Substitutions

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SouthernSursee - 29 Jan 2004 20:03 GMT

Could someone please enlighten me to these various LC substitutions for flour
or cornstarch. I see many references to Guar Gum, Wheat Gluten etc...I don't
know what these products are substituting for. Why not use cornstarch? It
only has about 4 o 5 net carbs per tablespoon, and typically (for me), one
tablespoon is plenty to thicken various sauces or gravy that will serve 4
people etc.

All help is appreciated! Thanks!

Kira in SC
225/199/140
LC since 8-6-03

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Teeb - 29 Jan 2004 23:13 GMT

Some people prefer cutting out every little carb they can.. however I use
the occasional spoon of white flour or cornstarch to thicken soups or sauces
with no ill effects. I don't like the sometimes slimy feel the other
thickeners impart.
If it's not causing you to stall or anything, I'd say just keep using the
flour or cornstarch.

Teeb

> Could someone please enlighten me to these various LC substitutions for flour
> or cornstarch. I see many references to Guar Gum, Wheat Gluten etc...I don't
[quoted text clipped - 8 lines]
> 225/199/140
> LC since 8-6-03

Reply to this Message