Peggy, I've followed all the dumpling discussions and wish I could ask my chef to make me some. Well, I wish I had a chef! (Someday I'm going to try them.)

I've tried a cold gluc-pudding recipe that was popular elsewhere and thought it was gummy and awful, but I've used it successfully in baked goods when called for. I tend to use xanthan gum more as a thickener, as I have it in a shaker container.

One tip I've seen about gluc and thickening hot food is to mix it into a little fat, like melted butter, first and then into the dish.

I use Thick It Up (and some cream) for gravy. It works great and I don't get any complaints from the non low carbers.