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.