Kent from Alberta, Canada writes:
Here’s one thing I’d like to see you take on as the queen of the kitchen. I love my slow cooker. The problem is that when I’m eating low carb (as in NO carb bodybuilding diet), the juices left in the cooker are always plentiful and watery. They’re still delicious, but really messy, and definitely off-putting to others. I can’t just toss in flour or cornstarch for thickening. Are there any slow-cooker techniques for producing nice, thick stews without adding much carbohydrate?
Count me in as another slow-cooker fan! There are a few ways to add some body and thickness to the juices left in a slow cooker without flour or cornstarch. Try one of these:
- Peanut flour (8 g carbs per 1/4 cup) **This would be my first choice**
- Pureed or mashed cauliflower (add at the end of cooking) 5 grams carbohydrate per 1 cup raw before blending
- Almond flour (6 g per ounce)
- Coconut flour (8 grams carbs per 2 tablespoons)
- Cashew Flour (8 grams per ounce)
Except for the cauliflower, I would stir the flour into the liquid with about an hour left to go cooking, and leave the lid slightly vented to allow for some moisture to escape. This should both thicken the juices and help condense them down into a more flavorful gravy.
Now, I know you said you want to add NO carbs, but really the only way I can think of to do that would be to vent the slow cooker lid and cook it on high for 1-2 hours to condense the liquid, or to try a thickener such as guar gum or xanthan gum. I use them in my protein ice cream but have never tried them in anything hot.
Anyone out there have another way to thicken a slow-cooker stew without adding lots of starch? Leave a comment!
Kalyn May 27, 2012 at 9:51 am
Hi Georgie,
I’d love to feature this post on my slow cooker site. It would just be an intro and a link to read the post here. Let me know if you are ok with that.
Kalyn
P.S. Sorry for being lazy and not sending this in an e-mail!
admin May 27, 2012 at 3:30 pm
No problem Kalyn, thanks for the linky love!
Judyth Smith May 30, 2012 at 7:15 am
I have several that I have heard – you might want to assess if they are appropriate for your needs. I have used them all.
I have thickened casseroles with different things for different casseroles – the thickening agents I have used are:
oat bran or bran flakes
Oats
A can of lentils (my personal favourite)
Maureen May 30, 2012 at 10:13 am
I have used xanthem gum in hot liquids to thicken before. Just be careful not to add to much as I found it didn’t thicken immediately.
Luke May 30, 2012 at 4:53 pm
Use Konjac Flour! 0 net carbs, flavorless and packed with fiber!
msbluekatt May 30, 2012 at 8:22 pm
What about garbanzo bean flour? I’ve used it with some success in thickening. Not sure what the carb count is.
Jessica C. May 30, 2012 at 10:19 pm
I use Arrowroot to thicken things up… I don’t think it add much as far as carbs go because it is considered a spice. I think it works MUCH better than flours. It can be a little pricey but if you can find it in bulk you will have a win for sure! (I came via Kayln’s blog)
jeri May 30, 2012 at 11:11 pm
Whenever I make a stew, potroast, etc. I always start with more vegetables than the recipe calls for, especially carrots, onions, celery and potatoes. When the dish is done, I take out about half the gravy and veg, puree in a blender or food processor and add back in. Not only does this make the gravy extra delicious and thick, but it provides bonus vegetables. And if you have picky eaters you can puree ALL the vegetables.
pgattocpa June 30, 2012 at 11:17 am
Gelatin is used for, among other things, thickening sauces and gravies.
A one-ounce serving of unflavored animal-based gelatin has 30 calories and 7 g of protein. It is comprised of collagen and water. Gelatin has no fat, cholesterol or sodium. 0 g carbs, but no vitamins or minerals either.
Vegetarian gelatin is made from seaweed and is sold in a powdered form called agar or agar-agar. In a Japanese market it would be called kanten. It is a good source of calcium and iron, and is high in fiber.
1/2 tablespoon of agar powder has 14 calories (4 g carbs) and 0 g protein. Supposedly helps with digestion, inflammation and and helps carries toxic waste out of the body. (It is also considered a mild laxative and not recommended for those with weak digestion or loose stools.)
Add any gelatin a little at a time as it is easy to go overboard and ruin all of the flavorful juices.
Of course, check the nutritonal information on any package you get because values may be vary with different manufacturers.
Heidi Lopatin August 16, 2012 at 2:16 am
I have been making gravey and thickening with gluccomman powder. Its unbelievable pure fiber no calories or carbs no aftertaste. Directions on the web for using it.add small amount to cold water first then add to your sauce and bring to a boil.