For NATURAL THICKENERS see Chef Del Sroufe’s ideas CLICK HERE.
Or try:
1. PSYLLIUM HUSK
Like xanthan gum, psyllium husk is a soluble fiber — a non-digestible starch that forms a gel-like substance in your gut. In recipes that call for xanthan gum, you’ll need to use twice as much psyllium husk.
2. CHIA SEED
Chia seeds form a gel when mixed with liquid and can help thicken and bind baked goods. Add 2 parts of hot water to 1 part of chia seeds, then stir until the mixture becomes viscous. May need to add time if baking.
3. GROUND FLAXSEED
Add 2 parts of hot water to 1 part of GROUND flaxseed, then stir until the mixture becomes viscous.
4. CORN STARCH
Corn starch makes a thickener for stews and gravies. Try 2 parts water to 1 part Corn starch. (Best to add room-temperature liquid, then blend.)
5. AGAR-AGAR (seaweed based)
Comes in powder or flake form.
Use 4 tablespoons of water for every 1 tablespoon of flakes or 1 teaspoon of powder.
Next, heat it over low heat for 3–5 minutes or until dissolved, then let it cool slightly before use.
6. GUAR GUM (powder derived from guar beans)
7. KONJAC POWDER (made from konjac root) is common in Asian cooking.
The Beta Burger aka The World’s Best Mushroom Oat Burger
Instead of store-bought veggie burgers, which are heavily processed with questionable additives and high levels of sodium, why not make your own?
Our savory Beta Burger patty is 100% plant-based and made from mushrooms and oats, two of the highest sources of beta glucans, a special type of immune-boosting fiber that is antimicrobial, anticancer, and even shown to reduce the risk of cardiovascular disease.
I know what you’re thinking, a burger made from mushrooms and oats?
Trust me, it’s delicious.
This recipe can also be used to make meatballs for spaghetti. Recipe is at first link below:
3:46 Basic rule of thumb for soaking and sprouting seeds / what to do with smaller seeds versus larger seeds / how much to use inside of a 32 oz jar / which seeds grow faster
5:02 Soaking seeds / nuts / rice / beans on the first day with structured water
