Low Carb White Gravy Recipe - No Xanthan Gum - 2.5 Net Carbs (2024)

FAQs

What can I replace xanthan gum with keto? ›

Despite the fact that sugars are a crucial component of xanthan gum production, none of these net carbs make it into the final product. Simply put, xanthan gum is 100% keto-friendly and doesn't have any net carbs in it.

Xanthan gum mimics the effects of gluten by turning the dough gummy and sticky. This enables the ingredients to bind together and traps the gas bubbles created by the baking powder you use. The result is a low-carb dough that rises in a way similar to gluten in bread.

You'll only need about half a teaspoon of xanthan gum to thicken 3 cups of gravy. If you don't want to use a thickener you could simply make a looser "jus" by just combining all the ingredients and bringing to a boil. Lower the heat to a simmer and let the gravy reduce until you've reached your desired consistency.

1. Use Arrowroot Powder: Arrowroot is a natural thickening agent that doesn't have a strong taste. Mix a small amount of arrowroot powder with a bit of cold water to create a slurry, then gradually whisk it into the cheese sauce.

While the results will vary per recipe, most recipes that call for xanthan gum require it to maintain structure and rise. However, some recipes can be made successfully without xanthan gum, with an adequate amount of liquid, butter, eggs and oil, even if the recipe itself calls for it.

Xanthan gum comes from the secretions of the Xanthom*onas campestris bacteria after a glucose-induced fermentation process. Apart from guar gum (which is extracted from natural guar beans), psyllium husk powder seems a "healthier choice".

While xanthan gum also works to keep a gluten-free batter together, psyllium has a level of bounciness that you can never achieve with the former. Xanthan is best suited for cakes, cookies, brownies, or pie dough, while psyllium husk works miracles in breads.

It's often found in condiments, frozen foods, sauces, and gluten-free flours. Xanthan gum is considered safe for most healthy people as part of their regular diet. It may even have gut health benefits. However, some people may experience digestive symptoms like increased gassiness if they eat it in large amounts.

Those Taking Certain Medications or Planning Surgery. Xanthan gum can lower blood sugar levels ( 5 ). This can be dangerous for people who take certain diabetes medications that can cause low blood sugar.

Can I substitute anything for xanthan gum? ›

Thickener: Xanthan gum can be used to thicken a recipe. Things like gravies, soups, and stews all need a starchy element to help them come together and give a good mouthfeel. Some substitutes are things like tapioca starch, potato starch, corn starch and rice starch.

Researchers determined that the bacteria consumption of xanthan gum most likely leads to the production of short-chain fatty acids, which according to the study, play a role in intestinal health.

Cornstarch and potato starch are the best options for gravy. Avoid arrowroot and tapioca starches because they can get "stringy" and look artificial in gravy. Cornstarch gravy is more translucent than flour based sauces. Potato starch gravy is more opaque than cornstarch, but less opaque than flour.

The more xanthan gum powder added, the thicker your sauce will be. Just be careful not to add too much. Xanthan gum in large amounts will negatively impact the texture of your good and may cause digestive upset.

The ratio of cornstarch to xanthan gum is 1:1. So you can directly substitute one for the other while cooking. Be careful, as a little bit of xanthan gum goes a long way, so it's always best to start with a small amount and increase the amount used as needed.

Xanthan gum

Used for baking or thickening soups or sauces, xanthan gum has zero net carbs. Use in small amounts and be sure to sprinkle the thickener into soups or sauces a little at a time so that it doesn't clump. Also, too much xanthan gum can yield a gummy or slimy texture, so it's best to use minimal amounts.

Corn starch is an excellent thickener and is very popular, especially in stews and sauces. Replace 1: 1 corn starch with xanthan gum. Gelatine helps thicken many foods as it comes from animal collagen, the jelly-like protein that provides structure to connective tissue .

In any case, xanthan gum and baking powder/baking soda fulfil completely different roles in gluten free baking: xanthan gum is a binder (acting as a “glue” that holds your bakes together), and baking powder and baking soda are raising or leavening agents, making your bakes nice and fluffy.