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