How is the taste with using xanthum gum? What is it?

Just curious.

Stephanie

It is a thickening agent used commercially quite often. Doesn't really have any taste, but you need to be cautious. Too much and you'll turn whatever you're eating into a weird jelly.

http://blog.fooducate.com/2010/09/2...-food-additive/

Second the 'turning it into weird jelly'. Doesn't take much. I do a lot of baked no grain/no sugar products and it works well in those also (it kind of gives a more 'bread/grain' texture).

This might help: http://247lowcarbdiner.blogspot.com...anthan-gum.html

Here is my Pinterest: https://www.pinterest.com/lokarbieb...wcarb-for-life/

Third it - except that was my experience with glucomannan. I finally decided I don't need to thicken anything. Instead of gravy, I just spoon broth or pan drippings over my food. My non-low carber husband likes it, too. Or at least he says he does!

This!

Except that sometimes I add cream as well. I've become convinced that flour and starches are The Poor Man's thickener. Reducing, if necessary, + a bit of cream and a bit more reducing, if necessary, is so much more luxurious and delicious. Now that we are no longer afraid of fat, why use starch?