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KROM KROM is offline
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Default Guar gum and metformin

it was a trial and error thing for me..but a little goes a long way..I also
dislike it on its own for mouth feel..but combined with gelatin its great.

I'm talking a 1/2 tsp. combined with one tsp. gelatin to work.

but your tastes may differ.


KROM


"Todd" wrote in message ...

On 04/21/2013 12:03 PM, KROM wrote:
> I've never had a issue with it personally..however I dont use it all
> that often either..its a wonderful thickener when combined with
> unflavored gelatin in Asian sauces for example its 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