbant then starch so you need to be careful( it is not a 1:1 replacement) but when I use it in dishes I serve to other people they can never tell the difference.

FYI, both are available at many spice or bulk stores. Most health food stores who sell grocery type stuff also carry it. The stuff is pretty expensive but a bag usually lasts me a year.

01-10-2007, 07:33 PM	#1 (permalink)
Canadian_Bacon Senior Member Join Date: Apr 2004 Location: Canada Posts: 581 My Profile	Interesting Cooking Ingredient Since people helped me w/ my thread I figured I would help out others with a quick tip. I found that Guar Gum and Xanthan Gum can be used in place of corn starch and flour in recipes to act as a thickener. It gives many dishes that creamy sauce feeling that is missing w/o a thickening agent. Bonus is that both are essentially pure soluble fiber so they are more or less calorie free. They are much more absorbant then starch so you need to be careful( it is not a 1:1 replacement) but when I use it in dishes I serve to other people they can never tell the difference. FYI, both are available at many spice or bulk stores. Most health food stores who sell grocery type stuff also carry it. The stuff is pretty expensive but a bag usually lasts me a year.