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W. Baker W. Baker is offline
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Default Guar gum and metformin

Todd > wrote:
: On 04/21/2013 12:03 PM, KROM wrote:
: > I've never had a issue with it personally..however I don?t use it all
: > that often either..it?s a wonderful thickener when combined with
: > unflavored gelatin in Asian sauces for example it?s the same
: > silky/glossy look and mouth feel as corn starch..I love it.
: >
: > KROM

: Hi Krom,

: It occurs to me that there is a little Guar Gum in my Trader
: Joe's cream cheese. Doesn't seem to cause any problems with
: my Met. It also occurs to me that spacing out my Met and any
: Guar Gum shouldn't be a problem, as long as I keep the Guar
: low.

: Now for the hard part, since you have made sauces with this
: before, what did lady do wrong over on Swanson's web site (so
: I don't repeat her mistake):

: https://www.swansonvitamins.com/bobs...r-gum-8-oz-pkg

: Bob forgot to include directions on how to use it as
: a thickener. Sure, there are a couple of recipes on
: the bag, which is fine if you're planning on using it
: to bake with---but what if you want to use it to
: thicken gravy? The thought did occur to me that perhaps
: you can't use it in this way---but again, it would have
: been nice to see something on the bag about this. I
: tried to use it like cornstarch by mixing up a slurry,
: and wound up with a huge, hard lump in the bowl. So
: "Plan B" was to try again, this time using it as one
: would use xanthan gum in a slurry for thickening...mainly,
: by using a very small amount a bit at a time, mixing
: like crazy. It performed somewhat better this time but,
: when added to the gravy it ended up in a bunch of lumps
: floating on the top.

: Many thanks,
: -T

I just thought to meniton that I have never thickened gravies like sith
roasts or turkey, etc. this is not just because of diabetes but because
that is how my mother, a great cook, did gravies. We always had lovely
flavorful pan gravies tht were thin, usually full of onions , herbs and
spices the dishes had been cooked with and skimmed of much fo the fat. We
never had thouse flour gravies. Often dry wine makes a delicious liquid
to use to get the scrapings off the roasting pan that so flavor the gravy.

Wendy