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Lo carb thickeners and desserts.
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Hi Andrew,
Is Expert Foods really out of business?
Thank you.
Hello. Unfortunately they went out of business a couple of years ago. If you are looking for a good thickener, I would suggest these items:
I hope this helps.
Andrew
Hi Andrew,
Thank you very much for your reply.
What about xanthan gum? Is it good as well?
What is the difference between xantham gum and guar gum? Are they the same thing?
Thank you.
I’m not Andrew, but I’ve used both guar and xanthan extensively in cooking for many years. They are not the same thing — guar is derived from a legume, while xanthan is actually created by bacterial fermentation. However, they give substantially similar results in cooking, to the point where I tell people to use one or the other, no big deal.
Easiest way to use these thickeners, BTW, is to get an old salt shaker and fill it with one or the other. When you want to thicken a sauce, gravy, or soup, start whisking first (important), then sprinkle your thickener lightly over the top. Stop before your dish is as thick as you want it to be; both of these thickeners continue to thicken for several minutes on standing.
Unlike cornstarch, arrowroot, or flour, these thickeners do not have to be cooked to thicken, which means you can use them in cold applications, like smoothies, as well.
BTW, glucomannan, a similar fiber extracted from the Japanese konjac root (the same fiber they make shirataki noodles from) works pretty much the same as guar and xanthan.
Thanks Dana. I was looking for a good explanation online and yours was better than everything I was seeing!
I hope that helps Alina.
Here is our Xanthan Gum by Now Foods page.
Andrew