I am making a roast beef for dinner tonight for the family and was wondering what (if anything) I could thicken my gravy with. I usually use cornflour, but I presume that is a no, no. What about gravy granules? Any suggestions would be extremely welcome. I'll look back soon as guests arriving in 3 hours!!!!!

Guar gum (available at most health food stores) works very well for me and adds no taste or carbs; 1 teaspoon will thicken about 1 cup of liquid. Another option would be to add some heavy cream to the pan juices (count the carbs) and cook it down until it thickens.
Flour and cornstarch are no-nos on low carb, although the Eades' (protein power) do allow flour in small amounts for things such as gravy as long as you count the carbs.

Lisa N

thanks for the reply. I have never heard of Guar Gum in this country, and am about 50 miles from a health food shop!!! Maybe tonight we will just have the juices from the gravy, I REALLY don't want to cheat. Next time I am in the city, I will try and get some of this Guar Gum.

Joyce

You can puree some well cooked cauliflower and add it along with some cream to the pan juices.


Karen

I believe that I also read a blurb about pureeing well-cooked eggplant to thicken pan juices. ahtough I've never tried it because I detest eggplant.

Just remembered...you can add cream cheese in with the cauliflower or just cream cheese alone.

Karen