One of the most common questions we get is about ketofied thickeners. Whether it’s for a gravy, sauce, soup, dessert, or anything else, people want to know what can be used to thicken all sorts of foods.
And Carrie and I go into some pretty good detail about the whole subject. Well, Carrie, mostly.
27:10 – Thickening with eggs
27:30 – Emulsion as a method of thickening
29:40 – Using gelatin as a thickener
31:15 – Why KETO flours are not good thickeners
37:30 – Non-KETO thickeners
39:30 – Are the KETO thickeners interchangeable?
41:00 – Konjac flour, aka glucomannan
49:05 – Xanthan gum
52:18 – Guar gum
1:02:06 – Why cream cheese, butter, heavy cream are not thickeners
1:19:28 – More about konjac flour, aka glucomannan