Thickening agents in cooking?

Question

I am removing white flour and starchy products from my diet because they have a negative effect on blood sugar and insulin levels. However, I still love to cook and I would like to know if their are any other alternatives to using white flour or sauce as a thickening agent?

Answer 1

There's a bunch of different food gums that can be used! Xanthan gum is the most readily available (any decent health food store carries it) but you can also find Acacia gum (also called Locust gum). Carageen and Agar-Agar are also frequently used as thickeners (both are from seaweed). Xanthan is my 'choice' because of it's power and stability.

You may also want to look at using Stevia as a sweetener since you are concerned with sugar and insulin levels. Unlike the commercial no/low calorie sweeteners Stevia doesn't kill bugs.

Answer 2

Cooking Thickening Agents

Answer 3

We use lemon to thicken sugar syrups for Baklava (although not too much, we don't want lemony baklava!!) Lemon juice won't make it as thick as cornstarch, but it seems to do the trick, I will also use it to thicken some sauces when I don't mind a citrus taste.

Answer 4

Obviously anything that requires the gelatinization of a starch molecule is unacceptable
That leaves fat molecules as a possibility.
There is a classic French sauce finishing technique called Monter au Beurre.
The cooking liquid is reduced by about half or until slightly syrupy . Basically the pan is removed from the heat and then pats of cold butter are swirled in until the sauce is thickened.
You could also do the emulsified sauces; Hollandaise/ Bearnaise , Zabaglione or variations thereof
Heavy cream reductions work . Tempered egg mixtures work.
You could make reductions from protein rich stocks .
What I don't know is if the effect that a fat molecule will have on your blood sugar and insulin levels.

Answer 5

Most thickeners are some form of starch.

Flour alternatives: Corn Starch, Arrow Root, Tapicoa

Flourless/Starchless Method:
Just let the juices evaporate during cooking... reduction and add butter to emulsify the concentrated flavors.

Thinking of emulsifiers... mustard can be used as an emulsifier and well as egg yolk.

From the link below: Pan Reduction
Pan or reduction gravy is the easiest sauce to make. It uses the pan drippings after cooking the meat, seafood, or poultry to add a wealth of flavor to the gravy. Keep the food warm while you make the gravy or add it back to the sauce to gently rewarm. This method requires no flour or thickening agents. Be sure to check out the variations.
INGREDIENTS:
1 tablespoon minced shallot or onion
1/2 cup dry white (for fish, poultry, or vegetables) or red (for red meats) wine
1/2 cup chicken, beef, or vegetable stock, or water, warmed
2 tablespoons softened butter (optional)
Salt and freshly ground black pepper to taste
A few drops of freshly squeezed lemon juice or vinegar (optional)
Minced fresh parsley leaves for garnish
PREPARATION:
Pour off all but 1 or 2 tablespoons of the cooking fat (if there are any dark, non-fatty juices in the skillet or roasting pan leave them in there). Turn the heat under the skillet or pan to medium-high and add the shallot and the wine.

Cook, stirring and scraping, until most of the wine has evaporated, the shallot is soft, and the bottom of the pan is clean.

Add the stock and repeat; when there is just under 1/2 cup of liquid, turn off the heat. Add the butter, a little at a time, stirring well after each addition to incorporate it. Taste and season if necessary with salt, pepper, and lemon juice or vinegar

Answer 6

I agree with lots_o_laugs, a reduction of the sauces takes longer but is probably the only way without using a starchy agent like flour or cornstarch

I'll tell you the truth, though...

My mum is a diabetic and most of the recipes in her cookbooks call for cornstarch if a thickening agent is needed...

A purist would do a reduction, however...

Answer 7

I cook often for my partner who is diabetic. I use okra-either frozen or fresh- to thicken a sauce in a stew. Use it at the last minute to tighten up a well boiled pot.

Answer 8

Ordinarily, I'd say corn starch, but in your case, you may have to cook your sauces longer on a lower heat so that your thickening agent is actually evaporation (called "reducing").

Answer 9

Here is a fairly new item...non-starch, sugar-free...called THICKENTHIN...one word...ignore arrowroot, cornstarch and any other traditional thickening agent until you have checked this out...

THICKENTHIN

Answer 10

Most traditional thickening agents are starches: corn starch, potato starch, etc. These may not work for you.

Gelatin may be used in certain situations. Eggs can be used if you temper them. Cream (*lol*), yogurt, sour cream, etc.